Description
This classic Pineapple Upside-Down Cake features a caramelized brown sugar and butter topping adorned with juicy pineapple rings and maraschino cherries, layered under a moist vanilla cake batter. Perfect for a nostalgic dessert, this cake delivers a tropical twist and beautiful presentation that’s ideal for any occasion.
Ingredients
Scale
Topping
- 1/4 cup unsalted butter (melted)
- 1/2 cup packed light brown sugar
- 7 pineapple rings (canned or fresh)
- 7 maraschino cherries
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup pineapple juice (reserved from can or fresh)
Instructions
- Prepare the Pan and Topping: Preheat your oven to 350°F (175°C). Pour the melted butter evenly into a 9-inch round cake pan, then sprinkle the packed brown sugar evenly over the butter. Arrange the pineapple rings neatly on top of the sugar layer, placing a maraschino cherry in the center of each pineapple ring for a classic look.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter with the granulated sugar until the mixture becomes light in color and fluffy in texture. This step helps incorporate air into the batter for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the cake’s flavor.
- Combine Liquids: In a small bowl, mix together the pineapple juice and whole milk. This mixture adds moisture and tropical flavor to the batter.
- Alternate Adding Flour and Milk Mixtures: Gradually add the dry flour mixture to the creamed butter mixture in three parts, alternating with the milk and pineapple juice mixture. Begin and end with the flour mixture, stirring gently after each addition until just combined. Avoid overmixing to keep the cake light and tender.
- Pour Batter and Bake: Carefully pour the batter over the arranged pineapple rings in the cake pan, smoothing the top evenly with a spatula. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the cake’s center comes out clean.
- Cool and Invert: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, gently run a knife along the sides to loosen it. Place a serving plate over the pan and carefully invert the cake onto it, revealing the beautifully caramelized pineapple topping. Allow the cake to cool completely before slicing and serving to ensure clean slices.
Notes
- For a tropical twist, try adding shredded coconut to the batter or a splash of rum to the pineapple juice mixture.
- Best served the same day for the freshest texture and optimal flavor.
