Pineapple Upside-Down Cake


Makes 1 9-inch cake
Prep Time: 15 minutes
Total Time: 1 hour


  • ⅓ cup butter, melted
  • ½ cup brown sugar
  • 1 (20 oz) can sliced pineapple, drained and pineapple juice reserved
  • 13 maraschino cherries (optional)
  • 2 eggs
  • ⅔ cup sugar
  • ⅓ cup pineapple juice, from canned pineapple
  • 2 teaspoons vanilla, divided
  • 1 cup sifted flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
Serving a slice of pineapple upside-down cake


    1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
    2. Pour the melted butter into a 9-inch cake pan, coating the bottom. Sprinkle the brown sugar and half of the vanilla extract evenly over the top. Add 1 pineapple slice to the center of the pan. Arrange 6 pineapple slices, evenly spaced, around the center pineapple slice. Cut the remaining 3 pineapple slices in half, and place the half slices vertically around the side of the cake pan, with the rounded sides facing down.
    3. Add the maraschino cherries, if using, to the centers of the pineapple slices and in between each slice, and set aside.
  1. Using a hand mixer, beat the eggs on medium speed for about 5 minutes, until thick and lightened in color.
  2. Continue mixing and gradually add in the sugar. Add the reserved pineapple juice and the remaining teaspoon of vanilla extract.
  3. Sift together the flour, baking powder and salt.
  4. Add the flour mixture to the egg mixture, and mix until just combined.
  5. Pour the cake batter into the cake pan over the pineapple slices. Use a spatula to spread the batter to the edges.
  6. Bake the cake for 35 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  7. Use an offset spatula to run around the edge of the cake to help it release from the pan. Allow the cake to cool for 5 minutes before placing a plate or platter over the top of the pan and carefully inverting it to release the cake.