Pineapple Upside Down Cake Recipe

Pineapple Upside-Down Cake

Pineapple and maraschino cherries help form the delicious "topping" on this upside-down cake.

30 min. prep time
8 servings
757 Ratings



1/4 cup Land O Lakes® Butter, melted
1/2 cup firmly packed brown sugar
2 (8-ounce) cans sliced pineapple, well-drained*
8 maraschino cherry halves, if desired


2/3 cup firmly packed brown sugar
1/3 cup Land O Lakes® Butter, softened
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk


Heat oven to 350°F.

Melt 1/4 cup butter in 11x7-inch ungreased glass baking dish in oven. Stir in 1/2 cup brown sugar. Spread mixture evenly in pan. Arrange 8 pineapple slices on top. Place cherry half in center of each pineapple slice, if desired.

Combine 2/3 cup brown sugar and 1/3 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Stir in vanilla. Gradually add flour, baking powder and salt alternately with milk,  beating at low speed and scraping bowl often after each addition.

Gently spread batter over pineapple. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Cool completely.


*Substitute 1 (16-ounce) can peach or pear slices, well drained.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 390

Fat: 16g

Cholesterol: 90mg

Sodium: 370mg

Carbohydrates: 60g

Dietary Fiber: 1g

Protein: 5g

Recipe #9502b©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

Followed exactly. Turned out excellent. I want to try with different fruits next time
Easy and absolutely DELICIOUS!! Thank you for sharing it.
I made this recipe because I accidentally bought crushed pineapples instead a chunks for my fruit salad. I used a 20 oz can of crushed pineapple for this recipe. Also, I used cake flour (for a lighter, fluffy cake, due to less protein in cake flour as oppose to all purpose flour) and added a splash of the pineapple juice (I am honestly not sure if this even made a difference to the flavor). I liked this recipe, and would have rated it a perfect five stars, but I baked the cake for 40 minutes, which I feel made it a little dry. I am extremely critical on my baking, and would suggest the 30-35 minute bake time. Great recipe, and will make again. Only next time on purpose. Thank you, Land O'Lakes for this recipe. Cheers from Texas :)
Easy and delicious. I am making this for my boyfriend for his birthday cake. You can't go wrong with this recipe!
Excellent. This was easy to put together, the topping was just sweet enough and the cake was moist and tender. Will make again.
I've made this cake many times over the past few years and it has been a huge hit every time! This cake is simple to make and will not dissappoint i guarantee that!
Very, very delicious!!! Cake is rich and moist!

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