Easy Pineapple Upside-Down Cake

De-panned onto a serving plate or cake board. That's Pineapple Upside-down Cake with caramelized brown sugar pineapple and cherry topping. One of the easiest, delicious and beautiful cake you can make at home. Simple yet elegant.
​This recipe has a light, moist and buttery cake made completely from scratch and not from a box of cake mix. I used my Vanilla Cupcake Recipe for the cake batter. I replaced the milk with pineapple juice. Why use pineapple juice? First, to achieve the pineapple flavor. Second, to use the juice from the can of pineapple slices. 

I used Pyrex 9.5" glass baking pie plate for this. This baking pan is perfect for the pineapple rings because it fits perfectly on the pan. I used all of the 10 pineapple slices from a 20oz can with pineapple juice. Seven (7) whole slices at the base were arranged and three (3) pieces that were sliced in half were all placed on the sides as well.  And of course, maraschino is a must-have because it really gives a nice color to the cake.  I baked the cake for 40 minutes. If you think the top starts to brown more, you can tent with a foil after 30 minute of baking. 
​

Give this recipe a try and let me know what you think by leaving a comment below. Printable recipe and VIDEO are also below. Enjoy! 
​

PINEAPPLE UPSIDE-DOWN CAKE RECIPE

Ingredients:

• 1/2 cup unsalted butter, softened at room temperature
• 1/2 cup + 1/4 cup granulated sugar, divided
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 can, 20oz pineapple slices in pineapple juice (reserve 1/2 cup juice)
• 1/4 cup melted butter
• 1/4 cup brown sugar

Procedure:

• Preheat oven to 350 degrees F. Lightly grease the sides of a 9.5" baking pan. 
• In a heated proof bowl, melt butter then add brown sugar. Stir well to combine.  Pour onto a pan and spread evenly.
• Arrange 8 pineapple slices on the base of the pan and 2 pieces (sliced in half) onto the sides.  Add maraschino cherries on each holes. Set aside.
• Place a sieve on a small bowl then add flour, 1/4 cup sugar, baking powder, and salt. Sift, stir and set aside.
• In a large bowl, beat the butter until creamy.  Add the 1/2 cup sugar and beat until light and fluffy (3-5 minutes). Add the eggs, one at a time, beating well after each addition.  Beat in the vanilla and pineapple juice. 
• Add half of the flour mixture and stir or beat on low speed to combine. Add the remaining flour and continue stirring until just combined.  Do not over mix. Scrape down the sides of the bowl as needed.
• Pour the batter over the prepared pan with pineapples and cherries.
• Bake for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely.
• Using a spatula, loosen the sides of the cake. Place a 10" plate or cake board on top of the cake and invert.  Pan will slide off very easily. 
• Slice, serve and enjoy. 

​

Video:

You May Also Like:

Tres Leches Cake

 Mocha Graham Float

Pineapple Upside Down Cake