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- 1 cup packed brown sugar - 1/3 cup unsalted butter, melted - 1 can (20 oz) sliced pineapple in juice, drained (reserve juice) - Maraschino cherries (about 10-12) - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup pineapple juice (from the can) - 1/2 cup buttermilk (or milk with a splash of vinegar)

The Best Pineapple Upside Down Cake

Bake the perfect Pineapple Upside Down Cake with this delightful recipe that harmonizes sweet pineapple, buttery brown sugar, and juicy cherries. Discover simple steps and essential tips to create a stunning dessert that will wow your friends and family. Whether you want to impress at a gathering or enjoy a sweet treat at home, this cake is a must-try. Click through for the full recipe and start your baking adventure today!
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Ingredients
  

1 cup packed brown sugar

1/3 cup unsalted butter, melted

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

Maraschino cherries (about 10-12)

1 ½ cups all-purpose flour

1 cup granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 cup pineapple juice (from the can)

1/2 cup buttermilk (or milk with a splash of vinegar)

Instructions
 

Preheat the oven to 350°F (175°C).

    In a 9-inch round cake pan, mix melted butter and brown sugar until combined. Spread it evenly on the bottom of the pan.

      Arrange the drained pineapple slices over the brown sugar mixture, placing a cherry in the center of each slice and any remaining space between the slices.

        In a mixing bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well mixed.

          In another large bowl, cream the softened butter until light and fluffy, then add eggs one at a time, beating well after each addition. Add the vanilla extract.

            Gradually mix in the reserved pineapple juice and buttermilk into the butter mixture until combined.

              Slowly add the dry mixture to the wet mixture, stirring until just combined; do not overmix.

                Pour the batter evenly over the arranged pineapples in the pan.

                  Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

                    Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.

                      Carefully remove the pan to reveal the pineapple topping.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10

                          - Presentation Tips: Dust with powdered sugar and serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!