Pineapple Upside-Down Cake

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Pineapple Upside-Down Cake Pineapple Upside-Down Cake

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





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

Show: Paula's Best Dishes
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Reader Comments:


Hi Paula! You are still loved in Oklahoma! On Black Friday 2013, two men got into a fist fight over your cookware at a Walmart. Love you and keep cooking!

By Bonny on December 29, 2013


I baked this for an office put luck luncheon and it was an absolute hit!! The cake is so light and fluffy and full of flavor - absolutely delicious! I baked it using a 9 x 13 pan, and I skipped the frosting. Thank you so much - I'll definitely be baking this again and again!

By Laura in Maryland on September 03, 2013


The best pineapple upside down cake I have ever had and I'm originally from the I have had plenty in my day. Absolutely Wonderful!! I purchased 2 professional sized 9 inch rounds which are deeper than the regular and it accommodated the batter quantity perfectly. Thanks again, Paula, for yet another magnificent recipe.

By Lora on May 23, 2013


I need help, every time I BBQ, chicken breast, it gets dry. What is the cooking time? I also want to tell your great Paula.

By Charmain on May 21, 2013


Made this recipe twice and love it. Yes, I do bake it longer than the recipe says but what I am wondering is when the recipe says to invert the cakes onto wire racks to cool, do I take the pans off the cakes or leave the pan on (upside down) so it will come it more easily?

By Wendy on March 30, 2013


I love your show Paula and the food at the casino and these recipes are off the chain. U be blessed Paula. Oh you look great too with the weight that you've lost how did u do it would you love to share your secret? Love ya,

By Sherron Mitchell on March 13, 2013


how do i get the frosting thick the cake is wonderful

By melody laux on February 13, 2013



By DEBBY bUTLER on February 06, 2013


Paula, your site makes it so very easy to find and copy receipts...Way to go!! Also, tried the pineapple upsidedown cake and it was absolutely delicious and thankfully, because the first time I tried the receipt, I had company for dinner...guess I just trusted PAULA

By Brenda G. Weedman on January 05, 2013


Cake is fabulous! I come from a family of professional bakers. Made this exactly as called for in the recipe the first time. The second time, did not have buttermilk. Cutdown sugar to 2 cups. Used combination of pineapple juice and Carnation evaporated milk instead of buttermilk. Added 1 tsp. baking soda. Used 9 x 12” pan. Result was very good. Thank you!

By Karen on November 29, 2012


Just made the layered pineapple upside cake. I have been cooking for many years and have never made a cake that I had so much trouble with. I hope it tastes good because I will NEVER make another one. It fell apart when I put the last layer on. Had to try to peice it back together. I have made several of Paula's recipes before with much success. But this just don't work well. Taking it to a church potluck IF it holds together.

By Henri on August 04, 2012


Am I the only one who caught the oven in fire with this? This makes the second time I've done so, lol!

By Megan on July 20, 2012


Thnx Paula Deen, I made this cake for my family and they loved it. I will keep on making it. Nicki M. A.K.A. Roman

By Nicki MInaj on July 11, 2012


That cake looks really great, it makes me want to smuther my facein it and eat it. Paula I love your cooking, it lights up my day with some soul food cooking. My mom and I are making this cake tonight, hopefully we make it just like

By Sharon Tenderson on July 11, 2012


FOR DORA MENDEZ cake flour is a specific type of flour. (it will be labeled) dont worry. you won't have a hard time finding it in any grocery stores.

By nancy r on July 08, 2012


ON a recipe you asked for cake flour, what does that mean?

By Dora Mendez on July 01, 2012


Oh paula smile I made this cake and it was beautiful! My family loves this cake! I will be making this cake "again" today. thank you so much for sharing this recipe;) WE LOVE YOU wink

By Faima Naranjo on July 01, 2012


ms.deen my wife and i watch your show all the time and we love it and you. im sure glad that on one has come up with eatable t.v. because i'ed be going out and buying a new tv your show is on.and that would make it harder to save money to surprise my wife with a set of your pots and pans.i've been trying to save to get them for her but being disability and only getting 698.00 a month its not easy.well i really just wanted to say how much we love you and have learned from you.beside my mama and my wife you have helped to make me a real good cook thank you so very much...god bless you and family....Allen Richards/ 811 N.Washington St./Van Wert,Ohio/..45891

By allen richards on June 24, 2012


This cake batter is fabulous! I could eat it straight out of the bowl! I did run into a problem that I wanted to share with others to prevent the same issue from happening to someone else. I didn't know it until trying to bake this cake, but my 9" round pans must be more shallow than most. I've never run into this problem with any other recipe, but for this one I would say be sure that you have deeper pans if you'd like to avoid your cake from baking over the sides as mine did. Certainly a user error and not the fault of the recipe!

By Tiffany on June 22, 2012


My best Friend Loves Pineapple Upside-Down Cake and I wanted to make her one for her birthday so I looked up your recipe, and she Loved it she said it was the Best cake she has ever had! Thanks Paula for your wonderful Recipes! Your the Best!

By Anonymous on June 05, 2012

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