This pineapple upside down cake has become a family favorite! It’s comprised of a tasty yellow cake recipe then topped with a buttery brown sugar topping. Moist on the inside, sweet on top, and crunchy on the edges. Just the way we like it!
Pineapple Upside Down Cake
I have been making pineapple upside down cake using this recipe for more years than I can remember. I’ve actually posted this recipe before, however, it was when I made this cake in a cast iron skillet. You can get two skillet cakes with this recipe, or one larger cake using a 13×9 baking pan.
Something I did notice when I made this cake this last time was that I had an overabundance of butter using the glass pan. When using a metal pan, I didn’t have the excess butter which actually dribbled out of the pan after I inverted the cake. So if you plan to use a glass pan, you may want to go with a couple fewer tablespoons of butter when melting it in the oven.
Love pineapple? Be sure to try our super popular Pineapple Upside Down Cake in Cast Iron Skillet
Pineapple Dump Cake, Pineapple Dream dessert , Mini Pineapple Upside Down Cakes
or my Pineapple Cake!
The fine folks at Pam Cooking Spray asked me to try out their new formula. I decided to try spraying the pan before starting. Normally I don’t use a cooking spray with this recipe because I figure the butter will do the job. However, I always have a few pieces of fruit stick to the pan, so I decided to give it a shot. I was pleasantly surprised that nothing stuck and the cake inverted beautifully!
FIND THE FULL PRINTABLE VERSION AT THE END OF THIS POST
Ingredients for Pineapple Upside Down Cake
Cake Batter:
- 2 1/4 cups cake flour
- 1 1/2 cups sugar
- 1/4 cup shortening
- 1/2 cup cold unsalted butter, cut into thin slices
- 3/4 cup milk
- 3 eggs
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Topping:
- 1/2 cup unsalted butter, divided
- 2 cups packed brown sugar, divided
- 1 15-oz can pineapple chunks
- maraschino cherries
Helpful Kitchen Tools
I put together a little video to show you the steps of this recipe. It’s best to have everything measured out and ready to go. Drain your fruit ahead of time and mix up the batter while your butter is melting in the oven.
FAIR WARNING – I am a total video dope. So there’s one spot in here where I accidentally overlapped the end of a segment (ha ha) and while I was trying to add the brown sugar to the pan my other hand with the video camera ended up showing you the mixing bowl. Haha!
So feel free to make fun of my ridiculous video abilities:
This pineapple upside down cake is the perfect Easter or Thanksgiving dessert- a classic I should say!
Want more Easter dessert ideas? We’ve got you covered! Check out the recipes below.
- Carrot Cake Trifle
- Easter Chick Cupcakes
- Rice Krispie Nests
- Checkerboard Cake for Easter
- Frosted Sugar Cookie Bars
- Homemade French Silk Pie
Pineapple Upside Down Cake
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Cake batter:
- 2 ¼ cups cake flour
- 1 ½ cups sugar
- ¼ cup shortening
- ½ cup unsalted butter cold, cut into thin slices
- ¾ cup milk
- 3 large eggs
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ teaspoons vanilla extract
Topping:
- ½ cup unsalted butter
- 2 cups brown sugar packed
- 15 oz pineapple chunks canned
- 6 oz maraschino cherries jarred
Instructions
- Preheat the oven to 375 degrees and center rack in the oven. Spray 13x9 baking pan with Pam Cooking Spray.
- Prepare the topping first by placing 1/2 cup butter in prepared pan. Place in the oven until the butter has melted, this only takes a few minutes.
- Remove pan from the oven and sprinkle 2 cup of brown sugar over the melted butter. Drain pineapple chunks, reserving the juice to store any leftovers.
- Gently place pineapple chunks onto the brown sugar, creating flowers with 5-6 pieces. Place a cherry in the middle of each pineapple flower. A pan this size will accommodate 6 flowers.
- Prepare the cake batter by combining all batter ingredients in a mixer bowl. Mix at low speed for 30 seconds or so to incorporate, then increase speed to medium and mix for 5 minutes, occasionally scraping bowl if needed.
- Do not be concerned if there are some small butter bits still in the batter, it will still bake up beautifully!
- Carefully, but fairly quickly, pour the batter over the pineapples. You want to pour the batter on top, moving around as you go, so that you don’t move any of the pieces of fruit around.
- Bake 35-40 minutes. The sides should be bubbly and the top will be browned. Cool for 10 minutes on a wire rack.
- Place a flat cutting board over the pan, then using oven mitts, invert the pan onto the cutting board. If necessary, use an icing spatula to scoop up any topping left in the pan to patch any bare spots on top of the cake.
Nutrition
This post was originally published on this blog on Oct. 3, 2011.
Amanda Davis
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Linda Colon says
I’m unclear why the ingredients say 2 c brown sugar DIVIDED yet both cups go in the butter for the topping…am I missing something?
Amanda Davis says
Thanks for pointing that out, we will correct the recipe!
Nilu says
Can I use butter instead of shortening?
Amanda Formaro says
I have not tested this, but it should work
Nancy L Cozza says
Did everything one the recipe and it was tasty, but the cake didn’t rise. It was like a pan cake of a flan.
Amanda Formaro says
Was your baking powder expired?
Mary J Adkins says
I made this for my husband on his birthday. It is his favorite!!!!! He wants this one all the time now!!!!!
LOVE!!!!
Jennifer Morenus says
Love this blog! I do like to print the recipes (always giving credit to the blogger of course) but would like to have an image that prints with the recipe. Is this a possibility? And I love your video… you’re human like all of us! lol
Amanda Formaro says
Hi Jennifer and thank you! :) With this particular recipe card I cannot display a picture. However I am working on a new one that will allow for that. :)
Tavette says
Don’t you dare criticize your video – WE aren’t! Pineapple Upside Down cake brought back lots of memories. I love that your mom made flowers out of the pineapple and cherry. Great idea.
Tavette – S. Fla.
Amanda Formaro says
Aww thank you Tavette! :)
Natalie says
This cake looks so homey and delicious!
Miss Tattoo says
Love the blog! I make pineapple upside down cake for my fiance every weekend in my cast iron skillet. It is so much better that way!
Veronica says
I loved your video! I thought it was great, even with the two little mistakes–NBD. You have a great voice–it was so nice to hear it! I will have to try this cake b/c I’m in search of a recipe that will get me a blue ribbon next year–I only got 2nd place this year! Can’t have that–LOL!
Darlene says
The video was great Yiur voice is good on video I printed out the recipoe this is one of my family’s favorties.
Dzoli says
Great cake.This upside down cakes you know fruitis caramelized and you wont be disapointed.Love your vlob too;)
Laura Rees says
I used to make a pineapple upside down cake every year for my birthday (my own birthday, yes lol). I forgot how delicious and amazing they were. This is bringing back sweet memories!