Pineapple Cherry Topped Cake

Delight your taste buds with this Pineapple Cherry Topped Cake, a show-stopping dessert that combines the tropical sweetness of pineapple with the vibrant pop of maraschino cherries. This upside-down cake features a luscious caramelized brown sugar and butter glaze that forms as it bakes, infusing every bite with rich, buttery flavor. Topped with golden pineapple rings and juicy cherries, it’s as stunning to look at as it is to eat. The fluffy vanilla cake beneath is perfectly balanced, thanks to its tender crumb and light hints of vanilla. Ready in just about an hour, this easy-to-follow recipe is ideal for any occasion, from casual family gatherings to festive celebrations. Serve it slightly warm for the ultimate comfort dessert that’s irresistibly decadent yet simple enough to make at home.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 8 tablespoons Unsalted butter
• 1 cup Brown sugar
• 8 pieces Pineapple rings (canned, drained)
• 8 pieces Maraschino cherries
• 1.5 cups All-purpose flour
• 1 cup Granulated sugar
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.75 cup Whole milk
• 0.25 cup Vegetable oil
• 1 teaspoons Vanilla extract
• 2 large Eggs

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.

Step 2

In a small saucepan, melt 8 tablespoons of unsalted butter over medium heat. Stir in 1 cup of brown sugar and cook until smooth and slightly bubbly, about 2 minutes.

Step 3

Pour the butter and brown sugar mixture into the prepared cake pan, spreading it evenly over the bottom.

Step 4

Arrange 8 pineapple rings over the brown sugar mixture in the pan, and place 1 maraschino cherry in the center of each pineapple ring.

Step 5

In a medium bowl, whisk together 1.5 cups of all-purpose flour, 1 cup of granulated sugar, 1.5 teaspoons of baking powder, and 0.5 teaspoons of salt.

Step 6

In a separate bowl, combine 0.75 cups of whole milk, 0.25 cups of vegetable oil, 1 teaspoon of vanilla extract, and 2 large eggs. Whisk until smooth.

Step 7

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to ensure a tender cake.

Step 8

Pour the batter evenly over the pineapple and cherry arrangement in the cake pan, spreading gently with a spatula if needed.

Step 9

Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cake.

Step 11

Place a serving plate or cake stand over the pan, then quickly invert the cake onto the plate. Tap the bottom of the pan gently to release the cake.

Step 12

Let the cake cool for another 15–20 minutes before serving. Slice and enjoy your Pineapple Cherry Topped Cake!

Nutrition Facts

Serving size	(1254.1g)

Amount per serving	% Daily Value*
Calories	3721.0

Total Fat 165.6g	0%
Saturated Fat 70.3g	0%
Polyunsaturated Fat 33.8g
Cholesterol 642.0mg	0%
Sodium 2127.1mg	0%
Total Carbohydrate 543.3g	0%
Dietary Fiber 7.6g	0%
Total Sugars 389.0g
Protein 39.1g	0%

Vitamin D 162.5IU	0%
Calcium 479.6mg	0%
Iron 11.8mg	0%
Potassium 1084.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 4.1%

Carbs: 56.9%