This classic Pineapple Upside-Down Cake is moist, buttery, and topped with caramelized pineapple rings and cherries. Perfect for holidays, potlucks, or anytime you want a sweet, retro-inspired dessert.
Ingredients
Scale
1/4 cup unsalted butter (for topping)
1/2 cup packed light brown sugar
8–10 pineapple rings (canned or fresh)
Maraschino cherries (optional)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Instructions
Preheat oven to 350°F (175°C).
Melt 1/4 cup butter in a 9-inch round or square baking pan directly over low heat or in the oven.
Sprinkle brown sugar evenly over the melted butter.
Arrange pineapple rings over the brown sugar. Add a maraschino cherry in the center of each ring if desired.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, mixing just until combined.
Gently pour and spread the batter over the pineapple slices in the pan.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes, then invert onto a serving plate and let sit for another 5 minutes before lifting the pan.
Serve warm or at room temperature.
Notes
Use fresh pineapple for extra flavor, or canned for convenience.
Let the cake sit after baking to allow the topping to set before flipping.
Wrap and store leftovers at room temperature for up to 2 days or refrigerate for up to 4 days.
