Pineapple Upside Down Cake
Jocelyn Delk Adams' Pineapple Upside Down Cake
Nathan R. Congleton / TODAY
print recipe
-1 (0 rated)
8 to 10

Growing up eating this classic Southern dessert countless times in her home, Jocelyn Delk Adams has it mastered. Juicy and golden, it might be a retro recipe but it'll never be outdated.


    • 1 cup all-purpose flour
    • 1 cup granulated sugar
    • 1/4 teaspoon salt
    • 1 teaspoon baking powder
    • 3 large eggs
    • 1/4 cup pineapple juice
    • 2 teaspoons pure vanilla extract
    • 1/2 cup unsalted butter
    • 3/4 cup brown sugar, packed
    • 6-7 canned pineapple rings
    • 6-7 Maraschino cherries (optional)


Preheat oven to 350°F.

In a large bowl, whisk together flour, sugar, salt, baking powder, eggs, pineapple juice and vanilla extract until well mixed. Set aside.

Next melt butter to a 9-inch cast iron skillet over medium heat.

Once melted, whisk in brown sugar and cook for 1 minute.

Line the bottom of the butter and sugar mixture with 6 to 7 pineapple rings and sauté over medium heat for an additional 2 minutes.

If using, place one cherry inside of each pineapple ring.

Pour cake batter on top of the pineapples.

Bake cake for 28-33 minutes or until toothpick inserted into center comes out clean.

Cool cake for 10 minutes then invert the cake onto a serving plate and serve.

Related video

Closed Captioning
apply | reset x

Oreo brownies, pineapple upside-down cake: Make them in one bowl

Play Video - 4:10