Classic Pineapple Upside-Down Cake
This Classic Pineapple Upside-Down Cake features caramelized pineapple rings and cherries over a moist, buttery vanilla cake. A timeless dessert with a glossy brown sugar topping that makes every slice sweet, tender, and nostalgic.
Ingredients
Scale
- 1/2 cup unsalted butter, melted and divided
- 1 cup brown sugar, packed
- 1 (20 ounce) can pineapple rings, drained
- 8 to 10 maraschino cherries, drained
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and generously grease a 9 inch round cake pan.
- Pour 1/4 cup of the melted butter into the prepared pan and sprinkle the brown sugar evenly over it.
- Arrange the drained pineapple rings over the brown sugar layer and place a maraschino cherry in the center of each ring.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix the remaining 1/4 cup melted butter with the granulated sugar until combined.
- Add the eggs, milk, and vanilla extract and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter evenly over the pineapple layer and smooth the top.
- Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges and carefully invert onto a serving plate.
Notes
- Pat the pineapple rings dry before arranging to prevent excess moisture.
- Let the cake rest 10 minutes before flipping for a clean release.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Find it online: https://tastyze.com/classic-pineapple-upside-down-cake/