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Classic, Moist Pineapple Upside Down Cake with Caramelized Topping

A moist slice of pineapple upside down cake topped with caramelized pineapple and bright red maraschino cherries.
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This recipe delivers a moist, classic pineapple upside down cake with a rich, sweet caramelized topping. It is a nostalgic dessert perfect for family gatherings or parties.

Ingredients

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  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
  • 14 maraschino cherries, stems removed
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 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 degrees F (175 degrees C). You will need a 9-inch round cake pan.
  2. Melt 1/2 cup butter in the cake pan over low heat on the stovetop, or carefully in the oven.
  3. Sprinkle the brown sugar evenly over the melted butter in the pan.
  4. Arrange the drained pineapple slices on top of the brown sugar mixture. Place one maraschino cherry in the center of each pineapple ring, and place any remaining cherries around the edges. Set the pan aside.
  5. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  6. In a large bowl, beat the 1/2 cup softened butter and granulated sugar with an electric mixer until light and fluffy.
  7. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  8. In a small bowl, whisk together the milk and the reserved pineapple juice.
  9. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  10. Carefully pour the cake batter over the pineapple and cherry layer in the prepared pan. Spread the batter evenly.
  11. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  12. Let the cake cool in the pan on a wire rack for 10 minutes.
  13. Place a serving plate upside down over the cake pan. Wearing oven mitts, carefully invert the cake onto the plate. Remove the pan slowly. If any topping sticks, gently place the fruit back into position.
  14. Serve warm or at room temperature.

Notes

  • For an extra rich flavor, substitute 1 tablespoon of the milk with 1 tablespoon of dark rum when mixing the batter.
  • If you want a very moist pineapple cake, check the cake for doneness slightly earlier, around 38 minutes.
  • This retro pineapple dessert looks best when served immediately after inverting.

Nutrition

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