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Pineapple Upside Down Cake

One 10" cake
Prep info
30 min prep + 35 min bake + 10 min cool
Prep time
Not set
Cook time
1 hour, 15 minutes
Time required
1 hour, 15 minutes
Oven preheat
Desserts - Misc
Not tried


  • 76 g butter (unsalted) (1/3 cup)
  • 147 g Sugar (Brown)
  • 20 oz canned pineapple (slices)
  • 10 maraschino cherries
  • 76 g butter (unsalted) (1/3 cup)
  • 110 g Sugar (Granulated) (1/2 cup)
  • 2 eggs (separated into whites and yolks)
  • 1 t grated lemon zest (5mL)
  • 1 t lemon juice
  • 1 t vanilla extract
  • 188 g Flour (Plain) (1.5 cups)
  • 1.75 t baking powder
  • 1/4 t Salt (Table)
  • 1/2 c sour cream (120mL)
  • 2 T pineapple juice (reserved from can, 30mL)
  • 55 g Sugar (Granulated)


Melt 76g butter in 10-inch cast iron skillet. Remove from heat. Add brown sugar and stir until blended.

Drain pineapple slices well, reserve 2 tablespoons juice. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.

Beat remaining butter with 110g sugar until light and fluffy. Beat in egg yolks, lemon peel and juice, and vanilla. Combine flour, baking powder, and salt. Blend into creamed mixture alternately with sour cream and reserved juice.

Beat egg whites to soft peaks. Gradually beat in remaining sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.

Bake at 350F for 35 minutes or until cake tests done. Let stand 10 minutes, then invert onto serving plate. Serve warm or cold.