Classic Pineapple Upside-Down Cake with Maraschino Cherries
Pineapple Upside-Down Cake
A retro favorite with caramelized pineapples and a buttery, moist sponge cake. A timeless showstopper.
Nutrition (per serving)
There’s something wonderfully nostalgic about a Pineapple Upside-Down Cake. It’s one of those timeless desserts that looks like a masterpiece but is surprisingly simple to put together. The magic happens at the bottom of the pan, where butter and brown sugar melt together to create a rich, gooey caramel that bathes the pineapple rings and bright red cherries while the cake bakes. It's the ultimate comfort dessert that brings a bit of sunshine to any table.
When you flip that pan over and reveal the glistening, golden fruit topping, it’s always a 'wow' moment for guests. The cake itself is moist, tender, and infused with a hint of vanilla and reserved pineapple juice, making it the perfect partner for the sweet-tart fruit topping. Whether you're serving it warm with a scoop of vanilla ice cream or enjoying a slice with your afternoon coffee, this cake is an absolute classic for a reason.
Ingredients
- Unsalted butter, melted for topping:1/4 cup
- Light brown sugar, packed:1/2 cup
- Pineapple rings (canned in juice):7 pieces
- Maraschino cherries:7 pieces
- All-purpose flour:1.5 cups
- Baking powder:1.5 tsp
- Salt:1/4 tsp
- Unsalted butter, softened for cake:1/2 cup
- Granulated sugar:3/4 cup
- Large egg:1 piece
- Vanilla extract:1 tsp
- Pineapple juice (reserved from can):1/2 cup
Instructions
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Preheat your oven to 350°F. Pour the 1/4 cup of melted butter into a 9-inch round cake pan and tilt to coat the bottom evenly.
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Sprinkle the light brown sugar evenly over the melted butter. Arrange the pineapple rings on top of the sugar, placing one in the center and others around it. Place a maraschino cherry in the center of each pineapple ring.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
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Gradually add the dry ingredients to the butter mixture, alternating with the reserved pineapple juice. Begin and end with the flour mixture, mixing just until combined.
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Carefully spoon the batter over the pineapple rings in the pan and spread it evenly to the edges.
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Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Let the cake cool in the pan for exactly 10 minutes. This allows the caramel to set slightly but remain liquid enough to release.
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Run a thin knife around the edge of the cake. Place a serving plate upside down over the pan, then carefully invert both the pan and plate together. Let it sit for a minute before lifting the pan off.
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Serve warm or at room temperature.
Tips & Notes
- Pat the pineapple rings dry with a paper towel before placing them in the pan to prevent the topping from becoming too watery.
- Don't wait longer than 10-15 minutes to flip the cake, or the caramel topping might stick to the bottom of the pan.
- If any fruit sticks to the pan when you flip it, just carefully pick it up and place it back on the cake!
