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Classic Upside-Down Pineapple Cake

This recipe for Upside-Down Pineapple Cake brings back a classic dessert with caramelized pineapples and cherries.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 500 kcal

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Toothpick

Ingredients
  

  • 1 can (20 oz) sliced pineapple
  • 10 maraschino cherries
  • 1/2 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened pineapple juice

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a 9-inch round cake pan, combine the melted butter and brown sugar. Arrange the pineapple slices on top of the sugar mixture, and place a cherry in the center of each pineapple ring.
  • In a separate bowl, mix together flour, baking powder, and salt.
  • In another large bowl, beat the softened butter and granulated sugar together until creamy. Beat in the eggs, one at a time, followed by the vanilla extract.
  • Gradually add the flour mixture to the butter mixture, alternating with the pineapple juice.
  • Pour the cake batter evenly over the pineapple slices in the cake pan.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool for 10 minutes in the pan, then invert onto a serving plate.

Notes

  • The cake should be inverted while it's still warm to prevent the caramel from sticking to the pan.
  • You can use fresh pineapple slices and cherry halves if you prefer.
Keyword Classic Desserts, Pineapple Cake, Upside-Down Cake