Description
A delicious and visually stunning Pineapple Upside-Down Cake that combines the sweetness of pineapple and cherries with a moist cake base.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 can (20 ounces) sliced pineapple in juice, drained (reserve juice)
- Maraschino cherries (about 10)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk (use reserved pineapple juice to replace some if desired)
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
- Pour the melted butter into the prepared cake pan, then sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple slices over the brown sugar, placing a cherry in the center of each pineapple slice and filling in any gaps with additional cherries.
- In a mixing bowl, whisk together the flour, granulated sugar, salt, and baking powder.
- In another bowl, combine the milk, vanilla extract, and eggs. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Pour the batter over the pineapple and cherries in the cake pan, spreading it evenly.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Carefully invert the cake onto a serving plate while it’s still warm.
Notes
- For a tropical twist, add shredded coconut to the batter or sprinkle it on top of the cake before baking.
- Substitute the pineapple with other fruits like peaches or cherries for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg