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Pineapple Upside-Down Cake

Here's how you make Pineapple Upside-Down Cake
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  • Servings: 12
  • Prep: 40m
  • Cook: 45-55m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1/3 cup butter, melted (See NOTE #2 in Prep Steps)
  • 2/3 cup brown sugar, packed
  • 3 cups pineapple, diced (fresh, peeled, cored & cut into 1-in chunks - May use canned pineapple rings)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat the oven to 350F (175C). *(PLEASE READ NOTE #1 BELOW)*

  • Step 2: In a sml bowl, stir together the melted butter & brown sugar. Spread the mixture evenly in a well-buttered 9-in rd cake pan. Pat the pineapple VERY dry between several sheets of paper towel, arrange it evenly on top of the sugar mixture & set aside.

  • Step 3: Sift together flour, baking powder, salt & cinnamon.

  • Step 4: In a large mixing bowl, cream the softened butter w/the sugar until the mixture is light & fluffy. Add the eggs 1 at a time, beating well after ea addition. Add the milk & vanilla.

  • Step 5: Add the flour mixture in 3 parts alternating w/the milk (starting & ending w/the flour mixture. Beat well after ea addition. Spread the batter evenly into the prepared pan.

  • Step 6: Place the cake in the middle of the oven. Bake for 45-55 min or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 min. Run a thin knife around the edge & invert the cake onto a plate. Serve the cake warm or at room temp.

  • NOTE #1: I've made a fair # of these cakes in my life, but never w/o using parchment or waxed paper to line the pan & peel away when the cake is inverted

  • NOTE #2: This recipe was a bit hard-to-follow & organize to enter here. It had been reviewed 182 times & 2 points were freq made:

  • 1) That the amt of butter combined w/the brown sugar could (or should) be reduced. Having now made this cake, I agreed w/the reviewers & adjusted the recipe accordingly.

  • 2) That the cake was more flavorful on day 2. Many reviewers used canned pineapple rings vs fresh pineapple & I now understand that better as I did the same, mainly due to availability issues w/fresh pineapple.

  • NOTE #3: When I made this cake, I found myself w/o glace cherries for the center of the pineapple rings, so I subbed dried cranberries for them.

Tips & Variations

Don't forget the following tips and variations.
  • No special items are required

We hope you enjoy this recipe!

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