Pineapple Upside Down Cake

It’s been a long time since I’ve had one of these cakes so when my husband mentioned how his mom used to make these, I knew I had to make one for him.  These are SOOOOO much easier to make than I thought they were.  Let’s get started. 


  • 12 slices of pineapple (drained)
  • 12 Maraschino Cherries
  • 1 c. Brown sugar
  • 1 stick of butter
  • 2 c. flour
  • 1Tbs baking powder
  • 1 1/4 c sugar
  • 1 tsp. salt
  • 2 eggs
  • 3/4 c. Milk
  • 1 tsp. Vanilla

  You can delete the last 7 ingredients and just use a yellow cake mix from the box:)  I prefer from scratch though.


Heat oven to 350°F. In 8 x 13 pan, melt butter in oven (or just use the microwave). Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

Beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan and then turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.






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