Pineapple Upside Down Cake Recipe: Sweet and Nostalgic
Pineapple Upside Down Cake with a sweet, nostalgic flavor.
Ingredients
- Topping:
- ¼ cup unsalted butter melted
- ½ cup packed brown sugar
- 7 –8 canned pineapple rings drained (reserve 1/4 cup juice)
- 7 –8 maraschino cherries
- Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ¼ cup reserved pineapple juice
- ¼ cup whole milk
- Optional: Fresh pineapple slices cherries
- Suggested Pairings: Coffee whipped cream
Instructions
- Preheat oven to 350°F; pour butter into a 9-inch pan, sprinkle with brown sugar, and arrange pineapple and cherries.
- Whisk flour, baking powder, baking soda, and salt. Cream butter and sugar; add eggs and vanilla. Alternate adding flour mixture, pineapple juice, and milk.
- Taste and adjust the batter with sugar or vanilla.
- Pour batter over the topping; bake 35–40 minutes.
- Cool for 10 minutes, then invert onto a white ceramic stand.
- Serve with whipped cream or ice cream.
Notes
- Pat the pineapple dry for a clean topping.
- Store at room temp for 2 days or fridge for 4 days.
- Try a vegan or spiced variation.
- Pair with tropical juice.