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pineapple upside-down cake on a cake plate with a slice missing; two pineapples and a bowl of maraschino cherries partially visible in the background
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Pineapple Upside-Down Cake

Yield: 8 servings
A soft and buttery cake with a caramelized pineapple topping, this pineapple upside-down cake is a show-stopping dessert that’s surprisingly easy to make. With just a few simple ingredients, you can create a retro classic that’s perfect for any occasion!
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Ingredients

For the topping:

  • 1/4 cup (56 g) unsalted butter, melted
  • 3/4 cup (150 g) firmly packed light brown sugar
  • 7-8 pineapple rings*, canned or fresh
  • 7-8 maraschino cherries, optional

For the cake batter:

  • 1 1/2 cups (180 g) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 1/4 cup (60 ml) pineapple juice

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Instructions
 

To make the topping:

  • Preheat oven to 350°F (175°C).
  • Combine the melted butter and brown sugar in a bowl,. Spread in the bottom of a 9-inch round cake pan.**
  • Arrange the pineapple rings over the sugar-butter mixture, placing cherries in the center of each ring. Set aside.

To make the cake:

  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Combine the milk and pineapple juice and set aside.
  • In a large bowl, beat the butter and sugar until light and fluffy (about 2 minutes). Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Alternate adding the flour mixture and the milk/pineapple juice mixture, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently pour the batter over the pineapple topping, spreading it evenly.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes.
  • Carefully invert onto a serving plate while still warm.
  • Let the cake cool slightly before slicing. Serve warm or at room temperature.

Notes

  • *Gently pat dry to prevent a soggy cake.
  • **For extra protection against sticking, you can grease the sides of the pan and/or line the bottom of the pan with a parchment paper round.
  • Store in an airtight container at room temperature up to 2 days.
Author: Jennifer McHenry
Course: cakes
Cuisine: American
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