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Delicious Classic Pineapple Upside Down Cake
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Delicious Classic Pineapple Upside Down Cake: A Sweet Dream!

Experience nostalgia with this Delicious Classic Pineapple Upside Down Cake, a perfect blend of flavors and a stunning centerpiece.
Prep Time20 minutes
Cook Time45 minutes
Cooling Time15 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Classic Cake, Easy Recipe, Nostalgic Dessert, Pineapple Upside Down Cake, Retro Cake, Tropical Dessert
Servings: 8 slices
Calories: 250kcal

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula

Ingredients

For the Topping

  • 1 can Pineapple Rings Can use fresh pineapple for brighter flavor.
  • 1 cup Maraschino Cherries Fresh cherries can be swapped in.
  • 1/2 cup Brown Sugar Coconut sugar can be an alternative.
  • 1/4 cup Unsalted Butter Use coconut oil for dairy-free option.

For the Cake

  • 1/2 cup Unsalted Butter Softened; replace with coconut oil for dairy-free.
  • 1 1/2 cups All-Purpose Flour Gluten-free flour blend can be used.
  • 2 teaspoons Baking Powder Ensure freshness.
  • 1/2 teaspoon Salt Standard table salt is fine.
  • 1 cup Granulated Sugar No direct substitutes recommended.
  • 2 large Eggs Flax eggs or applesauce for egg-free.
  • 1/2 cup Milk Almond, soy or oat milk for dairy-free.
  • 1 teaspoon Vanilla Extract Fresh vanilla bean for intense aroma.

Instructions

Instructions

  • Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by melting 1/4 cup of butter in the pan, coating the bottom evenly, followed by a sprinkle of brown sugar.
  • Arrange pineapple rings decoratively over the melted butter and brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring.
  • Whisk together the all-purpose flour, baking powder, and salt in a mixing bowl until combined.
  • Cream the softened butter and granulated sugar in a large bowl until fluffy. Add eggs one at a time, mixing after each addition, then blend in the vanilla extract.
  • Combine dry ingredients and milk in alternating batches, starting and ending with flour mixture, mixing until just combined.
  • Pour the batter over the pineapple and cherries, smoothing the top with a spatula.
  • Bake for approximately 45 minutes. Test for doneness with a toothpick; it should come out clean.
  • Cool the cake in the pan for 10-15 minutes before inverting it onto a serving plate.
  • Serve warm or at room temperature, optionally topped with whipped cream or ice cream.

Notes

Optional: Top with freshly grated coconut for an extra tropical flair. Ingredient freshness is key for the best results.