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Pineapple Upside Down Cake

Pineapple Upside Down Cake Recipe

A retro classic with caramelized pineapple and a buttery cake base. Sweet, tangy, and impressively easy to make. Perfect for any occasion or when you just need a sweet treat without fuss. Guaranteed to wow your friends and family!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1/4 cup unsalted butter melted
  • 1/2 cup brown sugar
  • 6 –8 pineapple slices canned or fresh
  • 6 –8 maraschino cherries optional
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 180°C (350°F).
  2. Pour melted butter into cake pan and sprinkle with brown sugar.
  3. Arrange pineapple slices over sugar and add cherries in the center.
  4. In a bowl, whisk flour, baking powder, and salt.
  5. In another bowl, beat eggs and sugar, then add milk, oil, and vanilla.
  6. Gradually mix dry ingredients into wet ingredients until combined.
  7. Pour batter over pineapple layer and spread evenly.
  8. Bake for 35–40 minutes or until a toothpick comes out clean.
  9. Cool 10 minutes, then confidently flip onto a serving plate.

Notes

  • Use canned pineapple for convenience, fresh for extra flavor.
  • Don’t overmix the batter to keep the cake soft.
  • Flip carefully to avoid sticky caramel mishaps.
  • Can swap milk and butter for dairy-free alternatives.
  • Cake tastes great the next day if stored covered.
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