Pineapple Upside Down Cake
A delightful and nostalgic Pineapple Upside Down Cake, featuring caramelized pineapple and a moist vanilla cake. Perfect for any gathering or as an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 can (20 oz) sliced pineapple
- Maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter and pour it into a round cake pan.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange pineapple slices and Maraschino cherries on top of the brown sugar.
- Mix flour, granulated sugar, baking powder, and salt together in a bowl.
- Add milk, vanilla extract, and eggs to the dry ingredients and mix until smooth.
- Carefully pour the batter over the pineapple and cherries, ensuring it’s evenly spread.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Let it cool for a few minutes, then invert onto a plate.
Notes
Serve warm or at room temperature with vanilla ice cream or whipped cream. Store leftovers in an airtight container for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
Find it online: https://www.thestationrecipes.com/pineapple-upsidedown-cake/