Pineapple Upside Down Cake


I really enjoy cakes that have all the flavor in the cake itself. I like toppings on my cakes but I like it to be together in one harmonious bite. That’s why I love the pineapple upside down cake. All the goodness on the top of the cake is baked right in!


  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1 can pineapple slices. Reserve the juice.
  • Handful of marchiano cherries, halved


  • Place butter in 9 inch cake pan or cast iron skillet. Place in the oven for 5 minutes to melt.
  • Sprinkle brown sugar over melted butter.
  • Place pineapple slices over brown sugar around the edges & center of the pan, slightly overlapping them.
  • Place the cherry halves in the center of the pineapple rings, rounded side down.
  • Set aside & prepare cake batter.


  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup pineapple juice
  • 1 1/2 cups all – purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup softened butter
  • 1 teaspoon vanilla extract


  • In a large bowl, cream butter & sugar until light & fluffy.
  • Beat in the eggs, then stir in the vanilla & pineapple juice.
  • Beat in the flour mixture alternatively with the milk, mixing just until incorporated.
  • Bake in a pre- heated oven for 30-35 minutes or until a tooth pick inserted into the center comes out clean.
  • Loosen the cake from the sides by running a butter knife around the edges of the cake. Let cake rest for 10 minutes.
  • After resting the cake for 10 minutes, run your knife along the edges a few more times so that the cake will be ready to come out of the pan.
  • Invert the cake onto a plate or flat surface such as a cutting board. Make sure whatever you use fits snugly against the pan. Tap & jiggle the pan so that cake comes out nice and pretty and in one piece. Serve as is or with whipped cream. Enjoy!

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