Go Back
- 1 cup unsalted butter (2 sticks) - 1 cup brown sugar, packed - 1 (20 oz) can pineapple slices, drained - Maraschino cherries (about 10) - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk

Pineapple Upside Down Cake with step-by-step photos

Indulge in the irresistible charm of my Pineapple Upside Down Cake with this easy, step-by-step recipe. This dessert combines sweet caramelized pineapple, cherries, and fluffy cake for a treat that's perfect for any occasion. With simple instructions and photos guiding you, you'll be baking like a pro in no time! Click through to explore the full recipe and impress your loved ones with this delightful creation.
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter (2 sticks)

1 cup brown sugar, packed

1 (20 oz) can pineapple slices, drained

Maraschino cherries (about 10)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

Instructions
 

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.

    Create the Topping: In a medium saucepan over low heat, melt the butter. Once melted, add the brown sugar and stir until dissolved. Pour the mixture evenly into the bottom of the greased pan.

      Arrange Pineapple and Cherries: Place the pineapple slices on top of the brown sugar mixture. Add the maraschino cherries into the center of each pineapple slice, and space them nicely throughout the pan.

        Make the Cake Batter: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside. In another large bowl, cream together the granulated sugar and remaining butter until light and fluffy.

          Incorporate Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.

            Combine Dry and Wet Ingredients: Gradually mix in the dry flour mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

              Pour the Batter: Carefully pour the batter over the arranged pineapple and cherries in the baking pan, smoothing it out to ensure even coverage.

                Bake: Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

                  Cool and Flip: Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a serving platter so the pineapple side is facing up.

                    Serve: Allow the cake to cool for an additional 10-15 minutes before slicing and serving.

                      - Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12 slices

                        Presentation Tips: Serve slices of the cake warm with a scoop of vanilla ice cream on the side for an extra treat. Garnish with sprigs of mint for freshness and a pop of color!