A super moist and fluffy classic pineapple upside-down cake
You probably know how I was really obsessed with upside-down cakes last summer? Once I learned how to bake them and how EASY they were to bake, I baked an upside-down cake every other day for a few weeks! Spicy banana upside down cake (I even baked this on a cooking show on Jordan TV!), pear upside-down cake, and even an upside down loquat cake! Now I don’t really know why I never posted a pineapple upside-down cake recipe, it’s an old-fashioned classic that everybody LOVES and it comes out perfect every time I bake it. So here I am sharing this wonderful recipe with you today!
What I really love about this cake is that you don’t need to frost it for extra flavor, or to make it look nicer. It is full of flavor the way it is, the juicy pineapples with the brown sugar are extremely delicious and pretty. The classic cake is usually made of pineapples with red bright maraschino cherries arranged between the pineapple slices, but if you don’t like them, just replace them with fresh strawberries instead, and the cake will still look good.
This beautiful cake is very easy to make, and it tastes amazing! Serve it warm, at room temperature, or even cold. It can also be served with Vanilla ice cream on the side OHMYGODNESS the cake will disappear on the same day!
Store in a container in the fridge for up to 3 days.
For the topping
- 4 tablespoons unsalted butter melted – to grease the pan
- ½ cup light brown sugar packed
- 1 8oz can sliced pineapple
- 8 maraschino cherries or strawberries
- Preheat the oven to 180°C/350°F or 160°C fan oven. Grease a 9-inch round cake pan with melted butter including all sides.
- Pat dry the pineapple slices and maraschino with paper towels.
- Prepare the topping: Evenly sprinkle the pan with brown sugar, then top with pineapple slices (start with one full ring in the center, then do the rest around it either full or half slices) and arrange cherries inside the rings. Gently press the fruit in the base, and set aside.
- Combine the flour, salt, and baking powder in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the pineapple slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Slice and serve warm or in room temperature.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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