Description
A classic, moist pineapple upside down cake topped with caramelized pineapple and cherries, perfect for any occasion.
Ingredients
Scale
- 1/2 cup butter
- 1 cup brown sugar
- 1 can (20 oz) sliced pineapple, drained
- Maraschino cherries
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Melt the butter in the cake pan, then sprinkle the brown sugar over it.
- Arrange the drained pineapple slices and cherries in the pan.
- Combine the flour, granulated sugar, baking powder, and salt in a bowl.
- Whisk the milk, eggs, and vanilla together in another bowl.
- Mix the wet ingredients into the dry ingredients until smooth.
- Pour the batter over the pineapple arrangement and bake for 35-40 minutes.
- Cool briefly before inverting onto a plate to serve.
Notes
Store leftovers at room temperature for up to 2 days or refrigerate for up to a week. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
