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Pineapple Upside-Down Cake

This easy and beautiful Pineapple Upside-Down Cake is a guaranteed crowd-pleaser, combining soft vanilla cake with a buttery caramel topping of pineapples and cherries.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Topping
  • 4 tablespoons unsalted butter, melted Butter for greasing the pan.
  • 1/2 cup light brown sugar, packed Creates the caramel base.
  • 1 can pineapple rings or tidbits, in juice Canned fruit for the topping.
  • 1/2 cup maraschino cherries, drained For decoration.
For the Cake Batter
  • 1 1/2 cups all-purpose flour Main dry ingredient.
  • 1 cup granulated sugar For sweetness.
  • 1 1/2 teaspoons baking powder Leavening agent.
  • 1/2 teaspoon salt To enhance flavor.
  • 2 large eggs Adds moisture and structure.
  • 1/2 cup milk, whole or 2% Liquid ingredient.
  • 1/3 cup oil or melted butter Used for batter moisture.
  • 1 teaspoon vanilla extract For flavor.
  • 2 tablespoons pineapple juice, reserved Optional for added flavor.

Method
 

Prep the Pan and Topping
  1. Preheat the oven to 350°F (175°C).
  2. Pour melted butter into a 9 inch round cake pan.
  3. Sprinkle brown sugar evenly over the butter.
  4. Arrange pineapple rings or tidbits over the sugar and place cherries in the gaps.
Mix the Batter
  1. In a bowl, whisk together flour, sugar, baking powder, and salt.
  2. In another bowl, whisk eggs, milk, oil or melted butter, vanilla, and reserved pineapple juice.
  3. Combine wet and dry ingredients, stirring gently until smooth.
  4. Pour the batter over the fruit and spread evenly.
Bake and Flip
  1. Bake for 35 to 40 minutes until golden and a toothpick comes out clean.
  2. Let cool in the pan for 10 minutes, then run a knife around the edge.
  3. Invert onto a serving plate and lift the pan to release the cake.
Serve
  1. Serve warm with ice cream or whipped cream.
  2. Enjoy cool leftovers too!

Notes

Pat the fruit dry before use to avoid making the caramel watery. You can make this ahead and store it for 24 hours at room temperature.