Description
There’s something undeniably nostalgic about pineapple upside-down cake—that buttery brown sugar glaze, the juicy pineapple, and the perfectly golden cake that flips out like magic.
Ingredients
Scale
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 6 pineapple rings, cut into halves
- 12 maraschino cherries
For the Cake Batter:
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup pineapple juice (reserved from the can)
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin generously with non-stick spray or butter.
Step 2: Make the Caramelized Topping
- Pour about 1 teaspoon of melted butter into each muffin cup.
- Sprinkle 1 to 2 teaspoons of brown sugar over the butter in each cup.
- Place a half pineapple ring in each cup, then press a maraschino cherry in the center.
Step 3: Prepare the Cake Batter
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat together butter and sugar until light and fluffy.
- Mix in the egg and vanilla extract until smooth.
- Alternately add the dry ingredients and pineapple juice, mixing just until combined.
Step 4: Assemble and Bake
- Spoon the batter evenly over the pineapple topping in the muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes, then run a knife around the edges and invert onto a baking sheet or cooling rack.
Step 5: Serve and Enjoy!
- Let the cakes cool slightly, then serve warm for the best gooey, caramelized flavor!