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A round pineapple upside-down cake sits on a clear glass plate. The cake is adorned with rings of pineapple and maraschino cherries, each cherry placed in the center of the pineapple rings and in between them, giving it a vibrant and inviting appearance.
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Pineapple Upside Down Cake Recipe

Prep Time45 minutes
WORK TIME10 minutes
Cuisine: American
Servings: 8 yields

Ingredients

For the cake:

  • ½ cup 115g Butter, softened
  • ¾ cup 150g White sugar
  • 2 eggs
  • ½ cup 120ml Pineapple juice
  • 1¾ cups 220g Flour
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract

For the pineapple caramel layer:

  • ½ cup 100g Light brown sugar
  • ¼ cup 60g Butter, melted
  • 7-8 Pineapple slices in syrup drained
  • Maraschino cherries candied cherries

Instructions

  • DIRECTIONS
    1. Preheat oven to 350F (175C). Grease a 9-inch (23cm) springform pan.
    2. Make the caramel layer: In a small bowl stir melted butter and brown sugar. Transfer to the prepared pan and spread evenly. Arrange the pineapple slices over the caramel, and the cherries in the center of the rings and in between the rings. Set aside.
    3. Make the cake: in a large bowl, cream butter and sugar. Add eggs, vanilla extract and beat until combined. Add pineapple juice (reserved from the can) and whisk until combined.
    4. Sift in flour, baking powder and salt. Stir until incorporated.
    5. Pour the batter over the pineapple layer and spread evenly.
    6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
    7. Turn out onto serving platter. Allow to cool slightly before serving.
    Notes:
    How to store pineapple upside down cake?
    Keep the cake covered, in the fridge, for up to 4 days. 
    How to convert the cake to a 9X13 inch pan?
    If you prefer to make the cake in a 9X13 rectangular pan, you just need to double the ingredients.
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