Description
Make this moist, buttery Pineapple Upside Down Cake from scratch. It features perfectly caramelized pineapple rings and is simple enough for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
- 10 maraschino cherries, stems removed
- 1 1/2 cups all-purpose flour
- 1 teaspoon 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
- Preheat your oven to 350 degrees F (175 degrees C). Do not grease your pan yet.
- In a 9-inch round cake pan, pour the 1/2 cup melted butter evenly over the bottom.
- Sprinkle the 3/4 cup brown sugar evenly over the melted butter.
- Arrange the drained pineapple slices over the sugar mixture. Place one maraschino cherry in the center of each pineapple ring.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
- In a large bowl, cream together the 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and reserved pineapple juice. Mix until just combined; do not overmix.
- Carefully pour the cake batter over the pineapple and brown sugar layer in the pan. Spread the batter evenly.
- Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 5 minutes.
- Place a serving plate upside down over the cake pan. Wearing oven mitts, carefully flip the pan and plate over together. Lift the pan off the cake. If any topping sticks, gently place it back onto the cake.
- Serve warm or at room temperature.
Notes
- For a Bundt cake, use a 10-cup Bundt pan and increase baking time by about 10 to 15 minutes.
- If you prefer a richer caramel, use dark brown sugar instead of light brown sugar for the topping.
- You can use canned crushed pineapple instead of slices, spreading it evenly over the sugar layer.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg