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Dorothy Thomas

Pineapple Upside Down Cake Recipe

A classic, moist, and buttery cake with caramelized pineapple rings and cherries on top—perfect for any occasion!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Topping:
  • ¼ cup Unsalted butter, melted
  • ½ cup Brown sugar, packed
  • 1 can (20 oz) Pineapple rings (juice drained)
  • 8-10 Maraschino cherries
For the Cake:
  • 1 ½ cups All-purpose flour
  • 1 ½ tsp All-purpose flour
  • ¼ tsp Salt
  • ½ cup Unsalted butter, softened
  • ¾ cup Granulated sugar
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • ½ cup Whole milk (or buttermilk)

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups/spoons
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a 9-inch round cake pan, melt ¼ cup butter and sprinkle brown sugar evenly.
  3. Arrange pineapple rings on top and place cherries in the centers.
  4. In a bowl, whisk flour, baking powder, and salt.
  5. In another bowl, beat ½ cup butter + granulated sugar until fluffy.
  6. Alternate adding dry ingredients and milk, mixing until smooth.
  7. Pour batter over the pineapple layer, spreading evenly.
  8. Bake for 35-40 minutes or until a toothpick comes out clean.
  9. Let cool 10 minutes, then invert onto a plate.
  10. Serve warm or at room temperature.

Notes

  • Storage: Keep covered at room temp for 2 days or refrigerate for up to 5 days.
  • Variations: Add shredded coconut to the batter or use fresh pineapple for a tangier taste.
  • Tip: Run a knife along the edges before flipping to ensure the cake releases cleanly.