Description
This Pineapple Upside Down Cake recipe is a classic, moist and buttery dessert topped with caramelized pineapple rings and cherries. Perfect for any celebration, it’s an easy tropical cake recipe made from scratch with pantry staples. Includes tips for serving, storing, and freezing.
Ingredients
1 can pineapple rings (8 slices)
8 maraschino cherries
1/2 cup packed brown sugar
1/4 cup unsalted butter (melted)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Instructions
1. Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan and sprinkle brown sugar evenly over it. Arrange pineapple rings on top and place a cherry in the center of each ring.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Alternately add flour mixture and milk to the batter, starting and ending with flour. Mix until just combined.
6. Pour batter over the fruit in the pan, smoothing the top with a spatula.
7. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Cool completely before serving.
Notes
Make sure to invert the cake while still warm to prevent sticking.
Avoid overmixing the batter to keep the cake light and fluffy.
For extra flavor, brush the finished cake with reserved pineapple juice or a splash of rum.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg