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Juicy Pineapple Upside-Down Cake

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A delightful dessert featuring caramelized pineapple and moist vanilla cake, topped with a buttery glaze.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1 can (20 oz) sliced pineapples, drained
  • 8 pieces maraschino cherries (optional for garnish)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Melt the butter in a medium saucepan over medium heat, then stir in the brown sugar until bubbly and caramelized.
  3. Pour the buttery brown sugar mixture into the bottom of a cake pan and arrange the pineapple slices over it. Place a cherry in the center of each slice if desired.
  4. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  5. In another bowl, whisk together the milk, eggs, vanilla extract, and melted butter until smooth.
  6. Combine the wet and dry ingredients gently until just mixed—do not overmix.
  7. Pour the batter over the pineapple layer evenly.
  8. Bake in the preheated oven for 35-40 minutes until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.

Notes

For best results, use well-drained pineapples to avoid a soggy cake. Consider using a springform pan for easier removal.

Nutrition

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