Pineapple Upside-Down Cake

Classic pineapple upside-down cake with maraschino cherries is perfect for dessert, snacks or with coffee. Simple and delicious cake. This cake looks complicated but it is really easy to make.

My husband has been asking me for months now to make this cake. He told me that he has not eaten it for a very long time. My husband and sister are my food tester and they really like this cake.

Recipe Ingredients

• 1st Butter – This butter has to be melted.
• Brown sugar– The brown sugar should be firmly packed.
• Sliced pineapple – I used the 398 ml canned pineapple and it has 8 slices of pineapple in it.
• Maraschino cherries – Canned maraschino cherries. Just take out 13 cherries from the container. The 13 cherries are (7) for inside the sliced pineapple and (6) for the empty spaces between each pineapple slices.
• 2nd Butter – Unlike the other butter above which is needed to be melted, this butter is softened.
• White sugar
• Egg
• Milk
• Vanilla
• Flour – I used all-purpose flour for this recipe.
• Baking powder
• Salt

How to make the cake

1. Preheat oven to 350 degrees F.
2. Combine melted butter and brown sugar and spread the mixture into a 9-inch round pan.
3. Arrange pineapple slices inside the pan, fill the center, and the empty edges of the pan between the pineapple slices with maraschino cherries. Set aside.
4. Cream butter and white sugar, then add the egg, milk, and vanilla.
5. Sift the flour, baking powder, and salt. Add the flour mixture to the liquid ingredients and blend well.
6. Pour the batter mixture over the prepared pan with pineapple slices.
7. Bake in the preheated oven for 40-50 minutes or until an inserted toothpick comes out clean.
8. Invert cake on a serving plate and let set inverted for 3 minutes before removing the pan.

Tools needed

9-inch round pan

Tip

You can replace the maraschino cherries with pecans or walnuts.

How to store

The cake can be kept in an airtight container for up to one week in the refrigerator.

You might also like

• Buttermilk Coffee Cake
• Oatmeal Raisin Cookies
• Cassava Cake

Pineapple Upside-Down Cake

Classic pineapple upside-down cake with maraschino cherries is perfect for dessert, snacks, or with coffee. Simple but delicious.

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Cuisine: American

Course: Dessert

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6 servings

Calories: 562kcal

Author: Adelyn

Equipment

• 9-inch round pan

Ingredients

• ▢ ⅓ cup melted butter
• ▢ ¾ cup brown sugar packed
• ▢ 7 sliced pineapple drained
• ▢ 13 pieces Maraschino cherries
• ▢ ¼ cup softened butter
• ▢ 1 cup white sugar
• ▢ 1 egg
• ▢ ¾ cup milk
• ▢ 1 teaspoon vanilla
• ▢ 1 ¼ cup all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ ¼ teaspoon salt

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Instructions

• Preheat oven to 350 degrees F.
• Combine melted butter and brown sugar and spread the mixture into a 9-inch round pan.
• Arrange pineapple slices inside the pan, fill the center, and the empty edges of the pan between the pineapple slices with maraschino cherries. Set aside.
• Cream butter and white sugar, then add the egg, milk, and vanilla.
• Sift the flour, baking powder, and salt. Add the flour mixture to the liquid ingredients and blend well.
• Pour the batter mixture over the prepared pan with pineapple slices.
• Bake in the preheated oven for 40-50 minutes or until an inserted toothpick comes out clean.
• Invert cake on a serving plate and let set inverted for 3 minutes before removing the pan.

Nutrition

Calories: 562kcal | Carbohydrates: 93g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 429mg | Potassium: 197mg | Fiber: 2g | Sugar: 72g | Vitamin A: 674IU | Vitamin C: 6mg | Calcium: 160mg | Iron: 2mg

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