Paula Deen Pineapple Upside Down Cake Recipe

This is a straightforward homemade version of pineapple upside down cake — sweet caramelized fruit, soft cake, and frosting if you’re feeling extra. Works for birthdays, random Tuesday nights, or when you just want something that feels like your grandma made it.

Why You’ll Love It

• It stays moist for days… like, actually.
• That caramelized topping is its own food group.
• No weird ingredients — just pantry stuff.
• Good hot or straight out of the fridge.
• You can make it a day ahead.
• Retro dessert vibes that always get compliments.

Ingredients

• 3 cups cake flour, plus more for pans
• 1 cup softened butter, plus 1/2 cup melted butter
• 2 1/4 cups sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups whole buttermilk
• 1 1/2 cups firmly packed brown sugar
• 2 (20 oz) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice)
• 1 (10 oz) jar maraschino cherries, drained well
• 1/2 cup unsalted butter, softened (for frosting)
• 3 1/2 cups confectioners’ sugar
• Chopped pecans, optional (for garnish)

How to Make It

1. Heat the oven and prep your pans: 350°F. Two 9-inch round cake pans. Spray, flour, tap out the extra. Don’t skip this or you’ll regret it later.
2. Whip the butter and sugar: Beat 1 cup softened butter until it looks fluffy. Add sugar slowly. Keep it airy.
3. Eggs and vanilla go in: One egg at a time. Beat after each. Stir in the vanilla.
4. Mix the dry stuff: Flour, baking powder, salt in a bowl. Stir. That’s it.
5. Bring it all together: Add dry mix to the butter mix, swapping with buttermilk. Start and end with dry. Don’t overmix.
6. Build the fruit layer: Split brown sugar between pans. Pour melted butter over. Arrange pineapple rings and cherries.
7. Add batter and bake: Batter goes over the fruit. Bake 40–45 mins. Toothpick test.
8. Cool, flip, and frost: Cool 10 mins, flip onto racks, pineapple side up. Frost sides with pineapple buttercream if you’re doing frosting.

Common Mistakes and How to Dodge Them

• Cake sticks to pan: Usually from not greasing enough. Be generous.
• Dry texture: Overbaking is the killer — check early.
• Dense cake: Too much mixing. Stop once smooth.
• Too sweet? Skip the frosting.

Storage and Reheating

• Fridge: Covered, up to 4 days.
• Freezer: Wrap slices tight, up to 2 months.
• Microwave: 15 seconds for a warm slice.
• Oven: 300°F for 5–8 mins to warm a bunch at once.

Frequently Asked Questions

• Can I use fresh pineapple?
  Yep. Just pat it dry first.
• Do I have to frost it?
  Nope. It’s great without it.
• Can I bake it in one big pan?
  Sure. Just watch the bake time.

Nutrition Facts (Per Serving):

Calories: 480Fat: 20g | Carbs: 73g | Protein: 5g | Sodium: 210mg | Sugar: 53g

Try More Recipes:

• Paula Deen Elvis Presley Cake Recipe
• Paula Deen Chocolate Cake Recipe
• Paula Deen Apple Cake Recipe