The moment you invert the cake and reveal the golden pineapple slices, crowned with bright red maraschino cherries, the rich, buttery brown sugar glaze oozes down the sides, creating a stunning presentation. The tender, moist cake beneath is infused with tropical pineapple juice, balancing the caramelized topping perfectly. Each bite offers a delightful combination of buttery sweetness and refreshing tang, making this classic dessert a timeless favorite for any occasion.
Ingredients:
For the topping:
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained (reserve juice)
- Maraschino cherries, drained
For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (reserved from the canned pineapple)
- 1/4 cup milk
Instructions:
- Prepare the Topping:
Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt the 1/4 cup of unsalted butter over low heat. Once melted, evenly sprinkle the 1/2 cup of packed brown sugar over the butter. Arrange the pineapple slices on top of the sugar, placing them in a circular pattern. In the center of each pineapple slice, place a maraschino cherry. - Mix the Dry Ingredients:
In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Set the dry mixture aside. - Prepare the Batter:
In a large bowl, cream 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar using an electric mixer until light and fluffy. Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Add 1 teaspoon of vanilla extract and mix well. - Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture in three parts, alternating with 1/2 cup of reserved pineapple juice and 1/4 cup of milk. Begin and end with the flour mixture, mixing after each addition until just combined. Avoid overmixing to keep the cake tender. - Pour Batter over Pineapple Topping:
Carefully spoon the cake batter over the pineapple slices in the pan, spreading it evenly with a spatula. - Bake the Cake:
Place the cake pan in the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown, and the topping should be bubbling at the edges. - Cool and Invert the Cake:
Remove the cake from the oven and let it cool in the pan for 10 minutes. To invert, run a knife around the edge of the pan to loosen the cake. Place a serving plate over the pan and, holding both together, carefully flip them over. Gently lift off the cake pan, allowing the buttery caramelized pineapple topping to showcase itself beautifully. - Serve and Enjoy:
Serve the pineapple upside-down cake warm, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
