Classic Pineapple Upside-Down Cake Recipe

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Try this Classic Pineapple Upside-Down Cake with caramelized pineapple, cherries, and a moist, buttery cake. A timeless dessert that’s easy to make

There’s something magical about a pineapple upside-down cake

There’s something magical about a pineapple upside-down cake. Its golden caramelized pineapple topping and fluffy, buttery cake make it a timeless dessert that’s perfect for any occasion. Whether you’re hosting a gathering or simply craving a sweet treat, this recipe is easy to follow and delivers a dessert that’s as beautiful as it is delicious.

Why This Cake is a Classic

Pineapple upside-down cake is more than just a dessert—it’s a nostalgic experience. The combination of tangy pineapple, sweet cherries, and a moist, tender cake creates a flavor and texture contrast that’s hard to resist. Plus, its stunning presentation makes it a showstopper at any table.

Key Ingredients for Success

The secret to this cake lies in its simple yet high-quality ingredients:

Fresh pineapple or canned slices for a juicy, tropical flavor.
Maraschino cherries for a pop of color and sweetness.
Brown sugar and butter for a rich, caramelized topping.
A light, fluffy cake batter made with flour, sugar, eggs, and a touch of vanilla.

Ingredients

For the Topping:

¼ cup unsalted butter, melted
½ cup packed brown sugar
1 can (20 oz) sliced pineapple, drained (reserve juice)
Maraschino cherries, for garnish

For the Cake Batter:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup milk (or reserved pineapple juice)
2 large eggs
½ cup unsalted butter, softened
2 teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C) to ensure it’s ready when you are.

2. Prepare the Topping

Melt ¼ cup of unsalted butter and pour it into a round cake pan.
Sprinkle ½ cup of brown sugar evenly over the butter.
Arrange pineapple slices on top, placing a maraschino cherry in the center of each slice.

3. Make the Cake Batter

In a bowl, whisk together 1 ½ cups of flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and ¼ teaspoon of salt.
In another bowl, mix ½ cup of milk (or reserved pineapple juice), 2 eggs, ½ cup of softened butter, and 1 teaspoon of vanilla extract.
Combine the wet and dry ingredients, mixing until just smooth.

4. Assemble and Bake

Pour the batter over the pineapple slices in the pan, spreading it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and Flip

Let the cake cool in the pan for 10 minutes.
Carefully invert it onto a serving plate, revealing the glossy pineapple topping.

Serving and Storing Tips

Serve the cake warm or at room temperature. For an extra treat, pair it with whipped cream or vanilla ice cream.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Why You’ll Love This Cake

This pineapple upside-down cake is a perfect blend of sweet and tangy, with a moist, tender crumb and a caramelized topping that’s simply irresistible. It’s a dessert that’s as fun to make as it is to eat, and it’s sure to become a favorite in your recipe collection.