Description
A nostalgic, foolproof Southern dessert featuring caramelized pineapple and maraschino cherries on a tender cake base. This classic recipe is reliable, budget-friendly, and tastes even better the next day.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter (for topping)
- 1 cup (200g) dark brown sugar, packed
- 1 can (20 oz / 565g) pineapple rings in juice, drained and patted dry
- 12–16 maraschino cherries, pitted
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened (for batter)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) whole milk or buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan lightly with butter or cooking spray.
- In the prepared pan, combine the 1/2 cup melted butter and brown sugar. Stir until it resembles wet sand and spread evenly over the bottom.
- Drain pineapple rings thoroughly and pat dry with paper towels. Arrange rings in a single layer over the brown sugar mixture, overlapping slightly to cover the bottom. Place one cherry in the center of each ring.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix just until combined; do not overmix.
- Spread batter evenly over the pineapple rings, smoothing with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and edges are golden brown. Cover loosely with foil if browning too quickly after 25 minutes.
- Remove from oven and let cool in the pan for 10 minutes.
- Place a large plate over the pan. Holding firmly, flip the pan and plate together in one confident motion. Lift pan off. Push any stuck pineapple back onto the cake.
- Let cool completely before slicing to allow caramel to set.
Notes
Ensure pineapple is thoroughly drained and patted dry to prevent a soupy caramel. Use room temperature eggs and butter for proper emulsification. The cake tastes better the next day as flavors meld. Can be made gluten-free using a 1:1 GF flour blend or dairy-free using coconut oil and almond milk.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 380
- Sugar: 42
- Sodium: 250
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 58
- Fiber: 1
- Protein: 4
Keywords: pineapple upside-down cake, southern dessert, classic cake, easy baking, caramelized pineapple, maraschino cherries, comfort food