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Classic Pineapple Upside Down Cake Recipe

A moist slice of pineapple upside down cake topped with caramelized pineapple rings and maraschino cherries.
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Bake this classic pineapple upside down cake for a moist, tender dessert with a beautiful caramelized fruit topping. This recipe guarantees a perfectly released cake for your next family gathering.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
  • 10 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 milk
  • 1/2 cup reserved pineapple juice

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). You will need a 9-inch round cake pan.
  2. Melt 1/2 cup butter in the cake pan over low heat on the stovetop, or melt it in the microwave.
  3. Sprinkle the 3/4 cup brown sugar evenly over the melted butter in the pan.
  4. Arrange the pineapple slices on top of the brown sugar mixture. Place one maraschino cherry in the center of each pineapple ring, and place any remaining cherries around the edges.
  5. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  6. In a large bowl, cream together the 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy.
  7. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  8. In a small bowl, whisk together the milk and the reserved pineapple juice.
  9. Gradually add the dry ingredients to the wet ingredients, alternating with the milk/juice mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  10. Carefully pour the cake batter over the fruit layer in the prepared pan, spreading it evenly.
  11. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  12. Let the cake cool in the pan on a wire rack for 10 minutes.
  13. Place a serving plate upside down over the cake pan. Wearing oven mitts, carefully invert the pan and plate together. Lift the pan off the cake. If any fruit sticks, gently place it back onto the cake.
  14. Serve warm, perhaps with a scoop of vanilla ice cream.

Notes

  • To prevent the cake from sticking, make sure the butter is fully melted and coats the bottom of the pan evenly before adding the brown sugar.
  • For a richer caramel flavor, you can use dark brown sugar for the topping.
  • If you want a showstopping look, use fresh pineapple rings cut to fit the pan perfectly.

Nutrition

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