Homemade Pineapple Upside Down Cake

4.45 from 309 votes

Who doesn’t love an old fashioned pineapple upside down cake? It is such a classic dessert that always seems to hit the spot. Plus, it is really easy to make – you just need a few simple ingredients that you probably already have in your kitchen. So why not give it a try today? You won’t be disappointed!

Prep Time20

Cook Time40

Total Time1

Course: Desserts

Cuisine: American

Servings: pieces

Calories: 356kcal

Author: Julie Pollitt

Ingredients

Topping

1/4 cup butter melted
1/2 cup brown sugar
20 ounce can pineapple slices or fresh pineapple - you will need 7 slices
Handful of pitted maraschino cherries

Cake

1/2 cup butter softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour sifted
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Instructions

Preheat oven to 350-degrees.
Grease a 8-inch x 8-inch baking dish.

Topping

Add the brown sugar to the bottom of the pan.
Melt butter, pour over the top of the brown sugar, mix together, and spread over the entire dish.
Place the pineapples and cherries on top of the brown sugar. (I like to place cherry in the center of each pineapple slice).

Cake

Start by adding the butter to a large bowl and cream for one minute.
Add the sugar and cream again for one more minute.
Add the eggs, one at a time, and mix together.
Add the vanilla and mix together.
Combine flour, salt, and baking powder. Sift into the bowl and mix.
Add the milk, mix together, and gently pour cake batter over pineapple.
Bake for 40-45 minutes or until a cake tester comes out clean.
Let the cake cool to room temperature. Run a knife around the edges to loosen the cake.
To flip the cake, place a large serving plate over the top of the cake. Hold the plate and pan tightly together with both hands (use oven mitts if it’s still warm), then flip it in one smooth motion. Leave the pan over the cake for a minute to let all the syrup and pineapple release.

Notes

Nutrition is approximate.

Nutrition