Description
Make this moist, buttery Pineapple Upside Down Cake from scratch. It features perfectly caramelized pineapple rings and maraschino cherries for a nostalgic, easy dessert.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
- 14 maraschino cherries
- 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
- 1/4 cup reserved pineapple juice
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Do not grease your 9-inch round cake pan.
- Melt 1/2 cup butter in a small saucepan over medium heat. Pour the melted butter into the bottom of the cake pan. Sprinkle the brown sugar evenly over the melted butter.
- Arrange the drained pineapple slices over the sugar mixture in a decorative pattern. Place one maraschino cherry in the center of each pineapple ring and scatter the remaining cherries around the edges.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this 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, then 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.
- Carefully pour the cake batter over the pineapple and cherry layer in the pan. Spread the batter evenly.
- Bake for 35 to 40 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 5 minutes. Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate. Lift the pan off the cake. If any topping sticks, gently place it back onto the cake. Serve warm or at room temperature.
Notes
- For a Bundt cake, increase the recipe by half and adjust baking time as needed.
- You can use canned crushed pineapple instead of slices, spreading it over the sugar layer.
- If you prefer a richer topping, substitute dark brown sugar for light brown sugar.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 4
- Cholesterol: 75