Pineapple Upside Down Cake

Pineapple Upside Down Cake is a recipe that likely has its origins in the rise of canned pineapple from Hawaii about 100 years ago. With delicious pineapple available year-round throughout the country, it is no wonder it was put to use in delicious cakes like this one. It is an upside down cake because the pineapple that tops the cake is baked on the bottom of the pan.

I found three different recipe cards for Pineapple Upside Down Cake among Grandma's recipes. I am not sure if she ever used one more than the other, or any at all. But, I decided to give this cake a try. The recipe I have assembled below is somewhat a combination of the three recipes. For the pan, I used an eight-inch round pan, but a nine-inch round or square pan could work. I used brown sugar in the pan with the butter to give the cake a better caramel topping, but regular sugar would work. Next time I make this recipe, I will use more maraschino cherries.

Pineapple Upside Down Cake 

• 1/2 cup brown sugar
• sliced pineapple
• maraschino cherries
• 6 Tbsp. butter, divided
• 1 egg,
• 2/3 cup sugar
• 1/2 cup milk
• 3 Tbsp. pineapple juice
• 2 tsp. baking powder
• 1 1/2 cup flour

Preheat over to 350. Prepare the batter by softening 4 tablespoons of butter in a mixing bowl. Add the egg, sugar, milk, and pineapple juice. Mix well. blend in the baking powder and flour.

Place 2 tablespoons of butter in an eight-inch round cake pan and melt the butter in the oven. Add the brown sugar to the pan and dissolve the sugar. Layer four pineapple slices in the pan and add maraschino cherries. Spoon the batter over the pineapple. Bake about 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool for about 5 minutes on a wire rack. Carefully invert onto a plate. Enjoy!