Description
Indulge in the nostalgic sweetness of a classic Pineapple Upside-Down Cake. This retro dessert features caramelized pineapples, cherries, and a moist vanilla cake baked to perfection.
Ingredients
Scale
Caramelized Pineapple Layer:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 7–8 canned pineapple slices in juice (drained)
- 7–8 maraschino cherries
Cake Batter:
- 1 and 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup pineapple juice (from the can)
Instructions
- Prepare Pineapple Layer: Preheat oven to 350°F (175°C). Melt 1/2 cup butter in a 9-inch round cake pan in the oven. Sprinkle brown sugar over melted butter. Arrange pineapple slices on top, placing a cherry in the center of each.
- Make Cake Batter: Whisk flour, baking powder, and salt in a bowl. In a separate bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Combine milk and pineapple juice. Alternate adding flour and milk mixtures to butter, starting and ending with flour.
- Bake: Pour batter over pineapple layer and bake for 45–50 minutes until a toothpick comes out clean. Cool for 10 minutes, then invert onto a plate.
Notes
- You can use fresh pineapple slices instead of canned.
- Enhance the flavor by adding a splash of rum to the pineapple juice mixture.
- Serve with whipped cream or vanilla ice cream for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 38g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
