Upside-Down Cake Recipe

Name: Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 Tbsp. soft butter; 3/4 c. light brown sugar; canned pineapple slices (I use crushed unsweetened pineapple); maraschino cherries; 2 c. sugar; 1/2 c. butter; 3 eggs; 1 c. milk; 2 c. flour; 2 tsp. baking powder

Servings: persons

2 Tbsp. soft butter
3/4 c. light brown sugar
canned pineapple slices (I use crushed unsweetened pineapple)
maraschino cherries
2 c. sugar
1/2 c. butter
3 eggs
1 c. milk
2 c. flour
2 tsp. baking powder

1
Brush 9 x 13-inch baking pan with soft butter.
2
Cover bottom with brown sugar.
3
Arrange pineapple and cherries on sugar mixture.
4
Cream 1/2 cup butter, add sugar gradually continuing the creaming.
5
Add eggs, mix well.
6
Sift together flour and baking powder.
7
Add alternately with milk to creamed mixture.
8
Stir until smooth.
9
Pour batter over arranged fruit, taking care to spread evenly.
10
Bake in preheated oven at 350u00b0 for about 40 minutes. Turn out at once upside down on cake plate.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 Tbsp. soft butter, 3/4 c. light brown sugar, canned pineapple slices (I use crushed unsweetened pineapple), maraschino cherries, and more.

Yes, 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.

Upside-Down Cake

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