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Pineapple Upside Down Cake

Pineapple Upside Down Cake
  • Meal


  • Cusine



1/4 cup unsalted butter

1/2 cup packed light brown sugar

2 cups

1 1/3 cups

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup granulated sugar

1/2 cup

2 large eggs

1 1/2 tsp vanilla extract

2/3 milk

Sweetened whipped cream

Maraschino cherries or fresh cherries


Preheat oven to 350 degrees. Spray a 9 by 2-inch cake pan with non-stick cooking spray. In a mixing bowl whisk together brown sugar and 1/4 cup melted butter then pour into prepared cake pan and spread into an even layer, set aside. Spread pineapple chunks over brown sugar layer in rows (leave about 1/4-inch between pieces for cake batter to fill in). Set aside. In a mixing bowl whisk together flour, baking powder, and salt, set aside. In the bowl of an electric stand mixer (or in a mixing bowl using an electric hand mixer) whip together granulated sugar and 1/2 cup softened butter until pale and fluffy. Add in one egg and mix until combined, then mix in second egg and vanilla. Add 1/3 of the flour mixture and mix just until combined, then mix in 1/3 cup milk blending just until combined. Mix in another 1/3 cup flour then mix in remaining 1/3 cup milk. Mix in last 1/3 cup flour. Pour and spread batter evenly over pineapple layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 35 - 40 minutes. Remove and let cool on wire rack 10 minutes. Run an offset spatula or knife around edges to ensure it's loosened then invert onto a serving platter. If topping with whipped cream let cool completely. Garnish with cherries if desired.