Classic Pineapple Upside-Down Cake Recipe

Classic Pineapple Upside-Down Cake Recipe

How To Make Classic Pineapple Upside-Down Cake

Bring the retro vibes back to your table with this pineapple upside-down cake recipe. It comes with all the works- cherries, pineapple slices, and caramel.

Preparation: 20 minutes
Cooking: 1 hour 40 minutes
Total: 2 hours



For Topping:

  • cupsbrown sugar,firmly packed
  • ½cupbutter
  • canpineapple slices
  • 2tbspKaro syrup
  • maraschino cherries
  • ¼cuppineapple juice

For Cake:

  • 2cupsall-purpose flour
  • ½cupcake flour
  • 2tbspcake flour
  • 1tspbaking powder
  • 1tspsalt
  • 2cupssugar
  • 1boxvanilla instant pudding mix
  • cupsbutter
  • 5eggs
  • 1cupsour cream
  • ½cupbuttermilk
  • 1tspvanilla



  1. Melt butter in pan and add brown sugar, add pineapple juice, and Karo.

  2. Stir constantly while bubbles form and continue to heat for about 5 minutes.

  3. Pour into greased cake pan and arrange pineapple slices and cherries.

  4. Add crushed pineapples in between spaces.


  1. Combine all dry ingredients and stir with wooden spoon.

  2. Melt butter and pour into flour mix.

  3. Beat eggs and add to mix, then add sour cream, buttermilk, and vanilla.

  4. Mix for 3 minutes.

  5. Pour over pineapple slices and bake for 1 hour at 375 degrees F (or until knife comes out clean from the center).


  • Calories: 1091.50kcal
  • Fat: 54.98g
  • Saturated Fat: 33.51g
  • Trans Fat: 1.87g
  • Monounsaturated Fat: 14.47g
  • Polyunsaturated Fat: 2.70g
  • Carbohydrates: 144.74g
  • Fiber: 1.76g
  • Sugar: 108.55g
  • Protein: 9.44g
  • Cholesterol: 237.55mg
  • Sodium: 612.05mg
  • Calcium: 169.99mg
  • Potassium: 312.18mg
  • Iron: 3.43mg
  • Vitamin A: 484.93µg
  • Vitamin C: 7.80mg
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