A soft, tender cake with a gooey, caramelized pineapple topping.
This Pineapple Upside-Down Cake is a nostalgic classic, featuring a buttery cake topped with caramelized pineapple and cherries. Easy to make, it's a delightful centerpiece for any gathering.
Why you'll want it now, The gooey caramelized topping paired with the moist cake makes it irresistible.
Why this recipe works
The combination of brown sugar and butter creates a caramel-like topping that perfectly complements the tangy pineapple. The cake batter is light, allowing the pineapple's flavor to shine through.
Equipment
9 x 13 in (23 x 33 cm) baking pan
Mixing bowls
Electric mixer
Spatula
Cooling rack
How to make it
Preheat the oven to 350°F (175°C).
Pour the melted butter into the baking pan and evenly sprinkle the brown sugar over the butter.
Arrange the pineapple rings over the brown sugar, and place a cherry in the center of each ring.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter over the pineapple and cherries, smoothing the top with a spatula.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a serving platter.
Enjoy a slice of nostalgia with this classic Pineapple Upside-Down Cake, perfect for any occasion.
How you'll know it's ready
The cake is ready when a toothpick inserted into the center comes out clean and the edges are golden brown.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 325°F (160°C) and check the cake a few minutes early, as convection ovens bake faster. For standard ovens, the listed temperature is perfect.
Troubleshooting
If the cake is too dry, ensure you measure your flour correctly and don't overbake.
For a soggy bottom, ensure the pineapple is well-drained before use.
If the topping sticks, make sure to invert the cake while it's still warm.
Storage
Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
Make ahead
Prepare the cake a day in advance and store it covered at room temperature. Reheat slices in the microwave for a warm treat.
Variations
Use fresh pineapple for a more vibrant flavor.
Add a splash of rum to the topping for a tropical twist.
Replace cherries with pecans for a nutty crunch.
Frequently asked questions
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Just be sure to slice it into rings and core it.
How do I prevent the cake from sticking to the pan?
Ensure the pan is well-greased, and invert the cake while it is still warm to prevent sticking.
Can I make this cake in a smaller pan?
Yes, you can use a round 9-inch (23 cm) cake pan, but you may need to adjust the baking time.
What if I don't have maraschino cherries?
You can omit them or replace with another fruit like blueberries or raspberries.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
