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–+ servings
pineapple upside down cake recipe

Pineapple Upside Down Cake

A classic cake topped with caramelized pineapples and cherries, baked to golden perfection, and flipped for a stunning presentation.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Topping
  • 1/4 cup unsalted butter melted
  • 1/2 cup brown sugar packed
  • 6-8 slices pineapple rings canned or fresh
  • 6-8 maraschino cherries optional
Cake Batter
  • 1 1/2 cups all-purpose flour sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup pineapple juice reserved from canned pineapple
  • 1/2 cup sour cream

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Pour melted butter into the pan and sprinkle brown sugar evenly on top.
  3. Arrange pineapple rings and cherries over the sugar layer.
  4. In a bowl, whisk flour, baking powder, baking soda, and salt.
  5. Cream softened butter and sugar together until fluffy. Add eggs one at a time, then stir in vanilla.
  6. Mix in half the dry ingredients, then the pineapple juice and sour cream, followed by the remaining dry ingredients.
  7. Pour batter over the pineapple layer and spread evenly.
  8. Bake for 40–45 minutes, or until a toothpick comes out clean. Let cool for 10 minutes before inverting onto a plate.

Nutrition

Calories: 350kcalCarbohydrates: 52gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 70mgSodium: 220mgPotassium: 160mgFiber: 1gSugar: 38gVitamin A: 400IUVitamin C: 8mgCalcium: 60mgIron: 1.5mg

Notes

For extra flavor, add a splash of rum to the pineapple juice.
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