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Pineapple Upside Down Cake

Pineapple Upside Down Cake

A classic homemade pineapple upside down cake made with soft buttery sponge, caramelized pineapple rings, and rich brown sugar topping. Perfect dessert for family gatherings, holidays, or tea-time treats.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 11
Calories 320 kcal

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling Rack
  • knife

Ingredients
  

  • 1/4 cup unsalted butter melted
  • 1/2 cup brown sugar
  • 6 to 7 pineapple rings
  • Maraschino cherries optional
  • For the Cake Batter:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup pineapple juice

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
    Pour melted butter into the pan and sprinkle brown sugar evenly.
    Arrange pineapple rings over the sugar layer. Add cherries in the center if desired.
    In a bowl, mix flour, baking powder, and salt.
    In another bowl, beat softened butter and sugar until fluffy.
    Add eggs one at a time, then mix in vanilla extract.
    Gradually add dry ingredients, alternating with milk and pineapple juice. Mix until smooth.
    Pour batter over the pineapple layer and spread evenly.
    Bake for 40 to 45 minutes or until a toothpick comes out clean.
    Cool for 10 minutes, then carefully invert onto a serving plate.
    Slice and serve warm or at room temperature.