Scale

FOR THE TOPPING:

¼ cup unsalted butter

½ cup brown sugar

8–10 pineapple rings

8–10 maraschino cherries

FOR THE CAKE:

1½ cups all-purpose flour (or gluten-free 1:1 blend)

1 cup granulated sugar

2 tsp baking powder

½ tsp salt

½ cup unsalted butter, softened

2 large eggs

½ cup milk (or almond milk)

¼ cup pineapple juice (from the can)

1½ tsp vanilla extract

1. Preheat oven to 350°F (175°C). Melt ¼ cup butter in a 9-inch cake pan in the oven.

2. Remove pan and sprinkle brown sugar evenly over the melted butter.

3. Arrange pineapple rings over the sugar mixture and place a cherry in the center of each ring.

4. In a bowl, whisk flour, baking powder, sugar, and salt.

5. Add softened butter, eggs, milk, pineapple juice, and vanilla. Beat until smooth and creamy.

6. Pour batter evenly over the pineapple layer.

7. Bake 35–45 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool 5 minutes, then carefully invert onto a plate. Let topping set before slicing.

Use gluten-free flour for an incredible GF version — stays moist and fluffy.

For extra caramelization, let the cake stand inverted for 2 minutes before lifting the pan.

Add coconut flakes to the batter for a tropical twist.

Cake stores well at room temperature or refrigerated.

Keywords: pineapple upside down cake, classic pineapple cake, maraschino cherry cake, easy vintage dessert