Pineapple Upside Down Cake

Pioneer Woman’s Pineapple Upside Down Cake, SO GOOD! This old-fashioned Pineapple moist treat delivers a really good take on the dessert classic.

If you love pineapple upside down cake, then this classic dessert will be the highlight of your day! The brown sugar and butter on the bottom combine with the canned pineapple rings and maraschino cherries to make it a sweet, luscious topping that works so well with the soft, moist crumb underneath. Today, I’m bringing you my tried-and-true recipe for the best pineapple cake you’ll ever taste, using simple pantry ingredients and store-bought items where needed to save time.

My favorite part is when the juices from the fruit seep down into the cake, making it even more delicious! Pineapple upside down cake has always been one of my favorite desserts, but I’ll never go back to my old recipes after tasting this one! Buttery, moist cake with lovely brown sugar and maraschino cherries—this classic recipe will have you scraping every last crumb out of the pan!

Check out these other JUICY Pineapple Recipes, get more idea on how to add more pineapple to your diet. Check out this excellent recipe: Vanilla Sheet Cake with Malted-Chocolate Frosting.

Read more about the 19 Science-Backed Health Benefits of Pineapple .

Pineapple Upside Down Cake

Pin Recipe

Print Recipe

The Pioneer Woman’s old-fashioned Pineapple Upside-Down Cake delivers a really good take on the dessert classic: pineapple upside down cake be Ree Drummond.

• Author: Ree Drummond
• Prep Time: :20
• Cook Time: :40
• Total Time: 1:00
• Yield: 8 1x
• Category: Desserts
• Method: Baked

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups granulated sugar
• 1 stick unsalted butter, at room temperature
• 1/4 cup vegetable shortening
• 1 1/2 cups whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 20 –ounce can sliced pineapple,
• 2 tablespoons juice reserved (drink the rest!)
• 1 1/3 cups packed light brown sugar
• Maraschino cherries, stemmed (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
2. Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it’s evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
3. Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
4. Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It’s best served warm.

Nutrition

• Serving Size: 8