Go Back
- 1/2 cup unsalted butter - 1 cup brown sugar - 1 can sliced pineapple - 10 maraschino cherries - 1 3/4 cups all-purpose flour

Best Pineapple Upside Down Cake

If you’re craving a dessert that's both tasty and fun to make, try this best pineapple upside down cake recipe! It features a mouthwatering blend of caramelized brown sugar, juicy pineapples, and vibrant maraschino cherries. Perfect for gatherings, this easy-to-follow guide will have you impressing family and friends in no time. Click through to discover the full recipe and tips for creating your delightful cake masterpiece!
Print Recipe Pin Recipe

Ingredients
  

1/2 cup unsalted butter (1 stick)

1 cup brown sugar, packed

1 can (20 oz) sliced pineapple in juice, drained (reserve juice)

10 maraschino cherries, stems removed

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup reserved pineapple juice

1/2 cup whole milk

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with non-stick spray or butter.

    In a small saucepan over medium heat, melt the butter. Once melted, remove from heat and stir in the brown sugar until combined. Pour this mixture into the bottom of the prepared cake pan.

      Carefully arrange the drained pineapple slices on top of the brown sugar mixture, placing a cherry in the center of each pineapple slice.

        In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

          In a large bowl, beat the granulated sugar and remaining softened butter until light and fluffy (about 3-4 minutes).

            Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

              Gradually add the reserved pineapple juice and milk, mixing until fully incorporated.

                Slowly add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

                  Pour the batter over the layered pineapples and cherries in the pan, spreading it evenly.

                    Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

                      Remove from the oven and let it cool for about 10 minutes. Carefully run a knife around the edges, then invert onto a serving plate.

                        Allow the cake to cool completely before slicing and serving.

                          Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10

                            - Presentation Tips: Serve slices warm or at room temperature. Drizzle with some extra pineapple juice for added moisture, and garnish with mint leaves for a fresh look.