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–+ servings
Silver fork holding a bite of soft pineapple upside down cake with sticky glaze.

Pineapple Upside Down Cake

5 from 1 vote
Aliana Recipes
This classic Pineapple Upside Down Cake features a buttery vanilla sponge topped with caramelized pineapple rings and maraschino cherries. It is a retro dessert that flips out of the pan to reveal a stunning, ready-made decoration.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings:8 slices
Course:Dessert
Cuisine:American
Calories:380kcal
Cost:$12
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¼ cup unsalted butter, melted For the topping
  • ½ cup light brown sugar, packed Creates the caramel glaze
  • 1 can (20 oz) pineapple slices Juice reserved for batter
  • 12 whole maraschino cherries Stemless
  • 1 ½ cups all-purpose flour Spoon and leveled
  • 1 teaspoon baking powder Leavening agent
  • ¼ teaspoon salt Balances sweetness
  • ½ cup unsalted butter, softened For the cake batter
  • ¾ cup granulated sugar Sweetens the sponge
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract Flavor enhancer
  • ½ cup pineapple juice Reserved from the can

Equipment

  • 1 9-inch round cake pan Or cast iron skillet
  • 1 Hand mixer For creaming butter
  • 2 Mixing bowls For wet and dry
  • 1 Spatula For spreading batter
  • 1 Serving platter For inverting cake

Method
 

  1. Preheat oven to 350°F (175°C) and pour the melted butter into the bottom of a 9-inch round cake pan.
  2. Sprinkle the brown sugar evenly over the melted butter to create a sweet base for the fruit.
  3. Blot the pineapple slices dry with paper towels and arrange them on top of the sugar.
  4. Place a maraschino cherry in the center of each pineapple ring and in the gaps between slices.
  5. Whisk together the flour, baking powder, and salt in a medium bowl.
  6. Beat the softened butter and granulated sugar in a large bowl until light and fluffy.
  7. Add eggs one at a time, followed by the vanilla, mixing until just combined.
  8. Alternately add the flour mixture and the reserved pineapple juice to the batter, starting and ending with the flour.
  9. Pour the batter gently over the arranged fruit and spread it carefully to the edges.
  10. Bake for 40–45 minutes until a toothpick inserted into the center comes out clean.
  11. Cool for exactly 10 minutes, then run a knife around the edge and invert onto a serving plate.
  12. Lift the pan off carefully to reveal the caramelized topping.

Nutrition

Serving: 180gCalories: 380kcalCarbohydrates: 58gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 210mgPotassium: 140mgFiber: 1gSugar: 42gVitamin A: 10IUVitamin C: 6mgCalcium: 6mgIron: 8mg

Notes

Pat the pineapple slices very dry with a paper towel before arranging them; excess moisture can make the cake soggy. Flip the cake onto a serving platter while it is still warm to ensure the caramelized fruit releases cleanly from the pan.