Description
Bake this classic, moist Pineapple Upside Down Cake from scratch. You get a tender cake base topped with perfectly caramelized pineapple rings and cherries for a nostalgic, buttery dessert.
Ingredients
Scale
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
- 14 maraschino cherries, stems removed
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup reserved pineapple juice
Instructions
- Preheat your oven to 350°F (175°C). Do not grease your 9-inch round cake pan.
- In a small saucepan over medium heat, melt the 1/2 cup of butter. Stir in the brown sugar until it dissolves slightly, about 1 minute. Pour this mixture evenly into the bottom of the ungreased cake pan.
- Arrange the drained pineapple slices over the brown sugar mixture in the pan. Place one maraschino cherry in the center of each pineapple ring.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a small bowl, whisk together the milk and the reserved pineapple juice.
- 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.
- Gently spoon the cake batter over the pineapple and cherries in the pan, spreading it evenly without disturbing the fruit layer underneath.
- Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Place a serving plate upside down over the cake pan. Carefully invert the pan and plate together. Lift the pan off slowly. If any topping sticks, gently place the fruit or cherry back onto the cake.
- Serve warm or at room temperature.
Notes
- For an extra moist cake, ensure your milk and juice mixture is at room temperature before adding it to the batter.
- If you want a richer caramel flavor, use dark brown sugar for the topping layer.
- This cake is wonderful served with a dollop of whipped cream or vanilla ice cream.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 1
- Protein: 4
- Cholesterol: 85