Ohhh, classic and nostalgic 🍍✨ let’s do a perfect Pineapple Upside-Down Cake—golden, buttery, and dramatic when you flip it.
🍍 Pineapple Upside-Down Cake
Ingredients
Topping
- ¼ cup butter
- ½ cup brown sugar
- Pineapple rings (fresh or canned, drained)
- Maraschino cherries
Cake
- 1½ cups all-purpose flour
- 1 cup sugar
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup butter, softened
- 2 eggs
- ½ cup milk
- 1 tsp vanilla
- ¼ cup pineapple juice (from the can—chef’s kiss)
Instructions
- Preheat oven to 350°F / 175°C.
- Make the topping: Melt butter and pour into a 9-inch round cake pan. Sprinkle brown sugar evenly over butter.
- Arrange pineapple rings and place a cherry in each center.
- Make the batter: Cream butter and sugar. Beat in eggs, vanilla, and pineapple juice.
- Mix flour, baking powder, and salt. Add to wet ingredients alternating with milk.
- Pour batter over fruit and smooth the top.
- Bake 40–45 minutes, until a toothpick comes out clean.
- Flip magic ✨: Let cool 5–10 minutes, run a knife around the edge, then invert onto a plate.
🔥 Pro tips
- Don’t wait too long to flip—or the caramel sticks 😬
- Add a pinch of cinnamon or rum extract for depth
- Cast-iron skillet = extra caramelized perfection
Want a mini version, sheet pan cake, or from-scratch vs cake-mix shortcut?
