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Pineapple Upside Down Cake

Experience the tropical delight of Pineapple Upside Down Cake, a simple and stunning dessert that brings sunshine into your kitchen with caramelized pineapple and cherries atop a fluffy cake.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Topping
  • 1/2 cup unsalted butter Melted
  • 1 cup packed brown sugar
  • 1 can sliced pineapple in juice, drained Reserve the juice
  • 10 pieces Maraschino cherries
For the Cake Batter
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 large egg

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a 9-inch round cake pan, melt the butter over low heat. Stir in the brown sugar until it’s combined and bubbly. Remove from heat and let it cool slightly.
  3. Lay the pineapple rings on top of the brown sugar mixture and tuck a maraschino cherry into the center of each ring.
  4. In a mixing bowl, combine the granulated sugar, flour, baking powder, baking soda, and salt.
  5. In another bowl, whisk together the reserved pineapple juice, milk, vanilla extract, and egg. Gradually combine the wet and dry ingredients, mixing just until smooth.
Baking
  1. Pour the batter gently over the pineapple. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, let the cake cool in the pan for about 10 minutes. Then, invert it onto a serving plate.

Notes

Don’t rush the cooling to avoid the cake sticking to the pan. Feel free to add a sprinkle of cinnamon or nutmeg for extra flavor. Drizzling leftover pineapple juice on slices enhances moisture and taste.