Description
This classic Pineapple Upside-Down Cake is a delightful, retro dessert with caramelized pineapple and cherries on top, giving way to a soft, buttery cake. It’s the perfect blend of sweet and tangy flavors, making it an irresistible treat for any occasion.
Ingredients
Scale
Topping:
- 1/4 cup (1/2 stick) butter
- 1/2 cup brown sugar, packed
- 1 can (20 oz) pineapple slices, drained (reserve juice)
- 10–12 maraschino cherries (or as desired)
Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (from canned pineapple)
- 1/2 cup buttermilk (or regular milk)
Instructions
- Prepare the Topping: Preheat the oven to 350°F (175°C). In a 9-inch round cake pan, melt 1/4 cup of butter in the oven. Once melted, sprinkle the brown sugar evenly over the butter. Arrange the pineapple slices in a circular pattern over the sugar, placing a cherry in the center of each pineapple ring.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice and buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Assemble the Cake: Pour the batter evenly over the arranged pineapple slices in the cake pan. Smooth the top of the batter with a spatula.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake is golden brown.
- Cool and Invert: Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cake. Place a plate over the top of the pan and carefully flip the cake over to release it. Let the cake cool completely before serving.
Notes
- For a more decadent touch, you can add a dollop of whipped cream or vanilla ice cream when serving.
- If you prefer a firmer topping, you can bake the topping ingredients (butter and brown sugar) for a few minutes before adding the pineapple slices.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg