• Pineapple Upside-Down Cake

    1 vote
    Pineapple Upside-Down Cake
    Prep: 25 min Cook: 45 min Servings: 8
    by Julia Ann Souders
    62 recipes
    A sweet dessert for dinner or sweet dessert for lunch. Enjoy rich syrup on top; use tidbits or whole ring pineapples. It will become a family favorite. It is very good with 2 cups of fresh blueberries in place of pineapple.


    • 1/4 cup butter, unsalted and melted
    • 2/3 cup light brown sugar, firmly packed
    • 1 1/2 cups all purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/2 cup butter, unsalted and melted
    • 2/3 cup sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 3/4 cup milk
    • 1 -6 Maraschino cherries to decorate
    • 20 pecan halves


    1. Preheat oven to 350 F.
    2. Grease the 9-inch cake pan.
    3. Melt the butter and stir into the light brown sugar;
    4. Pour the mixture into the cake pan.
    5. Arrange the drained pineapple on the bottom;
    6. Decorate the pineapple with the cherries and pecan halves.
    7. Set aside.
    8. In a small bowl, mix the flour, baking powder, salt and cinnamon together. Set aside.
    9. In a large or mixer bowl, cream the butter and sugar until light and fluffy.
    10. Add the eggs one at a time, beating after each egg.
    11. Beat in the vanilla.
    12. Begin adding the dry ingredients alternately with milk.
    13. Beat well to blend the batter.
    14. Pour and spread the batter over the pineapple.
    15. Bake for 45-55 minutes, or when tested, the toothpick comes out clean.
    16. Let cake cool for 5 minutes on a rack.
    17. Run a knife around the edge of the cake to loosen.
    18. Turn the pan upside down over a large plate.
    19. Serve the cake warm or room temperature with whip cream or ice cream.

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