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Pineapple Upside Down Cake

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • 9x13 inch baking pan
  • Mixing bowls (large and medium)
  • Whisk
  • Wooden skewer

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. 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.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. 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.
  5. In a small bowl, whisk together the buttermilk and 2 tablespoons of the reserved pineapple juice.
  6. 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.
  7. Pour the batter evenly over the pineapple topping in the prepared pan.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. The topping will be on top.
  10. 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.