Print

Pineapple Upside Down Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Classic, caramelized pineapple upside-down cake topped with sweet pineapple rings and cherries, set over a moist vanilla cake base.

Ingredients

Scale
  • ½ cup unsalted butter
  • ¾ cup packed brown sugar
  • 8 pineapple slices (canned or fresh)
  • 8 maraschino cherries
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Melt butter in the pan over low heat and sprinkle evenly with brown sugar.
  3. Arrange pineapple slices over the brown sugar and place a cherry in the center of each slice.
  4. In a bowl, whisk together flour, baking powder, and salt.
  5. In another bowl, beat granulated sugar and eggs until light and fluffy. Mix in milk and vanilla.
  6. Fold the dry ingredients into the wet mixture until just combined.
  7. Pour batter over the pineapple and spread evenly.
  8. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool for 5 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Notes

  • Use fresh pineapple for a tangier flavor and better texture.
  • Drain pineapple slices and pat dry to prevent sogginess.
  • Great served with whipped cream or vanilla ice cream.
  • Store leftovers covered at room temperature for 2 days or refrigerate for 4 days.
  • Add a dash of cinnamon or nutmeg for a spiced twist.

Nutrition

Find it online: https://ukfinda.com/pineapple-upside-down-cake/