It is a bright, sunny Sunday morning. Your family is gathered in the kitchen. This pineapple upside-down cake is the perfect way to celebrate.
This recipe delivers a nostalgic treat. It is sweet, moist, and very colorful. You will love how the fruit shines. It feels like sunshine on a plate for your next brunch.
Why This Recipe Is a Winner
This cake is a total crowd-pleaser. The bottom becomes a gorgeous caramel topping when flipped. It is impressive but very simple to make.
You only need basic pantry staples. It is perfect for busy spring weekends. Your kids will love helping with the cherries. It tastes like a bakery treat at home.
Simple Method
The method is very beginner-friendly. You melt the butter right in the pan. This creates the sweet glaze effortlessly. Even if you are new to baking, you can do this. The steps are clear and very fast.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh ingredients make it extra tender.
- 0.25 cup unsalted butter
- 0.5 cup packed light brown sugar
- 1 can (20 ounces) pineapple slices, drained
- 7 maraschino cherries
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
Step-by-Step
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Melt 0.25 cup butter in a 9-inch round cake pan.
- Sprinkle brown sugar evenly over the base.
- Arrange pineapple slices on top of the sugar.
- Place a maraschino cherry in the center of each ring.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream 0.5 cup softened butter and granulated sugar.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the flour mixture to the creamed mixture, alternating with milk.
- Spread the batter evenly over the pineapple slices.
- Bake for 40 to 45 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes.
- Run a knife around the edges and invert onto a plate.
Best Ways to Enjoy It
Serve this cake while it is still slightly warm. It pairs beautifully with a scoop of vanilla ice cream. You can also add a dollop of whipped cream. It is a lovely centerpiece for a spring table. Share it with friends over coffee.
Keep It Fresh
Store any leftovers in the refrigerator. Use an airtight container to keep it moist. It stays fresh for up to three days. You can gently reheat a slice in the microwave. This makes a great Monday morning treat. It does not freeze well due to the fruit.
Tips for Best Results
- Don’t skip the 10-minute cooling rest.
- Dry the pineapple slices with a paper towel first.
- Use a butter knife to loosen the edges carefully.
- Invert the cake while it is still warm.
- For a spring twist, add a little lemon zest.
- Ensure your egg is at room temperature.
- Measure your flour using the spoon-and-level method.
Ways to Switch It Up
- Swap pineapple for sliced peaches in the summer.
- Use gluten-free 1-to-1 flour for a dietary option.
- Add crushed pecans for a crunchy texture.
- Replace vanilla with almond extract for more depth.
Common Questions
Can I use fresh pineapple?
Yes, you can use fresh slices. Just make sure they are cut evenly. Canned pineapple is softer and very convenient.
Why did my cake stick?
You might have waited too long to flip it. The caramel sets as it cools. Flip it exactly after 10 minutes.
I hope this sunny pineapple upside-down cake brings joy to your home. It is a simple way to make any day feel special. Happy baking!
— Lidia
Ingredients
- 0.25 cup unsalted butter
- 0.5 cup packed light brown sugar
- 1 can (20 ounces) pineapple slices, drained
- 7 maraschino cherrie s
- 1.5 cups all -purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon sal t
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large eg g
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Melt 0.25 cup butter in a 9-inch round cake pan and sprinkle brown sugar evenly over the base.
- Arrange pineapple slices on top of the sugar and place a maraschino cherry in the center of each ring.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream 0.5 cup softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the flour mixture to the creamed mixture, alternating with milk, beginning and ending with the dry ingredients.
- Spread the batter evenly over the pineapple slices in the cake pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes, then run a knife around the edges and invert onto a serving plate.
