Caramelized Pineapple Upside-Down Cake

Caramelized Pineapple Upside-Down Cake

Golden pineapple rings and cherries sit atop a buttery brown sugar glaze under tender vanilla cake.

Total 1 hr 30 min Makes 8 slices Calories 340/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This classic upside-down cake pairs a sticky caramelized pineapple topping with a soft, buttery yellow cake. Baking the fruit and sugar together in the same pan creates a glossy glaze that soaks into the cake once flipped. It's a striking dessert for potlucks or Sunday dinners, best served warm with a dollop of whipped cream.

Ingredients

  • 6 tablespoons unsalted butter, melted, divided
  • 3/4 cup packed light brown sugar
  • 1 can pineapple rings, drained (20 oz), juice reserved
  • 8 maraschino cherries
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup reserved pineapple juice
  • 1/4 cup whole milk

Method

  1. Preheat the oven to 350°F. Pour 4 tablespoons of the melted butter into a 9-inch round cake pan, tilting to coat the bottom evenly.

  2. Sprinkle the brown sugar evenly over the butter in the pan, pressing gently to form a level layer.

  3. Arrange the pineapple rings over the brown sugar, filling gaps with extra pineapple pieces, and place a cherry in the center of each ring.

  4. In a medium bowl, whisk together the flour, baking powder, and salt.

  5. In a large bowl, whisk the remaining 2 tablespoons melted butter with the granulated sugar until combined, then whisk in the eggs one at a time and the vanilla extract.

  6. Whisk the reserved pineapple juice and milk into the egg mixture until smooth.

  7. Fold the flour mixture into the wet ingredients until just combined and no dry streaks remain.

  8. Pour the batter carefully over the pineapple layer, spreading it into an even layer with a spatula.

  9. Bake at 350°F until the cake is golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes.

  10. Remove the cake from the oven and let it cool in the pan for 10 minutes.

  11. Run a knife around the edge of the pan, place a serving plate over the top, and carefully invert the cake onto the plate.

  12. Lift off the pan, let any remaining caramel drizzle over the top, and serve warm.

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    Caramelized Pineapple Upside-Down Cake

    This classic upside-down cake pairs a sticky caramelized pineapple topping with a soft, buttery yellow cake. Baking the fruit and sugar together in the same pan creates a glossy glaze that soaks into the cake once flipped. It's a striking dessert for potlucks or Sunday dinners, best served warm with a dollop of whipped cream.

    1 hr 30 min 8 slices 340 cal

    Ingredients

    • 6 tablespoons unsalted butter, melted, divided
    • 3/4 cup packed light brown sugar
    • 1 can pineapple rings, drained (20 oz), juice reserved
    • 8 maraschino cherries
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup reserved pineapple juice
    • 1/4 cup whole milk

    Method

    1. 1

      Preheat the oven to 350°F. Pour 4 tablespoons of the melted butter into a 9-inch round cake pan, tilting to coat the bottom evenly.

    2. 2

      Sprinkle the brown sugar evenly over the butter in the pan, pressing gently to form a level layer.

    3. 3

      Arrange the pineapple rings over the brown sugar, filling gaps with extra pineapple pieces, and place a cherry in the center of each ring.

    4. 4

      In a medium bowl, whisk together the flour, baking powder, and salt.

    5. 5

      In a large bowl, whisk the remaining 2 tablespoons melted butter with the granulated sugar until combined, then whisk in the eggs one at a time and the vanilla extract.

    6. 6

      Whisk the reserved pineapple juice and milk into the egg mixture until smooth.

    7. 7

      Fold the flour mixture into the wet ingredients until just combined and no dry streaks remain.

    8. 8

      Pour the batter carefully over the pineapple layer, spreading it into an even layer with a spatula.

    9. 9

      Bake at 350°F until the cake is golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes.

    10. 10

      Remove the cake from the oven and let it cool in the pan for 10 minutes.

    11. 11

      Run a knife around the edge of the pan, place a serving plate over the top, and carefully invert the cake onto the plate.

    12. 12

      Lift off the pan, let any remaining caramel drizzle over the top, and serve warm.