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Classic, Extra Moist Pineapple Upside Down Cake Recipe

A slice of moist pineapple upside down cake topped with caramelized pineapple rings and maraschino cherries.
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Make this classic pineapple upside down cake for a moist, buttery dessert with a perfectly caramelized topping. This recipe delivers nostalgic flavor and is simple to follow.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees F. You will need a 9-inch round cake pan.
  2. Melt 1/2 cup butter in a small saucepan over medium heat. Pour the melted butter into the bottom of the cake pan. Sprinkle the brown sugar evenly over the melted butter.
  3. Arrange the pineapple slices on top of the brown sugar mixture in a decorative pattern. Place one maraschino cherry in the center of each pineapple ring, and place any remaining cherries around the edges.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  5. In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy. You can use an electric mixer for this step.
  6. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. In a small bowl, whisk together the milk and the reserved pineapple juice.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and juice mixture. Begin and end with the dry ingredients. Mix until just combined; do not overmix the batter.
  9. Carefully spoon the cake batter over the pineapple and cherry layer in the pan. Spread the batter evenly without disturbing the topping arrangement.
  10. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 10 minutes.
  12. Place a serving plate upside down over the cake pan. Wearing oven mitts, carefully invert the pan and plate together. Lift the pan off the cake. If any topping sticks, gently place it back onto the cake.
  13. Serve warm or at room temperature.

Notes

  • For an extra moist cake, use the reserved pineapple juice in place of some of the milk in the batter.
  • If you want a quicker version, you can substitute one box of yellow cake mix for the flour, baking powder, salt, butter, sugar, eggs, vanilla, milk, and juice, following the box directions but using the topping instructions as written here.
  • This cake keeps well at room temperature, covered, for up to two days.

Nutrition

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