Easy Pineapple Upside Down Cake
Dive into the irresistible charm of this Easy Pineapple Upside Down Cake, a timeless dessert that's as visually stunning as it is delicious. Featuring a golden, caramelized layer of sweet pineapple rings and vibrant maraschino cherries, this cake combines tender, buttery vanilla layers with a touch of tropical flair. With its simple ingredients and just 20 minutes of prep time, this recipe is perfect for bakers of all skill levels. Whether you're using fresh or canned pineapple, the results are always moist and flavorful, thanks to a hint of reserved pineapple juice in the batter. Serve it warm or at room temperature for a classic dessert that's guaranteed to impress at any gathering.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.67 cup light brown sugar
- 8 slices pineapple rings (canned or fresh)
- 8 pieces maraschino cherries
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cup unsalted butter (softened)
- 0.5 cup milk
- 0.25 cup pineapple juice (reserved from can)
- 1 teaspoon vanilla extract
- 2 pieces large eggs
Instructions
Preheat your oven to 350°F (175°C).
Melt 6 tablespoons of butter in a 9-inch round cake pan over low heat or in the microwave. Make sure the melted butter evenly coats the bottom of the pan.
Sprinkle 2/3 cup of light brown sugar evenly over the melted butter.
Arrange the pineapple rings decoratively over the brown sugar mixture in the pan. Place a maraschino cherry in the center of each pineapple ring.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the softened butter, milk, pineapple juice, and vanilla extract to the flour mixture. Beat with a hand mixer or stand mixer on low speed until combined, then increase the speed to medium and beat for an additional 2 minutes.
Add the eggs one at a time, beating well after each addition, until the batter is smooth.
Pour the batter evenly over the pineapple and cherry layer in the pan, smoothing the top with a spatula.
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 about 10 minutes.
Run a knife along the edge of the pan to loosen the cake, then carefully invert the cake onto a serving plate. Let it sit inverted for a minute before removing the pan to allow the caramelized topping to settle.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
4119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 612.3 g | 223% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 435.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 473 mg | 36% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1694 mg | 36% | |
*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.
