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Classic Pineapple Upside Down Cake: A Moist, Retro Favorite

A moist slice of pineapple upside down cake topped with caramelized pineapple and bright red maraschino cherries.
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Bake this classic Pineapple Upside Down Cake from scratch for a moist texture and perfectly caramelized topping. This retro dessert is easy to make and always impresses at any gathering.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, undrained
  • 10 maraschino cherries, stems removed
  • 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

Instructions

  1. Preheat your oven to 350°F (175°C). Do not grease your 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 it dissolves and bubbles slightly, about 2 minutes. Pour this mixture evenly into the bottom of your ungreased cake pan.
  3. Drain the pineapple slices, reserving the juice. Arrange the 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 aside.
  5. In a large bowl, cream together the remaining 1/2 cup of softened butter and the granulated sugar until the mixture is light and fluffy. This step helps create a moist cake.
  6. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice. Begin and end with the flour mixture. Mix only until just combined; do not overmix.
  8. Gently pour the cake batter over the pineapple and cherry layer in the pan. Spread the batter evenly.
  9. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 5 minutes.
  11. Place a serving plate upside down over the cake pan. Carefully and quickly invert the cake onto the plate. Lift the pan off the cake. If any topping sticks, gently place the fruit back into position.
  12. Let the cake cool completely on the plate before slicing and serving.

Notes

  • For an extra rich flavor, substitute the milk with buttermilk.
  • If you want a slightly tropical twist, add 1 teaspoon of rum extract to the cake batter.
  • To ensure the caramelization is perfect, make sure the butter and brown sugar mixture is hot when you pour it into the pan.

Nutrition

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