PrintClassic Moist Pineapple Upside Down Cake Recipe
This is the best pineapple upside down cake recipe, delivering a moist, tender crumb and a perfectly caramelized pineapple and cherry topping. It is a nostalgic, showstopper dessert that is easy to make from scratch.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 (20 ounce) can pineapple slices in juice, drained (reserve 3 tablespoons juice)
- 10 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 3 tablespoons reserved pineapple juice
Instructions
- Preheat your oven to 350 degrees F. You will need a 9-inch round cake pan or a 10-inch cast iron skillet.
- Prepare the topping: Pour the 1/2 cup melted butter into the bottom of your pan. Sprinkle the 3/4 cup brown sugar evenly over the butter.
- Arrange the pineapple slices on top of the brown sugar mixture. Place one maraschino cherry in the center of each pineapple ring, and place remaining cherries around the edges.
- Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
- In a large bowl, cream together the 1/2 cup softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- In a small bowl, whisk together the milk and the 3 tablespoons of reserved pineapple juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Carefully pour the cake batter over the pineapple and cherry layer in the pan. Spread the batter evenly.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Place a serving plate upside down over the cake pan. Wearing oven mitts, carefully flip the pan and plate over together. Lift the pan off the cake. If any fruit sticks, gently place it back onto the cake.
- Serve warm, perhaps with vanilla ice cream.
Notes
- To prevent sticking, make sure the butter and brown sugar completely cover the bottom of the pan before adding the fruit.
- If you are using a cast iron skillet, ensure it is completely cool before flipping to prevent burns.
- For an extra tropical flavor, substitute 1/4 cup of the milk with coconut milk.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg