Pineapple Upside Down Cake Recipe
This classic Pineapple Upside Down Cake recipe offers a sweet and tangy flavor from caramelized pineapple and cherries, combined with a moist, fluffy cake. It's a timeless dessert that brings a touch of nostalgia and warmth to any gathering.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric or stand mixer
Ingredients
Topping:
- ¼ cup unsalted butter
- ⅔ cup brown sugar
- 1 can pineapple rings juice reserved
- Maraschino cherries
Cake:
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup pineapple juice from the canned pineapple
Instructions
- Preheat the oven and prepare the cake pan.
- Melt butter and brown sugar for the topping, spread in the bottom of the pan, and arrange pineapple and cherries on top.
- Mix dry ingredients for the cake.
- Cream butter and sugar, then add eggs and vanilla, incorporating dry ingredients and pineapple juice alternately.
- Pour batter over the pineapple and cherries.
- Bake until done, let cool slightly, then invert onto a serving plate.
Notes
- Fresh pineapple can be used instead of canned for a fresher flavor.
- The cake can be stored in the refrigerator for up to 3 days.
- For a healthier version, substitute whole wheat flour for all-purpose flour and reduce the sugar by using natural sweeteners.