Recipe courtesy of B. Smith

Pineapple Upside-Down Cake

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 8 servings


For the Topping:

For the Cake:


  1. Preheat the oven to 350˚ F. Grease the sides of a 9-by-3-inch round baking pan with cooking spray or butter.
  2. Make the topping: Beat the melted butter and brown sugar in a small bowl. Spread the mixture over the bottom of the prepared pan. Arrange 6 pineapple rings around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring and the rest between the rings at the edges.
  3. Make the cake: Stir the flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat the butter and sugar using a mixer until light and fluffy. Beat in the eggs, one at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and reserved 1/2 cup pineapple juice until blended. Spread the batter over the pineapple slices and bake until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
  4. Let the cake cool in the pan for 5 minutes, then run a metal spatula around the edges to loosen the cake. Invert a serving plate over the cake pan and turn the cake and plate over together. Remove the cake pan and serve the cake warm with whipped cream.