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Classic 1950s Pineapple Upside Down Cake Recipe Easy Vintage Dessert with Maraschino Cherries

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A nostalgic and easy vintage dessert featuring buttery caramelized pineapple rings topped with maraschino cherries, baked into a moist, tender cake with a caramel base.

Ingredients

Scale
  • 1/4 cup (57 g) unsalted butter, melted
  • 1/2 cup (100 g) light brown sugar, packed
  • 8 fresh pineapple rings or 1 can (20 oz/567 g) canned pineapple, drained
  • 8 maraschino cherries, drained
  • 1 1/2 cups (190 g) all-purpose flour, sifted
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp fresh pineapple juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan or skillet thoroughly with butter to prevent sticking.
  2. In a small bowl, mix the melted butter and brown sugar until combined. Pour this mixture evenly into the bottom of your prepared pan.
  3. Arrange the pineapple rings over the caramel, placing them carefully so they cover the surface without overlapping. Place a maraschino cherry in the center of each pineapple ring.
  4. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  5. In a large bowl, beat the eggs and granulated sugar until light and fluffy, about 3-4 minutes.
  6. Add milk, vanilla extract, and pineapple juice to the egg mixture and mix gently.
  7. Slowly fold the dry ingredients into the wet mixture using a spatula. Do not overmix; a few lumps are okay. The batter should be smooth and pourable but not runny.
  8. Pour the batter over the pineapple and caramel layer in your pan, spreading evenly with a spatula to cover all fruit.
  9. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
  10. Cool the cake in the pan on a rack for about 10 minutes to let the caramel set.
  11. Invert the cake onto a serving plate gently. If the cake sticks, run a small knife around the edge to loosen it before inverting.

Notes

Use real unsalted butter for best caramel flavor. Let the cake cool for about 10 minutes before inverting to prevent sticking. If the cake sticks, gently run a knife around the edges before flipping. Avoid silicone pans as caramel may not set properly. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut oil and plant-based milk.

Nutrition

Keywords: pineapple upside down cake, vintage dessert, 1950s cake, maraschino cherries, caramelized pineapple, easy cake recipe, retro dessert

Find it online: https://tempotaste.com/classic-1950s-pineapple-upside-down-cake-recipe-easy-vintage-dessert-with-maraschino-cherries/