Moist and buttery Pineapple Upside Down Cake topped with caramelized pineapple and cherries — a perfect tropical dessert everyone will love!

Scale

1/4 cup unsalted butter (melted)

2/3 cup packed brown sugar

1 can (20 oz) pineapple slices in juice, drained (reserve juice)

Maraschino cherries (about 10–12)

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter (softened)

2 large eggs

1/2 cup pineapple juice (reserved from the can)

1 teaspoon vanilla extract

1/2 cup milk

Cook Mode Prevent your screen from going dark

1. Preheat your oven to 350°F (175°C).

2. Pour the melted butter into a 9-inch round cake pan. Sprinkle the brown sugar evenly over the butter.

3. Arrange pineapple slices over the brown sugar, and place a maraschino cherry in the center of each pineapple ring.

4. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

5. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

6. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

7. Alternately add the flour mixture and pineapple juice to the butter mixture, beginning and ending with flour. Mix until just combined.

8. Pour the batter over the pineapple and cherries in the pan, spreading evenly.

9. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

10. Remove from oven and let cool in the pan for 10 minutes.

11. Run a knife around the edges, then invert the cake onto a serving plate carefully. Serve warm or at room temperature.

Serve warm with vanilla ice cream or whipped cream for best flavor.

Store leftovers covered tightly at room temperature for 2 days or refrigerate up to 5 days.

Reheat slices in microwave for 15-20 seconds to revive moistness.