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Pineapple Upside-Down Cake

A classic dessert featuring caramelized pineapple and cherries atop a moist vanilla cake.

Ingredients

Scale

For the Crust:

  • 1/4 cup unsalted butter
  • 3/4 cup brown sugar
  • 1 can pineapple slices (20 oz), drained
  • Maraschino cherries (for garnish)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Melt 1/4 cup butter in a 9-inch round cake pan. Sprinkle brown sugar evenly over melted butter.
  2. Arrange pineapple slices on top of sugar mixture. Place cherries in the center of each pineapple ring and in gaps.
  3. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat softened butter and granulated sugar until fluffy.
  4. Add eggs one at a time to butter mixture, then stir in vanilla. Alternate adding flour mixture and milk, mixing just until combined.
  5. Pour batter over pineapple layer and smooth top. Bake for 30-35 minutes until golden and a toothpick comes out clean.
  6. Cool cake in pan for 5 minutes, then invert onto serving plate. Serve warm or at room temperature.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett