Upside Down Pineapple Cake
Discover the sweet nostalgia of a classic Upside Down Pineapple Cake, a timeless dessert that’s as beautiful as it is delicious. This moist, buttery cake is crowned with a stunning caramelized topping of golden pineapple slices and vibrant maraschino cherries, creating a delightful balance of flavors and a show-stopping presentation. Perfect for everything from family gatherings to festive celebrations, this recipe combines pantry staples with a touch of tropical flair. With a tender crumb, a hint of vanilla, and an irresistible caramel glaze that forms as it bakes, this cake is pure comfort and charm in every slice. Easy to make and ready in just over an hour, it’s a dessert that never fails to impress!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar
- 10 slices pineapple slices (canned or fresh)
- 10 pieces maraschino cherries
- 200 grams plain all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 200 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters milk (whole or 2%)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan generously with butter or non-stick spray.
Melt 60 grams of the butter and pour it into the bottom of the prepared cake pan. Evenly sprinkle the brown sugar over the melted butter.
Arrange the pineapple slices on top of the brown sugar layer in a single layer. Place one maraschino cherry in the center of each pineapple slice. Set aside.
In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk together and set aside.
In a large bowl, cream together the remaining 55 grams of butter and granulated sugar with a hand or stand mixer until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly over the pineapple and cherries in the cake pan. Use a spatula to smooth the top.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Run a knife around the edges to loosen the cake.
Place a serving platter or cake plate upside down on top of the cake pan, then carefully invert the cake onto the platter. Tap the bottom of the pan and gently lift it off.
Let the cake cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 51.0 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 148 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.
