Description
Indulge in a taste of nostalgia with this classic Pineapple Upside Down Cake recipe. A moist and tender cake topped with caramelized pineapple rings and cherries, perfect for any occasion.
Ingredients
Scale
Topping:
- 1/4 cup unsalted butter
- 1/2 cup packed light brown sugar
- 7–8 canned pineapple rings (drained)
- Maraschino cherries (optional)
Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup pineapple juice (reserved from the can)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Melt 1/4 cup butter in a 9-inch round cake pan in the oven.
- Prepare the topping: Sprinkle brown sugar over melted butter in the pan. Arrange pineapple rings and cherries over the sugar.
- Make the batter: Whisk flour, baking powder, and salt. Cream butter and sugar, then add eggs and vanilla. Combine dry ingredients with milk and pineapple juice.
- Bake: Pour batter over pineapple layer and bake for 40–45 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then invert onto a plate. Serve warm.
Notes
- Use room temperature ingredients for best results.
- Pair with whipped cream or vanilla ice cream for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 36g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
