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Pineapple Upside Down Cake Recipe

This Pineapple Upside Down Pound Cake is quite light in terms of taste, it isn't overly sweet and the fruit is refreshing!
Course Dessert
Cuisine American
Servings 8
Author Jennifer

Ingredients

  • 6 tablespoons butter softened and divided
  • cup brown sugar
  • 1 tablespoon water
  • half a fresh pineapple skin removed, and sliced into small pieces.
  • or use an 8 ounce can of pineapple slices, drained and cut into quarters.
  • 1 jar maraschino cherries
  • 1-⅓ cup flour
  • cup sugar
  • 2 teaspoons baking powder
  • cup milk
  • 1 egg
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 and place 2 tablespoons of butter int the bottom of a round baking pan. Place the butter in the oven for a few minutes for it to melt as the oven preheats. Remove from oven, and add brown sugar and water and stir well. Spread evenly into the bottom of the pan.
  • Arrange pineapple and cherries around the pan. Start from the outside in.
  • Mix together flour, sugar and baking powder. Add milk, sugar, remaining butter, egg and vanilla. Beat with a mixer until batter is smooth. Gently spoon into the prepared pan trying not to disturb the fruit.
  • Bake for 30-40 minutes or until golden brown. Cool in pan before flipping over onto a serving plate and serving.