Pineapple Upside Down Cake

The first time I made a Pineapple Upside Down Cake was about 20 years ago.
It was the first time I ever attempted to make ANY cake. It seemed easy enough, no frosting, no fuss; make it in the pan, flip it over, and you have the perfect cake.

As you probably guessed, It didn’t work out quite that well. Half of it stuck inside the pan when I flipped the cake over.

I was able to pry out the stuck cake and smoosh it with the rest of it. I wish I could say that was the only issue, but the cake was dry. So I would say that overall, it was a cake fail.

Fast forward 20-ish years, and I’m back trying to perfect the Pineapple Upside Down Cake.

Since that first attempt, I have learned a lot about baking, and I believe this recipe makes the best cake. The Coconut in the batter adds a tropical taste that pairs well with the pineapple and the cherries.

This time around, I used a springform pan because I believed I could get it out of the pan, and I was correct. It came out perfectly. This Pineapple Upside Down Cake is one of the best cakes I have made.

I hope you give it a try. Remember, even if it sticks a pan, it’s still worth eating. Enjoy.

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Pineapple Upside Down Cake

Course cake

Cuisine American

Keyword dougbakes,com, pineapple upside down cake

Prep Time 15 minutes

Cook Time 35 minutes

Servings 8 slices

Author Doug Bakes Staff

Ingredients

Topping Ingredients

• 1/2 cup brown sugar
• 2/4 cup butter melted

Cake Ingredients

• 1 20oz can pineapple sliced
• 12 maraschino cherries
• 1 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup butter softened
• 1/2 cup sugar
• 1/4 cup brown sugar packed
• 1 large egg
• 1/4 cup sour cream
• 1/4 cup milk
• 1/4 cup pineapple juice
• 1 cup unsweetened coconut flakes

Instructions

1. Preheat oven to 350 degree 

2. grease a 9-inch round cake pan. 

Topping Instructions

1. mix together brown sugar and melted butter in a small bowl and spread on the bottom of the cake pan.

2. Arrange the slices of along the bottom of the pan 

3. Add cherries to the center of pineapple

Cake Instructions

1. Combine flour, baking powder, and the salt in a medium-sized mixing bowl. 

2. In another medium-sized mixing bowl with a hand mixer, combine the softened butter and sugars and beat until incorporated. 

3. Add egg, sour cream, milk, and pineapple juice and beat until combined. Add in the flour mixture. gently mix in coconut.

4. Spread evenly on top of pineapple and cherries. 

5. Bake for 30-35 minutes or until golden brown and toothpick inserted comes out clean.