Old Fashioned Upside Down Cake
Indulge in the nostalgic charm of an Old Fashioned Upside Down Cake, a timeless dessert that marries moist vanilla cake with a luscious caramelized pineapple topping. This crowd-pleasing recipe features a layer of golden pineapple slices and ruby-red maraschino cherries, nestled in a buttery brown sugar glaze. The homemade cake batter, enriched with a hint of vanilla and the perfect balance of sweetness, is poured over the fruity base and baked to golden perfection. Once inverted, the vibrant, glossy topping takes center stage, making this dessert as visually stunning as it is delicious. With just 20 minutes of prep time and straightforward ingredients, this classic treat is perfect for weeknight indulgence or special occasions. Serve it warm or at room temperature for a slice of vintage comfort straight from the oven to your table.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 0.75 cup Light brown sugar
- 7 slices Canned pineapple slices
- 7 whole Maraschino cherries
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 6 tablespoons Unsalted butter (softened)
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
Instructions
Preheat your oven to 350°F (175°C).
In a 9-inch round cake pan, melt 6 tablespoons of butter over low heat (or in the preheating oven). Remove from heat and evenly sprinkle the brown sugar over the melted butter.
Arrange the pineapple slices on top of the sugar-butter mixture in a single layer. Place a maraschino cherry in the center of each pineapple slice. Set the pan aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently pour the batter over the pineapple and cherry layer in the prepared cake pan, spreading it evenly 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.
Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife along the edges to loosen the cake, then carefully invert it onto a serving plate.
Serve warm or at room temperature. Enjoy your Old Fashioned Upside Down Cake!
Nutrition Facts
Calories |
3627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 1741 mg | 76% | |
| Total Carbohydrate | 545.2 g | 198% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 393.2 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 386 mg | 30% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 960 mg | 20% | |
*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.
