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Pineapple Upside down Cake

Pineapple Upside Down cake

5 from 4 votes
Pineapple Upside Down Cake is a classic dessert featuring a moist, buttery cake with a caramelized pineapple and maraschino cherry topping. This cake is baked with the fruit on the bottom and then flipped after baking, creating a beautiful presentation with golden pineapple rings and bright cherries.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Video Notes

Ingredients
  

Topping
  • 1/4 cup unsalted butter 57g
  • 1/2 cup light brown sugar 100g
  • 1 20oz canned pineapples in juice
  • 1 jar maraschino cherries
Cake
  • 1 1/2 cups all purpose flour 190g
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (softened) 115g
  • 1 cup granulated sugar 200g
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup reserved pineapple juice 120ml
  • 1/4 cup milk 60ml

Equipment

  • 9-inch round cake pan
  • Electric mixer hand or stand mixer
  • Cooling rack
  • measuring cups and spoons

Method
 

  1. Line a tray with paper towels and place pineapples and cherries on it. Pat them dry with paper towels.
  2. Preheat the oven to 350°F (175°C).
  3. Pour melted butter in the cake pan, brush along the bottom and up the side of the cake pan to spread evenly and prevent sticking. Evenly sprinkle the brown sugar over the melted butter.
  4. Arrange the pineapple rings on top of the brown sugar mixture. One in the center and then the rest surrounding the center ring. Place a maraschino cherry in the center of each ring.
  5. Press cherries and pineapples down firmly so they are directly touching the base of the cake pan - this helps maintain the bright colors of the fruit.
  6. In a medium bowl, whisk together the flour, baking powder, and salt.
  7. In a large bowl, or stand mixer, cream (mix) the softened butter and granulated sugar until light and fluffy (1-2minutes), using an electric mixer or by hand.
  8. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  9. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the reserved pineapple juice and milk, starting and ending with the dry ingredients. Mix until just combined.
  10. Carefully pour the cake batter over the arranged pineapple rings and cherries, spreading it evenly.
  11. Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 10 minutes until a toothpick inserted into the centre comes out clean.
  12. Let the cake cool in the pan for about 10-15 minutes. Run a knife around the edges to loosen the cake, then place a serving plate over the pan and carefully invert the cake onto the plate. Tap the pan gently to release the cake.
  13. Serve the cake warm or at room temperature. It's delicious on its own or with a scoop of vanilla ice cream or whipped cream.

Video

Notes

Pineapple Juice: Using the reserved juice from the canned pineapple adds extra pineapple flavor to the cake. If you don't have enough, you can supplement with water or milk.
Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cake can also be frozen for up to 2 months; thaw in the refrigerator before serving.
Boxed Cake Mix: For a quicker and more convenient version of this Pineapple Upside Down Cake, you can use a boxed yellow cake mix instead of making the cake batter from scratch.
Variations: For a richer flavor, consider adding a tablespoon of dark rum to the batter. You can also substitute some of the brown sugar in the topping with honey or maple syrup for a different caramelized flavor.