clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pineapple cake

Grandma’s Pineapple Upside-Down Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rosana
  • Total Time: 1 hour
  • Yield: 8-10 slices


Nothing like sweet and indulgent Grandma’s Pineapple Upside-Down Cake! Made completely from scratch, this classic buttery vanilla cake with a caramelized top will sure bring back good memories.


For the Caramel:

  • 180g (1 cup)  light brown sugar
  • 60g (3/4 cup) granulated sugar
  • 60g (2 oz) pineapple juice, from the can
  • 40g (3 tbsp) unsalted butter

For the Cake Batter:

  • 125g (9 tbsp) unsalted butter
  • 200g (1 cup) granulated sugar
  • 3 medium eggs
  • 250g (2 cups) all purpose flour
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 20oz pineapple slices in juice can
  • 130ml (4.5 oz) pineapple juice, from the can
  • 10 maraschino cherries


  1. Preheat the oven to 350ºF.

For the Caramel:

  1. In a small saucepan, melt the butter over medium-low heat. Add the brown sugar, granulated sugar, and pineapple juice. Whisk until the sugar dissolves and the mixture thickens into a smooth caramel.
  2. Pour caramel into a 8-inch round cake pan, coating the bottom and sides evenly.
  3. Arrange pineapple slices in a decorative pattern on top of the caramel. Place a maraschino cherry in the center of each pineapple slice.

For the Cake Batter:

  1. In the bowl of a stand mixer with the whisk attachment, whisk eggs on medium high speed, until foamy. Transfer to a clean bowl and set aside.
  2. Cream butter and sugar, on medium low, using the paddle attachment. Fold in the whisked eggs.
  3. In a separate bowl, combine the dry ingredients; flour, salt, baking powder. In another bowl combine the remaining wet ingredients; pineapple juice and vanilla.
  4. To the butter and egg mixture, alternate adding in the dry mixture and the wet mixture, starting and ending with the dry.
  5. Carefully pour batter into mold. Place batter over a water bath by simply adding hot water to a baking sheet placed in the rack below the cake in the oven.
  6. Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean.
  7. Remove from oven and cool for 15-20 minutes before inverting onto plate. 
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: Hispanic