Description
This Pineapple Upside Down Cake is irresistibly moist, topped with sweet caramelized pineapple rings and maraschino cherries. A beautiful and easy dessert for holidays, potlucks, or anytime you crave something retro and delicious.
Ingredients
1/4 cup unsalted butter (for topping)
1/2 cup packed brown sugar
7 pineapple rings (canned, drained)
7–10 maraschino cherries
1 1/2 cups all-purpose flour (or gluten-free 1:1 blend)
1/2 cup granulated sugar
1/4 cup butter, softened
2 eggs
1/2 cup milk
1/4 cup pineapple juice (from the can)
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C).
2. Melt 1/4 cup butter in a 9-inch round cake pan or cast iron skillet.
3. Sprinkle brown sugar evenly over melted butter.
4. Arrange pineapple rings on top of sugar and place cherries in centers and between.
5. In a large bowl, cream softened butter and granulated sugar until light and fluffy.
6. Add eggs one at a time, beating well after each.
7. Mix in vanilla.
8. In a separate bowl, combine flour, baking powder, and salt.
9. Add dry ingredients to wet mixture alternately with milk and pineapple juice.
10. Pour batter over pineapple layer and spread evenly.
11. Bake 35–40 minutes or until toothpick comes out clean.
12. Let cool 5 minutes, then invert onto a serving plate.
13. Serve warm or at room temperature.
Notes
Use a springform pan lined with foil to avoid leaks.
Gluten-free? Use a 1:1 baking blend for best results.
Top with whipped cream or vanilla ice cream for an extra treat.