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Pineapple Upside Down Cake

makes 1 10" round or heart shaped cake; to make a 9x13" cake, double the recipe.



  • 6-7 pineapple rings
  • 6-7 maraschino cherries
  • 1/4-1/2 cup walnut pieces
  • 1/3 cup butter
  • 1/2 cup brown sugar


  • 2 eggs
  • 2/3 cup sugar
  • 6 tablespoons pineapple juice
  • 1 teaspoon vanilla
  • 1/3 teaspoon baking powder
  • 1 cup all purpose flour


To Make The Topping:

  • If you are going to make the cake the traditional way, you bake it in a 10" cast iron skillet. In that case, melt the butter on the stove top in the bottom of the skillet. If you are going to make it in a regular pan like I did, melt the butter in the microwave and pour into the bottom of your cake pan.
  • Sprinkle the brown sugar evenly over the melted butter.
  • Arrange the pineapple on top of the brown sugar. Fit in as many pineapple rings as you can.
  • Place a stemless maraschino cherry in between each pineapple
  • Fill the space between the pineapple with the walnut pieces

To Make The Cake:

  • Beat the eggs on high speed until pale yellow and thick, about 5 minutes.
  • Add in the sugar, pineapple juice, and vanilla, beat together
  • Add in the baking powder and flour, beat until just combined
  • Pour batter over the top of the topping
  • Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.
  • Flip over onto a clean serving plate immediately after taking it out of the oven.