Go Back
–+ servings
Cake stand with Pineapple Upside Down Cake missing a slice. Slice of Pineapple Upside Down Cake on a plate.
Print Recipe
No ratings yet

Pineapple Upside Down Cake

This Pineapple Upside Down Cake a delicious, classic cake that's so easy to make. Fluffy cake layered with juicy pineapple and cherries create a retro dessert that's simple yet satisfying.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Hawaiian
Keyword: Pineapple Upside Down Cake
Servings: 12
Calories: 439kcal
Author: Erica Walker

Equipment

  • 1 9"x3" cake pan

Ingredients

Topping

  • ½ cup butter melted
  • 1 cup dark brown sugar
  • 7 pineapple slices (either fresh pineapple cored and sliced or you can use canned pineapple slices, it will be more uniform and look prettier-- just make sure to pat it really dry)
  • 7 Maraschino cherries

Instructions

  • Preheat oven to 350-degrees. Prepare a 9"x3" round cake pan by spraying with cooking oil around the bottom and sides.
    Cake round with non stick spray.
  • In a saucepan, combine sugar and butter and heat over low medium heat until smooth and a light caramel color. Pour evenly into the bottom of the prepared pan. (if you like the cake really gooey and caramel-y you can double the butter/brown sugar mixture)
    Saucepan with caramel topping. Wooden spoon on the side.
  • Pat pineapple dry and place slices evenly over the top of the caramel mixture. Pat cherries dry and place in the middle of each pineapple ring.
    Cake round pan with caramel topping topped with pineapple slices and maraschino cherries.
  • In a medium sized bowl, sift together flour, salt, and baking powder, set aside.
    Glass bowl of sifted dry ingredients.
  • In a large mixing bowl combine sugars, melted butter, oil, eggs, egg yolks, and vanilla and mix well.
    Glass mixing bowl with wet ingredients combined. Whisk attachment on the side.
  • Add flour mixture and milk a little at a time, alternating between the two. Do not over mix.
    Glass mixing bowl with batter. Whisk attachment on the side.
  • Pour batter gently and evenly over the pineapple until the batter is evenly distributed throughout the pan.
    Round cake pan with batter.
  • Bake for 40 minutes on the middle rack of the oven. After 40 minutes check for doneness with a wooden skewer. Place the skewer through the middle of the cake, if it comes out clean it's done. If needed, bake for 5 minutes more at a time, checking for doneness until the cake is done. 
    Baked pineapple upside down cake in a round pan.
  • When the cake is done, remove from the oven. Allow cake to rest for 10-15 minutes. Place a serving plate over the top of the pan.
    Cake stand flipped upside down on top of the hot cake pan.
  • Using hot pads if pan is still hot, carefully flip the cake out onto the plate while it is still quite warm.
    Flipped cake pan on top of cake stand.
  • Serve warm.
    Pineapple Upside Down Cake on a cake stand.

Nutrition

Calories: 439kcal | Carbohydrates: 58g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 250mg | Potassium: 213mg | Fiber: 1g | Sugar: 42g | Vitamin A: 589IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 1mg