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The Ultimate Classic & Easy Pineapple Upside Down Cake (Moist & Caramelized)

A moist slice of pineapple upside down cake topped with caramelized pineapple rings and maraschino cherries.
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This classic Pineapple Upside Down Cake recipe delivers a moist, buttery cake base topped with perfectly caramelized pineapple rings and cherries. It is simple to make and perfect for family gatherings or any occasion needing a nostalgic dessert.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
  • 8 maraschino cherries
  • 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). You will need a 9-inch round cake pan.
  2. Prepare the topping: Pour the 1/2 cup of melted butter into the bottom of the cake pan. Sprinkle the brown sugar evenly over the butter.
  3. Arrange the pineapple slices over the sugar mixture. Place one maraschino cherry in the center of each pineapple ring.
  4. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  5. In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy.
  6. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and reserved pineapple juice. Mix until just combined; do not overmix.
  8. Carefully pour the cake batter over the pineapple and cherry layer in the pan. Spread the batter evenly.
  9. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 10 minutes.
  11. Place a serving plate upside down over the cake pan. Carefully invert the pan and plate together. Lift the pan off the cake. If any topping sticks, gently place the pineapple or cherry back onto the cake.
  12. Serve warm or at room temperature.

Notes

  • For a Bundt cake variation, grease and flour the Bundt pan well before adding the topping mixture. Baking time may increase slightly.
  • If you want a quick hack, you can substitute the dry ingredients and wet ingredients (except juice) with one box of yellow cake mix prepared according to package directions, but use the reserved pineapple juice instead of the liquid specified on the box.
  • This cake keeps well covered at room temperature for up to two days.

Nutrition

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