This soft and buttery homemade pineapple upside down cake is a classic recipe beloved by all! The caramelized pineapple blankets the buttery vanilla cake with so much flavor that you don’t even need icing! Made with canned pineapple, jarred cherries, and a from-scratch cake.
Preheat oven to 350 degrees F. Melt ⅓ cup butter and pour into the bottom of a 9-inch baking pan. (you can use a round, square, or even a cast iron skillet) Sprinkle brown sugar over the melted butter. Blot the fruit dry with a paper towel then arrange the pineapple in a pattern of your choosing and place cherries throughout.
In a large bowl, beat the remaining butter and sugar until light and fluffy. Add eggs one at a time mixing well after each. Mix in the vanilla.
In a small bowl, combine the flour, baking powder, baking soda, and salt. Add ⅓ of the flour mixture to the creamed mixture, mixing just until combined. Add ⅓ of the buttermilk, mixing just until combined. Repeat 2 more times. Pour over arranged fruit.
Bake for 40-45 minutes or until a toothpick inserted in center of the cake comes out clean or with very few crumbs. Cool on a wire rack for 20 minutes then invert onto a serving platter. Allow to cool before serving.
Notes
STORAGE: To store your pineapple upside-down cake, allow it to cool completely, and then store it in the fridge in an airtight container for about 5 days.
NUTRITION FACTS: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.