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Pineapple upside down cake on cake plate
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Homemade Pineapple Upside-Down Cake

Pineapple upside-down cake is a classic recipe that never goes out of style. I've added a few tweaks to the classic recipe and it's filled to the brim with pineapples and topped with sweet brown sugar glaze.
Author: Lisa Kerhin

Ingredients

Pineapple:

  • 2 tablespoons unsalted butter
  • 1/2 cup lightly packed dark brown sugar
  • One 20-ounce can sliced pineapple drained and juice reserved
  • Maraschino cherries I used 7 from the jar
  • One 20-ounce can crushed pineapple drained and juice reserved

Cake:

  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1/4 cup reserved pineapple juice from the cans
  • 3/4 cup granulated sugar
  • 1/2 cup unrefined coconut oil
  • 1 large egg

Instructions

  • Preheat the oven to 350 degrees.

Pineapple Prep:

  • In a 9-inch cake pan over medium heat, melt the butter and add the brown sugar; cook until the sugar melts and then remove from heat. Make sure you use potholders to handle the cake pan as it will be HOT.
  • Cook, stirring constantly, until the sugar melts, about 2 minutes.
  • Remove from the heat and arrange the pineapple slices in the skillet.
  • Fill in each center of pineapple ring with a maraschino cherry.
  • Spread the crushed pineapple over the rings and cherries, filling in any spaces. Set aside.

Combine the cake ingredients in this order:

  • In one bowl, whisk together the flour, baking powder and salt.
  • In another bowl combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes.
  • Beat in the egg.
  • Add half of the flour mixture and mix on low until just combined.
  • Add the milk mixture and stir until just combined.
  • Add the rest of the flour and mix until combined, about 1 minute.
  • Pour the batter over the pineapple slices in the skillet and spread evenly.
  • Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
  • Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Serve warm.
  • Recipe slightly adapted from [Southern at Heart's Damaris Phillips | http://www.foodnetwork.com/recipes/damaris-phillips/pineapple-upside-down-cake.html]