Pineapple Upside Down Cake
This retro pineapple upside-down cake is a moist, tender vanilla cake topped with buttery pineapple rings and maraschino cherries. It's easy to make, and it's so delicious!
Servings: 10 Servings
Ingredients
For the Topping
- 12 tablespoons butter (1-1/2 sticks), melted, divided
- ¾ cup packed light brown sugar
- ¾ cup unsweetened pineapple juice divided
- 1 fresh pineapple peeled, cored, and sliced into rings
- maraschino cherries
For the Cake
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- 3 large eggs yolks and whites separated
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 400ºF.
For the Topping
- Melt 8 tablespoons (1 whole stick) of butter in one bowl. In a separate bowl, melt 4 tablespoons of butter (or 1/2 of a stick). Brush some of the melted butter on the inside of a 9-inch cake pan.
- Mix the 1/2 stick of melted butter (4 tablespoons) with the brown sugar. Whisk in 1/4 cup of the pineapple juice. Pour the brown sugar mixture into the bottom of the prepared cake pan.
- Arrange the pineapple rings on top of the brown sugar mixture. Place a cherry in the center of each pineapple ring and as many cherries as desired in the gaps between the rings. Set the pan aside.
For the Cake
- Stir together the flour, salt, white sugar, and baking powder.
- Separate the eggs, the whites in one bowl, and the yolks in another. Beat the whites until stiff.
- Beat the egg yolks until smooth and lemony yellow. Stir in the remaining pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture, then gently fold in the egg whites.
- Pour the batter over the top of the brown sugar and pineapple rings layer.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 to 15 minutes before flipping it.
- Flip the cake by covering the pan tightly with a serving dish and invert so that the pineapple side faces up.
- Cut and serve.
Notes
- Opt for canned pineapple rings for a quick, vintage touch. Drain and dry them to avoid a soggy cake top.
- Not keen on maraschino cherries? Substitute with pecans or another nut.
- Be cautious not to overmix the batter. It should be dense to support the fruit but not tough.
- Avoid overbaking; ovens vary. Monitor the cake as it cooks.
- Check doneness by inserting a toothpick in the center. It's ready if the toothpick emerges clean.
- To remove the cake from the pan: Cool the cake for 10 to 15 minutes, then use a knife to free any edges. Place a plate or platter face-down atop the cake pan, holding both securely. Invert so the cake sits pineapple-side-up on the plate. Lift off the pan and enjoy.
Nutrition
Serving: 1Slice | Calories: 364kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 262mg | Potassium: 266mg | Fiber: 1g | Sugar: 36g | Vitamin A: 545IU | Vitamin C: 45mg | Calcium: 77mg | Iron: 1.6mg
