Description
A classic pineapple upside down cake is a celebration in itself. The caramelized pineapple topping melts into a soft, buttery cake, creating a dessert that feels both indulgent and nostalgic. Every bite is sweet, fruity, and perfectly balanced with that subtle caramel richness. Perfect for family dinners, potlucks, or any occasion that calls for a stunning, homemade dessert.
Ingredients
Scale
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 8–10 pineapple rings, canned or fresh
- Maraschino cherries (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (or milk + pineapple juice for extra flavor)
Instructions
- Preheat oven to 350°F (175°C). Melt butter in an 8–9 inch round pan and sprinkle brown sugar evenly over it.
- Arrange pineapple rings over the brown sugar, placing a cherry in each ring’s center.
- Cream softened butter and sugar in a bowl until light and fluffy. Add eggs one at a time, then vanilla.
- Whisk flour, baking powder, and salt. Add dry ingredients to wet, alternating with milk, mixing until smooth.
- Pour batter gently over pineapple, spreading evenly. Bake 40–50 minutes until golden and a toothpick comes out clean.
- Cool for 10 minutes, run a knife around the edges, place a serving plate on top, and flip carefully. Let settle 10 minutes before serving.
Notes
- Pat pineapple dry to prevent soggy cake.
- Use room-temperature ingredients for the best texture.
- Serve warm with whipped cream or ice cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8–10
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg