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- 1 can (20 oz) sliced pineapple in juice, drained (reserve juice) - 1/2 cup unsalted butter - 3/4 cup brown sugar - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 1/2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup pineapple juice (reserved from canned pineapple) - 1/4 cup milk - Maraschino cherries (for decoration)

Pineapple Upside Down Cake

Delight your family with a classic Pineapple Upside Down Cake that's easy to make and oh-so-delicious! This recipe features juicy pineapples and a rich caramel topping that everyone will adore. Follow our step-by-step instructions to bake a perfect cake that will fill your kitchen with heavenly aromas. Ready to impress? Click through for the full Pineapple Upside Down Cake recipe and start your baking adventure today!
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Ingredients
  

1 can (20 oz) sliced pineapple in juice, drained (reserve juice)

1/2 cup unsalted butter

3/4 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup pineapple juice (reserved from canned pineapple)

1/4 cup milk

Maraschino cherries (for decoration)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

    In a medium saucepan over low heat, melt the butter. Once melted, stir in the brown sugar until well combined. Pour this mixture evenly into the bottom of the prepared cake pan.

      Arrange the pineapple slices over the brown sugar mixture, and place a maraschino cherry in the center of each pineapple ring for extra flair.

        In a large mixing bowl, use a whisk to combine the granulated sugar, eggs, and vanilla extract until fluffy.

          In another bowl, mix the flour, baking powder, baking soda, and salt together. Gradually add this dry mixture to the wet mixture, alternating with the reserved pineapple juice and milk. Stir until just combined, being careful not to over mix.

            Pour the batter over the pineapple slices in the cake pan, smoothing the top with a spatula.

              Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                Once baked, allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate.

                  Let the cake cool for another 10 minutes before serving, ensuring the pineapple topping remains intact.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 8 servings

                      - Presentation Tips: Serve the cake warm, garnished with fresh mint leaves and extra pineapple slices on the side for a tropical touch.