Classic Pineapple Upside-Down Cake

Ingredients

• 4 tbsp Unsalted butter, 57 g, melted
• 1/2 cup Light brown sugar, 106 g, packed
• 7 Pineapple rings, drained well
• 7 Maraschino cherries
• 1 1/4 cups All-purpose flour, 150 g
• 1 3/4 tsp Baking powder
• 1/4 tsp Fine salt
• 3 tbsp Unsalted butter, 43 g, softened
• 3/4 cup Granulated sugar, 150 g
• 1 Large egg
• 1 tsp Pure vanilla extract
• 1/2 cup Whole milk, 113 g

Instructions

1. Heat oven to 375°F. Pour the 4 tablespoons melted butter into a 9-inch round cake pan and tilt to coat the bottom.
2. Sprinkle brown sugar evenly over the butter. Arrange pineapple rings in a single layer and place a cherry in the center of each ring.
3. Whisk flour, baking powder, and salt.
4. Beat softened butter and sugar until light, about 2–3 minutes. Beat in the egg and vanilla.
5. Add dry ingredients in two additions, alternating with the milk. Mix just until smooth.
6. Gently spread batter over the fruit without disturbing the arrangement.
7. Bake 30–35 minutes, until golden and a tester inserted into the cake comes out clean.
8. Cool exactly 3–5 minutes so the topping sets slightly but does not glue itself to the pan.
9. Run a thin knife around the edge, place a serving plate over the pan, and carefully invert. Lift off the pan and serve warm or at room temperature.

Nutrition

Chef's Notes

Do not wait until the cake is completely cold before inverting; the caramelized sugar can harden onto the pan. Pineapple rings and cherries are the classic presentation. Store covered at room temperature for 1 day or refrigerate up to 4 days.

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