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Pineapple Upside Down Cake served on a cake pan.

Pineapple Upside Down Cake: A Timeless Classic

Chef Jenn
This timeless classic Pineapple Upside Down Cake is still as good as it was decades ago! Simple, stunning, and delicious, dig into a slice or two today!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 955 kcal

Ingredients
  

  • 3 tablespoons butter salted
  • ½ cup packed brown sugar
  • 1 16oz can canned pineapple drained but 1/3 cup juice reserved
  • 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) to preheat.
  • Add the butter to a 9-inch cake pan or cast iron skillet and add it to the heating oven to melt.
  • Sprinkle the brown sugar evenly over the melted butter.
  • Place the pineapple rings on top of the butter and brown sugar mixture. Put a maraschino cherry in the center of each pineapple ring and in the gaps between them.
  • Whisk together the flour and baking powder In a medium bowl. Set this aside.
  • Beat the eggs in the bowl of a stand mixer or with a hand mixer on high speed until thick and jammy, about 5-6 minutes.
  • Gradually add the sugar, mixing well in between additions.
  • Add the combined reserved pineapple juice and vanilla and mix well.
  • Add the dry ingredients to the wet ingredients gradually, mixing until just combined.
  • Pour the batter over the fruit in the cake pan, spreading it evenly.
  • Bake the cake in the preheated oven and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then place a serving plate over the pan and invert the cake onto the plate.
  • Serve and enjoy!

Notes

Chef Jenn's Tips

  • Ensure the butter and brown sugar are well melted and spread evenly to prevent the cake from sticking to the pan.
  • Use a toothpick to test the cake's doneness. If it comes out clean or with just a couple of clinging crumbs, the cake is ready.
  • Allow the cake to cool for about 10 minutes before inverting to ensure it sets properly but doesn’t stick to the pan.

Nutrition

Serving: 1sliceCalories: 955kcalCarbohydrates: 231gProtein: 9gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 52mgSodium: 92mgPotassium: 1.557mgFiber: 16gSugar: 203gVitamin A: 792IUVitamin C: 114mgCalcium: 230mgIron: 4mg
Keyword pineapple upside down cake
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