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A Classic Pineapple Upside Down Cake Recipe

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Servings 8

Ingredients:

Ingredients for the Topping:

  • 5 tablespoons melted butter
  • ½ cup light brown sugar
  • 6-8 slices pineapple
  • 15-20 maraschino cherries (stems removed)

Ingredients for the Cake:

  • 1 ⅓ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup light brown sugar
  • ¼ cup butter
  • ¾ cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 3 tablespoons pineapple juice

Instructions: 

  • Preheat oven to 350 degrees.
  • Pour melted butter into the bottom of a 10 inch deep dish cake pan and sprinkle the brown sugar evenly over top.
  • Arrange the pineapples and cherries on top of the butter mixture and up the sides, if desired. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl, beat the brown sugar and butter together until smooth. Turn the mixer to low and, slowly add the milk, vanilla, egg and pineapple juice until combined.
  • Add the dry ingredients to the wet mixture beating until combined and no lumps remain.
  • Pour the batter over the pineapple and spread evenly — some of the fruit may poke through the batter.
  • Bake for 45 minutes or until golden brown and the top springs back when pressed with your finger.
  • Allow the cake to cool in the pan for 5 minutes then turn the cake out onto a cake plate or platter and leave the pan on the cake for 10 minutes longer.
  • Remove the pan and allow to cool to room temperature or serve warm, if desired.
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