Caramel Crusted Pineapple Upside Down Cake

Well it is old-fashioned, traditional cake time in The Cake Slice group, and that is just fine with me! The cake selected for this month’s challenge is one of my ALL-TIME favorites that I used to bake quite a lot when I was growing up! I loved this cake so much back then and and I still love it today. Some things just never get old! Sometimes I’m so busy trying new recipes, that I forget about the golden oldies that are tried and true favorites! This is just one of those recipes that I welcomed back in the kitchen and in my taste buds! So did W.D…..he loved this cake! I hope that you try this someday, the mixture of brown sugar and butter forms a caramel topping around the baked pineapples that is incredibly yummy!
Pineapple Upside-Down Cake
What you need for the cake:
For the Pineapple Topping:
One 20-ounce can pineapple rings, with their syrup or juice
4 tbsp cold butter
2/3 cup firmly packed brown sugar (I used 1-1/2 cups for a thicker caramel topping)
7 – 10 maraschino cherries
For the Cake:
1-½ cups all purpose flour
¾ cup sugar (I used a full cup instead)
1-½ tsp baking powder
½ salt
½ cup milk
4 tbsp butter, softened
1 egg (or 2 eggs if you prefer)
1 tsp vanilla extract
What you need to do to make the cake:
Heat the oven to 350F.
Drain the pineapple well, reserving 2 tablespoons of the juice or syrup for the cake batter.
Melt butter in a 10 inch cast iron skillet over medium heat. (Or, put the butter in a 9inch round cake pan and put it in the oven for a few minutes as the heat melts the butter.)
Remove the pan from the oven or stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging them so they fit in 1 layer.
Place a cherry in the centre of each ring, and set the pan aside.
In a large mixing bowl, combine the flour, sugar, baking powder and salt, using a fork to mix them together well.
Add milk and butter; beat well with a mixer, scraping down the bowl, until a thick, fairly smooth batter forms for about 1 to 2 minutes.
Add egg, reserved pineapple juice and the vanilla. Beat for 2 minutes scraping sides of bowl.
Carefully pour the batter over the pineapple arranged in the skillet or cake pan and use a spoon to spread it evenly to the edges of the pan.
Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the centre.
Cool in the skillet or pan for 5 minutes on a wire rack.
With oven mitts, carefully turn out the warm cake onto a serving plate by placing the plate upside down over the cake in the pan and then flipping them over together to release the cake onto the plate.
Serve warm or at room temperature.
ENJOY this delightful cake!
In a cast iron or heavy round pan, melt the butter, sprinkle the brown sugar evenly over the butter, then place the pineapple rings in a pretty, circular pattern. Place a cherry in the center hole of each ring.
Pour the batter on top and bake.
Hot bubbly caramel oozing from below the baked cake! It smells divine too!
Sort of a blurry photo, but here’s a close-up of the cake turned upside down, look how creamy the buttery, sugary caramel topping is! Mmmm!.

One last photo before I cut in and savor this old-fashioned, traditional pineapple upside down cake! It never grew old for me!

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  1. says

    Pineapple upside down cake is one of the first cakes I ever made. I love that this one has a caramel crust on it. Bet it was delicious:D

  2. says

    Oh yummy yummy Roz. I couldn’t agree more that cakes like this never get old! My mom used to make these quite often, bet I haven’t had one in twenty years!

  3. says

    Wow, Roz !

    I love this cake ! It’s my favorite one ! It reminds me childhhod and so good memories… besides it’s mouth watering !!!

    Have a blessed day, dear friend :)

    P.S. I wil save this recipe into my private archive 😉

  4. says

    Looks great

    Here from FF running behind this week

    Take a minute to check out my blog
    I Have a Misikko Hana flat Iron Giveaway Going over 100 dollar package and other giveaways also

  5. says

    this is my husband’s favorite cake of all time and i never make it because…well, i am just a bad wife 😉
    i am gonna give this a try! found you through anniebakes and am now your newest follower

  6. says

    My husband’s mom made this a lot when he was growing up, and he loves it! Some of the old-fashioned favorites need to be brought back, don’t they?
    I’m here for the first time, through another blog, from Friday Follow, and you have a lovely blog–very pretty, and the food photos are fantastic! I post recipes, as well, (not always with a wonderful photo, though:) on my blog on Food Friday. Also I have a series on Love and Marriage, Hospitality, Homeschooling and Child-Training. Please come by and visit me at Faith’s Firm Foundation!

  7. says

    I just spent some time on your blog, and what you wrote on “About Me” caused me to respond. You have captured in writing all the warmth and passion, the beauty that you speak about. It drew me in, and made me desire to see the beauty of your gardens, to sit at your table, to enjoy the food and conversation. I am an intense person. I feel things deeply. I analyze (too much). I believe in God, and that things happen for a purpose. I am glad I found your blog today. You have inspired me with your words and your heart. Thank you!
    Wendy @ Faith’s Firm Foundation

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