Pine Apple Upside Down Cake

A Quarter Baked
by A Quarter Baked
1 9 inch cake
1 hr 40 min

Pineapple upside down cake was one of my favorites growing up. I always thought it was so cool how you flipped it out of the pan. Pineapple upside down cake is one of those cakes that has to be good on all points. Since there is no icing, you have to make sure the cake is moist as well as flavorful. This particular recipe has a moist pineapple cake as the base, and a beautiful brown sugar glaze. The glaze adds moisture, flavor, and even appearance. For the toppings, I went with sliced pineapple and Marciano cherries. At work, we have some Japanese black cherries, and they are amazing! I would have liked to use those, but they are expensive and hard to find. During my recipe trials, I made these into cupcakes just to see how it would turnout. They baked well, but I still prefer the cake version. I love the drama of it all. I hope you guys enjoy this recipe as much as I do.

Pine Apple Upside Down Cake
Recipe details
  • 1  9 inch cake
  • Prep time: 30 Minutes Cook time: 70 Minutes Total time: 1 hr 40 min
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  • 1 c plus 2 T Unsalted Butter
  • 1 ½ c Sugar
  • 2 Eggs
  • 4 Egg Yolks
  • 1 ¼ c Whole Milk
  • 2 T Pineapple Juice
  • 1 T Baking Powder
  • ½ T Salt
  • 3 c Flour
  • 1 c Light Brown Sugar
  • 1 (20 oz) can Sliced Pineapple
  • 1 jar Marciano Cherries

With your paddle attachment, cream the butter and sugar together until it starts to stick to the sides of the bowl.
Scrape down the sides of the bowl. While mixing add the eggs in one at a time. Make sure to scrape the bowl after each egg is incorporated.
Sift together the baking powder, salt, and flour. Then add half of it to the cake batter and mix until mostly combined.
Combine the milk and pineapple juice, and slowly pour in half of the liquid while mixing.
Mix in the last half of your flour, and then the rest of the milk.
Spray your 9 inch baking pan with pan spray.
Arrange your pineapples and cherries in the bottom of the pan.
Spread the brown sugar on top of the fruit evenly, and then pour the cake batter on top.
Bake the cake at 350 degrees for 70 minutes. A toothpick or knife should come out clean.
Let the cake cool for a few minutes, and then place your serving dish upside down on the pan. Now using both hands, turn the cake upside down, and remove the pan from the top. Let the cake cool completely and enjoy!