Homemade Pineapple Upside Down Cake

In this classically retro homemade Pineapple Upside Down Cake, pineapple slices and maraschino cherries are baked in brown sugar and butter with a moist and spongy, vanilla buttermilk cake. Serve slices with a dollop of whipped cream and an extra cherry on top!

Course Desserts & Sweet Treats

Cuisine American

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

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 297

Author Laurie McNamara

Equipment

USA Pan Bakeware Round Cake Pan Set

Ingredients

FOR THE PINEAPPLE LAYER:

1/4 cup unsalted butter melted
15 ounce (canned) pineapple slices reserve juice
12 maraschino cherries
1/2 cup light brown sugar

FOR THE CAKE:

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
3/4 cup granulated sugar
3/4 cup buttermilk
1/2 cup unsalted butter melted
1/4 cup reserved pineapple juice
1 (generous) teaspoon pure vanilla extract

FOR SERVING:

whipped cream optional
extra maraschino cherries optional

US Customary - Metric

Instructions

MAKE THE PINEAPPLE LAYER:

Preheat your oven to 350℉ (or 180℃).
Melt all the unsalted butter (1½ sticks) at once in a small sauce pan. Measure out 1/2 cup and set aside (for the cake). Using a pastry brush, brush and some of the remaining butter and brush the inside of the cake pan.
To the remaining 1/4 cup of melted butter (still in the saucepan), add the light brown sugar and stir until combined. Pour it into the greased cake pan and spread evenly.
Place one pineapple slice in the center on top of the brown sugar mixture and arrange 11 to 12 halved pineapple slices at a slight angle around the perimeter. Then place 12 cherries in the “center” of the pineapple slices. Set this off to the side.

MAKE THE CAKE:

In a large mixing bowl, measure and add the unbleached all-purpose flour, granulated sugar, baking powder, baking soda and fine salt. Whisk to combine and make a well in the center.
In a separate bowl (or liquid measuring cup), measure and add the eggs, sugar, buttermilk, (melted and cooled) butter, pineapple juice and vanilla extract. Wisk to thoroughly combined. Then pour the buttermilk mixture into the well of the dry ingredients.
Gradually stir the dry and wet ingredients tightener until combined. A few lumps are okay, just try not to over mix.
Spoon the cake batter on top of the pineapple and cherries and spread evenly with an offset spatula.
Bake on the middle rack of your preheated oven for 40 to 45 minutes or until a tester is inserted and. comes out clean with a few crumbs attached.
Allow the cake to cool in the pan for 20 minutes.
Run a knife around the edges and carefully invert it onto a cake plate or stand and let cool.
Serve with a dollop of whipped cream and an extra cherry on top.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition