It’s Always “Home” With Mom’s Pineapple Upside Down Cake


Eating dessert together at the living room is one past-time that is shared by family. Pineapple Upside Down cake is a classic recipe that will always remind you of the taste of home. It’s one of those cakes that Mom or Grandma had always made to top off one hearty home-cooked meal. Our friend Robyn Stone over at Add A Pinch has this to say about this amazing recipe:

“There are few cakes as nostalgic and classic as pineapple upside down cake. A timeless cake crowned with caramelized topping and rings of pineapple studded with bright cherries in the center. Each delicious bite takes me back to my childhood and watching Mama magically flip the pineapple upside down cake onto her cake plate without even a smidgen of the cake sticking to the skillet.”

I couldn’t have said it better. This was one of the cakes that were usually made in our kitchen back when I was a kid. I wasn’t as patient as you though. I didn’t just watch. I remember wanting to do that flip thing myself. Thank you, Robyn, for sharing this recipe to us.  



1 stick Land O Lakes butter, melted

½ cup Domino brown sugar

8 Dole pineapple slices cut ½” thick

8 maraschino cherries, without stems

1 cup Borden buttermilk

2 Eggland’s eggs

1 cup Domino sugar

2 cups Gold Medal all-purpose flour

1 teaspoon Clabber Girl baking soda

½ teaspoon Morton salt



For the cake:

Preheat oven to 350º.

Pour ½ of melted butter into cast iron skillet or round cake pan.

Swirl pan until bottom and sides are well-coated with butter to prevent cake from sticking.

Sprinkle brown sugar evenly over the melted butter in the skillet or cake pan.

Place pineapple slices on top of the brown sugar.

Add maraschino cherries to the center of each pineapple slice.

In a separate bowl, combine buttermilk, the remainder of your melted butter, eggs, sugar, flour, baking soda, and salt.

Whisk together until well-combined.

Pour evenly over the pineapple, cherry, and brown sugar layer in the skillet or cake pan.

Place in the oven and bake for approximately 45 minutes to 1 hour or until toothpick or skewer inserted in the center comes our clean.

Allow to stand for about 5-10 minutes before transferring to a cake stand.

When ready to transfer, place cake stand on top of skillet then carefully flip to where the pineapple upside down cake comes out onto the cake stand.





Quick Tip: This is best baked using a medium size cast iron skillet, but if you don’t have a skillet, you can use a 10″ round cake pan.

Thanks again to Add A Pinch for this amazing recipe.



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