Caramel Pineapple Upside Down Cake
Treat your taste buds to a slice of tropical decadence with this Caramel Pineapple Upside Down Cake! This classic dessert combines a rich, buttery cake with a luscious caramelized topping of golden pineapple rings and vibrant maraschino cherries. Made with pantry staples like brown sugar and vanilla extract, this recipe strikes the perfect balance of sweet and tangy. The unique layering technique ensures a stunning presentation—and flipping the cake is as satisfying as it is show-stopping! Ready in just over an hour, this easy yet impressive cake is ideal for special occasions or a nostalgic treat at home. Serve it warm with a scoop of vanilla ice cream for the ultimate dessert indulgence.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.75 cup light brown sugar
- 8 pieces pineapple rings (canned or fresh)
- 8 pieces maraschino cherries
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup unsalted butter (softened)
- 2 pieces large eggs
- 1.5 teaspoons vanilla extract
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C).
Melt 6 tablespoons of unsalted butter in a 9-inch round cake pan over low heat or in the oven as it preheats. Once melted, evenly sprinkle 3/4 cup of light brown sugar over the melted butter.
Arrange 8 pineapple rings on top of the brown sugar, ensuring they are evenly placed. Add a maraschino cherry to the center of each pineapple ring.
In a medium bowl, whisk together 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Set aside.
In a large mixing bowl, cream together 1 cup of granulated sugar and 1/2 cup of softened unsalted butter until light and fluffy, about 2-3 minutes.
Add 2 large eggs, one at a time, beating well after each addition. Mix in 1.5 teaspoons of vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with 1/2 cup of whole milk. Begin and end with the dry ingredients, mixing until just combined after each addition.
Carefully pour the batter over the pineapple and caramel layer in the pan, spreading it evenly without disturbing the fruit.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 5-10 minutes. Run a knife around the edges of the pan to loosen the cake.
Place a serving plate or cake stand over the pan and flip it over in one swift motion. Lift the pan off gently to reveal the caramelized pineapple topping.
Allow the cake to cool for an additional 30 minutes before slicing and serving. Enjoy your Caramel Pineapple Upside Down Cake!
Nutrition Facts
Calories |
4163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 1752 mg | 76% | |
| Total Carbohydrate | 620.1 g | 225% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 445.1 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 472 mg | 36% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1630 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
