Description
This retro favorite never goes out of style. With caramelized pineapple rings, soft vanilla cake, and a rich buttery base, this Pineapple Upside-Down Cake is the ultimate nostalgic dessert—easy enough for weeknights, stunning enough for holidays.
Ingredients
½ cup unsalted butter, melted
¾ cup brown sugar
6–7 pineapple rings (fresh or canned)
Maraschino cherries (optional)
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup granulated sugar
2 large eggs
⅓ cup pineapple juice
⅓ cup milk (or dairy-free alternative)
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C).
Grease a 9-inch round cake pan and pour in the melted butter. Sprinkle brown sugar evenly over the butter.
Arrange pineapple rings on top of the sugar mixture. Add cherries in the centers if using.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs with granulated sugar until fluffy. Add pineapple juice, milk, and vanilla.
Combine wet and dry ingredients until just mixed.
Pour batter over the pineapple and bake for 35–40 minutes or until a toothpick comes out clean.
Cool for 5–10 minutes, then carefully invert onto a serving plate.
Notes
- You can swap butter for coconut oil for a more tropical twist.
- Best served warm with pineapple whipped cream or vanilla ice cream.
- Store covered at room temperature for 2 days or refrigerate for up to 5.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 28g
- Sodium: 170mg
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g