Pineapple Upside-Down Cake

Welcome to the ultimate pineapple upside-down cake recipe! This classic dessert features a rich, buttery cake topped with caramelized brown sugar, juicy pineapple slices, and bright maraschino cherries. Perfect for family gatherings, holidays, or anytime you’re craving something sweet, this cake is as beautiful as it is delicious. Here is a link to the original recipe.

Ingredients

⅓ cup - Melted butter
⅓ cup - Packed brown sugar
1 can (20 oz) - Sliced pineapple
½ cup - Chopped pecans
3 large eggs - Room temperature
1 cup - Sugar
1 tsp - Vanilla extract
1 cup - All-purpose flour
1 tsp - Baking powder
¼ tsp - Salt
9 - Maraschino cherries
Optional - Whipped topping

Instructions

Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving ⅓ cup juice. Arrange 9 pineapple slices in a single layer over sugar mixture (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside.
In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well.
In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.
Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto a serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.