Upside-Down Cake Recipe
American · Dessert · 60 min total
A classic American dessert where caramelized fruit and a buttery brown sugar topping become the stunning top when inverted. This recipe uses pineapple and cherries for a traditional version.
20
min prep
min prep
40
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1/4 cup unsalted butter
- 2/3 cup packed brown sugar
- 1 can (20 oz) pineapple rings in juice, drained (reserve 1/4 cup juice)
- 8 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Melt 1/4 cup butter in a 9-inch round cake pan over low heat. Sprinkle brown sugar evenly over melted butter. Arrange pineapple rings in a single layer over sugar, placing a cherry in the center of each ring and filling gaps with remaining rings.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat 1/2 cup softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla.
- Alternately add flour mixture and milk to butter mixture, beginning and ending with flour, mixing just until combined. Stir in reserved 1/4 cup pineapple juice.
- Carefully spoon batter over pineapple in pan, spreading evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes.
- Run a knife around edges, place a serving plate upside down over pan, and invert cake. Leave pan over cake for 1 minute, then lift off. Serve warm or at room temperature.
Tips
- For best results, use a nonstick cake pan.
- Serve with whipped cream or vanilla ice cream.
- Store covered at room temperature for up to 2 days.
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