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Classic Moist Pineapple Upside Down Cake From Scratch

A close-up of a moist slice of pineapple upside down cake topped with caramelized pineapple rings and bright red cherries.
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Make this classic, moist Pineapple Upside Down Cake featuring a buttery cake base and a perfectly caramelized brown sugar topping with pineapple rings and cherries. This nostalgic dessert is a guaranteed crowd-pleaser for any gathering.

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)
  • 10 maraschino cherries
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 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. In a small saucepan over medium heat, melt the 1/2 cup of butter. Stir in the brown sugar until it dissolves and forms a thick syrup. Pour this mixture evenly into the bottom of your cake pan.
  3. Arrange the drained pineapple slices over the brown sugar mixture in the pan. Place one maraschino cherry in the center of each pineapple ring, and place any remaining cherries around the edges.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Carefully spoon the cake batter over the pineapple and cherry layer in the pan, spreading it gently to cover the fruit completely.
  8. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 10 minutes.
  10. Place a serving plate upside down over the cake pan. Carefully invert the pan and plate together. Lift the pan off the cake. If any topping sticks, gently place it back onto the cake.
  11. Serve warm or at room temperature. This cake pairs well with a good meal planning strategy for leftovers.

Notes

  • For an extra moist cake, use the reserved pineapple juice in place of milk in the batter.
  • If you want a richer topping, substitute the brown sugar with a mixture of 1/4 cup brown sugar and 1/4 cup granulated sugar.
  • This cake is a fantastic alternative to heavy desserts when considering a keto meal plan delivery option for others in your family.

Nutrition

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