Pineapple Upside-Down Cake with Caramelized Fruit

Alex Carter

A classic, moist vanilla cake topped with golden caramelized pineapple rings and cherries for a stunning presentation. This nostalgic dessert is special for its buttery caramel topping and tender crumb, perfect for any occasion.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings 8 servings

Calories 320 kcal

Ingredients

0.5 cup unsalted butter melted, for topping
1 cup brown sugar packed, for topping
1 can pineapple rings 20 oz, drained, reserve juice
8 oz maraschino cherries drained, for topping
1.5 cup all-purpose flour sifted
1.5 tsp baking powder
0.25 tsp salt
0.75 cup granulated sugar
0.5 cup vegetable oil
2 large eggs room temperature
1 tsp vanilla extract
0.5 cup reserved pineapple juice from can

Notes

Storage: Cover and store at room temperature for up to 2 days or refrigerate for up to 5 days. Make-ahead: Prepare the topping and batter separately up to 1 day ahead; assemble and bake just before serving. Variations: Substitute pineapple with peach slices or use a gluten-free flour blend for dietary needs. Serve warm with a scoop of vanilla ice cream or whipped cream for extra indulgence.