This sheet cake Pineapple Upside Down Cake is made with fresh pineapple that combines with the brown sugar and forms a beautiful caramelized sauce for the cake. Serve it warm with a dollop of whipped cream or vanilla ice cream and savor each and every glorious bite.
Pineapple Upside Down Cake is a Family Tradition
My family is just like yours, we have our own special traditions to celebrate our family birthdays. It doesn't matter how old you are, the cake is always the highlight of any birthday party. Pineapple upside down cake was my brothers pick every single year for his birthday dessert, and I admit, I looked forward to it, too. It's not that surprising a choice pineapple upside down cake is made-from-scratch pineapple goodness.
How is this Upside Down Cake Version Different?
This version is a bit different from a traditional upside down cake in that I use fresh pineapple slices. The fresh pineapple releases juice while baking that combines with the brown sugar to forms a sweet sauce. Being a toffee and caramel lover, I've always loved the gooey, chewy, drippy, buttery caramel sauce that forms on the top and drips down the sides of this cake.
Tips for Using Fresh Pineapple
- The pineapple slices can vary in size depending on the actual pineapple you use.
- As you can see in the pictures, the slices may overlap a bit. If you prefer they not overlap, then simply cut a small piece out of each slice and fit them onto the cake flat.
- This cake must be served while gooey and warm with a dollop of whipped cream or vanilla ice cream. See also Crockpot Cherry Pineapple Dump Cake and Pineapple Upside Down Muffins.
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Helpful Kitchen Items:
Pineapple Upside Down Cake
- 1 ¼ cup butter softened and divided
- 1 ½ cups packed brown sugar
- 12 slices fresh or canned pineapple
- 12 maraschino cherries no stem
- 2 cups granulated sugar
- 2 tsp pure vanilla extract
- 3 large eggs
- 2 ⅔ cups cake flour
- 3 tsp baking powder
- 1 tsp salt
- ¾ cup buttermilk
- whipped cream or ice cream for serving
- Preheat the oven to 350°F. Spray a non stick metal 13 x 9 inch pan with baking spray.
- On the stove top in a small saucepan, melt together ½ cup butter with 1 ½ cups packed brown sugar. Cook just until combined then remove from the heat and spread into the bottom of the prepared pan.
- Arrange the pineapple slices on top and place a maraschino cherry in the center of each slice.
- In a mixing bowl, cream together the remaining ¾ cup butter, sugar and vanilla
- Add the eggs one at a time mixing well after each addition.
- Sift together the cake flour, baking powder and salt. Add to the creamed mixture alternately with the buttermilk beginning and ending with flour.
- Spread batter evenly over the pineapple slices. The batter will be thick.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes back clean.
- Remove from the oven and rest for 5 minutes. Invert onto a serving platter.
- Leave the pan on top for a couple of minutes to allow all of the caramel to drip down the sides of the cake.
- Serve warm with whipped cream or vanilla ice cream.