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Pineapple Upside Down Cake
This show-stopping retro pineapple upside down cake recipe is made with simple pantry staples, yet yields a moist and fluffy cake topped with gorgeous cherry-filled pineapple rings! Recipe includes a how-to video.
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 8 slices
Calories: 433 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Topping
- ¼ ¼ cup salted butter melted
- ½ ½ cup brown sugar light or dark (I usually use light) tightly packed
- 10 10 pineapple slices patted dry (a 20oz can is typically enough)
- Maraschino cherries
Vanilla Cake
- ½ ½ cup unsalted butter softened to room temperature
- ¾ ¾ cup granulated sugar
- 2 2 large eggs room temperature preferred
- 1 1 teaspoon vanilla extract
- 1 ½ 1 ½ cups all-purpose flour
- 1 ½ 1 ½ teaspoons baking powder
- ¼ ¼ teaspoon salt
- ½ ½ cup whole milk room temperature preferred
Instructions
- Preheat oven to 350F (175C)
- Pour melted butter into 9.5-10" pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.
- Sprinkle brown sugar evenly over butter mixture. Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan, as seen in photo.
- Place cherries in center of pineapple rings and as desired in empty spaces. Set aside.
- To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy and well-combined.
- Add eggs, beating one at a time until combined.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix).
- Pour batter evenly over prepared cake pan over the pineapple/cherry layer.
- Bake on 350F (175C) for 30 minutes. At the 30 minute mark, loosely cover with foil and continue to bake (still on 350F/175C) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes).
- Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!).
- Allow to cool before cutting and enjoying, but don't wait too long as this cake tastes wonderful (best!) warm from the oven!
Cup of Yum
Notes
- I use and recommend whole milk, but many readers have substituted lower-fat milk or almond milk with success. Some readers have substituted the milk in this recipe with pineapple juice, I think the difference in taste is negligible and prefer the texture of the cake when made with milk, but it can be done.
- Readers have commented that they have successfully made this recipe by using a 1:1 substitution of all-purpose gluten free cup4cup flour.
- Pineapple upside-down cake tastes best fresh and doesn't keep as well as most layer cakes. However, if you wish to keep it, cover it with foil or plastic wrap or place in an airtight container and refrigerate for up to three days. You may also wrap tightly and freeze for several weeks.
Nutrition Information
Serving
1slice
Calories
433kcal
(22%)
Carbohydrates
62g
(21%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Cholesterol
88mg
(29%)
Sodium
253mg
(11%)
Potassium
243mg
(7%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
652IU
(13%)
Vitamin C
7mg
(8%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 433
% Daily Value*
| Serving | 1slice | |
| Calories | 433kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 88mg | 29% |
| Sodium | 253mg | 11% |
| Potassium | 243mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 652IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.