Pineapple Upside-Down Cake

By: Meghan McGarry

  • Yield:

    1 9-inch cake (7-10 Servings)

  • Cuisine:


  • Course:



1 1/4 stick (10 tablespoons) unsalted butter, divided
2/3 cup light brown sugar
1 (20-ounce) can pineapple rings , in 100% juice
1 small jar maraschino cherries
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
2 tablespoons dark rum
3/4 cup buttermilk


  1. Preheat oven to 350°F and grease a Farberware 9-Inch Square Cake Pan.
  2. In a small Farberware saucepan over low heat, melt 1/2 stick (4 tablespoons) of butter. Add light brown sugar and stir continuously over low heat for about 2-3 minutes until the mixture is smooth. Pour into prepared cake pan.
  3. Place pineapple rings on top of mixture and place a maraschino cherry in the center of each ring. Set aside.
  4. Cream remaining butter (6 tablespoons) with sugar on medium speed of a mixer until light and fluffy.
  5. Add eggs, vanilla extract, and dark rum and mix until fully combined.
  6. In a separate bowl, mix together flour, baking powder, salt and ground ginger.
  7. Add dry ingredients to the batter alternating with the buttermilk.
  8. Pour batter on top of pineapple rings and bake the cake for approximately 40 minutes until a toothpick inserted in the center comes out clean.
  9. Allow cake to cool for 10 minutes then run a small pairing knife around the edges just to loosen it. Place a large plate upside down on top of the cake and flip the pan over.
  10. Serve cake warm or at room temperature with whipped cream or vanilla ice cream.