This old-fashioned pineapple upside-down cake is a classic dessert that never goes out of style. With its gooey caramelized pineapple topping and moist vanilla cake, it’s sure to be a hit at any gathering. This recipe serves 8 and takes about 1 hour to prepare and bake.

Preparation time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Serves: 8


  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained
  • Maraschino cherries
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk


  1. Preheat the oven to 350°F (175°C).
  2. Melt 1/2 cup of butter in a 9×13-inch baking pan in the preheated oven.
  3. Sprinkle the brown sugar evenly over the melted butter.
  4. Arrange the pineapple slices on top of the brown sugar and place a cherry in the center of each slice.
  5. In a medium bowl, whisk together the flour, baking powder, and salt.
  6. In a separate bowl, cream together 1/2 cup of butter and granulated sugar until light and fluffy.
  7. Beat in the eggs one at a time, then stir in the vanilla extract.
  8. Gradually mix in the dry ingredients alternately with the milk until just incorporated.
  9. Pour the batter over the pineapple slices in the pan.
  10. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes, then invert onto a serving platter to cool completely.

Nutrition Information:

If available, provide nutritional facts for your recipe. Calories: 380 || Fat: 18g || Carbohydrates: 52g || Protein: 4g || Fiber: 1g

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Leave a Comment