Description
A classic, buttery pineapple upside down cake with caramelized pineapple rings and sweet cherries — easy to make and perfect for any occasion.
Ingredients
Scale
For the Topping:
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¼ cup (60g) unsalted butter
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½ cup (100g) light brown sugar
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7–8 pineapple slices (canned or fresh)
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Maraschino cherries (optional)
For the Cake Batter:
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1½ cups (190g) all-purpose flour
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1½ tsp baking powder
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¼ tsp salt
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½ cup (115g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup (120ml) milk or buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet.
- Melt ¼ cup butter in the pan. Sprinkle ½ cup brown sugar evenly over the butter Arrange pineapple slices and optional cherries in a single layer.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
- Alternate adding the flour mixture and milk, beginning and ending with flour. Mix just until combined.
- Spoon batter gently over the pineapple layer and smooth the top.
- Bake for 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool for 10–15 minutes. Invert the cake onto a plate, remove the pan, and serve warm or at room temperature.
Notes
- Use fresh pineapple for extra flavor — just slice thin and pat dry.
- Let the cake cool slightly before flipping to avoid sticking.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Freezes well for up to 3 months — thaw overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1slice
- Calories: 399kcal
- Sugar: 36g
- Sodium: 218mg
- Fat: 19g
- Carbohydrates: 60g
- Protein: 5g