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Classic Pineapple Upside Down Cake: Moist and Buttery

A moist slice of pineapple upside down cake topped with caramelized pineapple rings and bright red maraschino cherries.
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Make this classic pineapple upside down cake from scratch for a moist, buttery dessert with perfect caramelized pineapple rings. This retro dessert is easy to bake and always a crowd-pleaser.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 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 1/2 teaspoons baking powder
  • 1/2 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°F (175°C). Do not grease your 9-inch round cake pan.
  2. In a small saucepan over medium heat, melt the 1/2 cup of butter. Stir in the brown sugar until it dissolves slightly and forms a thick syrup. Pour this mixture evenly into the bottom of your ungreased cake pan.
  3. Arrange the pineapple slices over the brown sugar mixture in the pan. Place one maraschino cherry in the center of each pineapple ring, and place any remaining cherries around the edges.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  5. In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until the mixture is light and fluffy. You want this light and airy for a moist cake.
  6. Beat in the eggs one at a time, mixing well after each addition. Stir 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/juice mixture. Begin and end with the dry ingredients, mixing only until just combined. Do not overmix the batter.
  9. Gently spoon the cake batter over the pineapple and cherries in the pan, spreading it evenly without disturbing the fruit layer underneath.
  10. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 5 minutes. This short cooling time is key for easy release.
  12. Place a serving plate upside down over the cake pan. Carefully and quickly invert the cake onto the plate. Lift the pan off the cake. If any topping sticks, gently place the fruit or caramel back onto the cake.
  13. Let the cake cool completely before slicing and serving.

Notes

  • For the best caramelization, ensure your brown sugar mixture is hot when you pour it into the pan.
  • If you want a richer flavor, substitute the milk with buttermilk.
  • This cake is delicious served warm with a scoop of vanilla ice cream.

Nutrition

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