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Classic Easy Pineapple Upside Down Cake

A moist slice of pineapple upside down cake topped with caramelized pineapple rings and bright red maraschino cherries.
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Make this moist, buttery Pineapple Upside Down Cake from scratch. It features perfectly caramelized pineapple rings and maraschino cherries for a nostalgic, simple dessert.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Do not grease your 9-inch round cake pan.
  2. 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 butter.
  3. 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 any remaining cherries around the edges.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  5. 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.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and the reserved pineapple juice. Mix until just combined; do not overmix the batter.
  7. Carefully spoon the batter over the pineapple and sugar layer in the pan, spreading it gently to cover the fruit without disturbing the arrangement underneath.
  8. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes.
  10. Place a serving plate upside down over the cake pan. Wearing oven mitts, carefully invert the cake onto the plate. Lift the pan away slowly. If any topping sticks, gently replace the fruit pieces onto the cake. Serve warm or at room temperature.

Notes

  • For a Bundt cake, increase the recipe by 1.5 times and adjust baking time as needed.
  • If you prefer a richer caramel, substitute dark brown sugar for the light brown sugar.
  • You can use canned crushed pineapple instead of slices, spreading it evenly over the sugar layer.

Nutrition

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