Description
This ultimate Pineapple Upside Down Cake features tender, moist cake topped with caramelized brown sugar, juicy pineapple rings, and maraschino cherries. Its golden crust and fruity sweetness make it a classic dessert perfect for any occasion, served warm or at room temperature.
Ingredients
For the Topping:
- 1/4 cup unsalted butter (57g)
- 1/2 cup light brown sugar (100g)
- 1 (20 oz) can pineapples in juice
- 1 jar maraschino cherries
For the Cake Batter:
- 1 1/2 cups all-purpose flour (190g)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened (115g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup reserved pineapple juice (120ml)
- 1/4 cup milk (60ml)
Instructions
- Prepare the Fruit: Line a tray with paper towels and drain the canned pineapples and maraschino cherries. Pat them dry thoroughly with paper towels to remove excess moisture.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake evenly.
- Prepare the Pan: Melt 1/4 cup of butter and pour it into the cake pan. Using a brush or spatula, spread the melted butter evenly along the bottom and sides of the pan to prevent sticking. Evenly sprinkle the light brown sugar over the melted butter.
- Arrange Fruit: Arrange the pineapple rings on top of the brown sugar mixture in the pan—one in the center and the rest surrounding it. Place a maraschino cherry in the center of each pineapple ring.
- Set Fruit Firmly: Press the cherries and pineapple rings down firmly so they are in direct contact with the base of the cake pan. This ensures they maintain their bright colors and caramelize well during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 1-2 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients in three parts, alternating with the reserved pineapple juice and milk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Pour Batter: Carefully pour the cake batter evenly over the arranged pineapple rings and cherries, smoothing the top with a spatula if needed.
- Bake: Bake the cake in the preheated oven for 30 minutes. Then remove it, loosely cover with foil to prevent over-browning, and bake for an additional 10 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Invert: Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges to loosen it. Place a serving plate over the pan and carefully invert the cake onto the plate. Tap the pan gently to release the cake completely.
- Serve: Serve the Pineapple Upside Down Cake warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or whipped cream for added indulgence.
Notes
- Patting the pineapples and cherries dry is essential to avoid a soggy topping and to help caramelization.
- Be careful not to overmix the batter to keep the cake tender.
- If you don’t have pineapple juice, you can substitute with milk or water, but pineapple juice enhances flavor.
- Let the cake cool briefly before inverting to prevent it from breaking apart.
- This cake is best enjoyed fresh but can be stored covered at room temperature for 1-2 days.
- For a richer flavor, use unsalted butter at room temperature for the batter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American