Pineapple Upside-Down Cake

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May 4, 2016

Pineapple is one of the most delicious, nutritious fruits and it’s a favorite at my house for sure! Growing up, this recipe was always one of my grandmother’s favorite to make. I almost forgot how good this traditional cake could taste.

Pineapple Upside-Down Cake


  • 2 tbsp butter or margarine
  • 1/3 cup packed brown sugar
  • 1 tbsp water
  • 1 8-ounce can pineapple slices, drained and halved
  • 4 maraschino cherries, halved
  • 1 1/3 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tsp baking powder
  • 2/3 cup milk
  • 1/4 cup butter or margarine, softened
  • 1 egg
  • 1 tsp vanilla


  1. Heat oven to 350 degrees.
  2. Melt 2 tbsp butter or margarine in a 9×1.5 inch round baking pan.
  3. Stir in brown sugar and water.
  4. Arrange pineapple and cherries in the pan, set aside.
  5. In a medium mixing bowl stir together granulated sugar, flour, and baking powder.
  6. Add the 1/4 cup butter or margarine, egg, milk and vanilla.
  7. Beat with an electric mixer on low speed for 1 minute.
  8. Pour batter into prepared pan.
  9. Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
  10. Cool on a wire rack for 5 minutes, loosen sides and invert onto a plate.

Another great way to use these ingredients are to make pineapple upside down cupcakes. They make a great treat for the kids or a great dessert to bring to a gathering or barbecue. You’ll actually be making them upside down from the start.

  • Line muffin tins with paper liners, fill the cup 1/2 way full with batter.
  • Add some small pieces of pineapple over batter, (crushed pineapple works great).
  • Add about a teaspoon full of the brown sugar, water, butter mixture over the top of batter-pineapple mixture.
  • Bake at 350 degrees for 15-18 minutes or until toothpick inserted comes out clean.
  • Cool on wire rack.
  • Ready to serve!

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