Sweet, inviting, and made for sharing, Pineapple Upside Down Cake is a non-vegetarian recipe made with unsalted butter, light brown sugar, and pineapple slices in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: 40 minutes
  • Total time: 40 minutes
  • Yield: 6
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

Topping

  • 5 tablespoons unsalted butter (melted)
  • ½ cup light brown sugar
  • 7 pineapple slices
  • 12 maraschino cherries

Cake

  • 1.25 cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 5 tablespoons oil [i used canola oil]
  • ½ cup buttermilk
  • ¼ cup pineapple juice
  • 1 eggs (at room temperature)
  • 2 teaspoons vanilla

Method

Cake batter

  1. In a bowl sift together all purpose flour, granulated sugar, baking powder, baking soda and salt. Set aside.
  2. In another bowl whisk together all the wet ingredients: egg, buttermilk, vanilla, pineapple juice and oil.
  3. Add the dry ingredients into the wet in 3 parts.
  4. Whisk until just combined. Do not overmix.

Topping

  1. Melt butter in the microwave and pour into a 9X2 round cake pan.
  2. Sprinkle brown sugar uniformly over the butter.
  3. Place 1 pineapple ring in the middle of the pan and place the cut slices all around in a fan shape.
  4. Arrange cherries between the pineapple slices [see pictures].
  5. Carefully pour the cake batter on top taking care not to dislodge the cherries.

Bake

  1. Place the pan on a cookie sheet [because some oil might ooze out and create a mess in the oven] and bake at 350 F degrees for around 40 minutes or till a toothpick inserted in the center comes out clean.
  2. Take out the cake from the oven when done and let it cool for around 30-40 minutes.
  3. Flip over the cake directly onto your serving plate.
  4. Serve with whipped cream or vanilla ice cream.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.