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Pineapple Upside Down Cake

8 to 10
Jocelyn Delk Adams' Pineapple Upside Down Cake
Jocelyn Delk Adams' Pineapple Upside Down CakeNathan R. Congleton / TODAY
8 to 10


  • 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)
  • Chef notes

    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 Juicy and golden, it might be a retro recipe but it'll never be outdated.


    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.