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Best Pineapple Upside Down Cake Bars

These Pineapple Upside Down Cake Bars capture the nostalgic flavors of the classic dessert in a convenient, portable form, making them perfect for any gathering.

Ingredients

Scale
  • 1 cup Butter, divided (1/2 cup for caramel, 1/2 cup softened for batter)
  • 1.25 cups Dark Brown Sugar
  • 2 cans Sliced Pineapple in Juice, drained
  • 1013 pieces Maraschino Cherries, stems removed
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 0.5 teaspoons Salt
  • 0.5 cup Granulated Sugar
  • 2 large Eggs, at room temperature
  • 0.5 cup Whole Milk
  • 0.5 cup Reserved Pineapple Juice
  • 1 teaspoon Almond Extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a medium saucepan, melt 1/2 cup of butter over medium heat and stir in 1 1/4 cups of dark brown sugar until fully dissolved and bubbling (3-5 minutes).
  3. Carefully pour the caramel mixture into the bottom of a 9×13-inch baking dish.
  4. Arrange the drained pineapple slices onto the caramel. Add maraschino cherries in the center of each pineapple ring.
  5. In a mixing bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
  6. Cream together 1/2 cup softened butter, 0.5 cup granulated sugar, and 1/3 cup dark brown sugar until fluffy (about 2 minutes).
  7. Add the eggs, one at a time, mixing well after each. Then mix in 0.5 cup whole milk, 0.5 cup reserved pineapple juice, and 1 teaspoon almond extract.
  8. Gradually add the dry ingredients to the wet ingredients until just combined.
  9. Spread the batter over the pineapple and cherries in the pan.
  10. Bake for 45-50 minutes, or until a toothpick comes out clean and the top is golden brown.
  11. Cool for 5-10 minutes, then invert onto a serving platter.
  12. Cut into squares and serve warm.

Notes

For an extra treat, serve with vanilla ice cream. Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.

Nutrition

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