Pineapple Upside Down Cake



Go and make it now…. Yes make this Pineapple Upside Down Cake now. Why? Well I can give you if not millions but at least hundreds and thousands of reasons to justify my passion for this sort of retro love. But before I start let me warn you that I can get little emotional or in simple term little crazy when I feel I have to justify my passion, so you can stop listening to me anytime you feel you are done OK. But I still will give you few reasons why you should indulge into this sinful affair. Let’s start, you should bake this because…..

You love this cake,

It is incredibly simple and insanely delicious,

It reminds of grand-mom home,

It is an absolute no-fuss rustic cake,

Let me warn you before you flow in emotions that Pineapple Upside down Cake is really not the chic or stylish cake if that is what you are looking for. It is definitely not the cake from the ramp of Paris fashion week neither it is the cake from the cover page of Vogue (but I won’t be shock if it is there), rather it is a beautiful and delicious cake with a rustic feel. This cake is more like the one from heirloom recipe highly treasured and enjoyed….. An Affair to Remember!!

This cake really is a well balanced symphony of flavors. Addition of little pineapple syrup really enhances the flavor of the cake and also helps in keeping it moist. I like to bake this in Iron skillet just to add to the nostalgic theme of the cake but feel free to use cake pan. Also I like my cake to be little thin so I’m using a 10 inch skillet but this recipe will work just fine in 9 inch cake pan and will give you slightly thick cake. You can add pecans along with pineapple and cherries if you want to go deeper into the old fashion way.

Pineapple Upside Down Cake


    For Topping-
  • Pineapple sliced – 1 20oz can around 8 slices (you can take fresh if u like).
  • Butter unsalted – 1 stick.
  • Light brown sugar – ¾ cup.
  • Maraschino cherries – 8-12 (optional).
  • For Cake Batter-
  • All-purpose flour – 1 ½ cup.
  • Baking powder – 2 tsp.
  • Salt – ½ tsp.
  • Butter unsalted - 2 sticks (½ cup).
  • Sugar granulated – 1 cup.
  • Vanilla extract – 1 tsp.
  • Eggs – 2 large.
  • Milk – ½ cup.
  • Pineapple syrup – 14 cup.


  1. Preheat the oven to 350°F and place the rack in the center of the oven. Lightly butter the sides of a 10 inch cast iron skillet of butter a 9 inch cake pan.
  2. Drain the pineapple slices saving ¼ cup of the syrup. Pat them dry with paper towel. Set aside.
  3. For the topping (if using skillet), place the butter and the brown sugar in the skillet and stir over low medium heat till the butter has melted and the sugar has dissolved. Cook for another 2-3 minutes till the bubble start to form without stirring. Remove from the heat, if using cake pan pour the mixture in it now. Let it cool for 3-5 minutes.
  4. Arrange the pineapple slices on top of the sugar mixture, garnish with cherries. Set aside.
  5. Now get started with the cake batter. In a bowl sift together flour, baking powder and salt. Keep aside.
  6. In a stand mixer (you can also use hand mixer), cream (beat) the butter and sugar together until light and fluffy. Scrape down the sides of the bowl now add one egg at a time mix till well blended. Beat in the vanilla extract. Now add the pineapple syrup. Blend well.
  7. Scrape down the sides of the bowl from time to time between each


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