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Pineapple Upside Down Cake: A Classic Dessert Delight

Pineapple Upside Down Cake made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1 can 20 oz sliced pineapple
  • Maraschino cherries optional
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk

Instructions

  • Preheat the oven to 350°F (175°C).
  • Melt the butter and brown sugar together in a saucepan over medium heat.
  • Pour the butter and brown sugar mixture into a 9-inch round cake pan.
  • Arrange the pineapple slices and cherries on top of the caramel.
  • In a mixing bowl, combine the flour, baking powder, and salt.
  • In another bowl, cream the granulated sugar and remaining butter until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract and milk until just combined.
  • Gradually add the dry mixture to the wet ingredients, mixing until just incorporated.
  • Pour the batter over the pineapple and caramel layer in the cake pan.
  • Bake for 40-45 minutes, or until a toothpick comes out clean.
  • Let the cake cool for 10 minutes before inverting onto a serving plate.
  • Serve warm or at room temperature.