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pineapple upside down cake with a few slices taken off the cake.
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Easy Pineapple Upside-Down Cake

This easy Pineapple Upside-Down Cake is soft and moist, topped with sweet pineapple rings, maraschino cherries, and a buttery brown-sugar topping. Made from scratch in a 9-inch pie dish, it's a simple and delicious classic dessert!
Prep Time15 minutes
Cook Time45 minutes
Cooling Time10 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Intermediate
Servings: 8
Author: Rena Awada

Ingredients

Topping:

  • 1 tablespoon unsalted butter softened at room temperature
  • ¼ cup brown sugar
  • 7 Pineapple slices from a can, drained well
  • ⅓ cup Maraschino cherries 12-13, or as needed

Cake:

  • ⅓ cup Light Olive oil or coconut oil, or vegetable oil
  • ¾ cup granulated sugar or fine cane sugar
  • 2 medium eggs room temperature
  • 2 teaspoons vanilla extract
  • ⅓ cup buttermilk
  • ½ teaspoon kosher fine salt
  • 2 teaspoons baking powder
  • 1 ⅓ cups all-purpose flour

Instructions

  • Preheat the oven to 350°F.

Topping:

  • Spread the softened 1 tablespoon unsalted butter all over the bottom and sides of a 9-inch pie dish.
  • Sprinkle evenly with ¼ cup brown sugar. Arrange the 7 Pineapple slices and ⅓ cup Maraschino cherries inside.
    pineapple and cherries placed on the butter pan.

Cake:

  • In a large mixing bowl, add the ⅓ cup Light Olive oil, ¾ cup granulated sugar, 2 medium eggs, 2 teaspoons vanilla extract, and ⅓ cup buttermilk; mix with an electric mixer until the sugar mostly dissolves.
    pouring oil into a bowl with buttermilk and eggs.
  • Stir in the 1 ⅓ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon kosher fine salt. Using a hand whisk, mix in the flour until just combined. Do not overmix; some lumps are just fine. Overmixing will make the cake tough!
    mixing in the flour with the egg and milk batter.
  • Pour the batter over the pineapple slices in the dish and level the top. Bake for around 45 minutes, or until a toothpick comes out mostly clean.
    pouring batter into the pan with the pineapple.
  • Allow the cake to cool in the pan for at least 10 minutes, then gently run a spatula around the sides and invert it onto a platter. Allow it to completely cool, then slice it.
    pineapple upside down cake sliced half way.
    • Use the same-size pie dish. If you use a larger one, the cake won't be the same height!

Notes

  • Use a 9-inch pie dish for the best results. A larger dish will make the cake thinner and may affect the baking time.
  • Pie dish depth: A 9-inch pie dish can vary in depth. Make sure the dish you tested has enough room for the cake to rise without overflowing.
  • Drain the canned pineapple well and pat the maraschino cherries dry before arranging them in the dish.
  • Light olive oil, vegetable oil, or melted coconut oil can be used for the cake batter.
  • Use room-temperature eggs and buttermilk for easier mixing.
  • Don't overmix the batter after adding the flour. A few small lumps are fine.
  • Check the cake for doneness around 40 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  • Let the cake cool in the pan for about 10 minutes before carefully flipping it onto a serving platter.
  • Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Calories: 338kcal | Carbohydrates: 54g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 281mg | Potassium: 127mg | Fiber: 2g | Sugar: 37g | Vitamin A: 149IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg