Description
Indulge in the classic and timeless dessert with this delightful Pineapple Upside-Down Cake recipe. A moist and flavorful cake topped with caramelized pineapple rings and cherries!
Ingredients
Scale
For the topping:
- 1/4 cup unsalted butter (melted)
- 1/2 cup packed light brown sugar
- 7 pineapple rings (canned or fresh)
- 7 maraschino cherries
For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup pineapple juice (reserved from can or fresh)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the topping: Pour melted butter into a 9-inch round cake pan, sprinkle brown sugar over it, arrange pineapple rings, and place cherries in the center.
- Combine dry ingredients: In a medium bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream softened butter and sugar until fluffy.
- Add wet ingredients: Beat in eggs one at a time, then stir in vanilla.
- Combine mixtures: Mix pineapple juice and milk, then alternate adding flour and milk mixtures to the creamed mixture.
- Bake: Pour batter over pineapple, bake for 40–45 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan, then invert onto a plate to cool completely before slicing.
Notes
- For a tropical twist, consider adding shredded coconut or a splash of rum.
- Best served fresh on the same day for optimal texture.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 34g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
