This pineapple upside down bread recipe takes everything you love about the classic retro dessert and bakes it into a sliceable loaf that works just as well at the breakfast table as it does after dinner. The caramelized pineapple and brown sugar layer on the bottom transforms into a glossy, sticky topping the moment you flip the pan, and the result is genuinely stunning for how little effort it takes.
Ingredients
Scale:
1 1/2 cups flour
3/4 cup sugar
2 eggs
1/2 cup butter, melted
1 tsp vanilla extract
1 can pineapple rings
Maraschino cherries
1/2 cup brown sugar
Instructions
Preheat your oven to 350 degrees F.
Grease your loaf pan thoroughly, making sure to coat every corner and edge.
Sprinkle the brown sugar evenly across the bottom of the greased loaf pan.
Arrange the pineapple rings over the brown sugar layer as evenly as possible.
Tuck the maraschino cherries into the centers of the rings or in the gaps between them.
In a separate bowl, mix the melted butter, sugar, eggs, and vanilla until smooth.
Stir in the flour until just combined, being careful not to overmix.
Gently pour or spoon the batter over the fruit layer, using the back of a spoon to spread it evenly to the edges without disturbing the fruit layer underneath.
Bake for 45 to 55 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Cool for ten minutes in the pan, then carefully invert onto a plate.
Spoon any remaining caramel from the pan back over the top of the bread before serving.
