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Pineapple Upside-Down Cake

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This classic pineapple upside-down cake features a buttery caramelized pineapple and brown sugar topping over a tender vanilla cake. It’s easy to make, crowd-pleasing, and perfect for any occasion, from weeknight treats to festive gatherings.

Ingredients

Scale
  • 1/4 cup (60g) unsalted butter, melted
  • 2/3 cup (135g) packed light brown sugar
  • 6–8 pineapple rings (from one 20 oz can, drained—reserve the juice)
  • 10–12 maraschino cherries
  • 1 1/2 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) reserved pineapple juice

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Pour 1/4 cup melted butter into a 9-inch round cake pan, swirling to coat the bottom evenly.
  3. Sprinkle 2/3 cup brown sugar over the butter.
  4. Arrange 6-8 pineapple rings in a single layer over the sugar. Place a maraschino cherry in the center of each ring and in the gaps.
  5. In a medium bowl, whisk together flour, baking powder, and salt.
  6. In a large bowl, cream 1/2 cup softened butter and 1 cup sugar until light and fluffy (2-3 minutes).
  7. Beat in eggs one at a time, then add vanilla extract.
  8. Add half the flour mixture to the butter mixture and mix until just combined.
  9. Pour in milk and reserved pineapple juice, mixing gently.
  10. Add remaining flour mixture and mix until smooth. Do not overmix.
  11. Carefully spread the batter over the pineapple layer, smoothing the top.
  12. Bake for 40-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
  13. Let the cake cool in the pan on a rack for 10 minutes.
  14. Run a knife around the edge, place a plate upside down on top, and flip. Lift off the pan slowly. Patch any stuck pineapple on top if needed.
  15. Serve warm or at room temperature.

Notes

For best results, use room temperature ingredients and a nonstick or well-greased pan. Let the cake cool for 10 minutes before flipping to prevent sticking. Variations include using gluten-free flour, non-dairy milk and butter, or swapping in other fruits. Store leftovers covered in the fridge for up to 4 days; cake tastes even better the next day.

Nutrition

Keywords: pineapple upside-down cake, classic dessert, easy cake recipe, retro cake, fruit cake, homemade cake, pineapple cake, party dessert, comfort food, American dessert

Find it online: https://jodierecipes.com/pineapple-upside-down-cake-recipe-easy-homemade-dessert-guide/