I love pineapple. I love cake. Pineapple upside-down cake is the perfect mixture of both and oh so good! Especially when I make it with lots of extra pineapple bits!
I can’t even remember the first time I had pineapple upside-down cake, but it’s one of my favorites. If I had a choice of any fruit, it is always pineapple. Because of this, I sometimes make the cake with only pineapple instead of the little maraschino cherries. But, Justin likes the cherries so I will add a few for him.
Recently, I tried making this in a springform pan because it was the only one I had clean at the time. I do NOT suggest this! It made a mess of the oven because the butter and brown sugar started leaking out of the pan. I noticed quickly so placed another pan underneath to catch the rest of the drippings.
The hardest part is always flipping the cake. There have been times that it doesn’t all release from the pan and I have pieced it back together. Most of the time, you can’t even tell! The sugar topping is what gets stuck. So as long as you get it quickly, you can usually place it back on and it melts into the rest of the topping.
Step by Step
Preheat the oven to 350F, then melt the butter and pour it into the bottom of a 9-inch round cake pan. Stir in the brown sugar and water until it forms a paste that you can spread in the bottom of the pan.
Place the pineapple rings around the edges of the pan. Cut the cherries in half and place those inside each pineapple ring and in any other gaps you want to fill.
In a medium mixing bowl, whisk together the flour, sugar, and baking powder.
Add the milk, softened butter, egg, and vanilla extract. Use a whisk to thoroughly combine and form the cake batter.
Pour the cake batter gently over the pineapple and cherries until it covers everything. Level out with a rubber spatula as needed.
Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool on a wire rack for about 5 minutes. If the cake is not very flat, it may help to cut a small amount off to make it level. When you flip the cake, if the bottom is bowed, the cake may crack as it settles.
Carefully flip the cake onto a serving platter. Cut and serve warm.
Originally Published On: September 19, 2016
Last Updated On: March 22, 2020
Pineapple Upside Down Cake
- 2 tbsp butter (melted)
- 1/3 cup brown sugar
- 8 oz can pineapple slices (drained and halved)
- 4 maraschino cherries (halved)
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 tsp baking powder
- 2/3 cup milk
- 1/2 cup butter (softened)
- 1 egg
- 1 tsp vanilla
- Preheat oven to 350F
- Put melted butter in a 9-inch round cake pan
- Stir in brown sugar and 1 tbsp water
- Arrange pineapple and cherries in the pan and set aside
- In a medium bowl stir together flour, sugar, and baking powder
- Add milk, softened butter, egg, and vanilla
- Beat with electric mixer on low speed until combined
- Spoon batter over fruit
- Bake for 30-35 minutes or until toothpick comes out clean
- Cool on wire rack for 5 minutes
- Loosen from cake pan and invert on a plate and serve warm
Shop This Recipe
When making any recipe, it’s essential to make sure you have the correct equipment. The following items are hand-selected for this recipe and are all items I have personally used and/or recommend.
These are affiliate links. See disclosures for more information.