Go Back
Delicious Easy Pineapple Upside Down Cake topped with caramelized pineapple and cherries.

Pineapple Upside Down Cake

This classic Southern dessert features a sweet, buttery caramel topping made with pineapple and cherries, perfect for any occasion and incredibly easy to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Southern
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Topping
  • 1 can pineapple rings in juice (save the juice)
  • 10 pieces Maraschino cherries For decoration
  • 1/2 cup brown sugar Packed
  • 1/4 cup butter Melted
For the Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk Or use buttermilk
  • 1 teaspoon vanilla extract
  • 2 tablespoons pineapple juice From the canned pineapple

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease the sides of your cake pan, avoiding over-greasing the bottom.
  2. Melt the butter and pour it into the bottom of the pan. Sprinkle the brown sugar evenly over the butter.
  3. Arrange the pineapple rings and cherries in the pan; lay the rings in a pattern and place cherries in the centers.
  4. In a mixing bowl, combine flour, baking powder, and salt. In another bowl, beat together sugar and eggs, then add milk, vanilla, and pineapple juice.
  5. Stir in the dry ingredients until just combined; do not overmix.
  6. Pour the batter gently over the fruit layer and smooth the top.
  7. Bake for approximately 35 to 45 minutes or until the top is golden and a toothpick comes out clean.
  8. Let the cake cool in the pan for 10 to 15 minutes before flipping onto a plate.

Notes

For extra caramel flavor, consider adding a pinch of salt to the brown sugar layer. This cake can be made ahead and stored in the refrigerator for up to 4 days. Reheat slices in the microwave for a gooey topping.