Homemade Pineapple Upside Down Cake

There's nothing like homemade pineapple upside down cake made from scratch. Fresh pineapple, classic maraschino cherries and a moist buttermilk cake.

Course Desserts & Sweet Treats

Cuisine American

Keyword cake, pineapple, retro cake recipe, upside down cake

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 295

Author Laurie McNamara

Preheat your oven to 350℉ (or 180℃).
Position your oven rack into the lower third or very bottom of your oven. (my oven is small, so I put it on the bottom most spot.)
Melt a stick of butter and pour 1/4 cup (half) of it into the bottom of a 9-inch round cake pan. Use a pastry brush to brush a little of the butter around the inside of the pan.
Crumble and sprinkle the light brown sugar in the center of the pan, then sprinkle the outer parameter with the dark brown sugar.
Arrange the pineapple on top of the sugar, dot with the cherry halves and set aside for now.
In a large bowl, combine the flour, sugar, baking soda and salt. Pour in the buttermilk*, crack in the eggs and whisk while pouring in the remaining 1/4 cup of melted butter.
Once all the ingredients are combined, spoon the cake batter over top of the pineapple and smooth the top out with an offset spatula.
Bake in the lower third of your oven (or lowest rack if you have a small oven, like me) for 30 to 40 minutes or until a cake tester comes out clean and with only a few crumbs attached.
Allow the cake to cool for 10 minutes in the pan before inverting it onto a cake plate or stand.
Serve slightly warm cake with a dollop of homemade whipped cream.