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Classic Pineapple Upside Down Cake From Scratch

A close-up of a moist slice of pineapple upside down cake topped with caramelized pineapple rings and bright red maraschino cherries.
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Make this classic pineapple upside down cake from scratch for a moist, buttery, and nostalgic dessert. This recipe creates a rich, caramelized topping that appeals to everyone.

Ingredients

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  • 1/2 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices, drained (reserve juice)
  • 10 maraschino cherries, drained
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) 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). Do not grease a 9-inch round cake pan.
  2. In a small saucepan over medium heat, melt the 1/2 cup of butter. Stir in the brown sugar until it dissolves and forms a thick syrup. Pour this mixture evenly into the bottom of your ungreased cake pan.
  3. Arrange the pineapple slices over the brown sugar mixture in the pan. Place one maraschino cherry in the center of each pineapple ring.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  5. In a large bowl, beat the softened 1/2 cup of butter and granulated sugar with an electric mixer until the mixture is light and fluffy. This takes about 3 minutes.
  6. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. In a small bowl, whisk together the milk and the reserved pineapple juice.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture. Begin and end with the dry ingredients, mixing only until just combined. Do not overmix the batter.
  9. Gently spoon the cake batter over the pineapple and cherry layer in the pan. Spread the batter evenly.
  10. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  11. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
  12. Place a serving plate upside down over the cake pan. Carefully and quickly invert the cake onto the plate. Lift the pan away slowly. If any topping sticks, gently place the fruit back onto the cake.
  13. Let the cake cool completely before slicing and serving.

Notes

  • For a richer caramel flavor, use dark brown sugar in the topping mixture.
  • If you prefer individual servings, prepare this recipe as Mini Pineapple Upside Down Cakes using muffin tins lined with paper cups. Adjust baking time down to 20-25 minutes.
  • To make this a Pineapple Bundt Cake, prepare the topping in the bundt pan and increase the baking time by about 10-15 minutes, checking for doneness.

Nutrition

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