Go Back
To make a delightful pineapple upside-down cake, gather these simple ingredients: - 1/4 cup unsalted butter - 1/2 cup brown sugar, packed - 1 can (20 oz) pineapple slices in juice, drained (reserve the juice) - Maraschino cherries, for garnish (optional) - 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup milk (you can substitute with pineapple juice for a stronger flavor) - 1/4 cup vegetable oil - 3 large eggs - 1 1/2 teaspoons baking powder - 1 teaspoon vanilla extract - 1/4 teaspoon salt

Classic Pineapple Upside-Down Cake

Dive into the delicious world of Classic Pineapple Upside-Down Cake! This timeless treat combines sweet pineapple and rich brown sugar for a dessert that’s sure to please. With easy-to-follow instructions and helpful tips, you’ll learn how to bake the perfect cake that brings back warm memories. Ready to impress your friends and family? Click through for the full recipe and start your baking adventure today!
Print Recipe Pin Recipe

Ingredients
  

1/4 cup unsalted butter

1/2 cup brown sugar, packed

1 can (20 oz) pineapple slices in juice, drained (reserve the juice)

Maraschino cherries, for garnish (optional)

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup milk (you can substitute with pineapple juice for a stronger flavor)

1/4 cup vegetable oil

3 large eggs

1 1/2 teaspoons baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easier removal later.

    In a small saucepan over medium heat, melt the butter. Once melted, remove from heat and stir in the brown sugar until combined and smooth. Pour this mixture evenly into the bottom of the prepared cake pan.

      Arrange the drained pineapple slices on top of the brown sugar mixture in the cake pan. Place a cherry in the center of each pineapple ring if desired.

        In a separate mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

          In another bowl, combine the milk, vegetable oil, eggs, vanilla extract, and 1/4 cup of the reserved pineapple juice. Whisk until well blended.

            Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

              Pour the batter over the arranged pineapples in the cake pan, gently spreading it to cover evenly.

                Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

                  Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate by placing the plate on top of the pan and flipping it over.

                    Remove the cake pan and peel away the parchment paper. Let the cake cool for another 15 minutes before slicing.

                      Prep Time: 15 mins | Total Time: 1 hr | Servings: 8 slices

                        - Presentation Tips: Serve the cake warm or at room temperature, garnished with fresh pineapple wedges or whipped cream on the side for an extra tropical flair!