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- Prepare the Pan:
Preheat your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan, spreading it evenly. Sprinkle the brown sugar over the butter. - Arrange the Fruit:
Place the pineapple slices on top of the sugar mixture in a single layer. Add a maraschino cherry in the center of each slice for a traditional look. - Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla. - Combine Wet and Dry Ingredients:
Add the flour mixture in three parts, alternating with the milk and pineapple juice, beginning and ending with the flour. Mix until just combined—do not overmix. - Bake:
Carefully pour the batter over the arranged pineapple slices, spreading it evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. - Invert and Serve:
Let the cake cool in the pan for about 5–10 minutes. Run a knife around the edges, place a serving plate over the pan, and quickly flip it upside down. Carefully lift off the pan to reveal the glistening fruit topping.
Tips for Success
- Use room-temperature ingredients for a smoother batter.
- Don’t wait too long to invert the cake after baking—cooling too much can make the topping stick.
- Try adding a dash of rum or a pinch of cinnamon to the batter for a tropical twist.
Final Thoughts
Pineapple Upside-Down Cake is the kind of dessert that brings people together with its warm, comforting flavors and vibrant presentation. It’s simple enough for weeknight baking, yet festive enough for special occasions. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream, and enjoy a timeless classic that’s as satisfying today as it was a century ago.
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