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Yellow Pineapple Upside Down Cake with Red Cherries

Pineapple Upside-Down Cake-So Easy!

The only Pineapple Upside-Down Cake recipe you will ever need from here on out!
Course Dessert
Cuisine American
Keyword pineapple
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8


Cake Batter

  • 3/4 cup butter room temperature
  • 1/2 cup cream cheese room temperature
  • 1 1/4 cup sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/2 tsp salt
  • 3/4 tsp baking powder

Pineapple Layer

  • 1/4 cup melted butter
  • 1/2 cup brown sugar light or brown
  • 1 can pineapple slices


  • Preheat oven to 350 degrees F.
  • In a mixing bowl, beat butter for a few minutes or until light and fluffy. Run the spatula around the edges (the butter tends to clump together).
  • Next add in cream cheese and beat for 2-3 minutes or until light and fluffy.
  • Add in sugar and cream for a good 4-5 minutes or until, you guessed it right! Light AND Fluffy!
  • Next, add eggs one at a time, beating for 30 seconds on medium speed with each addition.
  • Add in vanilla extract and mix.
  • In a separate bowl, mix together flour, salt and baking powder.
  • Add the flour mixture in batches into the batter and mix on medium speed until all of the flour is fully incorporated and the batter looks smooth.
  • To prep the cake batter for the oven, pour melted butter into a 9" spring-form pan.
  • Next, sprinkle on the brown sugar and pat down using a spatula or fork.
  • Next, pop open the pineapple can using the Kitchen Mama Electric Can Opener and layer them on top of the brown sugar.
  • Place maraschino cherries inside the pineapple slices.
  • Top the slices with the cake batter and smooth it evenly.
  • Bake in the preheated oven for 1 hour. Mine took 1 hr and 10 mins to fully cook through. A toothpick inserted in the center should come out clean.
  • To serve, invert the cake onto a plate so the pineapple side is on the top. DUH!


*Butter, cream cheese and eggs should be at room temperature. It helps incorporate more air resulting in a fluffy and soft crumb.
***Spring-form pan is essential for this cake because you will need to invert it onto a plate so the bottom pineapple layer is on the top.