Classic Pineapple Upside-Down Cake

Yields: 1 9-inch cake | Prep time: 20 mins | Bake time: 40–45 mins

🛒 Ingredients

The Topping (The "Upside-Down" Layer)

1/4 cup (55g) Unsalted butter, melted

1/2 cup (100g) Light brown sugar, packed

1 can (20 oz) Pineapple slices in juice (drain and pat dry)

10–12 Maraschino cherries (stems removed)

The Cake Batter

1 ½ cups (190g) All-purpose flour

1 tsp Baking powder

1/4 tsp Salt

1/2 cup (115g) Unsalted butter, softened to room temperature

3/4 cup (150g) Granulated sugar

1 large Egg (room temperature)

1 tsp Vanilla extract

1/2 cup (120ml) Whole milk (or use reserved pineapple juice for extra flavor)

👨‍🍳 Professional Instructions

1. Prepare the Topping

Preheat: Set your oven to 350°F (180°C).

Caramel Base: Pour the melted butter into a 9-inch round cake pan (or a cast-iron skillet). Sprinkle the brown sugar evenly over the butter.

Design: Arrange the pineapple slices on top of the sugar. Place a maraschino cherry in the center of each pineapple ring and in the gaps between them. Set the pan aside.

2. Mix the Batter

Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

Creaming: In a large bowl (or stand mixer), beat the softened butter and granulated sugar together on medium-high speed until light and fluffy (about 3 minutes).

Emulsify: Add the egg and vanilla extract. Beat until well combined, scraping down the sides of the bowl as needed.

Alternate: Turn the mixer to low. Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the flour. Mix just until combined; do not overmix, or the cake will be tough.

3. Bake

Spread: Carefully spoon the batter over the arranged pineapples. Use a spatula to spread it evenly without disturbing the fruit underneath.

Bake: Place in the center of the oven for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out clean.

4. The Flip (The Most Important Step!)

Rest: Let the cake cool in the pan for exactly 10 minutes. This allows the caramel to set slightly but stay fluid enough to release.

The Release: Run a thin knife around the edge of the cake. Place a large serving plate upside-down over the pan.

The Flip: Holding both the pan and the plate firmly, quickly flip them over. Let it sit for a moment so the juices soak into the cake, then slowly lift the pan off.

💡 Pro Tips for Success

Dry the Fruit: Use paper towels to pat the pineapple slices and cherries very dry before placing them in the pan. This prevents the cake from becoming soggy.

The Temperature: Ensure your egg and butter are at room temperature to create a smooth, velvety crumb.

Serving: This cake is best served warm with a dollop of whipped cream or a scoop of vanilla bean ice cream.

Enjoy your tropical masterpiece! 🍰✨