Pittman & Davis Pineapple Upside Down Cake

Pittman & Davis

Is there any summer cake so delicious as Pineapple Upside Down Cake? Lovely slices of tangy-sweet pineapple become caramelized and keep this cake moist and delectable long after it has cooled. Enjoy alone, with wonderful hot coffee, or add a slice of French vanilla ice cream!


For the topping:

¼ c. butter, melted

½ c. brown sugar, tightly packed

10 Pittman & Davis Paradise Pineapple rings/slices, patted dry

Maraschino cherries (optional)

For the cake:

½ c. unsalted butter, softened

¾ c. sugar

2 eggs

1 tsp. vanilla extract

½ c. all-purpose flour

1½ tsp. baking powder

¼ tsp. salt

½ c. milk


  • Preheat oven to 350ºF. Pour melted butter into 10″ pie plate or deep cake pan, making sure it entirely covers the bottom of the pan. Use a spoon or spatula to spread butter over sides of pan.
  • For the topping: Sprinkle brown sugar evenly over butter mixture. Arrange whole pineapple slices on bottom of pan covered. Slice remaining slices in half and arrange upright along sides of pan. Place a cherry in centers of pineapple rings and as desired in empty spaces.  Set aside.
  • For the cake: Beat butter and sugar in medium-sized bowl until creamy and well blended. Add eggs, beating one at a time until combined. Stir in vanilla extract.
  • In a separate bowl, whisk together flour, baking powder and salt.
  • Alternate adding flour and milk to wet ingredients, starting and ending with flour and mixing until just combined after each addition. Pour batter evenly over prepared cake pan and pineapple/cherry layer.
  • Bake for 30 minutes. Loosely cover with foil and continue to bake for another 15 minutes or until a toothpick inserted in the center comes out mostly clean with few crumbs.
  • Allow to cool for 10-15 minutes, then carefully invert cake onto serving platter. Allow to cool until just slightly warm before serving.

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