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Upside Down Cake Recipe

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This classic pineapple upside down cake features a buttery vanilla cake topped with caramelized pineapple rings and cherries in a brown sugar glaze. It’s moist, beautiful, and guaranteed to impress at any gathering!

Ingredients

Scale

For the Topping:

  • ½ cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1 can (20 oz) pineapple rings in juice, drained (about 7-9 rings)
  • 10-12 maraschino cherries, drained and patted dry
  • 3 tablespoons reserved pineapple juice

For the Cake:

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1½ teaspoons pure vanilla extract
  • ½ cup whole milk, room temperature
  • 2 tablespoons reserved pineapple juice

Instructions

  • Preheat and Prepare: Preheat your oven to 350°F (175°C). If using a regular cake pan instead of cast iron, grease it well and line the bottom with parchment paper.
  • Make the Topping: Melt ½ cup butter in your cast iron skillet over medium heat (or melt in a saucepan if using a cake pan). Once melted, sprinkle the brown sugar evenly over the butter and add 3 tablespoons of pineapple juice. Stir gently for 2-3 minutes until the mixture is smooth and bubbly. Remove from heat.
  • Arrange the Fruit: Place pineapple rings in a single layer over the brown sugar mixture, fitting as many as possible. Place a maraschino cherry in the center of each pineapple ring and in any gaps between rings. Set aside.
  • Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
  • Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
  • Combine Wet and Dry: In a small bowl or measuring cup, combine the milk and 2 tablespoons pineapple juice. Add the flour mixture to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with flour. Mix on low speed just until combined after each addition. Don’t overmix!
  • Assemble: Carefully spread the cake batter evenly over the pineapple arrangement in the skillet or pan. Smooth the top with a spatula.
  • Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown. The edges should be pulling away slightly from the pan.
  • Cool and Flip: Remove from oven and let cool in the pan for exactly 10 minutes—this timing is crucial! Run a knife around the edges, place a large serving plate over the top, and carefully but confidently flip the pan over. Leave the pan in place for 1-2 minutes to let the topping release, then slowly lift off the pan. If any fruit sticks, simply rearrange it on the cake.
  • Serve: Serve warm or at room temperature. This cake is delicious on its own or with a dollop of whipped cream or vanilla ice cream!

Notes

  • Timing the Flip: Don’t let the cake cool too long in the pan or the topping will stick. 10 minutes is the sweet spot.
  • Pineapple Juice: Reserve juice from the can before draining—you’ll need 5 tablespoons total for the recipe.
  • Pan Alternatives: A 9-inch round cake pan also works; baking time may need slight adjustment.
  • Extra Topping: If you have leftover brown sugar mixture in the pan after flipping, simply spoon it over the cake.
  • Make It Extra Special: A splash of dark rum (1-2 tablespoons) in the topping adds amazing depth of flavor.

Nutrition

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