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Classic Pineapple Upside Down Cake From Scratch

A moist slice of pineapple upside down cake topped with caramelized pineapple and bright red maraschino cherries.
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Make this classic pineapple upside down cake from scratch for a moist, buttery dessert with a beautiful caramelized topping. This recipe is perfect for family gatherings and potlucks.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
  • 10 maraschino cherries
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup reserved pineapple juice

Instructions

  1. Preheat your oven to 350°F (175°C). You will need a 9-inch round cake pan.
  2. Pour the melted butter into the bottom of the cake pan. Sprinkle the brown sugar evenly over the butter.
  3. Arrange the pineapple slices on top of the brown sugar mixture in a decorative pattern. Place one maraschino cherry in the center of each pineapple ring.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  5. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy.
  6. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. In a small bowl, whisk together the milk and the reserved pineapple juice.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  9. Carefully pour the cake batter over the pineapple and cherry layer in the pan, spreading it evenly.
  10. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 10 minutes.
  12. Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate. Lift the pan away slowly. If any topping sticks, gently place the fruit back onto the cake.
  13. Serve warm or at room temperature.

Notes

  • For extra moisture, you can substitute some of the milk with pineapple juice in the batter.
  • If you do not have a 9-inch round pan, a 9×9 inch square pan works as an alternative.
  • This cake keeps well covered at room temperature for up to two days.

Nutrition

Find it online: https://delishsymphony.com/pineapple-upside-down-cake-recipe/