Homemade Pineapple Upside Down Cake Recipe
A classic homemade pineapple upside down cake featuring a caramelized brown sugar and butter glaze topped with pineapple rings and maraschino cherries. This moist and flavorful cake is topped with a cream cheese-enriched batter infused with crushed pineapple, delivering a perfect balance of sweetness and tang.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pineapple Glaze
- ¼ cup butter
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 24 ounce can pineapple rings
- Maraschino cherries
Cake Batter
- 6 tablespoons butter, softened
- ¾ cup granulated sugar
- ⅓ cup softened cream cheese
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup crushed pineapple, in juice
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 10-inch round cake pan with parchment paper to prevent sticking.
- Make Pineapple Glaze: In a saucepan, combine ¼ cup butter, ½ cup brown sugar, and ½ teaspoon cinnamon. Melt together over medium heat for about 5 minutes, stirring until sugar dissolves fully. Pour this melted mixture evenly into the prepared cake pan.
- Arrange Pineapple and Cherries: Lay the pineapple rings in a single layer on top of the sugar glaze. Place a maraschino cherry in the center of each pineapple ring. Set the pan aside while preparing the batter.
- Cream Butter, Sugar, and Cream Cheese: In a stand mixer fitted with a paddle attachment, cream together 6 tablespoons softened butter, ¾ cup granulated sugar, and ⅓ cup softened cream cheese until the mixture is light and fluffy.
- Add Wet Ingredients: With the mixer on low speed, beat in 2 eggs one at a time, ensuring each is incorporated before adding the next. Then add 1 teaspoon vanilla extract and ¾ cup crushed pineapple including juice, mixing until combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together 1¼ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, mixing slowly until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter and Bake: Carefully pour the batter over the pineapple and cherry glaze in the cake pan, spreading evenly. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Let the cake cool for 5 minutes in the pan. Then place a serving platter over the cake pan and invert it to release the cake, revealing the caramelized pineapple and cherries on top. Serve warm or at room temperature.
Notes
- Use a sharp knife to loosen edges before inverting the cake to avoid sticking.
- For best results, use canned pineapple rings packed in juice rather than syrup to reduce extra sweetness.
- The cake can be served warm or at room temperature; store leftovers covered in the refrigerator for up to 3 days.
- You can substitute cream cheese with mascarpone for a richer flavor.
- Ensure the butter and cream cheese are softened to room temperature for easier creaming.
Keywords: pineapple upside down cake, classic dessert, caramelized pineapple cake, homemade pineapple cake, maraschino cherries cake
