Pineapple Upside-Down Cake

A soft, buttery pineapple upside-down cake with caramelized pineapple and a golden brown topping. Easy, classic, and perfect for dessert or tea time.

This pineapple upside-down cake is a classic baked dessert with a soft vanilla crumb, a rich buttery caramel layer, and sweet pineapple slices baked on top. It is simple to prepare, beautiful to serve, and ideal for family gatherings, celebrations, or an everyday treat.

Ingredients

• 1/2 cup unsalted butter
• 3/4 cup packed brown sugar
• 7 pineapple slices, drained if canned
• 7 maraschino cherries, optional
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions

1. Preheat the oven to 350 F and grease a 9-inch round cake pan.
2. Melt 1/2 cup butter in the cake pan over low heat or in a small saucepan, then spread it evenly over the bottom of the pan.
3. Sprinkle the brown sugar over the melted butter to create the caramel layer.
4. Arrange the pineapple slices on top of the sugar layer and place a cherry in the center of each slice, if using.
5. In a bowl, whisk together the flour, baking powder, and salt.
6. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
7. Add the eggs one at a time, then mix in the vanilla extract.
8. Add the dry ingredients in two additions, alternating with the milk, and stir just until combined.
9. Pour the batter evenly over the pineapple layer and smooth the top.
10. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert onto a serving plate.
12. Serve warm or at room temperature.