Indulge in the sweet and tangy flavors of this classic Pineapple Upside Down Cake. A moist and fluffy vanilla cake topped with caramelized pineapple rings and cherries, this dessert is sure to be a hit at any gathering or special occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can (20 oz) pineapple slices, drained
- Maraschino cherries
- 1/2 cup pineapple juice
- 1/2 cup buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Directions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat sugar and melted butter until creamy. Add eggs one at a time, then stir in vanilla extract.
- Alternate adding flour mixture and buttermilk to the wet ingredients, mixing until just combined.
- Pour pineapple juice into the bottom of the cake pan. Arrange pineapple slices and cherries on top, then pour batter over the fruit.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before inverting onto a serving plate. Serve warm or at room temperature.
- Enjoy this delicious Pineapple Upside Down Cake with vanilla ice cream or whipped cream!
