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Pineapple Upside Down Cake

Weston said “Nonna I want to make a pineapple cake”. Where he got that idea I don’t know so here we go making my version of the pineapple upside down cake. It didn't last long as it was delicious.

Ingredients Bottom layer – becomes top layer

½ cup melted butter

2/3 cup golden or brown sugar

½ cup chopped pecans and walnuts

10 Pineapple rings

Enough Maraschino cherries to fill pineapple wholes and empty spaces

Ingredients Cake

½ cup unsalted butter at room temperature

¾ cup sugar

2 eggs at room temperature

2 tbsp vanilla

1 ½ cup flour

1 ½ tsp baking powder

¼ tsp salt

½ cup milk at room temperature


  1. Preheat oven 350˚F

  2. Pour melted butter into deep cake pan and make sure it covers all areas

  3. Sprinkle brown sugar evenly over butter

  4. Sprinkle nuts evenly over brown sugar

  5. Arrange pineapple slices over bottom of pan and slice left over slices in half and arrange up the sides of pan

  6. Place cherries in centre of pineapple rings and empty spaces

  7. Beat butter and sugar in mixing bowl with hand mixer until well blended and creamy

  8. Add eggs one at a time and mix well

  9. Add vanilla and mix well

  10. In separate bowl whisk together flour, baking powder, and salt

  11. Alternate adding dry ingredients and milk into egg mixture and using a spatula mix until just combined as you don’t want to over mix batter

  12. Pour batter into prepared pineapple pan

  13. Bake for 45 minutes and make sure it is ready by inserting toothpick in the center and it comes out clean

  14. Allow cake to cool 15 minutes before inverting it onto a plate that is bigger than the cake pan. Make sure to loosen the edges of cake with a knife before flipping

  15. Let sit for ½ hour before cutting and serve with a dab of whip cream or cool whip


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