Pineapple Upside Down Cake is a classic dessert that features caramelized pineapple slices and maraschino cherries atop a buttery, moist cake.

This retro treat not only delights with its tropical flavors but also impresses with its beautiful presentation.

Perfect for any occasion, Pineapple Upside Down Cake brings a taste of nostalgia and sweetness to every bite.

Ingredients:

For the Pineapple Layer:

• 1/4 cup unsalted butter
• 1/2 cup packed light brown sugar
• 1 can (20 oz) pineapple slices in juice, drained (reserve juice)
• Maraschino cherries, drained and patted dry

For the Cake Batter:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup pineapple juice (reserved from the canned pineapple)
• 1/4 cup milk

How to Make Pineapple Upside Down Cake:

Prepare the Pineapple Layer:

Preheat your oven to 350°F (175°C). Place 1/4 cup of unsalted butter in a 9-inch round cake pan and place it in the oven to melt.

Once melted, sprinkle brown sugar evenly over the melted butter.

Arrange pineapple slices in a single layer over the brown sugar. Place a maraschino cherry in the center of each pineapple slice and in between slices as desired.

Make the Cake Batter:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

Gradually add dry ingredients to the butter mixture, alternating with pineapple juice and milk, beginning and ending with the dry ingredients. Mix until just combined.

Assemble and Bake:

Carefully spread the cake batter over the arranged pineapple slices in the cake pan, spreading it evenly to the edges.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool and Invert:

Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes.

Place a serving plate upside down over the cake pan, then carefully invert the cake onto the plate. Allow the pan to sit on top of the inverted cake for a few minutes to let the caramelized juices drip onto the cake.

Serve and Enjoy:

Serve Pineapple Upside Down Cake warm or at room temperature. Slice and enjoy the moist cake with the caramelized pineapple and cherries on top.

Chef’s Note:

Pineapple Juice: Using reserved pineapple juice enhances the flavor of the cake batter with a hint of tropical sweetness.

Storage: Store leftover Pineapple Upside Down Cake covered at room temperature for up to 2 days or in the refrigerator for longer freshness.

Variations: Experiment with different fruits like peaches or mangoes for a unique twist on this classic dessert.

Nutrition Information (per serving, based on 10 servings):

• Calories: 350 kcal
• Protein: 4g
• Carbohydrates: 50g
• Fat: 16g
• Sodium: 180mg
• Fiber: 1g
• Sugars: 30g

Enjoy this delightful Pineapple Upside Down Cake, where the sweet caramelized fruit and moist cake come together to create a dessert that’s as beautiful as it is delicious, perfect for sharing with friends and family!

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