Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

Another image of Pineapple Upside-Down cake in a black cake pan.

Pineapple Upside Down Cake

Chef Jenn
Easy, delicious, and so stunning, this vintage Pineapple Upside Down Cake recipe is just as good as it was nearly 100 years ago!
5 from 1 vote
[btn-google-source] Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 250 kcal

Ingredients
  

  • 3 tablespoons butter salted
  • ½ cup packed brown sugar
  • 1 16 oz can canned pineapple rings drained but 1/3 cup juice reserved
  • 16 maraschino cherries about 16 cherries
  • 1 cup flour
  • ½ teaspoon baking powder
  • ⅓ cup pineapple juice
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ⅔ cup granulated sugar

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Melt the butter in the cake pan by popping the pan into the oven for a few minutes to melt, then spread it around.
  • Sprinkle the brown sugar on top.
  • Arrange the pineapple slices over the sugar layer, placing a maraschino cherry in the center of each pineapple slice and any spaces in between.
  • Combine the flour and baking powder in a medium-sized bowl. Set this mixture aside for later.
  • Whip the eggs on high speed until they are thick and fluffy, about 5-6 minutes, in a stand mixer or using a handheld mixer.
  • Slowly incorporate the granulated sugar into the eggs, ensuring it mixes thoroughly after each addition.
  • Blend in the reserved pineapple juice and vanilla extract.
  • Gradually mix the dry ingredients into the wet mixture until they are just combined, taking care not to overmix.
  • Gently pour the batter over the arranged fruit in the pan, smoothing it out to an even layer.
  • Place the cake in the oven and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes after baking. Loosen the edges with a knife, then invert the cake onto a serving plate by flipping the pan over.
  • Enjoy your beautifully crafted dessert!

Notes

Chef Jenn’s Tips

  • Ensure the butter and sugar mixture is thoroughly melted and spread to avoid the cake sticking to the pan.
  • A toothpick should come out clean or with just a few crumbs to indicate the cake is perfectly baked.
  • Let the cake rest in the pan for 10 minutes before inverting to allow it to set properly and release cleanly.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 48gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 52mgSodium: 81mgPotassium: 68mgFiber: 1gSugar: 35gVitamin A: 196IUVitamin C: 1mgCalcium: 43mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Tried this recipe?Let us know how it was!