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Martha Stewart's Easy Pineapple Upside-Down Cake

Martha Stewart's Easy Pineapple Upside-Down Cake
Martha Stewart's Easy Pineapple Upside-Down CakeNathan Congleton / TODAY
Cook Time:
45 mins
Prep Time:
10 mins

Chef notes

We predict this pineapple upside down cake will make an appearance at more than one occasion!


  • 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



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


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


 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.


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


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.