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- 1/2 cup unsalted butter, softened - 1 cup brown sugar - 1 can (20 oz) sliced pineapple, drained and juice reserved - 10 maraschino cherries - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 2 large eggs - 1/2 teaspoon vanilla extract - 1/2 cup pineapple juice (from the can) - 1/4 cup milk

Old Fashioned Pineapple Upside-Down Cake

Indulge in the timeless delight of Old Fashioned Pineapple Upside-Down Cake with this simple and delicious recipe! Learn how to create this nostalgic dessert that combines sweet pineapple, vibrant cherries, and a buttery caramel topping. With easy step-by-step instructions and tips for perfecting your cake, you’re just a few ingredients away from impressing your family and friends. Click through to explore the full recipe and start baking your masterpiece today!
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Ingredients
  

1/2 cup unsalted butter, softened

1 cup brown sugar

1 can (20 oz) sliced pineapple, drained and juice reserved

10 maraschino cherries

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 teaspoon vanilla extract

1/2 cup pineapple juice (from the can)

1/4 cup milk

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter.

    In a small saucepan over medium heat, melt 1/2 cup of butter with the brown sugar, stirring until the mixture is smooth and bubbly. Pour this mixture into the prepared cake pan to form the base.

      Arrange the pineapple slices over the brown sugar mixture, placing a maraschino cherry in the center of each pineapple slice.

        In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

          In a separate large mixing bowl, beat the eggs and vanilla extract. Add in the reserved pineapple juice and milk, mixing until well combined.

            Gradually add the dry ingredients to the egg mixture, stirring until just combined (avoid overmixing).

              Pour the batter over the arranged pineapple in the cake pan, smoothing the top with a spatula.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                  Once baked, let the cake cool in the pan for about 5 minutes. Gently run a knife around the edges of the pan, then carefully invert the cake onto a serving plate.

                    Allow the cake to cool slightly before serving. Optionally, garnish with whipped cream and fresh mint leaves.

                      Prep Time, Total Time, Servings: 15 mins | 45 mins | 8 servings