Pineapple Upside Down Cake

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One of my favorite cakes from childhood and one of the first things I learned to cook. I had been known to pick just the topping off in my younger days and bare the wrath of my Grandmother when she saw the pock marked caked on the counter.


Bottom of Cake:
1/3 cup unsalted butter, room temperature,
1/2 cup packed light brown sugar
7 pineapple slices- well drained
7 maraschino cherries , stems removed

Cake Batter:
1 1⁄2 cups all-purpose or cake flour (cake flour results in a more tender cake that is best eaten the day it is made. All-purpose flour gives a sturdier cake, almost like a coffee cake.
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon Kosher Flake Sea Salt
1/3 cup butter melted
2/3 cup milk
1 teaspoon Madagascar Bourbon Islands Vanilla Extract
1 egg, room temperature


Preheat oven to 350°F.

Place 1/3 cup butter in a 9 inch round cake pan and place in oven until butter has melted. Watch carefully. Remove pan from oven and sprinkle the brown sugar evenly over the butter and stir until the sugar and butter are blended and spread evenly over the bottom of the pan.

Arrange the pineapple on top of the caramel. Decorate with cherries placing them in the center of each pineapple slice. Set the pan aside.

In the bowl of an electric stand mixer fitted with the paddle attachment place the flour, sugar, baking powder and salt, and mix on lowest speed until well combined.

Add 1/3 cup melted butter along with the milk and vanilla extract and beat on medium speed for 2 minutes. Scrape down the sides of the bowl.

Add the egg and beat on medium speed for 2 minutes. Pour the batter carefully over the pineapple.

Bake until the cake is golden brown and a toothpick inserted in the center comes out clean about 40 to 50 minutes.

Remove the pan from the oven and carefully tilt it in all directions to release the cake from the sides of the pan. Let it cool in the pan for about 3 minutes.

Place a serving tray or cake plate on top of the cake and invert the cake onto the stand. Let sit for 2 to 3 minutes before trying to remove cake pan. Carefully lift the pan off the plate. Use a spatula to remove any fruit that is stuck to the pan and place carefully place it back on the cake. Serve warm or at room temperature.

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