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Pineapple Upside-Down Cake Recipe

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4.3 from 12 reviews

This Pineapple Upside Down Cake combines caramelized brown sugar, melted butter, and juicy pineapple slices topped with cherries, baked into a moist and flavorful vanilla cake. The classic dessert is baked in one pan and inverted before serving, delivering a beautiful golden topping that's perfect for any occasion.

Ingredients

For the Topping

  • ¼ cup unsalted butter
  • ¼ teaspoon fine sea salt
  • 1 cup light brown sugar (packed)
  • 20 ounces pineapple slices (12 slices), juices reserved
  • 28 maraschino cherries without stems

For the Cake Batter

  • 1 15.25 ounce vanilla cake mix (sifted)
  • 1 cup pineapple juice (fill with water if reserved juices don’t equal 1 cup)
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F and generously coat a 9x13 inch pan with cooking spray on the bottom and all sides to prevent sticking.
  2. Melt Butter: Place ¼ cup of unsalted butter in the bottom of the pan and put it into the hot oven until the butter melts, about 4-5 minutes.
  3. Prepare Sugar Mixture: While the butter melts, combine 1 cup packed light brown sugar with ¼ teaspoon fine sea salt in a bowl and stir thoroughly.
  4. Spread Sugar and Butter: Remove the pan from the oven and swirl it so the melted butter evenly coats the bottom. Sprinkle the brown sugar and salt mixture evenly over the butter; it may appear a bit gritty but this is normal.
  5. Arrange Pineapple and Cherries: Place the pineapple slices over the brown sugar layer. Position a maraschino cherry in the center of each pineapple slice and scatter remaining cherries around the slices. Set aside.
  6. Make Cake Batter: In a large mixing bowl, combine the sifted vanilla cake mix, reserved pineapple juice supplemented with water if necessary to total 1 cup, 3 large eggs, ½ cup vegetable oil, and 1 tablespoon vanilla extract. Mix until the batter is smooth but still has a few lumps, approximately 2 minutes.
  7. Pour Batter Over Topping: Carefully pour the cake batter evenly over the pineapple and cherry arrangement in the pan.
  8. Bake: Bake in the preheated oven for 45-48 minutes or until a toothpick inserted into the center comes out clean.
  9. Invert Cake: Remove the cake from the oven and immediately run a butter knife along the edges to loosen. Place a rectangular serving dish over the cake pan, use hot pads to hold securely, then carefully invert the cake onto the dish. Trim any overly browned edges with a serrated knife as needed.
  10. Serve: Serve the pineapple upside down cake warm or at room temperature for best flavor.
  11. Enjoy and Share Feedback: Once you've tried the recipe, consider leaving comments or star ratings to share your experience.

Notes

  • If the pineapple juice reserved from the canned slices does not equal 1 cup, add water to make up the difference for the cake batter.
  • Ensure the pan is well greased to prevent sticking when inverting the cake.
  • Use a serrated knife to trim any burnt or very browned edges after baking for a more appealing presentation.
  • The cake is best enjoyed warm or at room temperature but can be stored covered at room temperature for up to 2 days.
  • For a richer flavor, use fresh pineapple and juice if preferred.

Find it online: https://cozyplatter.com/pineapple-upside-down-cake-recipe/