Description

A moist, buttery pineapple upside down cake topped with caramelized pineapple rings and cherries for a timeless, elegant dessert.

Ingredients

Scale

½ cup brown sugar, packed

¼ cup salted butter, melted

1 (20-ounce) can sliced pineapple, drained and juice reserved

12 maraschino cherries

1 ⅓ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

¼ cup unsalted butter, softened

½ cup granulated sugar

¼ cup brown sugar, packed

1 large egg, room temperature

¼ cup sour cream

¼ cup milk

¼ cup pineapple juice

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.

2. Mix brown sugar and melted butter; spread evenly in the pan.

3. Arrange pineapple slices and cherries over the sugar mixture.

4. Whisk flour, baking powder, and salt in a separate bowl.

5. Beat butter, sugars, and egg until fluffy; add sour cream, milk, and pineapple juice.

6. Mix in dry ingredients until combined.

7. Spread batter evenly over fruit and bake 45–50 minutes.

8. Cool for 10–15 minutes before inverting onto a plate.

9. Serve warm or at room temperature.

Notes

For a tropical twist, add shredded coconut or substitute milk with coconut milk. Serve with vanilla ice cream or whipped cream for an indulgent finish.