Pineapple Upside-Down Cake

Vera williams


Pineapple Upside Down Cake – triple dose of old-fashioned, buttery, brown sugared, melt-in your-mouth pineapple upside-down cake layered with sweet, pillowy homemade cinnamon-vanilla whipped cream. Bonus: no mixer required for the cake recipe (just for the whipped cream). Triple the glaze and triple the fruit and you’ve got a whole new world of awesome!!! This is the kind of show-stopping cake you want to bake for guests, friends and family.


☆☆☆☆☆ 0 votes

40 Min
30 Min


  • 9 tsp
    unsalted butter-melted
  • 1 Tbsp
    packed light brown sugar
  • 3 (20 oz.) oz
    sliced pineapple(8 ring for every layer) -drained and save the juice
  • 40-50
    maraschino cherries
  • 2 1/4 c
    all-purpose flour
  • 3 Tbsp
  • 1 1/2 Tbsp
    baking powder
  • 1/2 Tbsp
  • 3/4 c
    light brown sugar
  • 3 Tbsp
    granulated sugar
  • 9 Tbsp
    unsalted butter- melted
  • 3
  • 1/2 c
    greek yogurt
  • 3 Tbsp
  • 6 Tbsp
    pineapple juice -reserved from the canned pineapple
  • 1 Tbsp
    vanilla extract
  • 2 c
    heavy whipping cream
  • 1/4-1/2 c
    powdered sugar (to taste)
  • 2 Tbsp
  • 2 tsp
    vanilla extract

How to Make Pineapple Upside-Down Cake


  1. Preheat oven to 350°F and prepare 3 9 inch round cake pans. If you don’t have three pans you can repeat the process for each layer after one is done.

    Spread 3 tablespoons melted butter into the bottom of each round cake pan. Sprinkle brown sugar onto the butter ( 1/3 cup brown sugar in each pan). Arange the pineapple slices to cover the bottom of the pan and arrange cherries between the pineapple slices. Set aside.

    To make the cake in a medium bowl, sift together flour, corn starch baking powder and salt, set aside.
    In a large microwave-safe bowl, melt butter in the microwave, whisk in the sugars – mixture will be gritty.
    Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly whisk in dry ingredients until no lumps remain. Gently pour/spoon batter into prepared pans and smooth the top. Bake 30 minutes (until toothpick inserted in the center comes out clean). Invert first layer on a large serving plate and the other two on a parchment paper to cool completely.

    To make the cinnamon whipped cream using a mixer whip the heavy whipping cream until soft peaks form, add cinnamon, powdered sugar and vanilla and continue beating until stiff peaks form. Reserve 1/2 cup of cinnamon whipped cream for garnish.

    To assemble the cake spread 1/2 of remaining whipped cream onto bottom cake layer. Using really large spatula transfer second cake layer onto whipped cream layer (be careful the cake layer could fall apart really easy), spread remaining whipped cream and top with the third cake layer.

    Cover the cake and store in the refrigerator for up to 3 days.

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