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

Pineapple Upside Down Cake with step-by-step photos

Discover the joy of baking with this easy Pineapple Upside Down Cake recipe! Perfect for any occasion, this classic dessert combines sweet pineapples and caramelized sugar into a stunning treat your friends and family will love. Our step-by-step guide with photos ensures you can create a show-stopping cake every time. Click to explore the full recipe and elevate your dessert game today!
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Ingredients
  

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter (softened)

2 large eggs

1/2 cup milk

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

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

1/2 cup brown sugar

1/4 cup maraschino cherries

Instructions
 

Prepare the Pineapple Topping: Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt 1/4 cup of unsalted butter in the oven. Carefully remove the pan when the butter is melted. Sprinkle the brown sugar evenly over the melted butter.

    ![Step 1 - Melting Butter](link-to-photo1)

      Arrange Pineapple and Cherries: Place the drained pineapple rings on top of the brown sugar mixture. Fill the centers of the pineapple rings with maraschino cherries for added flair.

        ![Step 2 - Pineapple Arrangement](link-to-photo2)

          Mix the Cake Batter: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add in the eggs one at a time, beating well after each addition, followed by the milk and vanilla extract.

            ![Step 3 - Creaming Ingredients](link-to-photo3)

              Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

                ![Step 4 - Mixing Dry Ingredients](link-to-photo4)

                  Pour the Batter: Carefully pour the cake batter over the arranged pineapple and cherries in the pan. Spread it out evenly.

                    ![Step 5 - Pouring Batter](link-to-photo5)

                      Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

                        ![Step 6 - Baking in Oven](link-to-photo6)

                          Cool and Flip: Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate.

                            ![Step 7 - Inverting Cake](link-to-photo7)

                              Serve and Enjoy: Slice and serve this tropical delight warm or at room temperature, perhaps with a scoop of vanilla ice cream on the side.

                                ![Step 8 - Final Presentation](link-to-photo8)

                                  Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 8

                                    - Presentation Tips: Dust the cake lightly with powdered sugar before serving for an elegant touch, and garnish with fresh mint leaves for that vibrant look.