Classic Pineapple Upside-Down Cake
A delicious and easy-to-make pineapple upside-down cake, perfect for any occasion. This recipe features a buttery, brown sugar topping and a moist, tender cake.
Equipment
- 9x13 inch baking pan
- Mixing bowls (large and medium)
- Whisk
- Wooden skewer
Ingredients
Topping Ingredients
- 1 cup (2 sticks) Unsalted butter, melted
- ¾ cup Packed light brown sugar
- 1 20 ounce can Pineapple slices, drained (reserve juice)
- ½ cup Maraschino cherries, drained
Cake Ingredients
- 1 ½ cups All-purpose flour
- 1 ½ teaspoons Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ¾ cup (1 ½ sticks) Unsalted butter, softened
- 1 ¾ cups Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 2 tablespoons Reserved pineapple juice
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Make the topping: In the prepared pan, pour the melted butter evenly over the bottom. Sprinkle the brown sugar over the butter. Arrange the pineapple slices in a single layer over the brown sugar, followed by the maraschino cherries.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk and 2 tablespoons of the reserved pineapple juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter evenly over the pineapple topping in the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. The topping will be on top.
- Serve warm or at room temperature.
Notes
For a richer flavor, use dark brown sugar. You can also add a sprinkle of chopped nuts to the batter before baking. Store leftover cake in an airtight container at room temperature for up to 3 days.