Pineapple Upside Down Cake

By: Hannah Lee Leidy
Pineapple Upside Down CakePineapple Upside Down Cake

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Makes one 8-inch cake

  • 1 can (20 ounce) pineapple slices
  • 1 ½ cups Domino® Golden Sugar
  • ¼ cup Pineapple juice reserved from the can
  • 4 tablespoons unsalted butter
  • 12-14 Maraschino cherries
  • ½ cup (1 stick) Unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups cake flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream, at room temperature
  1. Preheat oven to 350°F and butter an 8×2-inch pan.
  2. Drain the juice from the pineapple can and reserve ¼ cup. Place the pineapple slices on top of a paper towel to absorb moisture.
  3. In a medium pan, at medium heat, combine ¾-cup sugar and pineapple juice until sugar dissolves and turns light to medium brown. Add 4 tablespoons of butter, mix until combined. Pour the mixture into the pan.
  4. Cut six pineapple slices in half. Place one whole pineapple slice in the center of the pan and arrange the rest of the half slices around it. Place the cherries in the center of the slices.
  5. Prepare the batter. In a large mixing bowl of a stand mixer, fitted with the paddle attachment, cream butter and ¾-cup sugar until light and fluffy, about 2 minutes. Add the eggs, one a time and vanilla.
  6. In a separate bowl, mix together cake flour, baking powder, baking soda, and salt. With the mixer at low speed, add flour mixture to butter mixture. Increase the speed to medium and mix for 1 minute, do not overbeat. Add sour cream and mix until cream is incorporated to the batter.
  7. Pour the batter into the pan prepared with the pineapples. Bake for 35-40 minutes until golden brown or when a toothpick is inserted in the cake comes out clean.
  8. Remove from oven. Run a small knife around the sides of the cake and carefully invert it onto a plate.

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Chef Eleonora Lahud

Born to a family of professional bakers, Chef Eleonora’s love of cooking would eventually lead her to study at the American Institute of Baking, work for multiple international food companies and now, to a research chef role at Domino® Sugar. Eleonora works side-by-side with Domino® Sugar to develop products and recipes. Using her vast experience and international influences, she inspires us with her creativity, envisioning new options that put Domino® Sugar to use in delicious new ways.


  • By Eleonora Lahud for Domino® Sugar

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