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Pineapple Upside Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 269 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic Pineapple Upside Down Cake features a beautiful caramelized pineapple and cherry topping with a moist, fluffy vanilla cake base. Perfect for any occasion, this retro dessert combines the sweetness of brown sugar and the tang of pineapple rings baked to perfection in a single pan.

Ingredients

Topping

  • 1/4 cup butter (melted)
  • 1/2 cup packed light brown sugar
  • 7–8 canned pineapple rings (drained)
  • 7–8 maraschino cherries (optional)

Cake Batter

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/2 cup milk (dairy or plant-based)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
  2. Create the topping layer: Pour the melted butter into the bottom of the greased pan and sprinkle the brown sugar evenly over the butter, creating a sticky caramel base.
  3. Arrange pineapple and cherries: Neatly place the drained pineapple rings over the brown sugar. If desired, put a maraschino cherry in the center of each pineapple ring for added color and flavor.
  4. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  5. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, smooth, and fluffy, ensuring good aeration for the cake.
  6. Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then stir in the vanilla extract for aroma and flavor.
  7. Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients alternately with the milk, beginning and ending with the flour mixture. Mix gently just until combined to avoid overmixing and a dense cake.
  8. Pour batter over topping: Evenly pour the cake batter over the arranged pineapple and sugar in the pan, smoothing the surface with a spatula.
  9. Bake the cake: Place the cake in the oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  10. Cool and invert: Let the cake cool in the pan for 10 minutes. Then carefully invert the pan onto a serving plate to reveal the pineapple topping. Allow the cake to cool completely before slicing and serving.

Notes

  • Make sure to grease the cake pan well to ensure easy release of the cake after baking.
  • Use canned pineapple rings packed in juice, not syrup, to control sweetness.
  • If you prefer, substitute plant-based milk to make the cake dairy-free.
  • For extra moisture, serve the cake with whipped cream or a scoop of vanilla ice cream.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://slsrecipes.com/pineapple-upside-down-cake-recipe-2/