Pineapple Upside-Down Cake
Recipe Courtesy of Paula Deen
Based on 44 Reviews
Servings: 8 servings
Prep Time: 30 min
Cook Time: 45 min
Difficulty: Easy
Ingredients Add to grocery list
Nonstick cooking spray
3 cups cake flour, plus more for pan
1 cup butter, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole buttermilk
1 1/2 cups firmly packed brown sugar
2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
1 (10-ounce) jar maraschino cherries, drained well
Pineapple Buttercream Frosting, recipe follows
Chopped pecans, for garnish, optional
Pineapple Buttercream Frosting:
1/2 cup butter, softened
2 tablespoons reserved pineapple juice
3 1/2 cups confectioners’ sugar
Directions
Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.
In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.
In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.
Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.
To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.
Pineapple Buttercream Frosting:
Beat all the ingredients in a large bowl until well combined.
Yield: about 2 cups
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Reader Comments:
Paula, I love your recipes but too bad we don't have your show here in Germany. I check this website almost every day for new ideas. This was my first pineapple upside down cake and it turned out great! Thank you so much Paula, you're the best!
By Adis on April 21, 2012
I just simply adore Paula. She is a wonderful mentor. Thanks for the great pineapple upside down cake recipe.
By melinda trosper on April 13, 2012
I love all of Paula's reciepts, and I would love to see her make her pineapple upside down cake again. I came in on the end of her show when she prepared it. I want to make it, but I want to see her do it again. I hope it's possible. Thank You
By Dianne Moody on April 12, 2012
I tape your shows on my DVR so I can enjoy them while I'm cooking. You're the best Paula Deen!
By Jackie on March 29, 2012
My husband has never had pineapple upside down cake: so what better person to turn to ~ Paula Deen ~ And he loved it! Thanks Paula for all your wonderful recipes!!
By Meghann Just on February 14, 2012
This was my first time using a Paula Deen recipe, the cake was greeaat, I used fresh pineapples and my family loved it, they even posted on Facebook about the cake stating "It was the Bomb" Lol
By mistybluu on January 22, 2012
I've never had or tried to make pineapple upside down cake. So I gave this recipe a whirl. Wow was it sweet. But I have a question is it supposed to be soooo moist and it almost seemed thick? Please let me know because I followed the recipe exactly as it was and to me it just didn't seem right. I didn't stack it because I'm not sure if my knife would've made it through in one piece like I said very thick or dense? I expected it to be light and fluffy like "cake", but it was nothing but. Please someone let me know. Thank you!!
By BLANCA on January 11, 2012
I would give this cake a 5 star rating. I don't ever make a cake that isn't from a box and this was so easy to do. I did not stack the cakes or use the icing as I wanted a cake that tasted like my Mom's. I put each cake on an individual large plate (to catch the melting brown sugar) after cooling for 15 minutes in the pan. The cake was so sweet and moist. All of my guest loved the cake and I sent left overs home with them from the 2nd cake. Thanks Paula!
By Sheila on January 02, 2012
I saw paula make her pineapple upside down cake onher show and knew i had to make it for my dad. It s his fave. I made it thanksgiving morning . Omg! It was sooo good we didnt even eat pumpkin pie! Thanks paula
By Joan on December 05, 2011
This Thanksgiving, I had to adapt the above recipe to gluten free, dairy free, egg free recipe to accommodate the dietary needs of my sister in law (she's nursing a 2 month old with a dairy allergy)...I must say before having to make this adaptation to your cake recipe, I was extremely nervous about how it would turn out...I used Pamela's Gluten-Wheat Free flour, corn starch, coconut and soy based substitute products to substitute the flour, eggs, and dairy...The cake came out way above all expectations...Tasted exactly like the original recipe and it could not have been a better hit...Just a thought: Don't know if you've thought of adapting your recipes for vegans...but you definitely should...it is soooo hard to find tasty vegan dessert recipes...I feel that plenty of mothers whose children have dairy allergies that would greatly appreciate this type of adaptation 
...
By Aynos on November 28, 2011
OMG, So YUMMY!!! This was my first cake recipe, not only is it easy to do, it was delicious.
By Katie Love on November 10, 2011
Paula, you are so awesome ! when I veiwed your show While you were baking that pineapple upside down cake my mouth was watering ... I will be trying this receipe and will Email you on how it turned out......As you would say" Best wishes from our house to yours!!!!!
By Brenda Spencer on November 02, 2011
I was watching your show, cant remember which one, but there was another lady on the show making a pineapple upside down cake with an iron skillet, where would I find that recipe? Looked really easy, .. HELP.. I am sure yours is wonderful too, I ate at your place in Tunica Ms. and the food was GREAT, and I couldnt stop drinking that ice tea with the mint leaves in it. Thanks Annabelle
By Annabelle on October 24, 2011
Saw you make this pineapple upside down cake on your show, can't wait to try it! I believe it was the show with the model on it.... and your son's. sure enjoyed it and looked like they did too!
By Charlotte Brumley on October 23, 2011
The cake looks delicious because I saw it on TV and copied the recipe. I can't wait to make it....but I would like a picture of it with the recipe and there is none!!!!
By Berni on October 17, 2011
Well, Paula's done it once again. This recipe was made on behalf one of my close friends who wanted a pineapple upside down cake, minus the frosting. I used the frosting for a batch of cupcakes I made, and left the cake alone, and it was a sure fire hit, the only problem was... It was gone before everyone got a piece, because it was such a treat. The cake was moist, and it wasn't overly sweet, would have been great paired with vanilla ice cream.
By Rachel on October 01, 2011
This cake was unbelievably delicious...i wanted to make cupcakes for the girls at work who were returning to college, but I didn't like any of the recipes out there. I LOVED the sound of this recipe so I modified it for cupcakes....IT WAS SO DELICIOUS! the worst part about it was eating the "cake batter" it was SO GOOD, I can see myself using that cake batter base for many recipes to come Simply Delicious...Pure Paula Deen!
By Jean Martin on August 10, 2011
This sounds wonderful! My fondest memories of growing up was my father making be a pineapple upside down cake for my birthdays. This recipe will definately bring back some good memories and hopefully create new ones for my grandchildren. Thanks Paula!
By Sharon on July 27, 2011
Absolutely DELECTABLE!!!!! This is the Best Cake I have EVER had, I cannot believe I actually made it!! I am a self proclaimed "non-baker", not anymore! I am already planning on my next Paula Dean baking recipe, Thanks Paula, my family LOVED this, is there any better reason to keep baking??? Much Love from South Dakota!
By Juanita Hansen on July 22, 2011
Followed recipe exactly. The cake tasted great but after all ingredients were prepared decided to use 9 x 13 in lieu of the 9" pans. Way too much brown sugar and cake batter for two nine inch pans.
By LEB on May 22, 2011
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