Pineapple Upside Down Cake

Pineapple upside down cake is a classic that has been around a very long time. We have a couple of versions already on the blog (a single serving one you can find HERE, and a layered one you can find HERE). This version is a little different and fits just nicely into a 9 X 13 pan. 

It's been a while since I've made an upside down cake and I always forget how beautiful they look. No icing is required, just serve with a little whipped cream for a perfect dessert!

Pineapple Upside Down Cake

Ingredients

Bottom Layer

1/2 cup butter, melted

1 cup brown sugar

1 1/2 cans sliced pineapple rings

1 jar maraschino cherries

Cake

2 2/3 cup flour

2 cups sugar

1 Tbsp baking powder

pinch salt

2/3 cup oil

1 1/2 cup buttermilk

2 eggs

1 tsp vanilla

Directions

Preheat oven to 350. 

Line 9 x 13 pan with parchment paper. Pour the melted butter into the pan and spread evenly. Sprinkle with the brown sugar and stir to roughly combine. Place rings of pineapple on top of the brown sugar to fit the pan. Some will need to be cut along the edges. Place a maraschino cherry into each pineapple ring center and a few to fill in other spots in the cake. (see photo below) Set aside. 

Prepare cake batter - whisk together flour, sugar, baking powder, and salt. In a separate bowl whisk together oil, buttermilk, eggs, and vanilla. 

Whisk the dry ingredients into the wet ingredients until just combined. Pour gently over the pineapple in the pan. 

Bake at 350 for approximately 50 minutes - until cake is a deep golden brown. Toothpick inserted near center should come out clean. (NOTE - place a cookie sheet on the rack under the cake as the caramel often bubbles out of the pan!) 

Remove from heat and let cool for about 5 - 10 minutes. 

Carefully invert cake onto serving tray. Be careful - some of the caramel from the pan may drip and it is very hot. Let cool to room temperature. 

Store, covered, in fridge for up to 3 days. This is one of those cakes that really is best on the first day though. Serve with whipped cream or ice cream for a decadent treat. 

Note - If you don't have buttermilk you can add 1 Tbsp of vinegar to regular milk and let it sit for 5 minutes before adding to batter. 

Another note - parchment paper is note absolutely needed. I just find it waaaaaay easier to remove easily from the pan if I line it first. Whatever you do, don't let the cake cool completely still in the pan. The caramel and pineapples will stick to the bottom and not look nearly as nice once removed.