Pineapple Upside Down Cake
Serves: 6
  • 6 tablespoons plus ½ cup (1 stick) unsalted butter, divided
  • ⅔ cup plus ¼ cup light brown sugar, divided
  • pinch salt
  • 1 (20-ounce can) pineapple slices, juice reserved
  • 16-20 Maraschino cherries
  • 2 cups all purpose flour
  • 3/ 4 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • ½ teaspoon freshly grated lemon zest
  • ¼ teaspoon almond extract
  1. utter a 9-inch cake pan. Set aside. Preheat oven to 350°F.
  2. Place 6 tablespoons butter, ⅔ cup light brown sugar and pinch of salt in a sauce pan. Cook, stirring, over medium heat for about 3 minutes. Pour the brown sugar mixture into the bottom of the prepared cake pan. Let sugar cool for 5 minutes.
  3. Drain the pineapple slices, reserving ¼ cup of the juice. Pat pineapple slices dry with a paper towel and arrange slices on top of the sugar layer in the bottom of the cake pan. Garnish with cherries. Set pan aside.
  4. In a medium bowl add the flour, granulated sugar, baking powder and salt. Stir to blend. Set aside.
  5. In a separate medium bowl add the eggs, milk, reserved pineapple juice, ¼ cup brown sugar, lemon juice, vanilla, lemon zest and almond extract. Stir to blend. Add melted butter. Stir. Pour milk & egg mixture into the bowl of flour mixture. Stir until ingredients are just blended.
  6. Pour batter into the cake pan. Bake for 45 to 50 minutes, or until a cake tester comes out clean. Remove cake from oven. Let cool in the pan for 10 minutes.
  7. Run a knife around the edge of the cake. Invert cake onto serving platter. Let cool and serve.
Recipe by Finesse Corner at