Homemade pineapple upside-down cake features a caramelized topping with pineapple and cherries and an ultra buttery, moist cake that's supremely soft and tender.
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 10
Ingredients
For the topping
¼cup(56g)unsalted butter, cut into pieces
½cup(105g)light brown sugar, packed
20ounce(566g)can sliced pineapple, drained, reserve juice for cake
10-20maraschino cherries
For the cake
½cup(113g)unsalted butter, softened
⅔cup(133g)granulated sugar
2large eggs, room temperature
1teaspoonvanilla extract
½cup(120ml)pineapple juice, from sliced pineapple
1 ½cups(180g)cake flour
1teaspoonsbaking powder
¼teaspoonbaking soda
½teaspoonsalt
Instructions
Make the topping
Preheat the oven to 350°F. Spray a 9-inch round cake pan generously with non-stick baking spray.
In a medium pot over medium-low heat, stir together butter and brown sugar. Cook the mixture 3 to 4 minutes, until it becomes creamy and bubbles lightly.
Pour the glaze into the bottom of the cake pan. Arrange the sliced pineapple in a single layer over the glaze. Place a cherry in the center of each pineapple. You can arrange the slices and cherries any way you wish.
Make the cake
In a medium bowl, beat the butter and sugar together with a handheld electric mixer until light and fluffy, about 5 minutes. Beat in the eggs and vanilla until well combined. Add the pineapple juice and mix for just a couple of seconds. The batter may look curdled at this stage. This is normal.
Sift the flour, baking powder, baking soda, and salt into the butter mixture. Beat on low speed, scraping down the sides of the bowl until well blended. The batter will be thick.
Carefully spoon the batter over the pineapples. Use an offset spatula to spread the batter evenly to the edges.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. The top will be dark golden brown. If it 's getting too dark, loosely tent the cake with foil.
Cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake from the pan. Invert the cake onto a serving platter. Serve warm with vanilla ice cream.
Notes
This cake is best served warm or at room temperature. You can warm refrigerated cake by heating individual slices for 15-30 seconds in the microwave.
Make ahead tip
The cake will keep for up to 3 days stored in the refrigerator in an airtight container. Serve cold, at room temperature, or warmed slightly.
The cake can also be frozen for up to 3 months. Cool the cake completely and cover with 2 layers of plastic wrap followed by two layers of aluminum foil. Thaw in the refrigerator overnight before serving. Serve cold, at room temperature, or warmed slightly.