Simple Pineapple Upside Down Cake is an exemplary sweet that is so easy to make without any preparation. It's ideal for a weeknight pastry and scrumptious enough for birthday celebrations and exceptional events.


⅓ cup melted butter

⅔ cup brown sugar

20 oz can sliced pineapple (juice reserved)

3 large eggs, separated

1 cup sugar

1 teaspoon vanilla extract

1 cup all purpose flour

1 teaspoon baking powder

¼ teaspoon kosher salt

9 maraschino cherries


  1. Preheat oven to 375°.
  2. Pour melted butter into a 9 x 9 inch baking dish.
  3. Top with brown sugar.
  4. Drain pineapple, reserving the juice.
  5. Layer 9 pineapple rings over brown sugar and set aside.
  6. In a mixer bowl, beat the egg whites until stiff peaks form, set aside.
  7. In another bowl, combine egg yolks with sugar, vanilla and ⅓ cup reserved pineapple juice using a whisk or wooden spoon.
  8. Add flour, baking powder and salt.
  9. Stir just until combined.
  10. Fold in whipped egg whites. 
  11. Pour over pineapple and smooth evenly.
  12. Bake for 30- 35 minutes or until a toothpick inserted near the center comes out clean.
  13. Remove from oven and set on a wire rack to cool 10 minutes.
  14. Drain cherries on a paper towel to remove excess juice and set aside.
  15. Invert onto a serving plate by laying the plate over the cake pan and then flipping it over.
  16. Place a cherry into the center of each pineapple ring. 
  17. Serve warm or at room temperature.

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