Pineapple Upside Down Cake isn’t just called that because it’s baked upside down; it also turns your whole world around! The top is caramelized tender tropical fruit and the bottom is a golden moist cake soaked with fruit flavors. Buttery and beautiful, Pineapple Upside Down Cake flips the script on dessert!
Ingredients• 3/4 cup unsalted butter, divided • 1/2 cup brown sugar, light or dark, tightly packed • 10 pineapple rings or slices, patted dry • 10 maraschino cherries • 3/4 cup white sugar • 2 eggs, room temperature preferred • 1 teaspoon vanilla extract • 1 1/2 cups all-purpose flour • 1 1/2 teaspoons baking powder • 1/4 teaspoon salt • 1/2 cup milk, room temperature preferred
Preheat the oven to 350 degrees F.
Melt 1/4 cup of the butter.
Completely cover the bottom of a pie plate or cake pan with the melted butter, greasing the bottom.
Sprinkle the bottom of the pie plate or cake with the brown sugar.
Arrange the pineapple slices over the bottom of the pan. Arrange some halfway up the sides too as desired.
Fill the centers of each of the pineapple slices with the cherries.
In the bowl of a stand mixer or in a large bowl using a hand mixer, cream the remaining 1/2 cup of the butter and the white sugar in a bowl.
Beat one egg at a time into the butter mixture.
In a separate medium-sized bowl, whisk the flour, baking powder, and salt together.
Alternate adding the flour mixture and the milk to the wet ingredients, until just combined. Be careful not to overmix.
Pour the cake mix over the pineapples and cherries.
Bake for 30 minutes.
Take the cake out and loosely cover it with aluminum foil.
Bake until a knife comes out clean from the center, about 15 minutes.
Allow to cool for about 10 minutes before inverting.