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 mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Servings: 1 12-14" round cake
Calories: 352kcal
Author: The Carefree Kitchen
- ¼ cup Butter
- ⅔ 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
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!
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