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Pineapple Upside Down Cake

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 8 -9



  • 1/4 cup salted butter melted
  • cup brown sugar packed
  • 1 20 oz can pineapple slices in 100% juice, not drained
  • 13 maraschino cherries without stems


  • 1 1/2 cups all-purpose flour
  • teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 unsalted butter softened
  • 1/4 cup reserved pineapple juice
  • 1/4 cup 2% milk
  • 3 large egg
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F.
  • In a 9-inch cake pan place melted butter. Sprinkle brown sugar evenly over melted butter.
  • Take 7 pineapple slices and cut them in half. Place one the pineapple slices in and around the pan. Place the maraschino cherries in the center of the pineapple slices.
  • In a medium bowl add, flour, baking powder, and salt.
  • In a stand mixer, using the paddle attachment cream butter and sugar together until light and fluffy.
  • Add in milk, pineapple juice and vanilla extract. Then add the eggs, making sure to mix until incorporated.
  • With the stand mixer on low speed, slowly add the flour mixture. Mixing until just incorporated.
  • Pour batter into prepared cake pan. Place into preheated oven and bake 40-45 minutes. The cake is done when toothpick entered in the center comes out with few crumbs. Also I always place a baking sheet under my cake pan because the juices from the cake will ooze out sometimes.
  • Remove pan from oven and let cool on stove for about 10 minutes. Run a butter knife around the edges of the cake pan to release. Take a serving plate/dish and upside down over cake pan; turn plate and pan over.
  • Leave the pan over the cake for a few minutes, so all the brown sugar can run over the cake.
  • Remove pan and let sit 5 minutes.
  • Cut into slices and enjoy!