Why do grocery store upside down cakes look all slimy and glossy?  Do they just douse it in corn syrup?  No really, whats-the-deal! Whatever they do, it be NASTY!  Hear this grocery stores, that oh-so-inviting glossy finish had me turned off to upside down cakes for most of my life. Thanks for that.

And then I made my own upside down cake.  And another one.  And another one.  All diferent kinds.  Not one of them was slimy or glossy (a little shiny from the butter and sugar, yes!).  After making all of those, NOW I totally love upside down cakes.  The fruit swims in butter and sugar, hey oooooh, I can get used to that!


Some people have this against fruit in their cake.  Or they hate warm fruit.  Fine, hate it.  More for me.  But maybe you’re just conditioned to the slimy glossy grocery store cakes?  Maybe you just need to give a homemade upside down cake a try?  Remember, the fruit SWIMS in BUTTER and SUGAR!

When it’s warm with a scoop of ice cream, mmmmm, sooooo good!  The ice cream melts down the sides and you end up with a puddle of sweet cream around the bottom of your cake.  Oh my word, it’s heavenly!

I feel like I should’ve been wearing house dress, smoking a cigarette, and sipping a gimlet when I was making this cake. Isn’t that what they did in the 60’s? You’re telling me Mad Men isn’t accurate?

Classic Pineapple Upside Down Cake

Classic Pineapple Upside Down Cake


  • 1/4 cup butter (unsalted)
  • 1/3 cup brown sugar, packed
  • 1 can pineapple rings (reserve the liquid)
  • small jar maraschino cherries (just the cherries)
  • 1 1/4 cups all purpose flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 cup pineapple juice
  • 1/4 cup oil (I used vegetable oil)
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 eggs
  • Optional: Whipped cream or ice cream


Preheat oven to 350 degrees.

Melt butter in 8-inch square cake pan. Add brown sugar, pineapple slices and cherries. Set aside.

In medium mixing bowl, combine remaining ingredients; using a wooden spoon, mix well. Pour batter over topping in pan.

Bake at 350 degrees for for 40 to 45 minutes, until golden brown. Cool 5 minutes; loosen edges with knife and invert onto serving plate. Replace any fruit that stuck to the pan.

Serve warm with whipped cream or ice cream.



I made this cake for my co-workers because they  REQUESTED a pineapple upside down cake.  Which blew my mind, I had no idea people liked it enough to actually requested it, for  their birthday?!?!  While I may not be requesting pineapple upside down cake for my birthday, I’m more than happy making it for them, and having a piece (or 2).  Fact: Birthdays require cake and sprinkles.  They got both.


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