Description
This Pineapple Upside-Down Cake features a caramelized brown sugar and butter base topped with juicy pineapple slices and maraschino cherries. The fluffy vanilla-infused cake bakes on top, then flips over to reveal a glossy, fruity crown. Perfect for a classic dessert that combines moist, sweet cake with tropical flavors and a beautiful presentation.
Ingredients
Scale
Caramel Topping
- 1/2 cup unsalted butter (1 stick)
- 1 cup light brown sugar
- 20 oz pineapple slices, drained (reserve juice)
- 8 maraschino cherries
Cake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake the cake.
- Prepare Caramel Base: In a saucepan, melt the unsalted butter over medium heat. Once fully melted, remove from heat and stir in the light brown sugar until the mixture is smooth and combined. Pour this caramel mixture evenly into the bottom of a 9-inch round cake pan.
- Arrange Pineapple and Cherries: Place the drained pineapple slices neatly on top of the brown sugar mixture in the cake pan. Then, position a maraschino cherry in the center of each pineapple slice for a classic look and added sweetness.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until they are well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs with vanilla extract and reserved pineapple juice until smooth. Add the milk and melted butter to this wet mixture and mix thoroughly.
- Make Cake Batter: Gradually add the wet ingredient mixture to the bowl with the dry ingredients. Stir gently and mix just until combined to avoid overdeveloping the gluten, which can make the cake tough.
- Assemble Cake: Pour the cake batter evenly over the pineapple and brown sugar layers in the cake pan, spreading it out gently with a spatula if needed.
- Bake: Place the cake pan in the preheated oven and bake for 45 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool and Invert: Once baked, let the cake cool in the pan for about 10 minutes to set. Then, carefully run a knife around the edges, place a serving plate over the pan, and invert the cake so the pineapple topping is now on top. Serve warm or at room temperature.
Notes
- Reserve the juice from the pineapple slices as it adds moisture and flavor to the cake batter.
- Be careful when inverting the cake as the topping will be hot and sticky.
- Use a non-stick or well-greased cake pan to ensure easy removal of the cake.
- For extra flavor, you can sprinkle a little cinnamon or nutmeg into the batter.
- Serve with whipped cream or vanilla ice cream for an indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: pineapple upside-down cake, pineapple dessert, classic cake, upside down cake, fruit cake, caramel pineapple cake
