Print

Classic Pineapple Upside Down Cake: A Moist, Buttery Retro Dessert

Close-up of a moist slice of pineapple upside down cake topped with caramelized pineapple rings and bright red maraschino cherries.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this classic Pineapple Upside Down Cake from scratch for a moist, buttery dessert with perfectly caramelized pineapple rings. This recipe delivers that nostalgic flavor everyone loves.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
  • 14 maraschino cherries, drained
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup reserved pineapple juice

Instructions

  1. Preheat your oven to 350°F (175°C). You will need a 9-inch round cake pan.
  2. Melt 1/2 cup of butter in the cake pan over low heat on the stovetop, or carefully in the oven.
  3. Remove the pan from the heat. Sprinkle the brown sugar evenly over the melted butter.
  4. Arrange the drained pineapple slices over the sugar and butter mixture. Place one maraschino cherry in the center of each pineapple ring, and place any remaining cherries around the edges. Set the pan aside.
  5. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  6. In a large bowl, cream together the softened 1/2 cup of butter and the granulated sugar until the mixture is light and fluffy. This step helps create a moist pineapple cake.
  7. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  8. In a small bowl, whisk together the milk and the reserved pineapple juice.
  9. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture. Begin and end with the dry ingredients. Mix only until just combined; do not overmix the batter.
  10. Gently spoon the cake batter evenly over the pineapple and cherry layer in the prepared pan. Do not press the batter down.
  11. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  12. Let the cake cool in the pan on a wire rack for 5 to 10 minutes. This cooling time is important for the caramel to set slightly.
  13. Place a serving plate upside down over the cake pan. Carefully and quickly invert the cake onto the plate. Lift the pan off the cake. If any topping sticks, gently place the fruit back onto the cake.
  14. Serve warm or at room temperature.

Notes

  • For an extra rich flavor, substitute 1/4 cup of the milk with 1/4 cup of buttermilk.
  • If you want a Southern Style Pineapple Cake, you can add a small splash of dark rum to the melted butter and brown sugar mixture before adding the fruit.
  • To ensure a moist pineapple upside down cake, do not overbake. Check for doneness right at the 35-minute mark.

Nutrition

Find it online: https://spoonswirl.com/pineapple-upside-down-cake-recipe-moist/