Description
A classic American pineapple upside-down cake featuring caramelized pineapple rings and maraschino cherries atop a moist, buttery cake. Perfect for a retro dessert that beautifully combines sweet fruit topping with a tender crumb.
Ingredients
Scale
Topping
- 1/4 cup unsalted butter (melted)
- 1/2 cup packed light brown sugar
- 6–7 pineapple rings (canned or fresh)
- 6–7 maraschino cherries
Cake Batter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup pineapple juice (from can or fresh)
Instructions
- Prepare the topping: Preheat your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan and evenly sprinkle the brown sugar over the butter. Arrange the pineapple rings on top of the sugar in a single layer, and place a maraschino cherry in the center of each pineapple ring. Set aside while you prepare the batter.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agent and salt throughout the batter.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until the mixture becomes light, fluffy, and pale in color. This process incorporates air, helping the cake rise.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and maintain the batter’s smooth texture. Stir in the vanilla extract until evenly combined.
- Combine batter: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk and pineapple juice. Begin and end with the dry ingredients, stirring gently after each addition just until combined. Avoid overmixing to keep the cake tender.
- Assemble and bake: Pour the prepared batter evenly over the pineapple and sugar layer in the cake pan. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and invert: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Carefully run a knife around the edges to loosen the cake, then invert it onto a serving plate so that the pineapple topping is on top. Let the cake cool slightly before slicing and serving.
Notes
- Invert the cake while still warm to prevent the caramelized topping from sticking to the pan.
- Best served the day it’s made for optimal freshness and texture.
- Can be stored covered at room temperature for up to 2 days without sacrificing moisture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
