Classic Pineapple Upside Down Cake | Recipes

Classic Pineapple Upside Down Cake

(244) Ratings:
Prep Time:
Baking Time:
Makes:9 servings
Freezing:not recommended

Looking for a different kind of cake to make? This delicious cake recipe will truly turn things upside down. It’s topped with pineapple and sweet Maraschino cherries



1/3 cup 75 mL butter, melted
1 cup 250 mL packed brown sugar
9 pineapple rings
9 Maraschino cherries


1/2 cup 125 mL butter, softened
1 cup 250 mL granulated sugar
2 eggs
1 tsp 5 mL vanilla extract
3/4 cup 175 mL milk
1 3/4 cups 425 mL Robin Hood® Original All Purpose Flour
1 tbsp 15 mL baking powder
1/2 tsp 2 mL salt


  1. Preheat oven to 350ºF (180ºC).
  2. Topping: Combine melted butter and brown sugar in a small bowl and spread in bottom of ungreased 9" (2.5 L) pan. Place pineapple rings on top of sugar mixture and a cherry in the centre of each ring. Set aside.
  3. Cake: Cream butter, sugar, eggs and vanilla in a large bowl of electric mixer, until light in texture and creamy. Add milk and mix until combined. Add remaining ingredients and beat until smooth.
  4. Spread batter evenly over pineapple.
  5. Bake in preheated oven for 50 to 60 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes in pan, loosen cake around edges and invert onto a serving plate.


  • A 19 oz (540mL) can of pineapple will give you enough rings to make this cake plus one for the baker to eat!

Nutritional Information

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