Pineapple Upside-Down Cake is a classic retro cake that is rich, buttery and features caramelized pineapples. Serve with a scoop of ice cream or whipped cream.


Pineapple Upside-Down Cake

Author Savour Calgary



  • 1/2 cup butter
  • 1/2 cup light brown sugar
  • 7 pineapple rings (either fresh or canned)
  • 7 cherries (either maraschino or fresh, cut in half)


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup pineapple juice


  • Preheat oven to 350. Grease or spray a 9-inch diameter round cake pan. Set aside.
  • Melt the butter on the stove and add the sugar. Stir until golden brown and bubbly (about 4 minutes).
  • Pour the sugar/butter mixture into the prepared pan and spread into an even layer. Let cool for 2 minutes.
  • Arrange the pineapple rings on top of the sugar mixture. Begin with the centre ring and then arrange the remaining rings in a surrounding circle (if using fresh pineapple, trim to fit). Place a cherry in the centre of each ring.
  • Sift flour, baking powder and salt. Set aside.
  • With a mixer, cream softened butter and add sugar. Add eggs one at a time, scraping down the sides as you go. Add vanilla and beat for 5 minutes until smooth.
  • Add ½ of the flour mixture followed by all of the pineapple juice, beating in between each. Add the remaining flour mixture and beat until smooth. Spoon evenly over the pineapple rings.
  • Bake for 40 minutes until a toothpick comes out clean.
  • Cool the cake for exactly 10 minutes. Run a knife around the edge. Then place a serving plate over the cake and carefully invert the plate and the pan at the same time. Slowly lift the pan. Serve with whipping cream or coconut ice cream.