Pineapple Upside-Down Cake

Presented by: Paula Nemzek from KCTS 9 Cooks



  • 1/4 cup butter
  • 2/3 cup packed brown sugar
  • 9 slices pineapple in juice, drained, juice reserved (You'll need a 20-ounce can.)
  • 9 maraschino cherries (optional)


  • 1 1/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup reserved pineapple juice
  • 1/4 cup milk
  • 1 egg


Heat oven to 350 degrees. In 9-inch square baking pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Careful, the pan will be hot! Arrange drained pineapple slices over brown sugar. Place a cherry in center of each pineapple slice.

In a medium to large bowl, beat cake ingredients with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. You may also just mix the batter by hand with a whisk. Pour batter over pineapple and cherries.

Bake 50 to 55 minutes, or until toothpick inserted in center comes out clean. Immediately place a heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.



My mother used to make pineapple upside down cake from scratch when I was a kid and it was my favorite dessert. It's OK to indulge once in a while. I think KCTS usually includes lots of healthy alternatives.


Sounds yummy for sure, and I have had lots of pineapple upsidedown cake in past 70 years. But, Why not try to focus on healthy foods that are good for consumption and not so bad for health?


this sounds very yummy will try it for sure

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