Description
This Pineapple Upside-Down Cake is the ultimate classic dessert that combines a moist, buttery cake with a deliciously caramelized pineapple topping. The juicy pineapple rings and maraschino cherries not only add a burst of tropical flavor but also create a stunning presentation that’s sure to impress. Perfect for any occasion, this easy-to-follow recipe will guide you in making a show-stopping cake that’s as delightful to look at as it is to eat.
Ingredients
For the Topping:
½ cup (1 stick) unsalted butter
1 cup packed brown sugar
7–9 canned pineapple rings (reserve juice)
7–9 maraschino cherries
½ cup chopped pecans or walnuts (optional)
For the Cake Batter:
1¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup whole milk
¼ cup pineapple juice (reserved from canned pineapples)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Position the oven rack in the middle.
Prepare the Topping:
In a small saucepan over low heat, melt ½ cup of unsalted butter.
Stir in 1 cup of packed brown sugar until it dissolves and the mixture is smooth, about 2-3 minutes.
Pour the mixture into a 9-inch round cake pan, tilting to coat the bottom evenly.
Arrange the Pineapple and Cherries:
Place 1 pineapple ring in the center of the pan.
Arrange the remaining pineapple rings around the center one.
Place a maraschino cherry in the center of each pineapple ring and in between the rings if desired.
Sprinkle ½ cup of chopped pecans or walnuts over the fruit if using.
Prepare the Cake Batter:
In a medium bowl, whisk together 1¾ cups of all-purpose flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt. Set aside.
In a large mixing bowl, beat ½ cup of softened unsalted butter with an electric mixer until creamy.
Gradually add 1 cup of granulated sugar, beating until light and fluffy.
Add 2 large eggs, one at a time, beating well after each addition.
Mix in 1 teaspoon of pure vanilla extract.
Combine Wet and Dry Ingredients:
In a measuring cup, combine ½ cup of whole milk and ¼ cup of reserved pineapple juice.
Gradually add the dry ingredient mixture to the butter mixture in three parts, alternating with the milk-pineapple juice mixture, beginning and ending with the dry ingredients.
Mix until just combined after each addition.
Assemble the Cake:
Carefully pour the batter over the arranged pineapples and cherries in the pan.
Smooth the top with a spatula to ensure even baking.
Bake the Cake:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If the top of the cake browns too quickly, tent it with aluminum foil during the last 10 minutes of baking.
Cool and Invert:
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
Run a knife around the edge of the pan to loosen the cake.
Place a serving plate upside down over the pan, then carefully invert the pan and plate together.
Gently lift the pan to reveal the pineapple topping.
Serve:
Allow the cake to cool slightly before slicing.
Serve warm or at room temperature.
Enjoy your delicious Pineapple Upside-Down Cake!