Martha Stewart's Easy Pineapple Upside-Down Cake
Martha Stewart's Easy Pineapple Upside-Down Cake
Nathan Congleton / TODAY
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We predict this pineapple upside down cake will make an appearance at more than one occasion!


    • 1½ cups all-purpose flour, (spooned and leveled)
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 6 tablespoons unsalted butter, room temperature, plus 3 tablespoons (cut into small pieces) for preparing the top
    • 1 cup sugar, plus 2/3 cup for preparing the top
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup milk
    • 7 thin rounds cored pineapple


1. Preheat oven to 350°F. In a large bowl, combine flour, baking powder, and salt; set aside.

2. With an electric mixer, cream 6 tablespoons butter and 1 cup sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture in 3 additions alternately with the milk in 2, beginning and ending with the flour. Mix just until combined

3. In a 10-inch cast-iron (or ovenproof nonstick) skillet, add remaining sugar and butter over low heat and while stirring, allow to turn a light caramel color. Then place the pineapple rings and top with the batter.

4. Carefully spoon batter over pineapples in skillet. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.

5. Let cake cool in pan 5 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature.

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