Description
This classic Pineapple Upside-Down Cake features caramelized brown sugar and buttery pineapple topping baked to golden perfection with a moist, tender vanilla cake base. Adorned with maraschino cherries, this retro dessert is both visually appealing and deliciously sweet, perfect for any occasion.
Ingredients
Scale
Topping
- 1/4 cup (1/2 stick) butter
- 1/2 cup brown sugar, packed
- 1 can (20 oz) pineapple slices, drained (reserve juice)
- 10-12 maraschino cherries (or as desired)
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (from canned pineapple)
- 1/2 cup buttermilk (or regular milk)
Instructions
- Prepare the Topping: Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt 1/4 cup of butter in the oven. Once melted, sprinkle the packed brown sugar evenly over the butter. Arrange the drained pineapple slices in a circular pattern over the sugar, placing a maraschino cherry in the center of each pineapple ring to create the signature look.
- Prepare the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition to incorporate them fully. Stir in the vanilla extract to add flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the pineapple juice and buttermilk. Start and finish with the dry ingredients to maintain the batter’s consistency. Mix only until just combined to keep the cake tender.
- Assemble the Cake: Pour the prepared batter evenly over the arranged pineapple slices in the cake pan. Smooth the top with a spatula to create an even surface for baking.
- Bake the Cake: Place the cake in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is a golden brown.
- Cool and Invert: After baking, allow the cake to cool in the pan for about 10 minutes to set the topping. Run a knife around the edges to loosen the cake. Then place a serving plate over the pan and carefully invert the cake to release it. Let the cake cool completely before slicing and serving to ensure the topping sets beautifully.
Notes
- Use fresh pineapple juice from the canned fruit for enhanced flavor.
- You can substitute buttermilk with regular milk mixed with 1/2 teaspoon of vinegar if needed.
- Make sure to grease the pan well to prevent sticking when flipping the cake.
- Allow the cake to cool slightly before inverting to avoid breaking the topping.
- This cake is best served at room temperature or slightly warm.
