Description
This Old Fashioned Pineapple Upside-Down Cake is a classic American dessert featuring a rich, buttery cake topped with sweet caramelized pineapple rings and vibrant maraschino cherries. It’s a retro recipe that’s as beautiful as it is delicious, with a golden glaze and a perfectly tender crumb. This easy, crowd-pleasing treat is ideal for holidays, potlucks, or anytime you’re craving a nostalgic homemade dessert.
Ingredients
- 1/4 cup unsalted butter, melted
- 3/4 cup packed brown sugar
- 1 can (20 oz) sliced pineapple, drained (reserve juice)
- 9 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (or reserved pineapple juice)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Pour melted butter into the pan and evenly sprinkle brown sugar over it.
- Arrange pineapple slices on top of the sugar and place a cherry in each ring’s center.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In another bowl, whisk flour, baking powder, and salt.
- Alternate adding the dry mixture and milk (or pineapple juice) into the creamed mixture, starting and ending with the dry ingredients. Mix just until combined.
- Gently pour batter over the arranged fruit and smooth the top.
- Bake for 40–45 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes, run a knife along the edges, then invert the cake onto a serving plate. Let it cool before slicing.
Notes
- Use fresh pineapple slices for a more natural taste.
- Add cinnamon or nutmeg for extra warmth.
- Substitute dairy-free butter and milk for a vegan-friendly version.
- Sprinkle shredded coconut for a tropical twist.
- Store leftovers at room temperature for 3 days or refrigerate for up to 1 week. Freeze for up to 2 months.
