This homemade Pineapple Upside Down Cake made with an easy buttery and moist vanilla cake and topped with delicious caramelized pineapple topping and even a cherry on top. The perfect spring and summer dessert!
Keyword: cake, pineapple
Author: Jennifer Fishkind
24oz. canPineapple Rings
¾cupCrushed Pineapplein Juice
1 ¼cupAll Purpose Flour
Pre-heat oven to 350 degrees. Line a 9 or10 inch cake pan with parchment paper or spray with non-stick cooking spray. Be sure to cover the sides thoroughly to prevent sticking.
Add the pineapple glaze ingredients to a saucepan and melt for 5 minutes. Pour the glaze into the cake pan and spread around the pan.
Arrange pineapple slices over the glaze and place a cherry in each ring. Set aside.
Cream Butter, Sugar and Cream Cheese in a stand mixer or using a hand mixer until light and fluffy.
In a medium bowl combine dry ingredients.
With the mixer on low-speed beat in eggs one at a time, followed by vanilla and crushed pineapple until combined.
Slowly add dry ingredients until combined. Do not over mix!
Carefully spoon batter over pineapples in the pan.
Bake for 30-40 minutes. Let cool for 5 minutes. Invert onto serving platter. (see tips for removing cake from the pan in the post above.)