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Classic Moist Pineapple Upside Down Cake

Close-up of a slice of golden pineapple upside down cake topped with caramelized pineapple rings and maraschino cherries.
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Make this classic, moist pineapple upside down cake from scratch. This recipe delivers a buttery cake base topped with perfectly caramelized pineapple rings and cherries, a nostalgic dessert everyone loves.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
  • 14 maraschino cherries, drained
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 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. You will need a 9-inch round cake pan.
  2. Pour the 1/2 cup melted butter into the bottom of the cake pan. Sprinkle the 3/4 cup brown sugar evenly over the butter.
  3. Arrange the pineapple slices on top of the brown sugar mixture. Place one maraschino cherry in the center of each pineapple ring, and place any remaining cherries in the spaces between the rings.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  5. In a large bowl, use an electric mixer to beat the 1/2 cup softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
  6. Beat in the eggs one at a time, mixing well after each addition. Mix 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 only until just combined; do not overmix the batter.
  9. Carefully spoon the cake batter over the pineapple and cherry layer in the pan, spreading it gently to cover the fruit evenly without disturbing the arrangement.
  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 5 minutes.
  12. Place a serving plate or platter upside down over the cake pan. Wearing oven mitts, carefully flip the pan and plate over 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 pan, increase the topping ingredients (butter and brown sugar) by 50% and arrange the fruit in the bottom of the greased and floured Bundt pan. You may need to increase the cake batter slightly or use a slightly denser cake mix if adapting this way.
  • To make individual pineapple cakes or cupcakes, line a muffin tin with liners. Place a small piece of pineapple and a cherry in the bottom of each liner before filling two-thirds full with batter. Baking time will reduce to about 18-22 minutes.
  • For a richer caramel flavor, add 1 teaspoon of dark rum to the melted butter and brown sugar topping mixture before spreading it in the pan.

Nutrition

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