Pineapple Upside-Down Cake


Not only is this recipe classic, it’s easy to make and can be prepared in 25 minutes! Caramelized pineapple and cherry on a soft vanilla cake layer.

prep time: 25 mins
cook time: 45mins
total time: 1 Hour 10 Mins



  • 60g butter salted or unsalted melted
  • 100g brown sugar light or dark
  • 10 pineapple slices patted dry
  • cherries

Vanilla Cake:

  • 115g unsalted butter softened to room temperature
  • 150g cup sugar
  • 2 eggs room temperature preferred
  • 1 teaspoon vanilla extract
  • 195g cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 120ml milk room temperature

Recommended Equipment:

  • Pie plate
  • Mixing bowls



  1. Preheat oven to 350F (175C)
  2. Pour the melted butter into a dish or a deep cake pan, making sure it covers the entire bottom of the pan and then use a spatula to grease the sides of the pan.
  3. Sprinkle the brown sugar evenly over the butter mixture. Arrange the pineapple slices over the bottom of the pan, cut the remaining slices in half and arrange the sides of the pan.
  4. Place the cherries in the center of the pineapple rings or in the empty spaces as desired.
  5. To make the vanilla cake, beat the butter and sugar in a medium bowl until well combined.
  6. Add eggs and beat one at a time until blended.
  7. Stir in vanilla extract.
  8. Whisk the flour, baking powder, and salt together in another bowl
  9. Add the flour and milk to the ingredients and mix until completely combined after each addition (I prefer to do this part by hand with a spoon to make sure you don’t over-mix).
  10. Pour mixture evenly over prepared cake pan and pineapple/cherry layer.
  11. Bake at 350°F (175°C) for 30 minutes. Cover with foil and continue baking (still at 350°F/175°C) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with a few crumbs.
  12. Allow to cool for 10-15 minutes, then carefully invert the cake onto a serving plate.


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