Classic Pineapple Upside Down Cake

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/4 cup

Butter

1/3 cup

Brown Sugar

12 slices

Pineapples

12

Maraschino Cherries

no stems

Batter

1 cup

Butter , room temperature

1 3/4 cups

Granulated Sugar

1/2 Tbsp

Vanilla Extract

3

Eggs , room temperature

2 1/2 cups

All-Purpose Flour

1 tsp

Salt

1 Tbsp

Baking Soda

1 1/4 cups

Buttermilk , room temperature

Cooking Instructions

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Step 1

Place the Butter (1/4 cup) into a 9x13-inch pan and place in the oven. Preheat the oven to 350 degrees F (175 degrees C). Let the butter melt.

Step 2

Once melted, remove pan from oven, and evenly sprinkle the Brown Sugar (1/3 cup) onto the melted butter. Arrange the Pineapples (12 slices) on top of the melted butter and put a Maraschino Cherries (12) in the middle of each pineapple slice. Set aside.

Step 3

In a standing mixer with a paddle attachment, beat the Granulated Sugar (1 3/4 cups) , Butter (1 cup) , and Vanilla Extract (1/2 Tbsp) together on medium/high for a few minutes until the mixture is light and fluffy and white in color. While mixing on low, add the Eggs (3) one at a time just until combined.

Step 4

In a separate bowl, sift the All-Purpose Flour (2 1/2 cups) , Salt (1 tsp) , and Baking Soda (1 Tbsp) together. Add the dry ingredients and Buttermilk (1 1/4 cups) to the butter mixture in three additions, starting and ending with the dry ingredients.

Step 5

Pour the batter on top of the pineapple-lined baking dish and spread evenly. Place the cake in the oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Step 6

Let cool for 10 minutes before turning out onto a dish or a sheet of parchment paper. Drizzle with caramel sauce if desired.