This is an easy-to-make cake that pleases everybody. It's not as sweet as it looks, and its so moist, you can keep it for days! Unfortunately, this popular cake just doesn't sit around and not get eaten. Enjoy!

Pineapple Upside-Down Cake


  • ⅔ C Brown Sugar
  • ¼ C Butter
  • 20 oz Pineapple slices
  • ¼ C Maraschino cherries
  • ⅓ C Butter
  • 1 C Sugar
  • 1 Egg
  • 1 tsp Vanilla
  • ¼ C Pineapple Juice (from the can)
  • ½ C Milk
  • 1⅓ C All purpose flour
  • 1½ tsp Baking powder
  • ½ tsp Salt



  1. Preheat the oven to 350°F.
  2. In 9-inch square pan, melt butter in oven.
  3. Sprinkle brown sugar evenly over melted butter.
  4. Arrange pineapple slices over brown sugar.
  5. Place a cherry in center of each pineapple slice.
  6. In a medium bowl, beat remaining ingredients with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
  7. Then beat on high speed for 3 minutes, scraping bowl occasionally.
  8. Pour the batter over pineapple and cherries.
  9. Bake for 50 to 55 minutes or until inserted toothpick comes out clean from the center. Immediately place heatproof serving plate upside down over pan; turn the plate and pan over.
  10. Leave the pan over the cake a few minutes so that the brown sugar mixture can drizzle over the cake; remove pan.
  11. Serve warm. Store cake loosely covered.

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