Description
This classic Pineapple Upside Down Cake features caramelized pineapple rings and maraschino cherries atop a moist, buttery cake. Perfectly baked to golden perfection, it combines sweet, tangy fruit with a tender crumb for a delightful dessert that’s simple to make and sure to impress.
Ingredients
Scale
Fruit and Toppings
- 1 can Pineapple rings (Fresh or canned)
- 10 pieces Maraschino cherries (For decoration)
- 1/2 cup Brown sugar (For caramel flavor)
- 1/4 cup Unsalted butter (Melted for topping)
Cake Batter
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 2 large Eggs
- 1/2 cup Milk (Whole or almond milk)
- 1 teaspoon Vanilla extract
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish thoroughly. Sprinkle the brown sugar evenly over the bottom of the pan, then arrange the pineapple slices on top in a single layer. Place the maraschino cherries in the centers of the pineapple rings or between them to create a decorative pattern.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures your cake rises evenly and has a light texture.
- Cream butter and sugar: In a large mixing bowl, beat the melted unsalted butter together with the granulated sugar until the mixture becomes light and fluffy, about 3 to 5 minutes. This step incorporates air, helping create a tender cake.
- Add eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate and maintain the mixture’s light texture.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Stir gently after each addition until just combined to avoid overmixing, which can toughen the cake.
- Pour batter over fruit: Pour the prepared cake batter evenly over the arranged pineapple and cherries in the baking pan. Spread gently with a spatula to cover the fruit uniformly.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and invert: Once baked, allow the cake to cool in the pan for about 10 minutes. This resting time helps the caramelized topping set slightly for easier removal. After cooling, carefully invert the cake onto a serving plate so that the pineapple and cherry layer is on top.
- Serve: Serve the Pineapple Upside Down Cake warm or at room temperature to enjoy the tender crumb and luscious caramelized fruit topping at their best.
Notes
- You can use fresh pineapple rings if preferred; just make sure they are sliced evenly.
- For added flavor, consider adding a splash of rum or pineapple juice to the batter.
- Ensure the butter is fully melted but not hot when creaming with sugar.
- If you like a more caramelized topping, slightly increase the baking time by a few minutes but watch carefully to avoid burning.
- Allow cake to cool slightly before flipping to prevent the topping from sticking or breaking.
