Go Back

Pineapple Upside Down Cake

Pineapple Upside Down Cake is a classic dessert that's both beautiful and delicious. Its caramelized pineapple topping and moist cake base make it a favorite for many. If you've never made one before, don't worry! This recipe is simple and straightforward, perfect for bakers of all skill levels.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 1/2 cup 1 stick unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 20-ounce can pineapple slices, drained (juice reserved)
  • Maraschino cherries halved (optional)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 1 stick unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

Instructions
 

  • Preheat your oven to 350°F (175°C). Melt 1/2 cup (1 stick) of butter in a 9-inch round cake pan in the oven, or in the microwave. Spread the melted butter evenly over the bottom of the pan. Sprinkle the brown sugar evenly over the melted butter.
  • Arrange the pineapple slices in a single layer over the brown sugar mixture. You can place a maraschino cherry half in the center of each pineapple ring for a festive look.
  • In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
  • Pour the cake batter evenly over the pineapple slices in the cake pan. Spread the batter gently to cover the entire surface.
  • Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
  • Let the cake cool in the pan for 10 minutes. This allows the caramel to set slightly. Place a serving plate over the top of the cake pan, then carefully invert the cake onto the plate. If any pineapple slices stick to the pan, gently remove them and place them back on the cake.