Pineapple Upside-Down Cake
A classic pineapple upside-down cake with caramelized pineapple rings and cherries baked beneath a moist buttery cake and flipped before serving.
Equipment
- 9-inch (or 8-inch) round cake pan
- Mixing Bowls
- Mixer or whisk
- Spatula
Ingredients
Topping
- ¼ cup butter melted
- ½ cup packed brown sugar
- 8 slices pineapple rings canned or fresh, drained/patted dry
- 8 maraschino cherries
Cake Batter
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup milk or as needed for consistency
Instructions
- Preheat oven to 350 °F (175 °C). Grease and line or butter the cake pan.
- Pour the melted butter into the bottom of the cake pan, then sprinkle the brown sugar evenly over the butter.
- Arrange pineapple rings over the brown sugar in a single layer. Place a maraschino cherry in the center of each pineapple ring and in any gaps as desired.
- In a mixing bowl, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then vanilla, mixing well.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, alternating with milk, until just combined.
- Pour the batter gently over the pineapple/cherry layer, spreading evenly but avoiding displacing the fruit layer.
- Bake in preheated oven for about 30–35 minutes, or until a toothpick inserted into center comes out clean. If browning too quickly, tent with foil.
- Let the cake rest in the pan for about 5–10 minutes. Run a knife around the edges to loosen, then invert the cake onto a platter. Allow topping to drizzle over cake, then peel off pan.
- Let cool somewhat before slicing. Serve warm or at room temperature.
Notes
Pat the pineapple slices dry to avoid excess moisture which can make the cake soggy. Use a plate slightly larger than the pan for inverting. Store loosely covered; the cake is best eaten within a couple of days.