Description
A classic Homemade Pineapple Upside Down Cake featuring caramelized pineapple rings and maraschino cherries atop a moist, vanilla-infused cake base. This easy-to-make dessert combines the tropical sweetness of pineapple with a buttery brown sugar glaze, perfect for any occasion.
Ingredients
Scale
Topping
- 20 oz can pineapple rings (reserve juice)
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1 jar Maraschino cherries
Cake Batter
- 3/4 cup granulated sugar (150g)
- 1 1/4 cup all-purpose flour (160g)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup reserved pineapple juice
- 1/4 cup vegetable oil
- 1 large egg
- 2 tsp vanilla extract (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350° F (175° C). Spray a 9-inch round cake pan with baking spray that contains flour to prevent sticking.
- Prepare Pineapple: Drain the pineapple slices from the can, reserving 3/4 cup of the juice. Pat the pineapple slices dry thoroughly using paper towels to avoid excess moisture.
- Make Brown Sugar Topping: In a small bowl, melt the 1/4 cup unsalted butter. Stir in 1/2 cup brown sugar until completely combined and smooth, breaking up any lumps. Pour this mixture evenly into the bottom of the prepared cake pan.
- Arrange Pineapple and Cherries: Place the dried pineapple rings over the brown sugar mixture in the pan, arranging one ring in the center and the others around it. Fill the holes of the pineapple rings and spaces around with maraschino cherries to create a decorative pattern.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 3/4 cup granulated sugar, 1 1/4 cups flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp kosher salt until evenly combined.
- Add Wet Ingredients: Pour in the 3/4 cup reserved pineapple juice, 1/4 cup vegetable oil, 1 large egg, and 2 tsp vanilla extract (if using) to the dry ingredients.
- Combine Batter: Stir the ingredients together gently until just combined; avoid overmixing to keep the cake tender.
- Bake: Pour the cake batter evenly over the arranged pineapple and cherries in the pan. Bake in the preheated oven for 35 to 40 minutes, or until the top is firm and a toothpick comes out clean.
- Cool and Invert: Let the cake cool for 10 minutes in the pan. Then, place a wire rack or serving plate on top of the cake and carefully invert the pan to release the cake with the pineapple topping facing up.
- Final Cool: Allow the cake to cool completely before serving to let the topping set and flavors meld.
Notes
- Make sure to dry the pineapple slices well to prevent the topping from becoming soggy.
- Use a cake pan with non-stick spray containing flour for easier inversion.
- If maraschino cherries are too sweet, rinse them briefly with water to balance sweetness.
- Allowing the cake to cool completely ensures the caramelized topping doesn’t slide off when serving.
- For a richer flavor, use fresh pineapple slices and substitute brown butter for melted butter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: pineapple upside down cake, pineapple cake, upside down cake, homemade cake, tropical dessert, maraschino cherries
