This easy pineapple upside down cake is made with a moist, buttery vanilla cake base adorned by a caramelized pineapple topping dotted with maraschino cherries. It's a classic!
Prep Time: 20 minutesminutes
Cook Time: 45 minutesminutes
Cool Time: 45 minutesminutes
Total Time: 1 hourhour50 minutesminutes
Servings: 8
Ingredients
Topping
10pineapple slices, patted dry with a paper towel
7maraschino cherries, patted dry with a paper towel
Preheat the oven to 350°F. Spray a 9-inch cake pan that is at least 2 inches deep (or a deep pie dish) with nonstick cooking spray. Line the bottom with parchment paper to avoid the cake sticking.
Topping
Cut 3 pineapple slices in half. In the bottom of the cake pan, pour the melted butter, tilting to coat the bottom. Sprinkle evenly with the brown sugar. Arrange the blotted whole pineapple slices over the brown sugar and place the blotted pineapple halves upright evenly around the sides of the pan. Add 1 cherry to the center of each pineapple slice.
Cake
In a small bowl, stir the flour, baking powder, and salt until combined.
In a large bowl, whisk together the butter, granulated sugar, and brown sugar until well combined. Whisk in the eggs and vanilla until smooth.
Mix in 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Repeat with remaining ingredients, mixing well after each addition. Pour the batter evenly over the top of the pineapples. It's ok if some of the pineapples on the edge are still visible.
Bake 45 to 50 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Tent the cake with foil halfway through bake time to prevent the top from getting too brown before the center has a chance to fully cook. Some cake may stick to the foil, but don't worry it won't show.
Let cool at least 10 minutes in the pan. Run a knife around the edges of the cake to loosen it from the pan. Place a serving platter over the top of the cake and carefully flip it upside down. Remove the parchment and let cool completely.
Notes
Storage:Store in an airtight container up to 3 days.Freeze: Wrap individual slices in plastic wrap and freeze up to 3 months. Thaw at room temperature, unwrapped, before serving.