Pineapple Upside Down Cake Recipe

Pineapple Upside Down Cake Recipe
Pineapple topsy turvy cake with a delightful caramelized pineapple and cherry garnish. This exemplary treat is so delicate and sodden, loaded up with the ideal measure of pineapple season!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Calories 401 kcal


1/2 cup butter
1 cup brown sugar packed
20 oz pineapple rings in juice
10 maraschino cherries
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 cup butter softened
1/2 cup granulated sugar
1/2 cup brown sugar packed
2 eggs
1/2 cup milk
1 tsp almond extract


1- Melt ½ cup butter in a pot.

2- Stir in 1 cup brown sugar and bring to a boil, stirring frequently. Continue boiling for 1 minute. Pour into a greased 9x13" pan.
3- Drain pineapple rings, reserving ½ cup of the juice.

4- Place pineapple rings into the bottom of your pan. Place a cherry in the middle of each ring. Set aside.
5- In a medium bowl, whisk flour, baking powder and salt together. Set aside.
6- In another medium bowl, beat softened butter, sugar and ½ cup brown sugar until well combined. Add eggs and blend well.
7- Add flour mixture to the wet mixture. Beat until well combined.
8- While still mixing, add milk and ½ cup of the reserved pineapple juice and almond extract.
9- Carefully spread batter over pineapple slices.
10- Bake at 350 for 35-40 minutes or until middle is cooked through.
11- Let cool for 30 minutes.
12- Carefully turn cake over onto serving tray and enjoy!