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old fashioned pineapple upside down cake, pineapple caramel upside down cake.
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5 from 1 vote

Pineapple Upside Down Cake Recipe

This Old Fashioned Pineapple Upside Down Cake recipe is easy to make and sure to become a family favorite.  It’s made with a simple yellow cake base topped with pineapples and maraschino cherries that are all glazed in a delicious butter and brown sugar caramel.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 1 12-14" round cake
Calories: 352kcal
Author: The Carefree Kitchen

Ingredients

  • ¼ cup Butter
  • cup Dark Brown Sugar
  • 1 20-ounce can Pineapple Rings reserve ½ cup juice
  • 8-10 Maraschino cherries whole or sliced in half

Yellow Cake Batter

  • 1 ½ cups Sugar
  • ½ cup Butter room temperature
  • 3 large Eggs
  • ½ cup Milk
  • ½ cup Pineapple Juice reserved from canned pineapple
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour
  • 3 ½ teaspoons Baking Powder
  • 1 teaspoon Salt

Instructions

  • Preheat oven to 350 degrees.
  • Grease a 12-14" round baking pan and set aside.
  • In a medium saucepan, melt the butter, and add the brown sugar. Whisk together, then bring to a boil. Boil for about 30 seconds, whisking constantly, then pour into the bottom of your greased cake pan.
  • Arrange the pineapple slices and cherries in the bottom of the cake pan as desired.

Yellow Cake Batter

  • In the bowl of a stand mixer, cream together the butter and sugar until fluffy using the paddle attachment. Add the eggs one at a time, scraping down the bowl as needed. Add the milk, pineapple juice, and vanilla extract and mix until combined.
  • In a large mixing bowl, whisk together the flour, baking powder, and salt then add to the wet ingredients. Mix just until all ingredients are combined.
  • Pour the cake batter into the prepared baking dish with the caramel and pineapples and bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  • Remove from the oven, let cool for about 10 minutes, then place a cake stand or serving tray over the cake. Carefully run a sharp knife around the edge of the cake pan, then using hot pads, turn the cake upside down and remove the pan.
  • Let the cake cool for another 10 minutes before slicing. Serve warm or cool with whipped topping. Enjoy!

Nutrition

Calories: 352kcal | Carbohydrates: 55g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 312mg | Potassium: 206mg | Fiber: 1g | Sugar: 39g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg