Pineapple upside-down cake is my favorite upside-down cake. This classic dish never goes out of style and is definitely a party favor. Pineapple Upside Down Cake is a throwback to the 1920s when canned foods were all the rage.

It’s beautiful, glittering slices of sweet, sticky caramelized pineapple sitting happily on a soft, white butter cake. This cake asks to be served warm from the oven, with or without a spoonful of lightly whipped cream.

The recipe is a white butter cake with a hint of pineapple on wonderful caramelized pineapple. Caramelized pineapples are made by melting butter and brown sugar and dipping pineapple rings in it. These pineapple rings are placed in the pan with maraschino cherries in between (I didn’t use any because I didn’t have any, but it looks really good).

Then pour the cake batter on top and bake. The mixture of butter and pineapple will create the juicy brown sugar filling on your cake when you turn it over before serving. It’s the best part of the whole cake, believe me and it’s beautiful. The cake batter is made with cardamom powder and pineapple juice. The cardamom powder really gives the cake a different twist.