Classic Pineapple Upside Down Cake Recipe

Name: Classic Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can 20 Oz Can Sliced Pineapple In 100% Natural Juice. Prefer Dole Brand; 1 stick Unsalted Butter; 1 cup Packed Brown Sugar; 7 whole Maraschino Cherries Or As Many As You Like!; 3 Eggs; 1 cup White Sugar; 1 cup All Purpose Flour, Sifted; 1/2 teaspoons Salt; 1 teaspoon Baking Powder; 5 Tablespoons Reserved Pineapple Juice (from The Can Of Pineapple); 1/4 teaspoons Vanilla Extract

Servings: persons

1 can 20 Oz Can Sliced Pineapple In 100% Natural Juice. Prefer Dole Brand
1 stick Unsalted Butter
1 cup Packed Brown Sugar
7 whole Maraschino Cherries Or As Many As You Like!
3 Eggs
1 cup White Sugar
1 cup All Purpose Flour, Sifted
1/2 teaspoons Salt
1 teaspoon Baking Powder
5 Tablespoons Reserved Pineapple Juice (from The Can Of Pineapple)
1/4 teaspoons Vanilla Extract

1
Preheat oven to to 350 F. Drain pineapple but reserve the juice. Set both aside.
2
Pull out a 9 1/2 to 10-inch cast iron skillet. Add butter into the skillet and melt it over low heat. Remove from heat, add brown sugar and mix to combine. Place pineapple rings in the brown sugar mixture, laying them flat on the bottom of the skillet. You'll use about 7 slices-place them around the edge of the skillet and 1 in the middle. Decorate the pineapple with cherries. Set the skillet aside.
3
In a large bowl, beat eggs and then mix in the white sugar. Then add sifted flour, salt and baking powder. Stir to combine. Then add 5 tablespoons of the reserved pineapple juice and the vanilla. Mix well till mixture is smooth and creamy.
4
Pour the batter over the pineapple mixture. Place skillet on a baking pan that you've lined with parchment paper-to collect any drippings. Believe me you need it! It will prevent your oven from smoking if any of the butter sugar mixture drips out of skillet. You don't want this to happen, I did it the first time and my entire house filled with smoke, fire alarms went off and had to open all windows turn on fans and vent to air out the house in the middle of a cold Chicago winter! Added bonus: It makes clean-up easy.
5
Bake in the preheated oven for 45 minutes. Take a toothpick and insert it in the middle of the cake and remove it. It should come out clean. Adjust cooking time by 5 minutes either way depending on your oven. You know your oven! I always need to add a few extra minutes to everything I make.
6
When it's done, remove the cake from the oven and let it sit in the skillet for 5 to 10 minutes. Take a knife and run it around the outside edge of cake. Put a plate over the top of the skillet, hold the plate and skillet together then flip or turn over the skillet onto the plate. The cake should drop right out onto the plate. Let cake cool and then enjoy!

883

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can 20 Oz Can Sliced Pineapple In 100% Natural Juice. Prefer Dole Brand, 1 stick Unsalted Butter, 1 cup Packed Brown Sugar, 7 whole Maraschino Cherries Or As Many As You Like!, and more.

Yes, Classic Pineapple Upside Down Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Pineapple Upside Down Cake

How did you like this recipe?

Frequently Asked Questions