Pineapple Upside-Down Cake
A classic Pineapple Upside-Down Cake featuring caramelized pineapple rings and cherries atop a moist, buttery cake. Perfect for any occasion!
Equipment
- 9-inch Round Cake Pan
- Mixing Bowl
- Saucepan
- Electric Mixer
Ingredients
For the Topping
- 4 tbsp Unsalted Butter
- 0.5 cup Packed Light Brown Sugar
- 1 can Pineapple Rings in Pineapple Juice (8-ounce)
- 8-10 Maraschino Cherries
For the Cake
- 1.5 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 1 cup Granulated Sugar
- 8 tbsp Unsalted Butter (1 stick, at room temperature)
- 2 Large Eggs
- 0.5 cup Reserved Pineapple Juice
Instructions
- Preheat oven to 350°F and coat a 9-inch round cake pan with cooking spray.
- Melt butter and brown sugar in a small pan over medium heat, stirring frequently, until bubbly and slightly browned.
- Pour the sugar mixture into the prepared cake pan, spreading into an even layer.
- Arrange pineapple rings over the sugar mixture, placing a maraschino cherry in the center of each ring.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat granulated sugar and butter with an electric mixer until light and creamy. Add eggs and mix until smooth.
- Gradually add the flour mixture in three batches, alternating with the reserved pineapple juice, until fully incorporated.
- Spoon the thick batter over the fruit in the pan, smoothing it out evenly.
- Bake for about 45 minutes, or until golden brown and a cake tester comes out clean.
- Let the cake cool for 10 minutes, then invert onto a plate. Serve warm or cool before storing.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. Enjoy warm or at room temperature!