Pineapple Upside-Down Cake

Total Time:
1 hr 15 min
30 min
45 min

8 servings

  • Nonstick cooking spray
  • 3 cups cake flour, plus more for pan
  • 1 cup butter, softened, plus 1/2 cup, melted
  • 2 1/4 cups sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups whole buttermilk
  • 1 1/2 cups firmly packed brown sugar
  • 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
  • 1 (10-ounce) jar maraschino cherries, drained well
  • Pineapple Buttercream Frosting, recipe follows
  • Chopped pecans, for garnish, optional
  • Pineapple Buttercream Frosting:
  • 1/2 pound butter, softened
  • 2 tablespoons reserved pineapple juice
  • 3 1/2 cups confectioners' sugar

Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.

To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.

Pineapple Buttercream Frosting:

Beat all the ingredients in a large bowl until well combined.

Yield: about 2 cups

From Food Network Kitchens; after further testing and to ensure the best results this frosting recipe has been altered from what was in the actual episode.

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4.5 146
SO GOOD! Make sure you bake your cake at the bottom rack of the oven until it is JUST baked. Let it set before flipping it out of the pan. A tip to keeping it in one piece is to put the plate upside down on top of the cake pan, then turn it over. Also make sure you add the eggs ONE at a time. Extremely moist, sweet, and GOOD! item not reviewed by moderator and published
I made this cake months ago and loved it. I didn't bother making the buttercream (it's definitely sweet enough without it), and I baked this in a 9x13 pan. Btw this recipe made a ton of batter, I think I ended up not using it all because I was concerned about it spilling over. Make sure to let this cake cool for good amount of time so you don't get that sugar and butter spilling out. It was nice and caramelized all around the edges. I am actually going to make this cake again today. item not reviewed by moderator and published
Not bad at all. item not reviewed by moderator and published
This was so much better then store bought item not reviewed by moderator and published
This turned out to be a tasting cake. The butter cream and walnuts are optional. This cake is already super sweet. HEADS UP. either put a sheet of aluminum under your cake pans or put the cake pans on a cookie sheet, because the butter and sugar on the bottom of your cake most likely will boil over and you will have a hard to clean sticky mess on the bottom of your oven. Also,when you are turning your cakes from the cake pan onto the cooling racks, have paper towels, wax paper, or something on your counter top because the butter sugar on the bottom will drip as you turn the pans over. Other than being a little messy the cakes are great. item not reviewed by moderator and published
I made this cake with two normal 9" cake pans. They boiled over in my brand new oven. I will spend hours cleaning up that mess and days getting the smoke smell out of my house. You should highlight that extra deep cake pans are necessary. Further, when I inverted the cakes out of the pans onto racks, melted butter and sugar went everywhere. Then, it is quite a trick to stack these two very messy layers on top of each other without breaking them. Finally, the buttercream on top of all this sugary content is just over the top. If you don't have diabetes before you eat this cake, you will afterward. Not worth the effort. item not reviewed by moderator and published
Excellent! My husband said it was the best Pineapple Upside Down cake he has ever had. Personally, we don't like these cakes iced so we were very happy with two cakes. One to share with family and other to have for ourselves :) item not reviewed by moderator and published
Terrible taste, for all the butter and sugar and eggs. Too thick, too dry, and that's just each layer. Not doing this again. item not reviewed by moderator and published
It came out great but the batter was a lot for the 9inch pan and I felt that it was a little too sweet because of all the sugar, brown sugar and the sweetness from the pineapple slices. item not reviewed by moderator and published
This cake was really good but as stated there is A LOT of batter. I did watch the video and noticed that they are using a deep dish cake pan. I believe this is important as the pineapples take up the space usually left for allowing a cake to rise. I managed to make mine (in the regular pie pans) omitting quite a bit of the batter that I used to make pineapple upside down cupcakes. Everything turned out great. item not reviewed by moderator and published
<p>most ovens are now self-cleaning, your mess will be cleaned up in no time at all :-)</p><p><br /></p> item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond