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How to Make Homemade Pineapple Upside Down Cake

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Ingredients
 

For the Topping:

  • 1/4 cup unsalted butter
  • 1 cup brown sugar packed
  • 1 can 20 ounces pineapple slices, drained (juice reserved)
  • Maraschino cherries enough to place in the center of each pineapple slice

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk mixed with reserved pineapple juice to make 1 cup total liquid

Instructions

Preheat the Oven and Prepare the Topping:

  • Preheat your oven to 350°F (175°C).
  • In a 9-inch round cake pan, melt the 1/4 cup butter in the oven. Remove and sprinkle the brown sugar evenly over the melted butter.
  • Arrange the pineapple slices on top of the brown sugar, and place a maraschino cherry in the center of each pineapple ring. Set aside.

Mix the Dry Ingredients:

  • In a medium bowl, sift together the flour, baking powder, and salt.

Cream Butter and Sugar:

  • In a large bowl, beat the 1/2 cup butter with the granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Combine with Dry Ingredients and Liquid:

  • Alternately add the dry ingredients and the milk-pineapple juice mixture to the creamed mixture, starting and ending with the dry ingredients.

Bake the Cake:

  • Carefully pour the batter over the pineapple slices in the cake pan.
  • Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Invert the Cake:

  • Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate to reveal the pineapple and cherry topping.

Serve:

  • Serve warm or at room temperature. The cake is delicious as is but can be accompanied by whipped cream or vanilla ice cream if desired.