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Pineapple Upside Down Cake

A delightful dessert featuring a layer of caramelized pineapple and cherries atop a moist, fluffy cake base, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Topping
  • 1/2 cup unsalted butter Use unsalted butter for balanced flavor.
  • 1 cup brown sugar
  • 1 can (20 oz) sliced pineapple in heavy syrup Canned or fresh can be used.
  • Maraschino cherries One cherry per pineapple ring.
Cake Base
  • 1 cup all-purpose flour Can be substituted for gluten-free flour.
  • 1 cup granulated sugar Can reduce sugar slightly if desired.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Melt butter in a saucepan over medium heat, then add brown sugar. Stir until dissolved.
  3. Pour the butter-sugar mixture into the prepared cake pan, spreading evenly.
  4. Arrange pineapple rings on top, placing a cherry in the center of each ring.
Making the Cake Batter
  1. In a bowl, combine flour, baking powder, baking soda, and salt.
  2. In another bowl, cream butter and granulated sugar until fluffy. Add eggs and vanilla; mix well.
  3. Alternate adding the dry ingredients and milk to the butter mixture until combined.
Baking
  1. Pour batter over the pineapple and cherries in the cake pan.
  2. Bake for 40-45 minutes or until a toothpick comes out clean.
  3. Let cool for 10 minutes, then invert onto a serving plate. Serve warm.

Notes

Best served warm. For a decadent treat, add vanilla ice cream or whipped cream. Store in an airtight container for up to 2 days at room temperature or in the fridge for up to a week.
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