By Pineapple Upside Down Cake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Pineapple Upside Down Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Pineapple Upside Down Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
¼ cup unsalted butter
⅔ cup firmly packed brown sugar
One 20-ounce can of pineapple slices in juice, drained (juice reserved)
Nine maraschino cherries
1⅓ cups all-purpose flour
1 cup granulated sugar
⅓ cup unsalted butter, softened
1½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
¼ cup reserved pineapple juice
1 large egg
1 teaspoon pure vanilla extract
PREPARATION STEPS
Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C)
Melt ¼ cup of butter and pour it into a 9-inch cake pan
Sprinkle the brown sugar evenly over the melted butter
Arrange the pineapple slices and maraschino cherries on top.
Batter Preparation: In a bowl, mix together the flour, granulated sugar, ⅓ cup softened butter, baking powder, and salt
Add the milk, reserved pineapple juice, egg, and vanilla extract
Beat until smooth.
Baking: Pour the batter over the arranged pineapple slices in the pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Inverting the Cake: Immediately invert the cake onto a serving dish after baking.
Enjoy your delicious Pineapple Upside Down Cake!
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
