Pineapple Upside Down Cake


  • 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 butter, softened
  • 1 teaspoon vanilla extract


  • 1 can pineapple slices
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • Handful of marchino cherries, cut in half.

Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan or cast iron skillet. Combine the flour, baking powder and salt. Set aside. For Topping

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

For Cake

  •   In a large bowl, cream together the 1/2 cup butter and 3/4 cup granulated sugar until light and fluffy. Beat in the eggs, then stir in the vanilla & pineapple juice. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  • Bake in preheated oven for 30- 35 minutes, or until a toothpick inserted into the center of the cake 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 the cake comes out nice & pretty & in one piece.
  • Serve as is or with whipped cream. Enjoy!

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