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Pineapple Upside-Down Cake Recipe

American · Dessert · 60 min total

A classic American dessert featuring caramelized pineapple rings and cherries atop a moist vanilla cake, baked upside down for a stunning presentation.

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup packed brown sugar
• 1 can (20 oz) pineapple rings in juice, drained (reserve 2 tbsp juice)
• 7 maraschino cherries, halved
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk

Instructions

1. Preheat oven to 350°F (175°C). Melt 1/4 cup butter in a 9-inch round cake pan in the oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple rings in a single layer over sugar, placing a cherry half in the center of each ring and in gaps.
2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Alternately add flour mixture and milk, beginning and ending with flour; mix until just combined. Stir in reserved 2 tbsp pineapple juice.
3. Carefully spoon batter over pineapple layer and spread evenly. Bake 35-40 minutes until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Run a knife around edges, invert onto a serving plate. Serve warm or at room temperature.

Tips

• Use a nonstick cake pan for easier release.
• Top with whipped cream or vanilla ice cream.
• Store leftovers covered at room temperature for up to 2 days.

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