Pineapple Upside Down Cake

READY IN: 1hr 10mins
SERVES: 10-12
YIELD: 1 9" cake




  • In a small sauce own, melt 1/4 cup butter on medium heat; stir in brown sugar until blended.
  • Pour mixture into a greased 9" baking pan (I use a round pan but square is OK also).
  • Place about 8 pineapple slices into the pan; use half slices if necessary to fill gaps; place one or two cherries into the whole of each pineapple slice; set pan aside.
  • In a medium bowl sift together flour, baking powder and salt. Set aside.
  • In bowl of mixer cream together 1/2 cup softened butter, granulated sugar, egg, and vanilla, scraping bowl occasionally.
  • With mixer on low speed alternately add flour and pineapple juice and mix just until combined. Do not over mix.
  • Spread the batter evenly over the pineapples in the pan.
  • Bake cake in a pre-heated 350 degree oven for 50-60 minutes or until a toothpick inserted in center of cake comes out clean.
  • Remove pan to a rack to cool for about 5 minutes.
  • Place a large serving or cake plate over the pan and carefully flip the pan and plate over and let sit another 5 minutes.
  • Gently remove pan from cake.