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Classic Pineapple Upside Down Cake: A Moist, Buttery Retro Favorite

A moist slice of pineapple upside down cake topped with caramelized pineapple rings and maraschino cherries.
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Make this classic pineapple upside down cake from scratch. You get a moist, buttery cake topped with perfectly caramelized pineapple rings and cherries. This nostalgic dessert is simple to prepare and always impresses.

Ingredients

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  • 1/2 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
  • 14 maraschino cherries
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup reserved pineapple juice

Instructions

  1. Preheat your oven to 350 degrees F. You will need a 9-inch round cake pan.
  2. Melt 1/2 cup of butter in the cake pan over low heat on the stovetop, or carefully in the oven.
  3. Sprinkle the brown sugar evenly over the melted butter.
  4. Arrange the drained pineapple slices on top of the sugar and butter mixture. Place one maraschino cherry in the center of each pineapple ring.
  5. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  6. In a large bowl, cream together the 1/2 cup softened butter and the granulated sugar until the mixture is light and fluffy.
  7. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  8. In a small bowl, whisk together the milk and the reserved pineapple juice.
  9. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  10. Carefully pour the cake batter over the pineapple and cherry layer in the pan. Spread the batter evenly.
  11. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  12. Let the cake cool in the pan on a wire rack for 10 minutes.
  13. Place a serving plate upside down over the cake pan. Wearing oven mitts, carefully invert the cake onto the plate. Lift the pan away slowly. If any topping sticks, gently place the fruit back onto the cake.
  14. Serve warm or at room temperature.

Notes

  • For a richer caramel flavor, you can substitute 1 tablespoon of dark rum for 1 tablespoon of the reserved pineapple juice in the batter.
  • If you prefer a simpler route, you can substitute the cake ingredients with one box of yellow cake mix prepared according to package directions, using the reserved pineapple juice for the liquid called for in the mix instructions.
  • To make individual servings, prepare this recipe in a 12-cup muffin tin, reducing the baking time to about 20-25 minutes.

Nutrition

Find it online: https://delishcraze.com/pineapple-upside-down-cake-moist-secrets/