Description
A classic Pineapple Upside-Down Cake featuring caramelized pineapple rings and maraschino cherries atop a moist, buttery cake. This delightful dessert combines the sweetness of brown sugar and pineapple with a soft vanilla-flavored cake base, perfect for any occasion.
Ingredients
Scale
Fruit Topping
- 1 can (20 oz) pineapple rings, drained
- 6–8 maraschino cherries
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
Cake Batter
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to ensure the cake releases easily after baking.
- Create the Caramel Base: Melt 1/4 cup of butter and pour it evenly into the prepared cake pan. Sprinkle 1/2 cup of brown sugar over the melted butter to form the caramelized topping during baking.
- Arrange Pineapple and Cherries: Carefully place the drained pineapple rings over the brown sugar in the pan. Place one maraschino cherry in the center of each pineapple ring for color and flavor.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt to combine and aerate the dry components.
- Cream Butter and Sugar: In a large mixing bowl, cream together the remaining 1/4 cup softened butter and 3/4 cup granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a tender cake.
- Add Eggs and Vanilla: Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract for extra flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and 1/2 cup whole milk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can lead to a dense cake.
- Pour and Smooth Batter: Pour the batter evenly over the arranged pineapple and cherries in the cake pan. Smooth the top gently with a spatula to ensure even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Invert: Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then carefully invert the cake onto a serving plate so the pineapple topping is on top.
- Serve: Serve the pineapple upside-down cake warm or at room temperature for the best flavor and texture.
Notes
- Ensure the butter is fully melted to evenly coat the pan for caramelization.
- Use fresh or canned pineapple with juice drained well to prevent a soggy cake.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- For extra flavor, consider adding a tablespoon of dark rum or pineapple juice to the batter.
