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Pineapple Upside-Down Cake
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1/3 cup Land O Lakes® Butter

3/4 cup firmly packed brown sugar

12 slices pineapple,   well drained

1 (10-ounce) jar maraschino cherries, stems removed


2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 cup firmly packed brown sugar

2/3 cup Land O Lakes® Butter, softened

3 large Land O Lakes® Eggs

2 1/2 teaspoons vanilla extract

3/4 cup milk

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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Melt 1/3 cup butter in 13x9-inch ungreased baking pan in oven. Stir in 3/4 cup brown sugar. Spread mixture evenly in pan.

  3. STEP 3

    Arrange 12 pineapple slices on top. Place cherry in center and between each pineapple slice, if desired.

  4. STEP 4

    Combine flour, baking powder and salt in bowl; set aside. 

  5. STEP 5

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

  6. STEP 6

    Gently spread batter over pineapple. Bake 35-40 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.

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