Description
This Pineapple Upside-Down Cake is a delightful, moist, and buttery dessert topped with caramelized pineapple rings and bright maraschino cherries. Perfect for holidays, family gatherings, or simply treating yourself to a timeless classic.
Ingredients
For the Topping:
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4 tbsp unsalted butter
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1/2 cup packed light brown sugar
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1 (8-ounce) can pineapple rings in pineapple juice (reserve 1/2 cup juice for batter)
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8 to 10 maraschino cherries
For the Cake:
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1 1/2 cups all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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1 cup granulated sugar
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8 tbsp (1 stick) unsalted butter, at room temperature
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2 large eggs
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1/2 cup reserved pineapple juice
Instructions
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Prepare the Pan:
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Preheat oven to 350°F (175°C).
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Grease a 9-inch round cake pan with cooking spray or butter.
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Make the Topping:
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Melt butter and brown sugar in a small pan over medium heat until bubbly and caramelized.
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Pour mixture into the cake pan and spread evenly.
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Arrange pineapple rings over the mixture and place cherries in the center of each ring.
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Make the Cake Batter:
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Whisk flour, baking powder, and salt in a medium bowl.
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In a large bowl, beat butter and sugar until creamy (about 5 minutes).
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Add eggs one at a time, beating well after each.
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Gradually add flour mixture and pineapple juice, alternating between the two until combined.
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Assemble & Bake:
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Spoon batter over the fruit, smooth it out with a spatula.
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Bake for 45 minutes or until a toothpick comes out clean.
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Cool & Invert:
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Let the cake cool in the pan for 10 minutes.
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Run a knife around the edges, place a plate on top, and flip.
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Carefully lift the pan to reveal the beautiful pineapple topping.
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Notes
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Use room-temperature butter for a smoother batter.
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Pat the pineapples dry before using them to avoid excess moisture.
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American