Sentimental Journey: Pineapple Upside Down Cake

10 months ago

pineapple upside down cake

Back when civilization has yet to reach our lives, upside down cakes used to be made in cast-iron skillets on top of the stove. But now that we’re living in the 21st century, the creation of upside down cakes has also evolved just like everything around us. The result? An old-fashioned dessert for all seasons!


Pineapple Upside Down Cake


Makes one 9”x9” square cake



⅓ cup Butter

¼ cup Brown sugar

1 (432g) can Sliced pineapple

10 Maraschino cherries, halved


1 ⅓ cups Sifted all-purpose flour

1 cup Sugar

2 tsps Baking powder

½ tsp Salt

⅓ cup Softened butter

⅔ cup Milk

1 tsp Vanilla

1 Egg


  1. Preheat oven to 350°F.
  2. Melt butter in 9” x 9” square pan over the stovetop. Sprinkle brown sugar over melted butter and spread evenly over pan. Turn off heat.
  3. Arrange pineapple slices in the pan, making an attractive pattern. Place cherry halves in the middle of the rings. Set aside.
  4. In another bowl, sift together the flour, sugar, baking powder, and salt. Mix well.
  5. Add the softened butter, milk, and vanilla extract to the flour mixture. Beat in a stand mixer using a paddle attachment or a hand mixer for about 2 minutes.
  6. Add egg. Beat for about two more minutes, stopping to scrape the sides of the bowl.
  7. Pour cake batter over pineapple and sugar mixture in the pan. Bake for 45-50 minutes or until toothpick inserted in middle of the cake comes out clean.


Recipe by Atty. Gaby Concepcion

Photographed by John Ocampo


You got a pen? Well, we got the pineapple!

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Homemade Pineapple Basil Jam

Pineapple Smoothie

Fish Salad

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