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Golden brown pineapple upside-down cake with caramelized pineapple rings and maraschino cherries showcases a delicious and easy dessert.
Lady Maria

Easy Pineapple Upside Down Cake

This classic Pineapple Upside Down Cake recipe is easy to follow and yields a moist, tender cake with a buttery, caramelized pineapple topping. Perfect for any occasion, this cake brings a touch of retro charm and deliciousness to your dessert table.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup packed brown sugar
  • Maraschino cherries, halved
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup pineapple juice from the can
  • 1 teaspoon vanilla extract

Equipment

  • 9-inch round cake pan
  • Mixer (handheld or stand mixer)
  • Mixing bowls
  • measuring cups and spoons
  • Rubber spatula
  • whisk
  • Wooden skewer
  • Serving plate
  • Oven
  • Microwave-safe bowl (optional)

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Melt the butter for the topping in your 9-inch cake pan in the oven as it preheats, or in a microwave-safe bowl. Make sure the butter coats the entire bottom of the pan evenly.
  3. Sprinkle the brown sugar evenly over the melted butter. This creates the gorgeous caramel layer.
  4. Place the pineapple slices in a single layer over the brown sugar. You can overlap them slightly.
  5. Place a halved maraschino cherry in the center of each pineapple ring and scatter the rest around to fill in the gaps. This gives the cake its signature look.
  6. In a medium bowl, whisk together the flour, baking powder, and salt.
  7. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat the butter and sugars together on medium speed until pale and creamy, about 2 full minutes.
  8. Beat in the eggs one at a time, mixing well after each addition.
  9. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix!
  10. Stir in the vanilla extract.
  11. Carefully pour the cake batter over the pineapple and cherry arrangement in the cake pan. Spread the batter evenly.
  12. Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let the cake cool in the pan for 10 minutes. This allows the caramel to set slightly, making it easier to invert.
  14. Place a serving plate over the cake pan and carefully invert the cake onto the plate. The warm caramel will drizzle down the sides, creating a beautiful presentation.
  15. Serve warm, and enjoy!

Notes

For the best results, ensure the pineapple slices are well-drained to prevent a soggy cake. Softened butter is crucial for a light and airy cake batter. To add a twist, try sprinkling shredded coconut over the pineapple slices before pouring in the cake batter. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Warm slices are delicious served with vanilla ice cream or whipped cream.