Classic Pineapple Cherry Upside-Down Cake
This timeless dessert features a caramelized fruit topping that becomes the cake’s centerpiece once flipped. With its tender crumb and rich buttery flavor, it captures the charm of homemade baking from eras past. The vibrant arrangement of pineapple rounds and cherries offers both visual appeal and nostalgic flavor, ideal for family gatherings or casual celebrations.
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Servings: 6
Ingredients
Topping:
- 60 grams approximately ¼ cup of melted unsalted butter
- 100 grams roughly ½ cup of firmly packed brown sugar
- 7 to 9 maraschino cherries drained
- 7 to 9 canned pineapple rings juice-packed, not in syrup, gently dried
Cake Batter:
- 190 grams about 1½ cups of plain all-purpose flour
- 115 grams roughly ½ cup of softened unsalted butter
- 2 teaspoons of baking powder
- 150 grams about ¾ cup of white granulated sugar
- 2 large eggs
- ¼ teaspoon of fine salt
- 120 milliliters approximately ½ cup of whole milk or buttermilk
- 1 teaspoon of pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan using butter or nonstick spray to prevent sticking.
- Begin with the topping. Pour the melted butter evenly into the bottom of the prepared pan. Sprinkle the brown sugar over the butter, covering the base in a uniform layer. Arrange the pineapple rings over the sugar, fitting as many as will comfortably lie flat. Nestle one maraschino cherry in the center of each ring.
- In a medium bowl, combine the flour, baking powder, and salt. Stir with a whisk to blend thoroughly, then set the mixture aside.
- In a separate large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture becomes pale and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract and mix to combine.
- Alternately add the dry flour mixture and the milk to the creamed butter mixture, beginning and ending with the dry ingredients. Stir gently after each addition, mixing only until the batter is just combined. Avoid overmixing to maintain a light texture.
- Carefully spoon the batter over the arranged fruit in the cake pan, spreading it evenly to cover the fruit layer without disturbing the arrangement.
- Transfer the pan to the preheated oven and bake for 40 to 50 minutes. The cake is ready when a toothpick inserted into the center emerges clean.
- Once baked, allow the cake to rest in the pan for 10 minutes. Run a thin knife along the sides to loosen the edges. Place a serving platter over the cake pan and invert. Let the pan rest for another minute to allow the topping to release fully, then lift it off gently.
- Cut into portions and serve warm or at room temperature. Optional: Accompany with a dollop of whipped cream or a scoop of vanilla ice cream.