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Classic Pineapple Upside Down Cake: A Nostalgic, Buttery Treat

A square slice of moist pineapple upside down cake topped with caramelized pineapple and bright red maraschino cherries.
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Create this classic Pineapple Upside Down Cake, a nostalgic dessert featuring caramelized pineapple rings and a moist, buttery cake base. This recipe delivers impressive results with simple preparation, making it perfect for gatherings or family dinners.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve 3 tablespoons juice)
  • 12 maraschino cherries, drained
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 3 tablespoons reserved pineapple juice

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. You will need a 9-inch round cake pan.
  2. Pour the melted butter into the bottom of the cake pan. Sprinkle the brown sugar evenly over the butter.
  3. Arrange the pineapple slices on top of the brown sugar mixture in a decorative pattern. Place one maraschino cherry in the center of each pineapple ring and scatter any remaining cherries around the edges.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  5. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  6. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. In a small bowl, whisk together the milk and the reserved pineapple juice.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix the batter.
  9. Carefully spoon the cake batter over the pineapple and cherry topping in the pan, spreading it evenly without disturbing the fruit layer.
  10. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 10 minutes.
  12. Place a serving plate upside down over the cake pan. Wearing oven mitts, carefully invert the cake onto the plate. Lift the pan off slowly. If any fruit sticks, gently place it back onto the cake.
  13. Serve warm or at room temperature.

Notes

  • For an extra touch of Southern Pineapple Dessert flavor, you can add 1/4 teaspoon of almond extract to the batter.
  • If you prefer a richer topping, substitute half of the brown sugar with dark brown sugar for a deeper caramel flavor.
  • This cake pairs well with a glass of chilled Moscato or a light rum cocktail.

Nutrition

Find it online: https://www.unfoldrecipes.com/pineapple-upside-down-cake-recipe/