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A slice of upside down pineapple cake cut on a white plate.
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Homemade Pineapple Upside Down Cake

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 10 people
Indulge in tropical flavors with this Pineapple Upside Down Cake that is made from scratch! This classic dessert combines caramelized luscious pineapple slices, juicy Maraschino cherries, and a moist, buttery cake base. With just a few simple ingredients and step by step instructions, you can whip up this impressive looking cake with ease.
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Ingredients

  • 20 oz can pineapple rings, (reserve juice!)
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1 jar Maraschino cherries
  • ¾ cup granulated sugar, 150g
  • 1 ¼ cup flour, 160g
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp kosher salt
  • ¾ cup pineapple juice
  • ¼ cup veg oil
  • 1 egg
  • 2 tsp Vanilla extract, (optional)

Instructions
 

  • Preheat the oven to 350° F and spray a 9” round cake pan with baking spray- preferably one that is made with flour. Drain the pineapple can, reserving ¾ cup of juice.
  • Dry the pineapple slices or pieces well.
  • Caramel in the bottom of a cake pan.
    In a small bowl melt the ¼ cup butter. Add the ½ cup brown sugar and stir until combined. Break up any hard pieces. Add the brown sugar mixture to the bottom of the cake pan.
  • Pineapple rings and maraschino cherries in a cake pan.
    Add the pineapple slices around the pan with one in the center. Add the cherries to the holes of the slices and around the pineapple to make a pretty design.
  • Dry cake ingredients in a bowl.
    In a large mixing bowl combine the ¾ cup sugar, 1 ¼ cup all purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp kosher salt and whisk lightly to combine.
  • Next add in the ¾ reserved pineapple juice, 1/4 cup vegetable oil, 1 egg, and 2 tsp vanilla extract if using.
  • Cake batter in a glass bowl.
    Mix until combined but do not overmix.
  • Cake batter for an upside down pineapple cake in a cake pan.
    Pour the cake batter over the pineapple slices and bake for 35- 40 minutes. The cake is done when the top is firm.
  • An upside down pineapple cake with one slice cut out on a white plate and yellow surface.
    Cool for 10 minutes in the pan. Then set either a wire rack or a serving plate on top of the cake and invert.
  • Cool completely before serving.

Notes

Do not let the cake cool in the pan before flipping for more than 10-15 minutes, otherwise the glaze can start to harden and you wont be able to flip the cake out. 
Serving: 1slice, Calories: 298kcal, Carbohydrates: 49g, Protein: 3g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 197mg, Potassium: 134mg, Fiber: 1g, Sugar: 36g, Vitamin A: 195IU, Vitamin C: 7mg, Calcium: 51mg, Iron: 1mg
Course: Cake, Cakes, Dessert
Author: Sam Adler
Cuisine: American
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