Description
This classic Pineapple Upside-Down Cake features a caramelized brown sugar and butter topping adorned with juicy pineapple slices and maraschino cherries. A moist and tender vanilla-flavored cake base complements the tropical fruit topping, making it a delightful retro dessert perfect for any occasion.
Ingredients
Scale
Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 can (20 ounces) pineapple slices in juice, drained
- 10 maraschino cherries
Batter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Prepare the pan and topping: Preheat your oven to 350°F. Pour the melted butter into a 9-inch round cake pan and sprinkle the brown sugar evenly over the butter. Arrange the drained pineapple slices on top of the brown sugar layer, then place a maraschino cherry in the center of each pineapple ring.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are well combined and aerated.
- Cream butter and sugar: In a large bowl, beat the softened butter with the granulated sugar until the mixture becomes light, fluffy, and pale in color. This step is important to create a tender texture in the cake.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing after each addition until the batter is smooth and uniform.
- Assemble and bake: Carefully pour the batter over the pineapple and cherries in the cake pan, spreading it evenly to cover the fruit. Place the pan in the preheated oven and bake for 45 to 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 minutes. Then, place a serving plate over the pan and invert it to release the cake, revealing the caramelized pineapple topping. Serve warm or at room temperature.
Notes
- For an extra tropical flavor, add a tablespoon of rum to the batter before baking.
- Be sure to let the cake cool slightly before inverting to prevent the topping from sliding off.
