Pineapple Upside Down Cake
A classic, buttery pineapple upside down cake with caramelized pineapple rings and sweet cherries — easy to make and perfect for any occasion.
Ingredients
For the Topping:
- ¼ cup 60g unsalted butter
- ½ cup 100g light brown sugar
- 7 –8 pineapple slices canned or fresh
- Maraschino cherries optional
For the Cake Batter:
- 1½ cups 190g all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 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.