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Classic Pineapple Upside Down Cake Recipe

A moist slice of pineapple upside down cake topped with caramelized pineapple and a bright red maraschino cherry.
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Make this classic pineapple upside down cake from scratch for a moist, tender crumb and perfectly caramelized fruit topping. This family favorite dessert is a showstopper.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve 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 milk
  • 1/4 cup reserved pineapple juice

Instructions

  1. Preheat your oven to 350 degrees F. You will need a 9-inch round cake pan.
  2. In a small saucepan over medium heat, melt 1/2 cup of butter. Stir in the brown sugar until combined. Pour this mixture into the bottom of your prepared cake pan, spreading it evenly.
  3. Arrange the drained pineapple slices over the brown sugar mixture in the pan. Place one maraschino cherry in the center of each pineapple ring.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  5. In a large bowl, cream together the remaining 1/2 cup of softened butter and the granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. In a small bowl, whisk together the milk and the reserved pineapple juice.
  7. 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.
  8. Gently spoon the cake batter over the pineapple and cherry layer in the pan, spreading it carefully to cover the fruit completely.
  9. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 10 minutes.
  11. Place a serving plate upside down over the cake pan. Carefully invert the pan and plate together. Lift the pan off the cake. If any fruit sticks, gently place it back onto the cake.
  12. Serve warm. This is a great dessert for potlucks.

Notes

  • To prevent sticking, make sure the butter and brown sugar mixture completely covers the bottom of the pan before adding the fruit.
  • For an extra moist cake, use the reserved pineapple juice in place of some of the milk in the batter.
  • If you want a richer topping, substitute dark brown sugar for the light brown sugar.

Nutrition

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