Pineapple Upside Down Cake
This Golden, sticky-sweet, and wonderfully retro Pineapple Upside Down Cake is the perfect treat for any occasion!
Servings 8 slices
Calories 320kcal
Cost $6 – $8
Ingredients
For the topping
- ¼ cup unsalted butter melted
- ½ cup packed light brown sugar
- 6 –7 pineapple rings canned or fresh
- Maraschino cherries about 6–7, optional but classic
For the cake batter
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup whole milk
- ¼ cup reserved pineapple juice from the can
Instructions
- Pour the melted butter into your cake pan and swirl to coat the bottom. Sprinkle the brown sugar evenly over the butter. Arrange pineapple rings over the sugar layer. Place a maraschino cherry in the center of each ring. Set aside.
- In a bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and pineapple juice. Mix until smooth and just combined.
- Pour the batter gently over the pineapple layer in the pan, spreading evenly with a spatula. Bake in a preheated oven at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes in the pan. Run a knife around the edges to loosen. Carefully invert onto a serving plate. Let cool slightly before slicing.
Notes
- Use room-temperature ingredients for a smoother batter and even baking.
- Don’t overmix the batter to keep the cake light and fluffy.
- Let it cool slightly before flipping to avoid breaking the cake but not too long that the topping sticks.
- Place a tray underneath your cake pan while baking to catch any syrup that might bubble over.