Patriotic Pineapple Upside Down Flag Cake!

Our "Pineapple Upside-Down Cake" is all dressed up for July 4th!!

This flag cake is the cutest!! It doesn't get much sweeter.

This easy...and I do mean EASY...dessdert will have you ready for Independence Day in a flash!

Be sure to have a platter or large cutting board (9x13 or larger) available for inverting the cake...even a sturdy piece of aluminum foil-covered cardboard or a foil-covered baking sheet would work in a pinch.  This pineapple upside-down flag cake is inverted after baking to reveal a gorgeous and very delicious dessert!

Below I share my recipe for an easy scratch cake...if you want to use a boxed cake mix... you can, just be sure to adjust the baking time ... a well-baked cake will spring back when lightly touched and a toothpick will come out cleanly from the center.

Happy first day of summer!

I hope you'll enjoy this patriotic cake as much as we do!!

Get the recipe:

Remember...we are inverting the cake... so we will create a flag image opposite of how it will be when we flip it over.

Ingredients:

1 large can pineapple rings in juice (20 ounces)

1 large jar maraschino cherries (16 ounces)

1 small container fresh blueberries (about 25-30 blueberries)

1 stick unsalted butter-melted

1/2 cup brown sugar-packed

1/2 cup milk or buttermilk

1/2 cup reserved pineapple juice

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon vanilla extract

1/3 cup vegetable oil

2 large eggs

1 cup granulated sugar

For a flag cake:

In a 9x13 casserole dish, spray with non-stick spray.

Spread brown sugar evenly onto the bottom of the dish.

Melt the butter, set aside.

Drain the cherries in a strainer and let sit on a paper towel to remove excess juice. Set aside.

Cut pineapple rings into fourths- they’ll look like little rainbows.

Creating the FLAG design:  We make the flag image in reverse because the finished cake will be inverted onto a platter. Place the cherries and pineapple in alternating rows, leaving open a 3-inch square on the UPPER RIGHT side of the dish. (When we invert the cake, the field of blue will be in the correct spot)

Place blueberries in rows in the open square (upper right)

Gently pour the melted butter over the fruit and brown sugar.

Add the salt and baking powder to the flour-set aside. Combine the milk and pineapple juice-set aside.

In a mixing bowl, add the granulated sugar, vanilla, eggs, and oil. Mix 1-2 minutes, until combined. Add 1/2 of the flour mixture, mix to combine. Add 1/2 of the pineapple juice/milk, mix to combine. Finish by adding the remaining flour, followed by the remaining pineapple/milk. Give a quick stir to make sure everything is incorporated.

Gently pour cake batter over the waiting flag fruit design.

Bake on the middle rack of a preheated 350-degree oven for 35-40 minutes or until the cake is set, and a toothpick comes out cleanly from the center.

Allow cake to cool for 30-45 minutes. While the cake is still warm, invert onto a plate platter to reveal the flag pattern.

Allow cake to cool completely before serving.