Pineapple Upside Down Cake Recipe
Pineapple Upside Down Cake is a classic favorite, featuring a soft vanilla cake topped with caramelized pineapples and cherries. It’s not just pretty, it's delicious!
Servings: 8
Calories: 432kcal
Ingredients
For the Topping:
- 1/4 cup (1/2 stick) unsalted butter melted
- 1/2 cup brown sugar packed
- 7 sliced pineapple rings dabbed dry, reserve juice for later
- 12-15 maraschino cherries dabbed dry
For the Cake:
- 1/2 cup (1 stick) unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher sea salt
- 1/4 cup milk
- 1/4 cup pineapple juice reserved from canned pineapple rings
Instructions
- Preheat oven to 350°F (175°C).
- Pour melted butter into a 9" pie dish or tall metal cake pan. Using your fingers or a spatula, spread the butter onto the sides of the dish/pan.
- Sprinkle the brown sugar over the butter mixture into an even layer. Place the pineapple slices over the bottom of the pan. Cut the leftover slices into quarters to fill in any of the large gaps near the edges of the dish/pan.
- Place cherries in the center of the pineapple rings and in the remaining empty spaces.
- To make the cake, in the bowl of a stand mixer or in a large mixing bowl with a hand mixer, beat the butter and brown sugar mixture for 2 minutes on medium speed, or until light and fluffy. Add eggs, mixing well after each addition. Add vanilla extract and beat for 15 seconds on medium speed.
- In a separate mixing bowl, whisk together the dry ingredients: flour, baking powder, and salt.
- Alternate adding the flour, milk, and pineapple juice to the wet ingredients. Mix until combined. Pour batter over the pineapple and cherry topping. Using a spatula, spread the cake batter into an even layer.
- Place in the oven and bake for 30 minutes. At the 30-minute mark, loosely cover the cake with foil and continue to bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for 15 minutes before inverting onto a plate or cake stand. Let the cake cool for an additional 20 minutes before slicing and serving. This cake is best eaten on the day it is made, served with a big scoop of vanilla ice cream.
Notes
To STORE Pineapple Upside Down Cake, keep it in the refrigerator until you're ready to serve it to retain its freshness. You can store leftovers in the refrigerator for up to 3 days in an airtight container, plastic wrap, or cake cover.
To FREEZE, let the cake cool completely, refrigerate overnight, then wrap it tightly in plastic wrap and freeze for up to 3 months.
Thaw in the fridge before serving. REHEAT slices in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 10 minutes.
Nutrition
Calories: 432kcal | Carbohydrates: 63g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 179mg | Potassium: 150mg | Fiber: 2g | Sugar: 43g | Vitamin A: 632IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 2mg
