Pineapple Upside Down Cake

A vintage dessert featuring caramelized pineapple rings and maraschino cherries atop a tender vanilla sponge cake. Flipped to reveal a glistening golden topping with tropical warmth and buttery brown sugar flavor.

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Course: Cakes

Cuisine: American Classic

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 450kcal

Author: Samantha Jones

Ingredients

1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
6 oz fresh pineapple slices, pineapple rings drained (1 can)
1/2 cup maraschino cherries (non-alcoholic)
3 cups all-purpose flour
1 3/4 cups granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 cup non-alcoholic cherry syrup (optional substitute for real maraschino juice)

Instructions

Preheat oven to 375°F (190°C). Grease and flour a 10-inch cast iron skillet
Melt 4 tbsp butter and 1/2 cup brown sugar in skillet
Press pineapple slices into butter-sugar mixture
Split cherries and insert halves into pineapple
Sift flour into a large bowl and add sugar, baking soda, and salt
Beat eggs and vanilla into remaining butter to make cake batter
Pour batter into prepared pan
Bake 35-40 minutes until cake springs back
Invert onto serving plate while cake is still warm

Notes

Use drained pineapple rings from can (no syrup)
Substitute ceramic disc for aesthetic presentation
Let cake cool fully (at least 30 minutes) before serving
Store in airtight container at room temperature

Nutrition