Trisha Yearwood's Pineapple Upside Down Cake – Recipe Diaries (2024)

On Saturday and Sunday mornings you can catch me watching cooking shows on Food Network. It’s fun to test and try out new recipes from different Food Network chefs. I’ll also share the recipe on this blog with you guys if I think it’s worthy! Like this recipe for Pineapple Upside Down Cake from Trisha Yearwood.

Trisha has been one of my favorites to follow for a while now and I’m still watching her. I absolutely love this cake recipe and you can definitely make it any time of the year. The ingredients are easy to find all year long.

What Ingredients do I need?

In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for.

Butter - For the pineapple cherry topping

Light Brown Sugar and White Sugar - Brown is used for the top and white is used in the cake

Pineapple - canned or fresh, the fresh pineapple you will have to cut them into rings yourself

Maraschino cherries - homemade or from a canned - I have a recipe for homemade Maraschino Cherries here

Flour - regular all-purpose flour - I have not tested this with other flours

Baking Powder - to help the cake rise

Vegetable shortening - can sub vegetable oil for instead of shortening

Egg - large

How to make Pineapple Upside Down Cake

To print the full recipe please see the recipe card below.

Preheat the oven to 350 degrees F.

Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.

Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.

Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.

Other Recipes to Try

Cinnamon Roll Cake

Milky Way Ice Cream Pie

Air Fryer Garlic Parmesan Knots

Trisha Yearwood’s Charleston Cheese Dip

Baked French Toast

Sour Cream Noodle Bake

If you’ve tried this Pineapple Upside Down Cake recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it Pinterest.

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