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Classic Moist Pineapple Upside Down Cake

A whole pineapple upside down cake with a slice removed, showing the moist crumb and caramelized pineapple topping.
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Make the best Pineapple Upside Down Cake from scratch. This recipe delivers a wonderfully moist cake base topped with perfectly caramelized pineapple rings and cherries for a nostalgic, crowd-pleasing dessert.

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)
  • 12 maraschino cherries, drained
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 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, and place any remaining cherries around the edges.
  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 texture.
  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 mixture. Begin and end with the dry ingredients, mixing only until just combined. Do not overmix the batter.
  9. Carefully spoon the cake batter over the pineapple and cherry layer in the pan, spreading it gently to cover the fruit without disturbing the arrangement underneath.
  10. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for exactly 10 minutes. This cooling time is important for the caramel to set slightly.
  12. Place a serving plate or platter upside down over the cake pan. Holding both the plate and the pan firmly together, quickly invert the cake onto the plate.
  13. Lift the pan off the cake slowly. If any fruit sticks, gently place it back onto the cake. Let the cake cool completely before slicing and serving this tropical cake recipe.

Notes

  • For an extra rich, buttery pineapple cake flavor, use full-fat canned pineapple juice.
  • If you want a retro dessert look, use a cast iron skillet instead of a cake pan for even heat distribution.
  • To achieve a very moist pineapple upside down cake, avoid overbaking; check for doneness right at the 35-minute mark.

Nutrition

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