Pineapple Upside Down Cake Recipe
This easy pineapple upside down cake is a family-favorite dessert with a buttery homemade cake, caramelized pineapple topping, and sweet maraschino cherries. It’s simple to make, beautiful to serve, and always a little nostalgic.
Servings: 8
Cost: $10
Equipment
- 1 10-inch deep cake pan or a well-seasoned 10- to 12-inch cast iron skillet.
- 1 measuring cup
- measuring spoons
Ingredients
- 5 tablespoons melted butter
- 1/2 cup light brown sugar
- 6-8 slices pineapple fresh or canned
- 15-20 maraschino cherries stems removed
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup light brown sugar
- 1/4 cup butter
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 egg
- 3 tablespoons pineapple juice
Instructions
- Preheat oven to 350 degrees.
- Drain the pineapple slices and pat the pineapple and cherries dry with paper towels.
- Pour melted butter into the bottom of a 10 inch deep dish cake pan and sprinkle the brown sugar evenly over top.
- Arrange the pineapples and cherries on top of the butter mixture and up the sides, if desired. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat the brown sugar and butter together until smooth. Turn the mixer to low and, slowly add the milk, vanilla, egg and pineapple juice until combined.
- Add the dry ingredients to the wet mixture beating until combined and no lumps remain.
- Pour the batter over the pineapple and spread evenly — some of the fruit may poke through the batter.
- Bake for 45 minutes or until golden brown and the top springs back when pressed with your finger.
- Let the cake rest in the pan for 5–10 minutes before flipping so the topping has time to set. Then run a thin knife around the edge of the cake to loosen it from the pan. Turn the cake out onto a cake plate or platter and leave the pan on the cake for 10 minutes longer.
- Remove the pan and allow to cool to room temperature or serve warm, if desired.
Notes
- Pan: Use a 10-inch deep cake pan or a well-seasoned 10- to 12-inch cast iron skillet. Avoid using a springform pan because the butter and brown sugar topping may leak.
- Pineapple: Fresh or canned pineapple rings both work. If using canned pineapple, drain well and reserve a little juice for the batter. Avoid crushed pineapple because it can make the topping too wet.
- Flipping: Let the cake rest in the pan for 5–10 minutes before flipping so the topping has time to set.
- Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze individual slices for up to 2 months.
Nutrition
Serving: 0g | Calories: 394kcal | Carbohydrates: 64g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 288mg | Potassium: 282mg | Fiber: 1g | Sugar: 45g | Vitamin A: 500IU | Vitamin C: 30.7mg | Calcium: 121mg | Iron: 1.6mg