Description
This classic Pineapple Upside Down Cake is a retro dessert that never goes out of style. Moist vanilla cake bakes beneath a caramelized pineapple topping with juicy cherries, creating a stunning presentation when flipped. Perfect for potlucks, family gatherings, or when you want to impress guests with minimal effort. The combination of sweet pineapple, buttery caramel, and tender cake makes this a crowd-pleasing favorite.
Ingredients
- For the pineapple topping:
- ¾ cup light brown sugar (packed)
- ¼ cup unsalted butter
- 2 tablespoons pineapple juice (from the canned pineapple)
- 20 ounce can pineapple slices in juice (drained, reserving juice)
- 7–11 maraschino cherries
- For the cake:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup reserved pineapple juice
- ½ cup unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Make the topping: In a 10-inch cast iron skillet, melt butter over medium heat. Stir in brown sugar and pineapple juice until sugar dissolves. Remove from heat.
- Arrange pineapple slices in a single layer over the sugar mixture. Place cherries in the center of each pineapple ring and between slices.
- Make the batter: Whisk together flour, salt, baking powder, and baking soda in a bowl. In another bowl, beat sugar and eggs until light and fluffy. Mix in buttermilk, pineapple juice, melted butter, and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Pour batter evenly over pineapple arrangement in skillet.
- Bake for 35-40 minutes until golden brown and a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then carefully invert onto serving plate. Serve warm.
Notes
Tips: For best results, use fresh pineapple juice if available. If using fresh pineapple, simmer slices in simple syrup for 5 minutes first. Substitutions: You can use a 9-inch round cake pan if you don’t have a skillet – melt the butter/sugar mixture in a saucepan first. Greek yogurt thinned with milk can replace buttermilk. Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices in microwave for 10-15 seconds.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 42g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: pineapple cake, upside down cake, retro dessert, fruit cake