Pineapple Upside Cake
Indulge in the timeless charm of a Pineapple Upside-Down Cake, a retro classic that makes every bite a celebration of caramelized pineapple and buttery vanilla cake. This easy-to-follow recipe features a generous layer of sticky-sweet brown sugar topping that beautifully coats juicy pineapple rings and optional maraschino cherries. The cake itself is soft, moist, and flavorful, thanks to a perfectly balanced batter of all-purpose flour, creamy butter, and a hint of vanilla. With just 20 minutes of prep time and simple baking instructions, this show-stopping dessert is ideal for holidays, family gatherings, or whenever you’re craving a nostalgic treat. Serve it warm or at room temperature, and watch as this golden slice of perfection steals the spotlight! Perfect for keywords like "easy pineapple upside-down cake," "classic dessert recipes," and "caramelized pineapple cake."
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Recipe Information
Ingredients
- 1/2 cup Unsalted butter (divided)
- 2/3 cup Brown sugar (packed)
- 8 pieces Pineapple rings (canned or fresh)
- 8 pieces Maraschino cherries (optional)
- 1 3/4 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1/2 cup Milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.
In a small saucepan over medium heat, melt 1/4 cup of butter. Stir in the brown sugar until smooth and combined. Pour the butter-sugar mixture into the prepared cake pan and spread evenly across the bottom.
Place the pineapple rings on top of the brown sugar mixture, arranging them to cover the entire bottom of the pan. Place a maraschino cherry in the center of each pineapple ring if desired.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream together the remaining 1/4 cup of butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter over the pineapple and brown sugar layer in the prepared pan. Gently spread it evenly using 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 around the edges to loosen the cake.
Place a heatproof serving plate or platter over the pan and carefully invert the cake onto the plate. Let the pan remain over the cake for a few minutes, allowing the caramelized topping to drizzle over the cake.
Remove the pan and let the cake cool slightly before serving. Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 52.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 157 mg | 3% | |
*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.
