Description
A classic Pineapple Upside Down Cake featuring caramelized brown sugar, juicy pineapple slices, and maraschino cherries atop a moist, buttery cake. This delightful dessert is baked to golden perfection and flipped to reveal a glossy, fruit-topped surface. Serve warm with whipped cream or ice cream for an extra indulgence.
Ingredients
Scale
Topping
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 9 pineapple slices (from 1 20-oz can, drained, juice reserved)
- 9 maraschino cherries
Cake Batter
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup butter (softened)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup reserved pineapple juice
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Topping: Heat the oven to 350°F. Melt 1/4 cup butter in the microwave, then pour it into a 9-inch square baking pan. Evenly sprinkle the brown sugar over the melted butter. Arrange the pineapple slices in a single layer over the brown sugar and place a maraschino cherry in the center of each pineapple slice.
- Make the Cake Batter: In a medium bowl, combine the flour, granulated sugar, softened butter, baking powder, salt, milk, reserved pineapple juice, egg, and vanilla extract. Beat with an electric mixer at low speed for 40 seconds, then increase to high speed and beat for 3 minutes until the batter is well blended and smooth.
- Assemble and Bake: Pour the batter evenly over the arranged pineapples and cherries in the pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Flip and Serve: Right after baking, place a plate or serving dish over the pan, then carefully flip the cake and pan together to invert the cake onto the plate. Let it sit for a few minutes to allow the caramel topping to drip down the sides. Remove the pan carefully to reveal the pineapple upside down surface.
- Serving and Storage: Serve the cake warm. It pairs wonderfully with whipped cream or ice cream. To store, cover and keep at room temperature or refrigerate for longer freshness.
Notes
- Ensure the butter is well melted before mixing with brown sugar for an even caramel topping.
- Be careful while flipping the cake after baking to avoid spills or burns.
- Use reserved pineapple juice in the batter to enhance the pineapple flavor.
- This cake is best enjoyed warm but can be stored covered at room temperature or refrigerated.
- Topping with whipped cream or vanilla ice cream adds a delightful contrast of temperatures and textures.
