Traditional Pineapple Upside-Down Cake

🕒 Prep: 15 min
🔥 Cook: 50 min
🍽 Serves: 8
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This Traditional Pineapple Upside-Down Cake is a classic dessert that's bound to impress at any gathering. It's a beautiful combination of buttery caramelized pineapple and cherries atop a moist, fluffy cake. Perfect for a nostalgic treat or a special occasion!

Ingredients for Traditional Pineapple Upside-Down Cake

The secret to that irresistible caramel topping is the butter and brown sugar, which melt together to form a sweet, sticky layer. The pineapple slices not only add a tangy sweetness but also keep the cake moist. Maraschino cherries add a pop of color and a hint of almond flavor. The all-purpose flour forms the cake's base, while granulated sugar sweetens it up. Baking powder gives the cake its rise, and a pinch of salt balances the flavors. For the liquid ingredients, milk adds moisture, vegetable oil keeps the cake tender, and a splash of vanilla extract enhances all the flavors. Finally, the eggs provide structure and richness.

Tips & Tricks

  • Use a non-stick pan to make the cake release easier when inverting.
  • If you prefer a deeper caramel flavor, use dark brown sugar instead of light.
  • Ensure the pineapples are well-drained to prevent a soggy cake.
  • Room temperature eggs blend more evenly into the batter.

Serving Suggestions

This cake is delicious on its own, but for an extra treat, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess complements the warm, sweet cake beautifully. You can also sprinkle some toasted coconut over the top for a tropical twist.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, just make sure to cut it into thin, even slices and drain any excess juice.
What if I don't have maraschino cherries?
You can skip them or use any other candied fruit you like.
How should I store leftovers?
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Traditional Pineapple Upside-Down Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This ensures that your cake will bake evenly. In a 9-inch round cake pan, melt the butter over low heat on the stovetop. Once melted, take the pan off the heat and sprinkle the brown sugar evenly over the melted butter, creating that luscious caramel base.

Next, arrange the pineapple slices over the sugar mixture, fitting them snugly together. Place a maraschino cherry in the center of each pineapple ring for that classic look.

In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, mix the milk, vegetable oil, vanilla extract, and eggs until well combined. Gradually add the wet ingredients to the dry, mixing until the batter is smooth and lump-free.

Pour the batter gently over the arranged pineapples and cherries, spreading it out evenly with a spatula. Pop it into your preheated oven and let it bake for 45-50 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.

Once baked, let the cake cool in the pan for about 10 minutes. This helps the topping set slightly, making it easier to invert. Carefully flip the cake onto a serving plate, revealing the beautiful caramelized top. Let it cool a bit more before serving.

Why You'll Love This Recipe

  • Visually stunning and a centerpiece on any dessert table.
  • Simple ingredients that you likely already have in your pantry.
  • A perfect balance of sweetness and buttery richness.
  • Quick and straightforward preparation process.

Ingredients

1/2 cup unsalted butter
1 cup packed brown sugar
1 can (20 oz) sliced pineapples, drained
10 maraschino cherries
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/3 cup vegetable oil
1 tsp vanilla extract
2 large eggs

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Melt the butter in a 9-inch round cake pan over low heat. Once melted, remove from heat and sprinkle the brown sugar evenly over the butter.
3. Arrange the pineapple slices over the sugar mixture and place a cherry in the center of each pineapple ring.
4. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
5. In another bowl, combine milk, vegetable oil, vanilla extract, and eggs.
6. Gradually combine the wet and dry ingredients, mixing until smooth.
7. Pour the batter over the arranged pineapples and cherries.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a serving plate.

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