Pineapple Upside-Down Cake is a timeless dessert that perfectly combines a moist vanilla cake with caramelized brown sugar, juicy pineapple slices, and vibrant maraschino cherries. This recipe brings together the ideal balance of sweet, tangy, and buttery flavors, making it perfect for gatherings or enjoying at home. Let’s dive into how you can create this beautiful and delicious cake!
Ingredients:
For the topping:
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained (reserve the juice)
- Maraschino cherries, drained
For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (reserved from the canned pineapple)
- 1/4 cup milk
Instructions:
1. Prepare the Topping:
- Preheat your oven to 350°F (175°C).
- Melt 1/4 cup of unsalted butter and pour it into a 9-inch round cake pan, spreading it evenly.
- Sprinkle 1/2 cup brown sugar evenly over the melted butter.
2. Arrange the Pineapple and Cherries:
- Arrange the pineapple slices in a single layer over the brown sugar.
- Place a maraschino cherry in the center of each pineapple slice and in any gaps between slices. Set aside.
3. Make the Cake Batter:
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream together 1/2 cup softened butter and 3/4 cup sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
4. Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, alternating with the reserved pineapple juice and milk.
- Mix until just combined, avoiding overmixing.
5. Assemble the Cake:
- Pour the cake batter evenly over the arranged pineapples and cherries.
- Gently spread the batter with a spatula to ensure it covers the fruit completely.
6. Bake the Cake:
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes.
7. Invert and Serve:
- Run a knife around the edges of the cake to loosen it.
- Place a serving plate upside-down over the cake pan, and carefully invert the cake onto the plate. Slowly lift off the cake pan to reveal the caramelized pineapple topping.
8. Serve and Enjoy:
- Serve warm or at room temperature. Optionally, garnish with extra maraschino cherries or whipped cream.
Delight in every bite of this classic Pineapple Upside-Down Cake, and share its nostalgic charm with family and friends!