Pineapple Upside Down Cake




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Bottom layer :

1/4 cup unsalted butter

1/2 cup dark brown sugar

1 can pineapple slices (10-12)

Maraschino cherries

The cake :

2 cups flour

2 tsp baking powder

1 cup sugar

1/2 tsp salt

1/8 tsp nutgmeg

1/2 cup butter soft

2 eggs

1/2 cup milk

1/2 cup pineapple juice (from can)

1 tsp vanilla


Gather all ingredients. Preheat the oven to 350 degrees F

Melt butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices to the skillet in a decorative layer with a cherry in the middle of each pineapple ring. Set aside.

In a medium bowl sift flour, baking powder, and salt together in a bowl.

In a large bowl mix sugar and butter together in a bowl (2 min). then add eggs and blend.

At low speed add 1/2 the flour mixture

Add milk, pineapple juice and vanilla extract followed by the remaining flour mixture

Pour mixture evenly over pineapples in the skillet.

Bake in the preheated oven until cake is golden brown, about 40 minutes.

Cool the cake for at least 10 minutes before inverting it onto serving plate




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