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The Ultimate Classic Pineapple Upside Down Cake (Easy From-Scratch Recipe)

A slice cut from a moist pineapple upside down cake, topped with caramelized pineapple and a maraschino cherry.
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This recipe delivers a moist, buttery, and nostalgic Pineapple Upside Down Cake with a perfectly caramelized topping. It is a classic American dessert perfect for family gatherings or special occasions.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
  • 14 maraschino cherries, drained
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup reserved pineapple juice

Instructions

  1. Preheat your oven to 350°F (175°C). You will need a 9-inch round cake pan.
  2. Prepare the topping: In the bottom of the cake pan, melt 1 cup of butter. Sprinkle the brown sugar evenly over the melted butter.
  3. Arrange the pineapple slices over the sugar mixture. Place one maraschino cherry in the center of each pineapple ring.
  4. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  5. In a large bowl, cream together the 1 cup granulated sugar and 1/2 cup softened butter until light and fluffy.
  6. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and reserved pineapple juice. Mix until just combined; do not overmix.
  8. Pour the cake batter evenly over the pineapple and cherry topping in the pan.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 10 minutes.
  11. Place a serving plate upside down over the cake pan. Carefully invert the pan and plate together. Lift the pan off the cake. If any topping sticks, gently place the fruit back onto the cake.
  12. Serve warm or at room temperature.

Notes

  • For a richer caramel flavor, use dark brown sugar in the topping mixture.
  • If you want a hint of tropical flavor in the cake, substitute 1 tablespoon of the milk with dark rum.
  • To ensure the cake releases cleanly, line the bottom of the pan with parchment paper before adding the butter and sugar.

Nutrition

Find it online: https://cutcooktaste.com/pineapple-upside-down-cake-classic-recipe/