Pineapple Upside-Down Cake

Pineapple Upside-Down Cake is a classic dessert that features caramelized pineapple slices and maraschino cherries on top of a moist and tender cake.

This recipe brings together the perfect balance of sweet and tangy flavors, making it a delightful treat for any occasion.

Follow these steps to create a delicious Pineapple Upside-Down Cake that will impress your friends and family!


For the Topping:

  • 1/4 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 1 can (20 ounces) pineapple slices, drained
  • Maraschino cherries, drained (enough to place one in the center of each pineapple slice)

For the Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk (or substitute with 3/4 cup milk + 1 tablespoon vinegar or lemon juice, let sit for 5 minutes)


  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer
  • Spatula


Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Topping:

In a small saucepan, melt the 1/4 cup of butter over low heat.

Add the brown sugar to the melted butter and stir until well combined and smooth.

Pour the butter-sugar mixture into the bottom of a 9-inch round cake pan, spreading it evenly to coat the bottom.

Arrange the Pineapple and Cherries:

Arrange the pineapple slices on top of the butter-sugar mixture in the cake pan.

Place a maraschino cherry in the center of each pineapple slice, and fill any remaining spaces with additional cherries.

Prepare the Cake Batter:

In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

In a separate large bowl, cream together the softened butter and eggs using an electric mixer until smooth and creamy.

Add the vanilla extract to the butter mixture and mix until incorporated.

Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined. Do not overmix.

Assemble the Cake:

Carefully pour the cake batter over the arranged pineapple slices and cherries in the cake pan, spreading it evenly with a spatula.

Bake the Cake:

Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool and Invert the Cake:

Allow the cake to cool in the pan for about 10 minutes.

Using oven mitts, place a serving plate upside-down over the top of the cake pan.

Carefully invert the cake onto the serving plate, tapping the bottom of the pan gently to release the cake.

Serve and Enjoy:

Serve the Pineapple Upside-Down Cake warm or at room temperature.

Slice and enjoy this classic dessert with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips and Variations:

For added flavor, sprinkle a pinch of ground cinnamon or nutmeg into the cake batter.

Feel free to use fresh pineapple slices instead of canned pineapple for a more vibrant and fresh taste.

Experiment with different fruit variations such as peaches, mangoes, or apricots for a unique twist on this classic recipe.

Nutritional Information (per serving):

  • Note: Nutritional values may vary depending on portion size and specific ingredients used.

Enjoy Your Pineapple Upside-Down Cake!

Treat yourself and your loved ones to the nostalgic flavors of Pineapple Upside-Down Cake with this simple and delicious recipe.

Share this delightful dessert at gatherings or enjoy a slice with a cup of tea or coffee.

Indulge in the sweet caramelized pineapple and buttery cake for a satisfying treat that’s sure to become a favorite!

Leave a Comment