Description
A stunning tropical dessert featuring caramelized pineapple rings and maraschino cherries atop a buttery vanilla cake. This show-stopping pineapple upside-down cake is surprisingly easy to make and delivers bakery-quality results every time. Perfect for summer gatherings, special occasions, or whenever you’re craving a sweet taste of paradise.
Ingredients
Scale
For the Topping:
- ¼ cup (60g) unsalted butter
- â…” cup (135g) packed light brown sugar
- 7–8 pineapple rings (canned or fresh)
- 7–8 maraschino cherries
- 2 tablespoons pineapple juice
For the Cake:
- 1½ cups (190g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1½ teaspoons pure vanilla extract
- ½ cup (120ml) whole milk, room temperature
- 3 tablespoons pineapple juice
Instructions
- Preheat oven to 350°F (175°C). Position rack in middle of oven.
- In a 9-inch round cake pan, melt ¼ cup butter over medium heat. Remove from heat, sprinkle brown sugar evenly over butter, and drizzle with 2 tablespoons pineapple juice.
- Arrange pineapple rings over brown sugar mixture (one in center, remaining around it). Place a cherry in the center of each ring.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add flour mixture and milk/pineapple juice mixture in three additions, beginning and ending with flour. Mix on low speed until just combined.
- Pour batter over pineapple rings and spread evenly. Tap pan gently on counter to release air bubbles.
- Bake for 40-45 minutes until a toothpick inserted in center comes out clean and top is golden brown.
- Cool in pan for exactly 10 minutes. Run a knife around edges, place serving plate upside down on pan, and flip in one confident motion. Let pan sit for 1 minute, then carefully lift away.
Notes
- Fresh vs. Canned Pineapple: Both work beautifully. If using fresh, slice into ½-inch rounds and pat dry with paper towels.
- Pan Options: A 9-inch cast-iron skillet creates extra rustic charm and even caramelization.
- Timing is Everything: The 10-minute cooling time is crucial. Too long and the caramel hardens; too soon and the cake may break.
- Make It Tropical: Add ½ cup shredded coconut to the batter for a piña colada twist.
- Adult Version: Add 2 tablespoons dark rum to topping and 1 tablespoon to batter.
- Storage: Store covered at room temperature for 24 hours, or refrigerate up to 5 days. Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 385 kcal
- Sugar: 42g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
