Here’s a recipe for an authentic pineapple upside-down cake that’s melt-in-your-mouth delicious! We’re keeping it simple, just like grandma used to make. This cake has the perfect balance of caramelized pineapple, buttery goodness, and a soft, fluffy cake. Let’s get bakin’!
Ingredients:
- For the topping:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar (packed)
- 1 can (20 oz) sliced pineapple in juice, drained (reserve the juice)
- Maraschino cherries (about 8-10, optional but classic!)
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup reserved pineapple juice (add water if needed to make 1/2 cup total)
- 1/4 cup whole milk
Instructions:
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
- Prepare the topping. In a medium saucepan, melt 1/4 cup butter over medium heat. Stir in the brown sugar and cook until the sugar is dissolved and the mixture is bubbly. Pour this into the prepared cake pan, making sure it covers the bottom evenly.
- Arrange the pineapple and cherries. Place the drained pineapple rings over the caramelized butter and sugar mixture, arranging them in a circle. Place a maraschino cherry in the center of each pineapple ring for that classic look.
- Make the cake batter. In a large mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the wet and dry ingredients. Gradually add the flour mixture to the butter mixture, alternating with the reserved pineapple juice and milk, beginning and ending with the flour mixture. Mix until just combined—don’t overmix!
- Pour the batter over the pineapple. Carefully pour the batter into the pan over the pineapple slices, spreading it evenly with a spatula.
- Bake. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and invert. Let the cake cool in the pan for about 10 minutes, then run a knife around the edges to loosen it. Place a serving plate on top of the cake pan, and carefully flip the cake over to release it.
Pro Tip: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!
There you go—a warm, caramelized, perfectly tender pineapple upside-down cake that’ll be the star of any gathering! Enjoy!
