Pineapple Upside-Down Cake
Pineapple rings and cherries bake in buttery brown sugar under a simple vanilla cake, then flip out glossy and caramelized. It makes one 8-inch round cake, about 4 generous slices. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Bake until a toothpick in the cake comes out clean so the egg is fully cooked. Use oven mitts when flipping — hot caramel can burn. Cover and refrigerate leftovers within 2 hours (1 hour if above 90°F).
Allergens: wheat, milk, egg
Equipment
- 8-inch round cake pan
- mixing bowls
- electric mixer
- can opener
- serving plate
- oven mitts
Ingredients (for 4 servings)
- 3 tablespoons butter, melted (for topping)
- 1/3 cup brown sugar, packed
- 6 canned pineapple rings, drained (juice saved)
- 6 maraschino cherries
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter, softened (for cake)
- 2/3 cup sugar
- 1 egg
- 1/4 cup milk
- 1/4 cup reserved pineapple juice
- 1 teaspoon vanilla extract
Directions
1. Heat the oven to 350°F. Pour the melted butter into an 8-inch round cake pan and sprinkle the brown sugar evenly over it.
2. Arrange the pineapple rings over the sugar and set a cherry in the center of each ring.
3. Whisk the flour, baking powder, and salt in a bowl.
4. Beat the softened butter and sugar 2 minutes until fluffy. Beat in the egg and vanilla.
5. On low speed, add the flour mixture in 2 parts, alternating with the milk and pineapple juice, until smooth. Spread gently over the fruit.
6. Bake 35 to 40 minutes until golden and a toothpick in the center of the cake comes out clean (the center reaches about 200°F, well above 160°F).
7. Cool in the pan 10 minutes (included in the cook time). Run a knife around the edge, set a plate on top, and flip carefully with oven mitts — the caramel is very hot. Lift off the pan and replace any fruit that sticks.
8. Cut into 4 slices and serve warm. Cover leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Building a caramelized fruit layer and turning a cake out cleanly.
Affordable substitution
Use canned pineapple tidbits scattered over the sugar in place of rings, and skip the cherries.
Optional variation
Use fresh pineapple slices (rinse the whole pineapple under running water before cutting) and add 1/2 teaspoon cinnamon to the brown sugar.
Leftovers & storage
Cover and refrigerate within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 4 days. Warm slices in the microwave 15 to 20 seconds if you like.