Pineapple Upside Down Cake

Comfort Desserts | 0 comments

Another classic. Serve with whipped cream.

Pineapple Upside Down Cake

Joan Donogh
A classic comfort food dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 9


  • 1/3 cup butter
  • 1 cup brown sugar
  • 9 slices canned pineapple
  • 9 maraschino cherries
  • 1 3/4 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup milk


  • Preheat oven to 350 degrees F. Melt 1/3 cup of butter in a 9 inch square cake pan in the oven and remove from heat. Stir in the brown sugar.
  • Arrange pineapple slices on top of the sugar, and put a cherry inside of each pineapple ring. Set aside.
  • In a small bowl combine flour, baking powder and salt. Set aside.
  • In a medium bowl cream remaining butter and sugar. Add eggs one at a time and continue beating until light. Stir in vanilla.
  • Alternate additions of dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients. Pour over the pineapple in the cake pan.
  • Bake for 50 to 60 minutes, until toothpick inserted in the centre comes out clean.
  • Cool for 10 minutes, then turn upside down over a serving plate. Leave the pan on top of the cake for 2 to 3 minutes to let all the syrup and fruit drop out. Serve warm.



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