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Classic Easy Pineapple Upside Down Cake

A close-up slice of pineapple upside down cake topped with caramelized pineapple and a maraschino cherry.
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Make this moist, buttery Pineapple Upside Down Cake from scratch. It features perfectly caramelized pineapple rings and is simple enough for any occasion.

Ingredients

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  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 can (20 ounce) pineapple slices in juice, drained (reserve juice)
  • 10 maraschino cherries, stems removed
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup reserved pineapple juice

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Do not grease your 9-inch round cake pan.
  2. In a small saucepan over medium heat, melt 1/2 cup butter. Stir in the brown sugar until dissolved. Pour this mixture evenly into the bottom of the ungreased cake pan.
  3. Arrange the drained pineapple slices over the brown sugar mixture in a decorative pattern. Place one maraschino cherry in the center of each pineapple ring.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  5. In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and reserved pineapple juice. Mix until just combined; do not overmix.
  7. Gently pour the cake batter over the pineapple and brown sugar layer in the pan. Spread the batter evenly.
  8. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 10 minutes.
  10. Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate. Lift the pan away slowly. If any topping sticks, gently place the pieces back onto the cake. Serve warm or at room temperature.

Notes

  • For a Bundt cake, increase the recipe by half and adjust baking time as needed.
  • If you prefer a richer caramel, use dark brown sugar instead of light brown sugar.
  • You can substitute canned pineapple chunks for slices if you prefer a different topping look.

Nutrition

Find it online: https://whiskdaily.com/pineapple-upside-down-cake-recipe/