Pineapple Upside Down Cake

This pineapple upside-down cake is one of those timeless desserts that feels like a warm hug on a plate. With its buttery brown sugar topping, golden pineapple rings, and sweet cherries tucked in just right, it bakes up beautifully every time. The cake itself is soft and tender—simple pantry ingredients stirred together with care. It’s the kind of recipe that doesn’t try too hard, yet always leaves folks asking for seconds. Whether you’re serving it warm from the oven or letting it cool to slice the next day, this cake brings a little sunshine to the table, no matter the season.

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Pineapple Upside-Down Cake

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Ingredients Method Notes

Ingredients

1/2 cup butter
1 1/3 cup brown sugar
2 pints pineapple zucchini, drained or regular pineapple, drained.
2 2/3 cup all purpose flour
2 cups granulated sugar
1 tbs baking powder
1 tsp salt
2/3 cup oil of choice
1 1/2 cups cultured dairy, like buttermilk, clabber, or kefit see note
2 eggs
1 tsp vanilla

Method

Heat oven to 350℉.
In a 9x13 pan, melt 1/2 cup butter.
When the butter is melted, sprinkle it with the brown sugar and layer on the pineapple zucchini. Set aside.
Mix together the flour, sugar, baking powder, and salt.
Add oil, cultured dairy, eggs, and vanilla.
Mix together until smooth and spread on top of your pineapple mixture.
Bake 55-60 minutes.
Serve upside down with whipped cream or ice cream.