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Classic Buttery Pineapple Upside Down Cake

A moist slice of pineapple upside down cake topped with caramelized pineapple rings and bright red maraschino cherries.
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Make a moist, classic pineapple upside down cake with a rich brown sugar and butter topping.

Ingredients

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  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
  • 14 maraschino cherries, drained
  • 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 (175 degrees C). Do not grease your baking pan yet.
  2. In a 9-inch round cake pan, melt 1/2 cup butter over low heat on the stovetop, or carefully in the oven.
  3. Remove the pan from the heat. Sprinkle the brown sugar evenly over the melted butter.
  4. Arrange the pineapple slices over the sugar mixture. Place one cherry in the center of each pineapple ring and scatter any remaining cherries around the edges. Set the pan aside.
  5. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  6. In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy.
  7. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  8. In a small bowl, whisk together the milk and reserved pineapple juice.
  9. 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.
  10. Carefully pour the cake batter evenly over the pineapple and cherry layer in the prepared pan.
  11. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  12. Let the cake cool in the pan on a wire rack for 5 minutes.
  13. Place a serving plate upside down over the cake pan. Wearing oven mitts, carefully invert the cake onto the plate. Lift the pan off slowly. If any topping sticks, gently replace the fruit pieces.
  14. Serve warm or at room temperature.

Notes

  • For a Bundt cake variation, double the recipe and use a greased and floured Bundt pan. Adjust baking time as necessary, checking for doneness around 55 to 65 minutes.
  • To make individual mini cakes, use a muffin tin lined with paper liners. Place one pineapple ring segment and one cherry in the bottom of each liner before adding batter. Bake for 20 to 25 minutes.
  • You can substitute the reserved pineapple juice with 1/4 cup of dark rum for a slight flavor change.

Nutrition

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