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classic Pineapple Upside-Down Cake

This classic Pineapple Upside-Down Cake is a delightful dessert with a moist, buttery cake topped with caramelized pineapple slices and cherries. It’s as visually stunning as it is delicious, making it perfect for any occasion. Whether you’re hosting a party or just craving a nostalgic treat, this recipe is sure to impress!
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Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk or hand mixer
  • Spatula

Ingredients
  

  • Topping:
  • ¼ cup unsalted butter melted
  • ½ cup brown sugar
  • 7-8 pineapple slices canned or fresh
  • 7-8 maraschino cherries
  • Cake:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup pineapple juice reserved from the can or fresh
  • ½ cup whole milk

Instructions
 

  • Preheat Oven:
  • Preheat your oven to 350°F (175°C).
  • Prepare the Topping:
  • Pour the melted butter into the bottom of a 9-inch round cake pan. Sprinkle the brown sugar evenly over the butter. Arrange the pineapple slices in a single layer on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
  • Mix Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Cream Butter and Sugar:
  • In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • Combine Wet and Dry Ingredients:
  • Add the dry ingredients to the butter mixture in three additions, alternating with the pineapple juice and milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Assemble and Bake:
  • Pour the batter evenly over the prepared topping in the cake pan. Smooth the surface with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Invert:
  • Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edges to loosen the cake, then invert it onto a serving plate. Let it cool completely before serving.

Notes

Pineapple Juice Substitute: If you run out of pineapple juice, orange juice works as a substitute.
Fresh Pineapple: For a fresh twist, use fresh pineapple slices instead of canned.