Pineapple or Banana Upside Down Cake

Indulge in a show-stopping dessert with this Pineapple or Banana Upside Down Cake—a perfect combination of nostalgic charm and tropical flair! This timeless recipe features a caramelized brown sugar and butter topping that glazes slices of sweet pineapple or banana, with optional maraschino cherries adding a delightful pop of color. Topped with a moist, vanilla-scented cake, this treat comes together in just an hour, making it an ideal centerpiece for celebrations or a comforting weeknight dessert. The flip at the end reveals a stunning, glossy masterpiece that’s as beautiful as it is delicious. Serve it warm or at room temperature for a crowd-pleasing dessert that guarantees smiles.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 4 tablespoons Unsalted butter
• 0.666 cup Brown sugar
• 8 slices Pineapple slices or banana slices
• 8 pieces Maraschino cherries (optional)
• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.75 cup Granulated sugar
• 6 tablespoons Unsalted butter (softened)
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Milk

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Melt 4 tablespoons of unsalted butter in an ovenproof 9-inch round cake pan over medium heat on the stovetop.

Step 3

Sprinkle 2/3 cup of brown sugar evenly over the melted butter and let it melt slightly, stirring to combine. Ensure the sugar coats the bottom of the pan evenly.

Step 4

Arrange the pineapple slices or banana slices in an even layer on top of the sugar mixture. If using, place a maraschino cherry in the center of each pineapple slice. Remove from heat and set aside.

Step 5

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 6

In a large mixing bowl, cream 6 tablespoons of softened butter and 3/4 cup of granulated sugar until light and fluffy.

Step 7

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 8

Add the dry ingredients to the butter-sugar mixture in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.

Step 9

Pour the batter evenly over the fruit layer in the prepared pan, spreading it out gently with a spatula.

Step 10

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Allow the cake to cool in the pan for 5-10 minutes. Run a knife around the edges to loosen the cake.

Step 12

Place a serving plate upside down over the pan, then carefully invert the cake onto the plate. Let the pan sit inverted for a few seconds to ensure the topping releases.

Step 13

Serve warm or at room temperature. Store leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(812.4g)

Amount per serving	% Daily Value*
Calories	2356.5

Total Fat 131.1g	0%
Saturated Fat 76.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 693.0mg	0%
Sodium 1506.5mg	0%
Total Carbohydrate 265.2g	0%
Dietary Fiber 6.6g	0%
Total Sugars 119.0g
Protein 36.9g	0%

Vitamin D 177.7IU	0%
Calcium 361.3mg	0%
Iron 11.2mg	0%
Potassium 827.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 6.2%

Carbs: 44.4%