Description
A nostalgic, reliable, and easy-to-make classic pineapple upside-down cake with a rich caramel topping. This recipe ensures a tender crumb and glossy finish with simple techniques and accessible ingredients.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter (for caramel)
- 1 cup (200g) dark brown sugar
- 1 can (20 oz) pineapple rings in juice, drained and patted dry
- 12–15 maraschino cherries
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened (for batter)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) whole milk
- Optional: Chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter and line the bottom with parchment paper.
- In a small saucepan over medium heat, melt 1/2 cup butter with brown sugar. Stir constantly until dissolved and bubbly (3-4 minutes). Pour into the prepared pan and tilt to coat the bottom evenly.
- Arrange drained pineapple rings in a single layer on the caramel. Place a cherry in the center of each ring.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each. Mix in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with milk, starting and ending with dry ingredients. Mix just until combined.
- Pour batter over pineapple. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for exactly 10 minutes. Place a serving plate over the pan and flip confidently. Lift pan off. Cool completely on a wire rack before slicing.
Notes
Ensure pineapple is well-drained to prevent runny caramel. Flip the cake while it is still warm (after 10 minutes) to prevent sticking. Room temperature ingredients help create a smoother batter. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45
- Sodium: 280
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 65
- Fiber: 1
- Protein: 5
Keywords: pineapple upside-down cake, caramel cake, easy dessert, classic cake, family gathering dessert, gluten-free option