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Pineapple Upside Down Cake

This classic pineapple upside down cake features caramelized pineapple rings and maraschino cherries baked into a tender sponge. The process involves preparing a buttery caramel layer in the pan, pouring the batter over, and then flipping the cake to reveal a glossy, fruit-topped dessert with a crackly caramel finish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter plus extra for greasing
  • 1 cup dark brown sugar packed
  • 1 can pineapple slices in juice drained and patted dry
  • 1 1/2 cups all-purpose flour sifted
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup milk

Equipment

  • 9-inch ovenproof skillet or cake pan
  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease your skillet or cake pan generously with butter to ensure easy release later.
  2. In the skillet, melt the butter over medium heat, then sprinkle the dark brown sugar evenly over the melted butter. Stir gently until the sugar dissolves and the mixture bubbles, creating a caramel that coats the bottom of the pan.
  3. Arrange the pineapple slices in a single layer over the caramel, placing a cherry in the center of each ring for a pop of color. Carefully spoon any leftover juice over the fruit, then remove from heat.
  4. In a mixing bowl, whisk together the eggs, vanilla, and milk until well combined and slightly frothy. In a separate bowl, sift the flour and baking powder together.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined; the batter should be smooth but not overmixed.
  6. Pour the batter evenly over the pineapple and caramel, spreading gently to fill the pan and cover the fruit.
  7. Bake in the preheated oven for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. The kitchen will fill with a sweet, buttery aroma.
  8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, place a serving plate over the top and carefully invert the cake onto the plate, revealing the caramelized fruit on top.
  9. Gently lift the pan, allowing the caramel to drip over the fruit. Let the cake cool slightly before slicing and serving to enjoy its sweet, sticky topping and tender crumb.

Notes

For best results, serve the cake warm or at room temperature. You can prepare the fruit and caramel a day in advance, just assemble and bake when ready to serve.