Description
Pineapple Upside Down Cake is a classic, nostalgic dessert featuring a buttery, soft cake topped with sweet, caramelized pineapples and maraschino cherries, making it perfect for any occasion.
Ingredients
- 1/4 cup of unsalted butter (melted)
1/2 cup of packed brown sugar
1 can of sliced pineapple rings (about 20 oz), drained
Maraschino cherries (for garnish)
1 1/2 cups of all-purpose flour
1 cup of granulated sugar
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
2 large eggs
1/2 cup of unsalted butter (softened)
1 teaspoon of vanilla extract
1/2 cup of milk
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the topping: In a small bowl, melt the 1/4 cup of butter. Pour it into the bottom of the prepared cake pan, spreading it evenly. Sprinkle the brown sugar over the melted butter. Arrange the drained pineapple rings in a single layer over the sugar mixture. Place a maraschino cherry in the center of each pineapple ring for a classic touch.
- Make the cake batter: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, beat the eggs, softened butter, and vanilla extract together until smooth. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth and well combined.
- Assemble the cake: Carefully pour the cake batter over the pineapple and sugar layer in the pan, spreading it evenly.
- Bake the cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and flip: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges of the pan to loosen the cake. Place a plate over the top of the pan and carefully flip it over to release the cake. Let the cake cool completely before serving.
Notes
- You can use fresh pineapple instead of canned for a fresher taste. Just caramelize the pineapple rings in the pan before adding the cake batter.
- If you prefer a different fruit topping, try peaches, apricots, or a mix of berries for a unique variation.
- For a tropical touch, add a sprinkle of shredded coconut over the pineapples before baking.
- To make the cake gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- To avoid sticking, grease and flour the pan thoroughly or line it with parchment paper.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
