Description
A simple, moist, and beautifully caramelized Easy Pineapple Upside-Down Cake recipe! Made with pineapple rings, cherries, and buttery brown sugar topping—perfect for any occasion.
Ingredients
Topping:
- ¼ cup unsalted butter, melted
- ½ cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice (reserve juice)
- 6–8 maraschino cherries
Cake Batter:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- ¼ cup pineapple juice (from can)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet.
- Make the topping: Pour melted butter into the pan. Sprinkle evenly with brown sugar. Arrange pineapple slices over the sugar and place a cherry in the center of each ring.
- Prepare the batter: In a mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter, eggs, milk, pineapple juice, and vanilla. Beat until smooth.
- Assemble: Pour batter evenly over the pineapple layer.
- Bake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and flip: Let the cake rest for 10 minutes, then invert it onto a serving plate. Remove the pan carefully to reveal the caramelized topping.
Notes
- Use room-temperature ingredients for a smoother batter.
- Drain pineapple slices well to avoid a soggy cake.
- To enhance caramelization, heat butter and sugar on the stovetop before arranging pineapples.
- For a tropical twist, add shredded coconut or a splash of rum to the batter.
- Serve warm for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes