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A freshly baked pineapple upside-down cake with caramelized pineapple rings and maraschino cherries on top, sitting on a white plate.

Pineapple Upside-Down Cake

A classic, buttery, and caramelized pineapple upside-down cake that's moist and delicious.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Topping
  • 1/4 cup unsalted butter melted
  • 1/2 cup brown sugar packed
  • 7 slices pineapple rings canned or fresh
  • 7 maraschino cherries optional
Cake Batter
  • 1 and 3/4 cups all-purpose flour
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup pineapple juice from canned pineapple
  • 1/4 cup milk

Equipment

  • 9-inch cake pan
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
  2. Pour melted butter into the cake pan and sprinkle with brown sugar.
  3. Arrange pineapple rings and cherries on top.
  4. In a bowl, whisk together flour, baking powder, and salt.
  5. Cream butter and sugar until fluffy. Add eggs and vanilla extract.
  6. Alternate adding dry ingredients and pineapple juice with milk. Mix until smooth.
  7. Pour batter over pineapple layer and bake for 45 minutes.
  8. Cool for 10 minutes, then invert onto a plate. Serve warm.

Notes

For extra flavor, add a pinch of cinnamon to the brown sugar topping.