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- 1 can (20 oz) pineapple slices, drained and juice reserved - 1/2 cup unsalted butter (1 stick) - 1 cup brown sugar, packed - 1/2 cup maraschino cherries (optional) - 1 1/2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 teaspoon vanilla extract - 3/4 cup milk - 2 large eggs

Pineapple Upside Down Cake with step-by-step photos

Bake a delicious Pineapple Upside Down Cake that will wow your family and friends! This easy-to-follow guide includes step-by-step photos and essential tips for perfecting this classic dessert. You'll learn how to choose the best ingredients, mix the batter, and achieve the ideal texture. Don't miss out on creating a cake that smells heavenly and tastes even better.
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Ingredients
  

1 can (20 oz) pineapple slices, drained and juice reserved

1/2 cup unsalted butter (1 stick)

1 cup brown sugar, packed

1/2 cup maraschino cherries (optional)

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

3/4 cup milk

2 large eggs

Instructions
 

Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with cooking spray or butter.

    Make the Topping: In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Pour this mixture evenly into the bottom of the prepared baking pan.

      Arrange the Pineapple: Place pineapple slices over the brown sugar mixture. If using, tuck a maraschino cherry into the center of each pineapple slice.

        Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

          Mix Wet Ingredients: In a separate large bowl, mix together the reserved pineapple juice, milk, eggs, and vanilla extract until fully combined.

            Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not over-mix; there may be some lumps.

              Pour Batter: Carefully pour the batter over the arranged pineapple and sugar mixture in the baking pan, spreading it evenly.

                Bake: Place the pan in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

                  Cool and Flip: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a large serving platter while it’s still warm.

                    Serve: Allow the cake to cool for another 10-15 minutes, then slice and serve warm or at room temperature.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                        - Presentation Tips: Dust with powdered sugar and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch. For added color, garnish with fresh mint leaves. Enjoy the tropical flavors!