Pineapple Upside Down Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8+
  • Ingredients For Topping :
  • 7 Slices of Canned or Fresh Pineapple (drained)
  • 7 Maraschino Cherries or Candied Cherries
  • 5 Tablespoons of Unsalted Butter
  • 5 Tablespoons of Brown Sugar
  • ~
  • Ingredients For Cake :
  • ¾ Cup Sugar
  • 1½ Sticks Unsalted Butter (3/4 cup)
  • 3 Eggs
  • 2¼ Cups Flour
  • 1½ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Teaspoon Vanilla
  • ¼ Cup Pineapple Juice (from the canned pineapple)
  1. Pre-heat to 350 degree F. Grease an 9" round cake pan. Prepare the topping by melting the butter in the microwave oven and pour it into the baking pan.
  2. Sprinkle the brown sugar on top of the butter and then arrange the pineapple slices over the brown sugar. Place the cherry in the center of each pineapple slice. Set aside.
  3. Sift together flour, baking powder and salt. Set aside.
  4. Cream the butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
  5. Add the flour mixture in three parts alternately with the pineapple juice, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
  6. Bake cake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.
Recipe by I'm At Home Baking! at