Pineapple Upside Down Cake

This pineapple upside down cake is buttery, fruity, and full of caramelized flavor that makes every slice feel warm and nostalgic. It bakes easily and brings a twist to a dessert you’ll want to make again.

5 from 1 vote

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 25

Cook Time: 40

Total Time: 1 5

Servings: slices

Calories: 544kcal

Author: Michelle

Ingredients

For the Topping:

1/2 cup unsalted butter melted
1 cup light brown sugar packed
12 pineapple rings well-drained and patted dry
12 maraschino cherries whole

For the Cake Batter:

1 cup unsalted butter softened
1 cup granulated sugar
1/2 cup light brown sugar packed
3 large eggs
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain yogurt
1/4 cup whole milk
1/4 cup pineapple juice reserved from the can

Instructions

Preheat the oven to 350 degrees. Cut one stick of butter into small pieces, place them in a 9x13 pan, and set the pan in the oven to melt.
1/2 cup unsalted butter
Sprinkle brown sugar evenly over the melted butter. Arrange the pineapple rings on top and place a maraschino cherry in the center of each ring.
1 cup light brown sugar, 12 pineapple rings, 12 maraschino cherries
Cream the softened butter, granulated sugar, and brown sugar until fluffy. Beat in the eggs one at a time, then mix in the vanilla and almond extracts.
1 cup unsalted butter, 1 cup granulated sugar, 1/2 cup light brown sugar, 3 large eggs, 1 tablespoon vanilla extract, 1/2 teaspoon almond extract
Whisk the flour, baking powder, baking soda, and salt in one bowl. Stir the yogurt, milk, and pineapple juice together in a measuring cup.
2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup plain yogurt, 1/4 cup whole milk, 1/4 cup pineapple juice
Add the dry ingredients and yogurt mixture to the creamed butter, alternating and starting and ending with dry. Mix just until combined.
Spoon the batter over the pineapple layer and spread it gently with a spatula.
Bake for 40–45 minutes, until the top is golden and a toothpick in the center comes out clean.
Cool the cake in the pan for 10–15 minutes. Run a knife around the edges, cover the pan with a platter, invert the cake, and lift off the pan.

Equipment

Non-Stick 9 x 13-Inch Pan

Non Skid Mixing Bowl

Liquid Measuring Cup

Notes

If the cake sticks a bit when flipping, gently tap the pan or lift one corner. If any of the pineapple or cherries stay in the pan, gently remove them and replace them on top of the cake. No one will ever know.
Store covered at room temperature up to 2 days, or refrigerate for longer freshness.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.