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–+ servings
pineapple upside down cake recipe

Pineapple Upside Down Cake

A classic pineapple upside down cake with caramelized fruit topping and moist vanilla cake — perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Topping
  • 1/4 cup unsalted butter melted
  • 1/2 cup brown sugar packed
  • 6-8 slices pineapple rings drained
  • 6-8 maraschino cherries optional
Cake Batter
  • 1 1/2 cups all-purpose flour sifted
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk room temperature
  • 1 tsp vanilla extract

Equipment

  • Mixing bowl
  • 9-inch round cake pan
  • Hand or Electric Mixer

Method
 

  1. Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan and sprinkle brown sugar evenly over it.
  2. Arrange pineapple rings over the sugar mixture and place a cherry in the center of each ring. Set aside.
  3. In a mixing bowl, whisk together flour, baking powder, and salt.
  4. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
  5. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix until smooth.
  6. Pour batter over the pineapple layer and spread evenly. Bake for 35–40 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 10 minutes, then carefully invert onto a serving plate. Serve warm or at room temperature.

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 34gVitamin A: 520IUVitamin C: 4mgCalcium: 50mgIron: 1mg

Notes

For extra flavor, add a few tablespoons of pineapple juice to the batter. Store covered at room temperature for up to 2 days.
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