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A slice of homemade Pineapple Upside Down Cake Recipe with a caramelized pineapple ring and cherry on top, served on a white plate with extra maraschino cherries on the side.

Pineapple Upside Down Cake Recipe

5 from 1 vote
A classic, crowd-pleasing dessert perfected over decades—this Pineapple Upside Down Cake Recipe features caramelized pineapple rings, a rich brown sugar glaze, and an incredibly moist vanilla cake that tastes even better the next day.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Topping
  • 1 can Pineapple slices - Drain and pat dry
  • ⅓ cup Light brown sugar - Packed
  • ¼ cup Unsalted butter - Melted in skillet
  • 8 Maraschino cherries - One for each pineapple ring
Cake
  • 1 ½ cups All-purpose flour - Spoon & level for accuracy
  • ¾ cup Granulated sugar
  • 2 Large eggs - Room temperature
  • ½ cup Whole milk - Or substitute (see swaps)
  • ⅓ cup Vegetable oil - Or melted butter
  • 1 teaspoon Pure vanilla extract
  • 2 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 2 tablespoon Pineapple juice - Optional, from canned pineapple

Equipment

  • 9-inch cast iron skillet (Or 9-inch round cake pan)
  • Mixing bowl (Large size)
  • Electric mixer (Handheld or stand mixer)
  • Measuring cups & spoons (For accurate measurements)
  • Can opener (For opening canned pineapple)

Method
 

  1. Preheat oven to 350°F. Drain the pineapple slices and pat them dry with paper towels.
  2. Melt butter in a skillet, sprinkle brown sugar evenly, and arrange pineapple and cherries on top.
    Freshly baked pineapple upside-down cake in a cast iron skillet with caramelized topping, pineapple rings, and cherries, on a marble countertop.
  3. In one bowl, mix dry ingredients. In another, beat eggs and sugar, then add milk, oil, and vanilla.
    Thick, creamy pineapple upside-down cake batter in a mixing bowl with a wooden spoon, surrounded by baking ingredients on a sunlit counter.
  4. Gently fold dry ingredients into the wet mixture. Do not overmix.
  5. Pour the batter over the fruit topping and bake for 40–45 minutes until fully cooked.
  6. Let the cake cool for 5 minutes. Run a knife around the edge, flip onto a plate, and lift the skillet.

Nutrition

Serving: 110gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 350IUVitamin C: 4mgCalcium: 60mgIron: 1.3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
 

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