This is THE best easy Pineapple Upside-Down Cake from scratch!
RECIPE: https://sugarspunrun.com/pineapple-upside-down-cake/
Ingredients
Topping
1/4 cup butter melted (60g)
1/2 cup brown sugar tightly packed (100g)
10 pineapple rings/slices patted dry
maraschino cherries
Vanilla Cake
1/2 cup butter softened to room temperature (115g)
3/4 cup sugar (150g)
2 eggs room temperature preferred
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (195g)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk room temperature preferred (120ml)
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Instructions
00:00 Introduction
00:25 Preheat oven to 350F (175C)
00:30 Pour melted butter into 9″ pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.
01:05 Sprinkle brown sugar evenly over butter mixture. Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan, as seen in photo.
01:55 Place cherries in center of pineapple rings and as desired in empty spaces. Set aside.
02:29 To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy and well-combined.
02:54 Add eggs, beating one at a time until combined.
03:08 Stir in vanilla extract.
03:16 In a separate bowl, whisk together flour, baking powder, and salt.
03:32 Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix).
04:54 Pour batter evenly over prepared cake pan and pineapple/cherry layer.
05:09 Bake on 350F (175C) for 30 minutes. At the 30 minute mark, loosely cover with foil and continue to bake (still on 350F/175C) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes).
06:13 Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!).
06:33 Allow to cool before cutting and enjoying, but don’t wait too long as this cake tastes wonderful (best!) warm from the oven!
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20 Comments
pineapple tidbits are better to use than pineapple slices I think
Can I use your vanilla recipe for this one? The one who has buttermilk 🙂
Can i add 2tbsp-3tbsp of pineapple juice in the cake batter?
I am just baking this for my brother's 35th birthday. Nostalgic as we use to have this when we were kids. I've never found a recipe that works. But you pretty much called out all the usual problems, too sticky moist or hard crust. Fingers crossed this works it's in the oven!!! I am so nervous eek! Love from the UK
P.s. I think this is the most trickiest cake to get right. If it works… Im subscribing ;D
Subscribed!
Ithe recipe is perfect thank you!
Is it possible to use another fruit for this? Like mango?
I made this and it turned out dense… any tips? I don’t believe I over mixed…
My cake turned out amazing 😻
I baked this cake today and my family LOVE it! Really soft, moist and delicious!
Half way through the baking I realized I didn't have any foil but I will definitely check that I have foil before baking next time.
Thank you Sam for this super recipe 😊
I just made this and it is fantastic, I added the two eggs but on your video it looked a lot more liquidy so I guess my eggs were to small so I added a third and it looked just like yours and tasted great
Thank you for sharing this recipe! It is a hit whenever I make it. So moist!
I made this cake last night and it turned out AMAZING… OMG it was so delicious thank you for sharing your recipe.
Can this cake be used for a layered cake?
Perfecto!!!
My favorite, I make it often 😊
Pineapple upside down cake is one of my favorites. We also add toasted pecans to the pineapple and cherry topping. 😋
Hi Sam, your recipe is ultra easy. I make a Pineapple Upside Down Cake about once a month as it is by far one of my family’s favorite desserts. I have used a 10” cast iron skillet for many years. In fact the skillet used has only ever been used for PUSDC and cornbread (no fat or other acids). I learned by watching my grandmother and my mom over the years as a kid and adult. If you have never tried baking this in cast iron, you should try at least once. I’m certain yours is as outstanding as everything else you bake, but I think it would step up even your experience. As always thank you for all of your time and effort.
Can you mix it with out a electronic mixer?
You nailed it with the pineapple upside down cake good as always