Description
A classic Pineapple Upside-Down Cake with a caramelized brown sugar topping, juicy pineapple rings, and a soft, buttery vanilla cake base. Perfect for any occasion and sure to impress!
Ingredients
Scale
- 7–8 canned pineapple rings
- 7–8 maraschino cherries
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter (melted, for topping)
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (softened, for batter)
Instructions
- Preheat your oven to 350°F (175°C). Warm your cake pan or skillet slightly in the oven.
- In a small bowl, mix the melted butter and brown sugar. Pour into the bottom of your warm pan. Arrange pineapple rings and place a cherry in each center.
- In a bowl, whisk flour, baking powder, and salt. In another bowl, cream softened butter and granulated sugar. Beat in eggs one at a time, then vanilla. Alternate adding flour mixture and milk until just combined.
- Gently spoon batter over the pineapple layer. Smooth the top carefully.
- Bake for 40–45 minutes until a toothpick inserted comes out clean.
- Let the cake cool for 10–15 minutes. Run a knife around the edge, place a plate on top, and carefully flip to reveal the top.
- Serve warm or cool completely before slicing. Add whipped cream or ice cream if desired.
Notes
- Dry the pineapple slices with paper towels to prevent soggy cake.
- Letting the cake rest before flipping is key for a clean release.
- You can substitute fresh pineapple if sliced thinly.
- To make it dairy-free, use plant-based butter and milk.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: pineapple upside-down cake, vintage dessert, easy pineapple cake, caramelized fruit cake, retro cake recipe