Description
This classic Pineapple Upside Down Cake features caramelized pineapple slices and maraschino cherries atop a moist vanilla cake. Baked to golden perfection with a buttery brown sugar glaze, this retro dessert is both visually stunning and deliciously flavorful, making it a perfect treat for any occasion.
Ingredients
For the Topping
- ¼ cup salted butter (melted)
- ½ cup brown sugar (light or dark, tightly packed)
- 10 pineapple slices (patted dry, a 20oz can typically)
- Maraschino cherries
For the Cake Batter
- ½ cup unsalted butter (softened to room temperature)
- ¾ cup granulated sugar
- 2 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk (room temperature preferred)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it's ready for baking the cake evenly.
- Prepare Pan with Butter: Pour the melted salted butter into a 9.5 to 10-inch pie plate or deep cake pan. Spread the butter to cover the entire bottom and grease the sides with a spoon or spatula to prevent sticking.
- Add Brown Sugar and Pineapple: Sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices on the bottom in a single layer. If you have leftover pineapple slices, slice them in half and arrange them up the sides of the pan for decoration.
- Place Cherries: Place maraschino cherries in the centers of the pineapple rings and fill any empty spaces with additional cherries as desired. Set this pan aside.
- Cream Butter and Sugar: In a medium bowl, beat the softened unsalted butter and granulated sugar together until creamy and well combined, creating a smooth and light batter base.
- Add Eggs: Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure full incorporation and a fluffy texture.
- Mix in Vanilla: Stir in the vanilla extract to add a rich, aromatic flavor to the cake batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Alternate Adding Flour and Milk: Gradually add the dry ingredients and whole milk to the wet ingredients, starting and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing, preferably folding by hand with a spatula for the best texture.
- Pour Batter Over Topping: Evenly pour the prepared batter over the pineapple and cherry layer in the cake pan, spreading gently to cover completely.
- Bake the Cake: Bake uncovered at 350°F (175°C) for 30 minutes. Then, loosely cover the pan with foil and continue baking for another 15 minutes until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Invert: Let the cake cool for 10-15 minutes to set. Carefully invert the cake onto a serving platter while still warm to reveal the caramelized pineapple top.
- Serve: Allow the cake to cool further before cutting and serving. This cake is best enjoyed warm, fresh from the oven!
Notes
- Use room temperature eggs and milk for a smoother batter and better texture.
- Pat pineapple slices dry to avoid excess moisture which can affect the caramel topping.
- Be careful when inverting the cake while hot to prevent burns and ensure a clean release.
- Covering the cake with foil during baking helps prevent over-browning while allowing the cake to cook through.
- This cake tastes best warm but can be served at room temperature. Store leftovers wrapped tightly to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American