The Best Pineapple Upside Down Cake

READY IN: 1hr 10mins
Recipe by pies and cakes and

This recipe has about a million ingredients, but it is truly the best one I have ever had. It is moist and very flavorful, and served warm it is melt-in-your-mouth great. I use a 9-inch round cake pan, but you could use an 8x8-inch pan instead.

Top Review by Lavender Lynn

I made this just the way the recipe said. This is a good cake but not the best one I have every eaten. I felt it needed more liquid on the bottom to settle down over the cake. My family all liked it.

Ingredients Nutrition

Directions

  1. In ungreased cake pan, mix brown sugar, and 1/3 cup butter. Add 1 teaspoons vanilla and cinnamon. Sit on stove over low heat till brown sugar melts. Remove from heat and arrange pineapple rings and cherries in a decorative design. Set aside.
  2. In mixer bowl, Beat yolks till thickened. Add granulated sugar and mix till lemony. Move to a small bowl and set aside. In same mixer bowl, mix 1/4 cup butter, pineapple juice, half and half, buttermilk, and 1 teaspoons vanilla. Add flour, baking powder and salt. Blend thoroughly and add yolk mixture.
  3. In CLEAN mixer bowl, whip egg whites till stiff. Fold into main mixture and spoon into pan over fruit. Don't pour it, it will disturb your design!
  4. Bake 350° for 35-40 minutes. Invert onto serving plate and allow pan to rest over top of cake for several minutes before removing.

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