Description
Classic pineapple upside down cake with a caramelized brown sugar topping is buttery, moist, and easy to flip for a bakery-worthy dessert.
Ingredients
Scale
Topping
- 6 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1 (20-ounce) can pineapple slices, drained (reserve 2 tablespoons juice)
- 10 maraschino cherries, drained and patted dry
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 tablespoons reserved pineapple juice
Instructions
- Heat oven to 350°F. Grease a 9-inch round cake pan.
- Melt 6 tablespoons butter in pan; sprinkle brown sugar; arrange pineapple and cherries.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until fluffy; add eggs and vanilla.
- Alternate adding dry ingredients and milk; stir in pineapple juice.
- Spread batter over fruit; bake 35–45 minutes.
- Cool 10 minutes; invert onto a plate; cool before slicing.
Notes
- No maraschino cherries: Swap with drained canned cherries or omit.
- Tools: 9-inch round cake pan, mixer, offset spatula.
- Make-ahead: Bake up to 1 day ahead; re-warm slices to refresh topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American