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.
Servings: 1 12-14" round cake
Calories: 352kcal
Ingredients
- 1/4 cup butter
- 2/3 cup dark brown sugar
- 20 ounces pineapple rings reserve 1/2 cup juice
- 10 Maraschino cherries whole or sliced in half
Yellow Cake Batter
- 1½ cups sugar
- 1/2 cup butter room temperature
- 3 large eggs
- 1/2 cup milk
- 1/2 cup pineapple juice reserved from canned pineapple
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3½ teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- 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!
Notes
Storing instructions: store leftover slices of cake covered or in an airtight container for up to 3 days in the refrigerator, or up to 2 months in the freezer.
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