Pineapple Upside-Down Cake Recipe

Name: Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter for greasing the pan; 2 tablespoons sugar; 6 slices canned pineapple rings; 1/3 cup candied cherries; 2/3 cup flour; 1/2 cup (1 stick) soft butter; 1/2 cup sugar; 2 eggs; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 3 tablespoons pineapple juice from the can of pineapple slices

Servings: persons

1
Preheat the oven to 400F.
2
Butter a tarte tatin tin that is 9 inches wide at the top and 8 inches in diameter at the bottom.
3
Or butter a cast-iron skillet or an 8- or 9-inch non-springform cake pan.
4
Sprinkle the 2 tablespoons of sugar over the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
5
Fill each pineapple ring with a candied cherry, and then dot one in each of the spaces in between the rings.
6
Put the flour, butter, sugar, eggs, baking powder, and baking soda into a food processor and run the motor until the batter is smooth.
7
Then pour in the 3 tablespoons of juice to thin it a little.
8
Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
9
Bake for 30 minutes, then ease a spatula around the edge of the pan, place a plate on top, and with one deft ha!
10
move, turn it upside down.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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: Butter for greasing the pan, 2 tablespoons sugar, 6 slices canned pineapple rings, 1/3 cup candied cherries, and more.

Yes, Pineapple Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Upside-Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions