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Pineapple Upside Down Cake

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A delightful Pineapple Upside Down Cake that combines buttery decadence with caramelized pineapple and Maraschino cherries for a nostalgic dessert experience.

Ingredients

Scale
  • 1/4 cup butter
  • 1 cup brown sugar
  • 1 can (20 oz) sliced pineapple in juice
  • Maraschino cherries
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 large eggs

Instructions

  1. Preheat your oven to 350°F (175°C) to prepare for the baking magic that’s about to happen.
  2. Melt the butter in a round cake pan. This will create a luscious base for the cake.
  3. Sprinkle the brown sugar evenly over the melted butter, creating a sweet layer right at the bottom of the pan.
  4. Arrange the pineapple slices over the brown sugar mixture. Be sure to place a cherry in the center of each slice for that classic touch.
  5. Combine the flour, baking powder, and salt in a separate bowl. This will be the base of your cake batter.
  6. Whisk together the granulated sugar, milk, vegetable oil, vanilla extract, and eggs in another bowl until well combined.
  7. Gradually combine the wet and dry ingredients, stirring until just mixed. You want a smooth batter that’s ready to envelop the juicy pineapple.
  8. Carefully pour the batter over the pineapple and sugar layer, ensuring a nice even spread.
  9. Place your cake pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  10. Let the cake cool for a few minutes, then carefully invert it onto a plate. This is the moment of truth—the upside-down reveal!

Notes

Serve warm or at room temperature. Pairs wonderfully with vanilla ice cream or whipped cream.

Nutrition

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