Pineapple Upside Down Cake


Pineapple Layer:

½ cup salted butter

½ to 1 tsp maple extract

1 cup light brown sugar

15 oz can pineapple of choice, drained and juice reserved

10 to 15 maraschino cherries, halved


1 cup flour

1 cup sugar

2 tsp baking power

1/8 tsp salt

2 eggs, beaten

5 Tbsp pineapple juice

2 Tbsp oil

½ cup sour cream

1 tsp vanilla



  1. For the pineapple layer, melt butter and stir in maple extract. Place in the bottom of an 8- or 9-inch cast iron skillet. (Another option is to prepare in springform pans.)
  2. Sprinkle brown sugar evenly over the melted butter.
  3. Arrange the drained pineapple in a design if you wish, evenly distributing the halved cherries over top.
  4. In a separate mixing bowl, combine all dry ingredients and make a well in the center. Add lightly beaten eggs, pineapple juice, oil, sour cream and vanilla.
  5. Mix with a spoon until thoroughly blended.
  6. Drop evenly over the top of the pineapple mixture, soothing to edges of the pan.
  7. Bake in a pre-heated oven at 325 degrees for approximately 40 minutes.
  8. Consider placing a cookie sheet or foil under the cast iron while baking in the event it boils over.
  9. Use a toothpick to test for doneness, remembering not to go much deeper than an inch.
  10. Continue baking until toothpick comes out clean.
  11. Allow to cool for 10 to 12 minutes and then invert the bake onto a platter.
  12. Cake should have a golden hue over the entire top.


from the Midwest Living Culinary & Craft School at Silver Dollar City