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Pineapple Upside Down Cake

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Pineapple Upside Down Cake is a classic dessert featuring sweet pineapple rings and cherries caramelized in brown sugar and butter, flipped onto a soft, buttery cake. It’s as visually stunning as it is delicious.

Ingredients

  • 1 can (20 oz) pineapple slices in juice, drained
  • Maraschino cherries (optional)
  • 1/4 cup unsalted butter (for topping)
  • 1/2 cup brown sugar
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk or buttermilk
  • 1/3 cup unsalted butter (softened, for batter)
  • 1 tsp vanilla extract
  • Optional: 1/4 tsp cinnamon or nutmeg

Instructions

  1. Preheat oven to 350°F (175°C). In a 9-inch round or square cake pan, melt 1/4 cup butter. Sprinkle brown sugar evenly over the melted butter.
  2. Arrange pineapple slices over the sugar mixture. Place cherries in the centers of the pineapple rings (optional).
  3. In a bowl, whisk together flour, baking powder, salt, and optional cinnamon.
  4. In another bowl, cream 1/3 cup butter and granulated sugar until light and fluffy. Add eggs, vanilla, and milk; mix well.
  5. Gradually stir in the dry ingredients to form a smooth batter.
  6. Gently pour the batter over the fruit, spreading evenly.
  7. Bake for 35–45 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool for 5–10 minutes. Run a knife along the edges, then invert onto a plate. Let cool slightly before serving.

Notes

  • Use fresh pineapple for a brighter, more natural flavor.
  • Don’t skip cooling the cake before inverting to allow the topping to set.
  • Add rum or coconut extract for a tropical twist.
  • Best served slightly warm, optionally with whipped cream or ice cream.

Nutrition

Find it online: https://thefamilycooking.com/pineapple-upside-down-cake-3/