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Classic Pineapple Upside Down Cake From Scratch

A slice removed from a delicious pineapple upside down cake topped with caramelized pineapple rings and maraschino cherries.
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Make a moist, classic pineapple upside down cake featuring caramelized pineapple rings and maraschino cherries baked into a buttery vanilla cake base.

Ingredients

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  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
  • 14 maraschino cherries, drained
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 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 degrees F (175 degrees C). Do not grease a 9-inch round cake pan.
  2. Melt 1/2 cup butter in a small saucepan over medium heat. Pour the melted butter into the bottom of the ungreased cake pan.
  3. Sprinkle the brown sugar evenly over the melted butter.
  4. Arrange the pineapple slices on top of the brown sugar mixture. Place one cherry in the center of each pineapple ring.
  5. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  6. In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy.
  7. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  8. Gradually add the flour mixture to the wet ingredients, alternating with the milk and reserved pineapple juice, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  9. Carefully pour the cake batter over the pineapple and cherry layer in the pan.
  10. Bake for 40 to 45 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 5 minutes.
  12. Place a serving plate upside down over the cake pan. Wearing oven mitts, carefully invert the pan and plate together. Lift the pan off the cake. If any fruit sticks, gently place it back onto the cake.
  13. Serve warm or at room temperature.

Notes

  • For a Bundt cake variation, use a 10-cup Bundt pan and increase the recipe by half. Adjust baking time as needed.
  • If you prefer a quicker version, you can substitute the dry ingredients and wet ingredients (except eggs, milk, juice) with one box of yellow cake mix.
  • Use fresh pineapple rings if available, but you must caramelize them separately before assembly.

Nutrition

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