I always whip these up for my get-togethers. Super easy and affordable, yet they look totally upscale.


Make a copy of this dish.

Imagine a warm, golden cake adorned with a halo of caramelized pineapple—that's the charm of pineapple upside-down cake. It will instantly boost your spirits. Since the early 1900s, it has been bringing joy to people's faces as a timeless classic. If you're looking for a show-stopping dessert for your next potluck or just want something comforting to eat, this cake is a great choice. Its nostalgic allure transports you to a bygone era, and it's unexpectedly entertaining to turn the pan over to expose a sticky, sugary confection!

Although the flavorful pineapple upside-down cake stands on its own, I find that it really comes to life when topped with vanilla ice cream or whipped cream. On rare occasions, I'll go all out and sprinkle some caramel sauce on top. As a delightful midday snack, it goes wonderfully with a mug of steaming coffee or tea, which complements the sugary flavor and makes every mouthful more enjoyable.

Promotional Information

Serves 8 people with pineapple upside-down cake.

Use 1/4 cup of butter as an ingredient.

- brown sugar, 1 cup, packed

– One 20-ounce can of pineapple slices (reserve juice)

Maraschino cherries, one jar's worth

1-and-a-third cups of all-purpose flour

1-1/2 cups of shortening-1/2 cup of granulated sugar

Baking powder, 1 and 1/2 teaspoons

about half a teaspoon of salt

3/4 cup of pineapple juice that has been set aside

1-Egg-1 teaspoon of vanilla essence

What to do

Turn the oven on to 350°F. Prepare a 9-inch round cake pan by melting the butter in it over low heat. On top of the melted butter, evenly distribute the brown sugar. Cover the bottom of the pan with pineapple slices, then put a cherry in the middle of each pineapple ring.

2. Combine the flour, cornstarch, sugar, baking soda, salt, pineapple juice, egg, and vanilla in a large mixing basin. After the ingredients are mixed, beat on low speed for a minute or two. Then, increase the speed and beat for another three minutes.

3. Evenly distribute the batter over the pineapple and cherries in the cake pan. Be careful not to splash the batter.

To test doneness, stick a toothpick into the middle and bake for 45 to 55 minutes, or until it comes out clean. Let the cake cool for approximately fifteen minutes on a wire rack.

5. To see your masterpiece in all its glory, invert a serving plate into the pan and then invert both the plate and the pan. Once the brown sugar coating has dripped over the cake, remove the pan from the oven and let it sit for a few minutes.

Spice up the brown sugar butter mixture with a sprinkle of cinnamon or nutmeg if you're in the mood for an experimental twist.

- For a change of pace and a more nutty flavor, try using pecans instead of maraschino cherries.

- Do you not have any pineapple juice? Sure thing. If you prefer milk, that works too. The cake will taste great, albeit it won't be quite as tropical.

- Wait no more than fifteen minutes before flipping the cake; otherwise, the sugar will set and the cake will not invert easily from the pan.

Always put a lot of love (and some patience) into your cooking. Love is the most vital ingredient. Jump on the upside-down ride!

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