Description
This classic Pineapple Upside Down Cake combines tender, moist cake with a caramelized pineapple and cherry topping. The cake is baked directly on a bed of butter and brown sugar, which creates a deliciously sticky and flavorful glaze. Served warm or at room temperature, it pairs beautifully with whipped cream or ice cream for a perfect dessert any time of year.
Ingredients
Scale
Topping:
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 9 pineapple slices (from 1 20-oz can pineapple in juice, drained, reserve juice)
- 9 maraschino cherries
Cake Batter:
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup reserved pineapple juice
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the topping: Preheat the oven to 350°F (175°C). Melt 1/4 cup butter in the microwave and pour evenly into a 9-inch square baking pan. Sprinkle 2/3 cup packed brown sugar evenly over the melted butter. Arrange 9 pineapple slices in a single layer over the brown sugar, then place a maraschino cherry in the center of each pineapple slice.
- Make the cake batter: In a medium mixing bowl, combine 1 1/3 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup softened butter, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Using an electric mixer, beat on low speed for 40 seconds to blend, then increase to high speed and beat for 3 minutes until the batter is smooth and well combined. Gradually add 3/4 cup milk, 1/4 cup reserved pineapple juice, 1 large egg, and 1 teaspoon vanilla extract while mixing.
- Assemble and bake the cake: Pour the prepared cake batter evenly over the pineapple and cherry topping in the pan, spreading gently to cover. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Invert and serve: Immediately after baking, carefully place a large plate, baking pan, or serving dish over the top of the cake pan. Flip the cake and pan together to invert the cake onto the plate so the pineapple topping is on top. Let the cake sit for a few minutes to allow the topping to drizzle over the cake. Remove the cake pan gently.
- Enjoy: Serve the cake warm, optionally topped with whipped cream or ice cream. Store leftovers covered at room temperature or refrigerated to maintain freshness.
Notes
- Make sure to reserve the pineapple juice from the can for use in the cake batter to add extra flavor.
- Use a 9-inch square pan for best results; other sizes may affect baking time and topping coverage.
- Check the cake doneness with a toothpick near the center to avoid overbaking.
- For a richer cake, you can replace some milk with cream, but this will increase the fat content.
- Allow the cake to cool slightly before flipping to prevent the topping from sticking to the pan.
- Serve warm for the best flavor and texture, but the cake also tastes great cooled.
