Go Back
To make a Heavenly Pineapple Upside-Down Cake, you will need: - 1 can (20 oz) pineapple slices in juice, drained - 1/2 cup unsalted butter (1 stick) - 3/4 cup brown sugar - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 1/2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup milk - Maraschino cherries (optional, for garnish)

Heavenly Pineapple Upside-Down Cake

Impress your guests with a Heavenly Pineapple Upside-Down Cake that's both easy to make and utterly delicious! This simple recipe guides you through creating a sweet, caramelized topping and a moist cake that will delight everyone at your table. Discover tips for ingredient swaps, fun variations, and storage tricks to keep your cake fresh.
Print Recipe Pin Recipe

Ingredients
  

1 can (20 oz) pineapple slices in juice, drained

1/2 cup unsalted butter (1 stick)

3/4 cup brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

Maraschino cherries (optional, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

    Prepare the Topping: In a medium saucepan, melt the butter over low heat. Stir in the brown sugar until dissolved, then pour the mixture into the bottom of the prepared cake pan.

      Arrange Pineapple: Place the drained pineapple slices over the brown sugar mixture in a decorative pattern. If desired, place a maraschino cherry in the center of each pineapple ring for a pop of color.

        Mix Wet Ingredients: In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

            Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined; do not overmix.

              Pour Batter: Carefully pour the batter evenly over the arranged pineapple and brown sugar mixture in the cake pan.

                Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool & Flip: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate while still warm.

                    Serve: Allow the cake to cool completely before serving. Enjoy a slice on its own or with a dollop of whipped cream if desired.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8

                        - Presentation Tips: Serve on a decorative cake stand, garnished with fresh mint leaves for an elegant touch.