The Best Pineapple Upside Down Cake
Indulge in the scrumptious nostalgia of *The Best Pineapple Upside Down Cake*, a timeless dessert that combines buttery caramelized pineapple rings and the vibrant pop of maraschino cherries with a moist, velvety vanilla cake base. This classic recipe is elevated with pineapple juice in the batter, adding a subtle tangy sweetness that complements the tropical fruit topping. With just 20 minutes of prep time and a perfectly golden bake in under an hour, this crowd-pleasing dessert is as easy as it is impressive. Serve it warm or at room temperature to showcase the irresistible balance of flavors and textures in every slice—perfect for family gatherings, special occasions, or simply satisfying a craving for retro desserts.
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Recipe Information
Ingredients
- 4 tbsp Unsalted butter (for topping)
- 0.6667 cup Brown sugar
- 8 pieces Pineapple rings (canned or fresh)
- 8 pieces Maraschino cherries
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 tsp Baking powder
- 0.5 tsp Salt
- 0.5 cup Unsalted butter (softened, for batter)
- 0.5 cup Milk
- 0.25 cup Pineapple juice
- 2 pieces Large eggs
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Melt 4 tablespoons of unsalted butter in a 9-inch round cake pan over low heat (or microwave the butter in the pan, ensuring it's evenly distributed).
Sprinkle the brown sugar evenly over the melted butter in the bottom of the pan.
Arrange the pineapple rings over the brown sugar in a single layer and place a maraschino cherry in the center of each ring. Set aside.
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the softened butter, milk, and pineapple juice to the dry ingredients. Beat with an electric mixer on medium speed until smooth, for about 2 minutes.
Add the eggs and vanilla extract to the batter and beat for an additional 1-2 minutes until well combined and slightly fluffy.
Pour the batter over the prepared pineapple layer in the pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, 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, then carefully invert the cake onto a serving plate or platter. Tap gently on the pan to release the cake.
Allow the cake to cool for a few more minutes before serving. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 572.2 g | 208% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 397.2 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 461 mg | 35% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1624 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.
