A timeless dessert featuring caramelized pineapple rings, sweet cherries, and a moist vanilla cake. Perfect for family gatherings, holidays, or whenever you’re craving a nostalgic homemade treat.
Ingredients
For the Topping
1/4 cup (60g) butter, melted
1/2 cup (100g) brown sugar
7 pineapple rings, drained
7 maraschino cherries
For the Cake
1 1/2 cups (190g) all-purpose flour
3/4 cup (150g) granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120ml) milk
1/4 cup (60g) butter, melted
1 large egg
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9-inch (23cm) round cake pan.
Pour the melted butter into the pan and sprinkle the brown sugar evenly over it.
Arrange the pineapple rings over the sugar mixture and place a cherry in the center of each ring.
In a medium bowl, whisk together the flour, baking powder, and salt.
In another bowl, mix the sugar, melted butter, milk, egg, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Pour the batter evenly over the pineapple layer.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.
Tips
For extra flavor, replace a few tablespoons of the milk with pineapple juice.
Serve warm with whipped cream or vanilla ice cream.
Store leftovers in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Bake Time: 40 minutes
Servings: 8
Classic Pineapple Upside-Down Cake
