Pineapple Cherry Topped Cake
Delight your taste buds with this Pineapple Cherry Topped Cake, a show-stopping dessert that combines the tropical sweetness of pineapple with the vibrant pop of maraschino cherries. This upside-down cake features a luscious caramelized brown sugar and butter glaze that forms as it bakes, infusing every bite with rich, buttery flavor. Topped with golden pineapple rings and juicy cherries, it’s as stunning to look at as it is to eat. The fluffy vanilla cake beneath is perfectly balanced, thanks to its tender crumb and light hints of vanilla. Ready in just about an hour, this easy-to-follow recipe is ideal for any occasion, from casual family gatherings to festive celebrations. Serve it slightly warm for the ultimate comfort dessert that’s irresistibly decadent yet simple enough to make at home.
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Recipe Information
Ingredients
- 8 tablespoons Unsalted butter
- 1 cup Brown sugar
- 8 pieces Pineapple rings (canned, drained)
- 8 pieces Maraschino cherries
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cup Whole milk
- 0.25 cup Vegetable oil
- 1 teaspoons Vanilla extract
- 2 large Eggs
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a small saucepan, melt 8 tablespoons of unsalted butter over medium heat. Stir in 1 cup of brown sugar and cook until smooth and slightly bubbly, about 2 minutes.
Pour the butter and brown sugar mixture into the prepared cake pan, spreading it evenly over the bottom.
Arrange 8 pineapple rings over the brown sugar mixture in the pan, and place 1 maraschino cherry in the center of each pineapple ring.
In a medium bowl, whisk together 1.5 cups of all-purpose flour, 1 cup of granulated sugar, 1.5 teaspoons of baking powder, and 0.5 teaspoons of salt.
In a separate bowl, combine 0.75 cups of whole milk, 0.25 cups of vegetable oil, 1 teaspoon of vanilla extract, and 2 large eggs. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to ensure a tender cake.
Pour the batter evenly over the pineapple and cherry arrangement in the cake pan, spreading gently with a spatula if needed.
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 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, then quickly invert the cake onto the plate. Tap the bottom of the pan gently to release the cake.
Let the cake cool for another 15–20 minutes before serving. Slice and enjoy your Pineapple Cherry Topped Cake!
Nutrition Facts
Calories |
3721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2127 mg | 92% | |
| Total Carbohydrate | 543.3 g | 198% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 389.0 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 480 mg | 37% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1084 mg | 23% | |
*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.
