Pineapple Inverted Delight

A delightful twist on a traditional dessert, Pineapple Inverted Delight features a caramelized pineapple topping with a moist, buttery cake. Perfect for tropical-themed parties, this dessert is a showstopper that captures the essence of a classic treat while offering a nostalgic taste.
Prep time: 20 minutes
Cook time: 50 minutes
Serves: 8

Ingredients

1/4 cup unsalted butter
3/4 cup packed light brown sugar
1 can (20 oz) pineapple slices in juice, drained
10 maraschino cherries
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt the 1/4 cup of butter over low heat. Swirl to coat the bottom and sides.
3. Sprinkle the brown sugar evenly over the melted butter.
4. Arrange pineapple slices on top of the brown sugar, placing a cherry in the center of each slice.
5. In a medium bowl, whisk together flour, baking powder, and salt.
6. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
7. Beat in the eggs one at a time, then stir in the vanilla.
8. Add flour mixture alternately with milk to the creamed mixture, beginning and ending with flour, until just combined.
9. Pour the batter over the pineapple and cherries in the pan.
10. Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool for 5 minutes, then carefully invert onto a serving plate. Cool slightly before serving.

Storage

Store in an airtight container at room temperature for up to 3 days.

Reheating

Reheat individual slices in the microwave for 15-20 seconds or enjoy at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.