Description
A classic dessert with caramelized pineapple and cherries on top of a moist, buttery cake.
Ingredients
Scale
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 (20 oz) can pineapple slices, drained
- 6–8 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C).
- Pour melted butter into a 9-inch round cake pan. Sprinkle brown sugar evenly over butter.
- Arrange pineapple slices on top of sugar mixture. Place cherries in the center of each pineapple ring.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Spread batter evenly over pineapple layer in pan.
- Bake 35-40 minutes until golden brown and a toothpick comes out clean.
- Cool 10 minutes in pan, then invert onto serving plate.
Notes
- Use fresh pineapple for better texture if available.
- Let cake cool slightly before inverting to prevent crumbling.
- Serve warm with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: pineapple upside down cake, easy dessert, vintage cake recipe