Go Back
Pineapple Upside Down Cake

Classic Pineapple Upside-Down Cake

A delicious and easy-to-make pineapple upside-down cake, perfect for any occasion. This recipe features a buttery, brown-sugar topping and a moist, tender cake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Topping Ingredients
  • 1 cup (2 sticks) Unsalted Butter melted
  • 0.75 cup Packed Light Brown Sugar
  • 1 20 ounce can Pineapple slices drained, reserve juice
  • 0.5 cup Maraschino Cherries drained
Cake Ingredients
  • 1.5 cups All-purpose Flour
  • 1.5 teaspoons Baking Powder
  • 0.25 teaspoon Baking Soda
  • 0.25 teaspoon Salt
  • 0.75 cup (1 ½ sticks) Unsalted Butter softened
  • 1.75 cups Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Buttermilk
  • 2 tablespoons Reserved Pineapple Juice

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Whisk
  • Electric mixer (optional)

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Make the topping: Pour melted butter evenly into the prepared pan. Sprinkle brown sugar over the butter. Arrange pineapple slices in a single layer, followed by cherries.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  5. Whisk together buttermilk and reserved pineapple juice in a small bowl.
  6. Gradually add dry ingredients to wet ingredients, alternating with buttermilk mixture, beginning and ending with dry ingredients. Mix until just combined.
  7. Pour batter over the pineapple topping. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let cool for 10 minutes before inverting onto a serving plate.

Notes

For a richer flavor, use dark brown sugar. You can also add a sprinkle of cinnamon or nutmeg to the batter. Store leftover cake in an airtight container at room temperature for up to 3 days.