Description
Indulge in the nostalgic charm of a classic Pineapple Upside Down Cake, where sweet pineapple rings and maraschino cherries top a moist, buttery cake layer. This retro dessert is perfect for any occasion, from family gatherings to potlucks.
Ingredients
Scale
For the Topping:
- ¼ cup unsalted butter (melted)
- ½ cup packed brown sugar
- 7–8 pineapple rings (canned in juice, drained)
- 7–8 maraschino cherries
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 eggs
- ½ cup whole milk
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the pan: Pour melted butter into a 9-inch round cake pan. Sprinkle brown sugar evenly over the butter.
- Arrange toppings: Place pineapple rings on top of the sugar, with a maraschino cherry in the center of each ring.
- Prepare the batter: Whisk together flour, baking powder, and salt in a medium bowl. In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract. Alternately add dry ingredients and milk to the wet mixture.
- Bake: Pour the batter over the pineapple layer and bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
Notes
- For a deeper flavor, use pineapple juice instead of milk.
- Serve warm with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 38g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
