Cherries, Cake, Pineapple Oh My! This Upside-Down Pineapple Cake From Scratch Has It All!

Note: This article may contain commentary or the author's opinion.

Careful! This is no ordinary cake recipe! It’s got a base cake made from scratch, sweet-sweet pineapple fruit, and those maraschino cherries that no one can never get enough of. If you make this recipe for someone, but be prepared to be asked for more later down the line – if you don’t eat the whole thing before you share it, that is!

INGREDIENTS:

  •  1 cup of imperial brown sugar (If you don’t have this brand, normal brown sugar will work so long as it’s light brown sugar.)
  • 1 can of sliced pineapple (Although if you’re extra like me, you can cut a fresh pineapple yourself.)
  • maraschino cherries
  • 4 eggs
  • ½ cup of butter
  • 1 cup of cake flour sifted
  • 1 cup of white sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of melted butter

 

DIRECTIONS:

  1. Begin by preheating the oven to 325 degrees (F)
  2. In a 10 inch heavy skillet, melt the ½ cup of butter over low heat, don’t get impatient as it can burn quickly. Remove from heat.
  3. Arrange the pineapple slices to cover the bottom of the skillet.
  4. Next, place the cherries in between the pineapple slices, and in the middle of them.
  5. After, sprinkle the brown sugar on top evenly over the pan, set aside.
  6. In a large bowl, sift together your flour, salt, and baking powder.
  7. In another bowl, crack all four eggs into it, and beat the eggs as you add the sugar slowly. You should eventually end up with soft white peaks. 
  8. Take your egg and sugar mixture and scoop it into your dry bowl with a rubber scraper. Once it’s all scooped in, you’ll gently fold the two mixes together and add the melted butter while folding.
  9. Bake until the surface fluffs up and holds shape when gently pressed with a fingertip, or when a toothpick/fork comes out clean when inserted into the center of the cake, or about 30-35 minutes. 
  10. When done, run a butter knife along the edges in between the cake and pan. Let cool for up to 5 minutes, and then flip it onto a dish of your choice. Have fun trying to wait to dig in with this one!

 

SIDE NOTE:

The flipping part might seem daunting to people, and I get it! The easiest way to invert the cake in my opinion is by placing the flat dish you will transfer it over to over the pan you cooked it in after loosening it up, and holding the pan and dish together as straight as you possibly can, flip it! If done correctly – the entire cake will flip and come out in one entire piece. However, if it doesn’t, don’t fret! You didn’t mess up, and it’ll still be delicious! Simply spoon out the piece that didn’t transfer over and place it with the rest of the cake. Also, if you feel so inclined, I’d recommend trying while it’s still really warm. The texture, and taste to me are at their prime when it’s fresh out of the oven – just like in the old days!

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