Description
Pineapple Upside Down Cake is a classic, cherished dessert known for its golden caramelized pineapple topping and moist cake base. Here is a detailed recipe compiled from trusted sources combining the best techniques and flavors:
Ingredients
-
1 can (20 oz) pineapple slices in juice, drained (reserve juice)
-
1 cup packed brown sugar
-
¼ cup unsalted butter
-
18 maraschino cherries, drained
-
1 cup all-purpose flour
-
½ cup granulated sugar
-
¼ cup vegetable oil
-
1 large egg
-
½ cup reserved pineapple juice (adjust with water if needed to reach ½ cup)
-
1 teaspoon baking powder
-
¼ teaspoon salt
-
1 teaspoon vanilla extract
Instructions
-
Preheat oven to 350°F (175°C). Melt butter in a 9×13-inch baking dish. Sprinkle brown sugar evenly over melted butter.
-
Arrange pineapple slices evenly over the brown sugar. Place a maraschino cherry in the center of each pineapple ring and arrange remaining cherries between slices, pressing down gently.
-
In a mixing bowl, whisk together flour, baking powder, salt, and granulated sugar.
-
In a separate bowl, combine vegetable oil, egg, pineapple juice, and vanilla extract. Gradually add to dry ingredients and mix just until combined.
-
Pour batter gently over pineapple and cherries in the baking dish, smoothing the top.
-
Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
-
Remove from oven and let cool 5 minutes. Run a knife around edges to loosen cake and invert onto a serving platter so the pineapple topping is on top.
-
Cool completely before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320-370 kcal
- Sugar: 35g
- Sodium: 200-250mg
- Fat: 12-15g
- Saturated Fat: 6-8g
- Carbohydrates: 50-55g
- Protein: 3-5g