Description
A classic Pineapple Upside Down Cake made with caramelized brown sugar, juicy pineapple rings, and maraschino cherries. This moist and flavorful cake features a buttery topping caramelized to perfection and a tender vanilla-infused batter, perfect for any occasion.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 18 oz can pineapple rings in pineapple juice, drained (about 12 slices)
- 10–14 maraschino cherries (about 12 for decoration)
Cake Batter
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup pineapple juice (reserved from canned pineapple)
- 1 tsp vanilla extract
Instructions
- Prepare the caramel topping: Heat 1/2 cup unsalted butter and 3/4 cup brown sugar in a saucepan over medium heat, stirring constantly until the butter melts and the sugar dissolves into a smooth caramel sauce.
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with nonstick cooking spray. Pour the warm caramel sauce evenly into the bottom of the baking dish and spread it with a spatula.
- Arrange pineapple and cherries: Place pineapple rings neatly in rows, starting with the middle row then filling around it. Place one maraschino cherry in the center of each pineapple ring and add extra cherries in gaps between the slices as desired.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt until evenly combined.
- Cream butter and sugars: In a large bowl, use a hand mixer to cream 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/4 cup dark brown sugar until fluffy and creamy.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition until smooth and fully incorporated.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the creamed butter mixture, mixing just until combined to avoid overmixing.
- Add liquids: Pour in 1/2 cup whole milk, 1/2 cup reserved pineapple juice, and 1 tsp vanilla extract. Mix gently until all ingredients form a smooth cake batter.
- Assemble and bake: Carefully spread the cake batter evenly over the pineapple and cherry layer in the baking dish using a spatula. Bake in the preheated oven for 30-35 minutes or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and invert: Allow the cake to cool in the pan for at least 1 hour. To serve, place a baking sheet or large cutting board over the pan, hold them firmly together, and carefully flip the pan to invert the cake onto the board with the pineapple layer on top. Slice around the pineapple rings and serve.
Notes
- Make sure to cool the cake completely before flipping to prevent the topping from sticking or breaking.
- You can substitute fresh pineapple slices if preferred, but canned pineapple provides consistent sweetness and moisture.
- Using dark brown sugar in the batter adds a richer molasses flavor to complement the caramel topping.
- To avoid sticking, ensure the pan is well-greased or use parchment paper underneath caramel if desired.
- Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: pineapple upside down cake, caramel pineapple cake, classic dessert, fruit cake, maraschino cherry cake
