Description
This classic Pineapple Upside Down Cake features a buttery, moist cake topped with caramelized pineapple rings and maraschino cherries. The rich combination of brown sugar, melted butter, and tropical pineapple creates a beautifully golden and flavorful dessert perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups + 2 tbsp Cake Flour (or all purpose flour)
- 2 tsp Baking Powder
- 1/4 tsp Nutmeg
- 1/2 tsp Kosher Salt
Wet Ingredients
- 6 tbsp Salted Butter (room temperature)
- 3 tbsp Vegetable Oil
- 1 cup Sugar
- 1/4 cup Light Brown Sugar
- 2 large Eggs (room temperature)
- 1 tsp Vanilla Extract
- 1 tsp Rum Extract
- 1 tsp Pineapple Emulsion (optional)
- 8 oz Crushed Pineapple (drained, squeeze out as much moisture as possible)
- 3/4 cup Buttermilk (room temperature)
- 2 tbsp Pineapple Juice (from the canned pineapples)
- 1 tbsp Maraschino Cherry Juice (from the jar of maraschino cherries)
Topping
- 5 tbsp Salted Butter (melted)
- 1/2 cup Light Brown Sugar
- 20 oz Sliced Canned Pineapple Rings
- 25 Maraschino Cherries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325 degrees F. Brush a 9×3 inch cake pan with butter thoroughly and line the bottom and sides with parchment paper to prevent sticking and ease removal.
- Drain Pineapples and Cherries: Place sliced pineapple rings on paper towels and gently press with another towel to remove moisture. Repeat this drying process with maraschino cherries using separate paper towels to avoid sogginess in the topping.
- Mix Dry Ingredients: In a large bowl, whisk together cake flour, baking powder, nutmeg, and kosher salt. Set this mixture aside for now.
- Combine Butter, Sugars, and Wet Flavors: In another bowl, beat the room temperature butter, vegetable oil, sugar, and light brown sugar with an electric hand mixer for about 2 minutes until pale and fluffy. Add eggs, vanilla extract, rum extract, and optional pineapple emulsion, mixing for another minute before folding in the drained crushed pineapples.
- Add Dry Ingredients and Liquids Alternately: Gradually mix half of the dry ingredients into the wet mixture. Pour in buttermilk, pineapple juice, and maraschino cherry juice, mixing until combined about 30 seconds. Then add the remaining dry ingredients and mix until smooth and well incorporated.
- Prepare Pineapple Topping: Pour melted butter evenly into the bottom of the prepared pan. Sprinkle the light brown sugar over the butter. Arrange dried pineapple rings on top of the sugar and butter, placing maraschino cherries in the center of each ring and filling gaps around them. Cut the last three pineapple slices in half to place neatly along the sides of the pan.
- Add Cake Batter: Gently pour the prepared cake batter over the arranged pineapple and cherries in the pan, smoothing the top evenly without disturbing the fruit placement.
- Bake and Cool: Bake for 50–60 minutes until a toothpick inserted near the center comes out with a few moist crumbs. Let the cake cool in the pan for 8-10 minutes. If the cake dome has risen, carefully trim it so the cake inverts flat. Then, invert the cake onto a wire rack to fully cool, revealing the beautiful caramelized pineapple topping.
Notes
- Removing excess moisture from pineapple and cherries ensures the cake topping caramelizes properly and doesn’t become soggy.
- Using room temperature ingredients like eggs and butter results in a smoother batter and better texture.
- Line the pan with parchment paper for easy removal of the cake and clean edges.
- The optional pineapple emulsion enhances pineapple flavor but can be omitted if unavailable.
- If a dome forms on the cake top after baking, carefully trim it before inverting to avoid cracks and ensure an even topping.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
