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Classic Hawaiian Upside-Down Pineapple Cake

A slice cut from a hawaiian pineapple cake topped with caramelized pineapple rings and maraschino cherries.
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Bake this moist Hawaiian pineapple cake featuring caramelized pineapple rings and a simple brown sugar glaze. This recipe delivers tropical flavor easily.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 (20 ounce) can pineapple slices in juice, drained (reserve juice)
  • 10 maraschino cherries, stems removed
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup reserved pineapple juice

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. You will need a 9-inch round cake pan.
  2. Melt 1/2 cup butter in a small saucepan over medium heat. Pour the melted butter into the bottom of the prepared cake pan.
  3. Sprinkle the 3/4 cup brown sugar evenly over the melted butter.
  4. Arrange the drained pineapple slices on top of the brown sugar mixture. Place one maraschino cherry in the center of each pineapple ring.
  5. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  6. In a large bowl, cream together the remaining 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
  7. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and reserved pineapple juice. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
  9. Gently spoon the cake batter over the pineapple and cherries in the pan, spreading it evenly.
  10. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 10 minutes.
  12. Place a serving plate upside down over the cake pan. Carefully invert the pan and plate together. Lift the pan off the cake. If any topping sticks, gently place it back onto the cake.
  13. Serve warm or at room temperature.

Notes

  • For an extra moist pineapple cake, ensure your milk and juice are at room temperature before mixing the batter.
  • If you prefer a thicker glaze, mix 1 cup powdered sugar with 2 tablespoons of the reserved pineapple juice until smooth, and drizzle over the warm cake.
  • This recipe works well using a 10-inch cast iron skillet for baking, which helps create a nice crust on the bottom.

Nutrition

Find it online: https://rosatasty.com/hawaiian-pineapple-cake-recipe/