My Easy Pineapple Upside Down Cake is the Retro Dessert You Need To Make

Here’s a classic and delicious recipe for Pineapple Upside Down Cake – a retro dessert that’s guaranteed to impress with its sweet caramelized topping and fluffy cake base!

Pineapple Upside Down Cake

Calories per serving: Approximately 350 kcal
Suggested meal time: Dessert
Serving size: 1 slice

Ingredients:

For the Topping:

• 1/4 cup unsalted butter

• 1/2 cup packed brown sugar

• 1 can (20 oz) sliced pineapple, drained (reserve juice)

• 10-12 maraschino cherries (optional)

For the Cake:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup pineapple juice (from the can)

• 1/4 cup milk

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Prepare the Topping:

   • In a 9-inch round cake pan, melt the 1/4 cup butter over medium heat on the stove or in the oven.

   • Once melted, remove from heat and stir in the brown sugar until well combined and smooth.

   • Arrange the pineapple slices in a decorative pattern on top of the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring (optional but adds a classic touch).

3. Prepare the Cake Batter:

   • In a medium bowl, whisk together the flour, baking powder, and salt.

   • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

   • Add the flour mixture to the butter mixture in three additions, alternating with the pineapple juice and milk. Begin and end with the flour mixture, mixing just until combined after each addition.

4. Assemble and Bake:

   • Pour the cake batter evenly over the arranged pineapple slices in the cake pan.

   • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.

5. Cool and Flip:

   • Let the cake cool in the pan for about 5 minutes. Then, carefully run a knife around the edges of the cake to loosen it.

   • Place a large plate over the top of the cake pan and flip the cake over. Gently lift the cake pan off, revealing the beautifully caramelized pineapple topping.

6. Serve:

   • Serve warm or at room temperature. This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips:

• Energy-efficient tip: Prepare the topping in the same pan that you bake the cake in to minimize cleanup time.

• Who benefits: This nostalgic cake is perfect for family gatherings, potlucks, or any occasion that calls for a sweet, comforting dessert.

Enjoy your Pineapple Upside Down Cake – a retro dessert that combines tropical sweetness with a rich, buttery cake base!