Pineapple Upside-Down Cake
A moist, buttery Pineapple Upside-Down Cake topped with caramelized pineapple slices and cherries. This easy homemade dessert is perfect for parties, potlucks, and holiday dinners.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hr 5 mins
- Yield: 8 servings 1x
Ingredients
Scale
- 1/4 cup unsalted butter (for topping)
- 1/2 cup packed light brown sugar
- 8–10 pineapple rings (canned or fresh)
- Maraschino cherries (optional)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Melt 1/4 cup butter in a 9-inch baking pan.
- Sprinkle brown sugar evenly over the melted butter in the pan.
- Arrange pineapple rings on top of the sugar. Place a maraschino cherry in the center of each ring, if using.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, mixing until just combined.
- Pour the batter over the arranged pineapple and smooth the top.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then invert onto a plate and let it sit inverted for another 5 minutes before removing the pan.
- Serve warm or at room temperature.
Nutrition
- Calories: 370