Cashew Free Classic Pineapple Upside-Down Cake
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Learn more →Ingredients
8 servings
For the topping
- 4 tbsp unsalted butter
- ⅔ cup packed light brown sugar
- 1 can (20 oz) pineapple rings in juice, drained, juice reserved
- 7 maraschino cherries, drained
For the cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup reserved pineapple juice
Instructions
- 1
Preheat the oven to 350°F (175°C). If using a 10-inch oven-safe skillet, place it over medium heat on the stovetop. If using a 9-inch round cake pan, use a small saucepan for this step and transfer the topping to the pan afterward.
- 2
Melt the 4 tbsp butter in the skillet (or saucepan) over medium heat, then add the brown sugar and stir until the sugar is fully moistened and the mixture is bubbling and smooth, about 2 minutes. Remove from heat. If using a cake pan, pour the brown sugar mixture evenly into the bottom of the pan.
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