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Pineapple Upside Down Cake

This pineapple upside down cake features a soft vanilla cake with the perfect pineapple and cherry glazed top.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8
Calories 400 kcal


For the Pineapple Glaze:

  • 1/4 cup of butter
  • 1/2 cup of brown sugar
  • 1/2 teaspoon of cinnamon
  • 24 ounce can of pineapple rings
  • Maraschino cherries

For the Cake Batter:

  • 6 tablespoons of butter softened
  • 3/4 cup of granulated sugar
  • 1/3 cup of softened cream cheese
  • 2 eggs
  • 1 teaspoons of vanilla
  • 3/4 cup of crushed pineapple in juice
  • 1 1/4 cup of all purpose flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt


  • Pre-heat oven to 350°F. Line a 9 or 10 inch cake pan with parchment paper. Add the pineapple glaze ingredients to pan and melt for 5 minutes. Arrange pineapple slices over the sugar mixture and place a cherry in each ring. Set aside.
  • Cream butter, sugar and cream cheese in a stand mixer until light and fluffy. In a medium bowl combine dry ingredients.
  • With mixer on low speed beat in eggs one at a time , followed by vanilla and crushed pineapple until combined.
  • Slowly add dry ingredients until combined. Do not over mix!
  • Carefully spoon batter over pineapples in pan. Bake for 30-40 minutes. Let cool for 5 minutes. Invert onto serving platter.


TIP: You can buy pre-cut parchment paper rounds to make lining the pan even easier.
TIP: You could also bake your cake in a cast iron skillet or a bundt cake pan. 
TIP: Don’t over-mix the batter or your cake will be tough and rubbery.


Calories: 400kcal