Poohrona's Pineapple Upside-Down Cake

Recipe by Poohrona
READY IN: 1hr 5mins
YIELD: 1 cake




  • Allow eggs to set out until they are at room temperature. Also allow 3/4 cup (1 1/2 sticks) to soften at room temperature.
  • Preheat oven to 350*.
  • In 13x9x2 inch pan melt 1/4 cup butter and add brown sugar and 3 tbsp of reserved pineapple juice. Mix well in bottom of pan.
  • Place pineapple slices in bottom of pan on sugar mixture. If you are using cherries and pecans, place a cherry in the middle of each pineapple slice and place pecan halves rounded side down around the slices. Set aside.
  • In a mixing bowl, mix butter. Add sugar and cream together.
  • Add eggs, one at a time mixing well after each. Stir in vanilla. Set aside.
  • In another bowl sift together flour, salt and baking powder. Add to sugar and butter mix alternating with milk, mixing well after each just until blended.
  • Stir in 2 tbsp reserved pineapple juice and pour over pineapple slices in pan.
  • Bake for 35 minutes or when toothpick comes out clean.
  • Let cool in pan for 10 minutes.
  • Loosen sides with knife and invert on plate or cake board.
  • Eat and enjoy!