Paula Deen’s Pineapple Upside Down Cake Recipe

May 12, 2013No CommentsRecipes

Paula Deen's Pineapple Upside Down Cake Recipe

An easy 5 star recipe from Paula Deen on how to tackle this monster of a Pineapple Upside Down cake. With the added sweetness of buttercream frosting and added pecans, this recipe has received many compliments on it’s ease of difficult to bake as well as it’s sensational taste.

With a total cooking time of 1 hour and 15 minutes the recipe allows you to bake a total of 8 servings, just enough for the whole family and additional guests. Don’t wait, get cooking!

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Prep time

Cook time

Total time


Recipe type: Cake
Cuisine: Pineapple Upside Down Cake
Serves: 8

  • Nonstick cooking spray
  • 3 cups cake flour, plus more for pan
  • 1 cup butter, softened, plus ½ cup, melted
  • 2¼ cups sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1¼ cups whole buttermilk
  • 1½ cups firmly packed brown sugar
  • 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
  • 1 (10-ounce) jar maraschino cherries, drained well
  • Pineapple Buttercream Frosting, recipe follows
  • Chopped pecans, for garnish, optional

  1. Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.
  2. In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.
  3. In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
  4. Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.
  5. Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.
  6. To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.
  7. Pineapple Buttercream Frosting: ½ pound butter, softened. 2 tablespoons of reserved pineapple juice. 3½ cups confectioners’ sugar Beat all the ingredients in a large bowl until well combined. Yield about 2 cups


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