Originally posted November 25, 2017

pineapple upside down cake

This dense cake benefits from a buttery topping. Next time I'm going to try and booze it.


  • 1 1/2 sticks butter
  • 1 cup brown sugar
  • 9 pineapple rings (canned in juice)
  • 9 maraschino cherries
  • 3/4 cup sugar
  • 1 large egg
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 1/3 cups all-purpose flour
8 slices


Preheat oven to 375°.

To make the topping melt the stick of butter in an 8 to 10" skillet over medium heat, reserving 1/2 stick (4 tbsp) for the batter. Add the brown sugar. Once dissolved, remove from heat. Add the pineapple rings with one in the center and the rest along the outside. Place a maraschino cherry in the center of each pineapple ring.

Melt the remaining butter. In a mixer fitted with a whisk, beat the butter and sugar until smooth.
Beat in the egg, salt, baking powder, vanilla, and milk. Shift in the flour and mix by hand until just incorporated. The batter will be pretty thick and not appear to be enough.

Spread the batter evenly atop the pineapple rings.

Bake for 30 minutes.

Remove the cake from the oven and let it cool briefly before attempting to flip it onto a beautiful platter.


1 hour



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Adapted from

King Arthur Flour
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