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Classic Pineapple Upside Down Cake: Leo’s Moist, Caramelized Recipe

Close-up of a slice cut from a pineapple upside down cake, showing caramelized topping and cherries.
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You will make a moist, buttery classic pineapple upside down cake with perfectly caramelized fruit topping. This retro dessert is simple to bake and always impresses at any gathering.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
  • 10 maraschino cherries, drained
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup reserved pineapple juice

Instructions

  1. Preheat your oven to 350°F (175°C). You will need a 9-inch round cake pan.
  2. Pour the melted butter into the bottom of the cake pan. Sprinkle the brown sugar evenly over the butter.
  3. Arrange the pineapple slices over the sugar mixture in a decorative pattern. Place one maraschino cherry in the center of each pineapple ring.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  5. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step helps create a moist cake.
  6. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. In a small bowl, whisk together the milk and the reserved pineapple juice.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the milk/juice mixture. Begin and end with the dry ingredients, mixing only until just combined. Do not overmix.
  9. Carefully pour the cake batter over the pineapple and cherry layer in the pan. Spread the batter evenly.
  10. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 5 minutes.
  12. Place a serving plate upside down over the cake pan. Holding both firmly together, quickly invert the cake onto the plate. Lift the pan off carefully. If any topping sticks, gently place the fruit back onto the cake.
  13. Serve warm or at room temperature.

Notes

  • For a richer caramel flavor, you can use dark brown sugar for the topping.
  • If you want an extra moist cake, ensure your milk and eggs are at room temperature before mixing.
  • This cake is a wonderful retro dessert idea for any party.

Nutrition

Find it online: https://tastytribune.com/pineapple-upside-down-cake-recipe/