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easy pineapple upside down cake recipe

Pineapple Upside Down Cake

Warm, caramelized fruit and tender, buttery cake create a timeless dessert that's a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Topping
  • 0.5 cup ½ cup (1 stick) unsalted butter Melted for caramel topping
  • 1 cup 1 cup packed light brown sugar For caramel topping
  • 1 can 1 (20 oz) can pineapple rings in juice (about 10 rings) Reserve 2 tbsp juice for batter
  • 10-12 pieces 10-12 maraschino cherries For decoration
For the Cake
  • 1.5 cups 1 ½ cups all-purpose flour Spoon flour into measuring cup and level off
  • 1.5 teaspoons 1 ½ teaspoons baking powder Ensure it's fresh
  • 0.25 teaspoon ¼ teaspoon salt
  • 0.5 cup ½ cup (1 stick) unsalted butter, softened For cake batter
  • 0.75 cup ¾ cup granulated sugar
  • 2 large 2 large eggs, room temperature
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 0.5 cup ½ cup whole milk, room temperature
  • 2 tablespoons 2 tablespoons pineapple juice (from the can) Reserved from the fruit

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Do not grease your 9-inch round cake pan or 10-inch cast-iron skillet.
  2. Make the caramel topping: Melt the ½ cup of butter in a small saucepan over medium heat. Stir in the brown sugar and cook, stirring constantly, until the mixture is bubbly and smooth, about 2-3 minutes. Immediately pour this mixture into the bottom of your cake pan, tilting to coat evenly.
  3. Arrange the fruit: Drain the pineapple rings, reserving 2 tablespoons of juice for the cake batter. Place one pineapple ring in the very center of the pan. Arrange the remaining rings around it in a single layer. Place a maraschino cherry in the center of each ring.
Baking
  1. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a separate large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  3. Beat in the eggs, one at a time, followed by the vanilla extract.
  4. With the mixer on low, add the dry ingredients and the milk alternately, beginning and ending with the dry ingredients. Mix just until combined. Finally, stir in the 2 tablespoons of reserved pineapple juice.
  5. Carefully spoon the batter over the arranged fruit in the pan, and gently spread it into an even layer.
  6. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cooling and Serving
  1. Cool the cake in the pan on a wire rack for only 10 minutes. Then, run a knife around the edges to loosen. Place a large serving plate over the pan. Using oven mitts, quickly and confidently flip the pan and plate over.
  2. The key to this easy pineapple upside down cake is letting the cake cool just enough so it releases but is still warm. Lift the pan away slowly. If any fruit sticks, gently reposition it.
  3. Allow the cake to cool slightly before serving. It’s delicious warm or at room temperature.

Notes

For a boozy twist, add a tablespoon of dark rum or bourbon to the caramel after removing it from the heat. Swap pineapple rings for canned peach or apricot halves. Use a 10-inch cast-iron skillet for a more rustic presentation.