Here’s a classic pineapple upside-down cake recipe—sweet, buttery, and super nostalgic.

🍍 Pineapple Upside-Down Cake

Ingredients

Topping:

• 1/4 cup (1/2 stick) butter
• 1/2 cup brown sugar (packed)
• 6–8 pineapple rings (canned or fresh)
• Maraschino cherries (optional, for centers)

Cake batter:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup butter (softened)
• 2 large eggs
• 1/2 cup milk
• 1/4 cup pineapple juice (from can or fresh)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract

Instructions

1. Prep oven & pan
   • Preheat oven to 350°F (175°C).
   • Melt 1/4 cup butter and pour into a 9-inch round cake pan.
   • Sprinkle brown sugar evenly over the melted butter.
2. Arrange topping
   • Place pineapple rings on top of the sugar mixture.
   • Add a cherry in the center of each ring (optional).
3. Make the batter
   • In a bowl, whisk flour, baking powder, and salt.
   • In another bowl, beat butter and sugar until fluffy.
   • Add eggs one at a time, then vanilla.
   • Mix in dry ingredients alternating with milk and pineapple juice.
4. Assemble & bake
   • Pour batter over pineapple layer and smooth the top.
   • Bake for 40–45 minutes, until a toothpick comes out clean.
5. Flip the cake
   • Let cool for 5–10 minutes, then carefully invert onto a plate.
   • Lift pan gently—your caramelized topping should be on top.

Tips

• Don’t let it cool too long before flipping or it may stick.
• Fresh pineapple works great, but canned gives that classic flavor.
• Add a pinch of cinnamon or nutmeg for extra warmth.