Pineapple Upside Down Cake Recipe
Pineapple Upside Down Cake is the kind of dessert that beams with joy and nostalgia in every slice. Imagine a classic, buttery vanilla cake crowned with glistening caramelized pineapple rings and punctuated by vibrant cherries—a treat that’s as stunning to look at as it is to eat. With its golden, glossy topping and the sweet-tangy burst of fruit that soaks into the cake, this retro favorite is a crowd-pleaser whether at a weekend gathering or as a cheerful finish to a family dinner.
Ingredients You’ll Need
Each ingredient in this Pineapple Upside Down Cake does a little dance together, playing an important role in achieving that irresistible flavor and signature look. Simple, pantry-friendly, and perfectly balanced, the ingredients come together like old friends—each one essential to the final masterpiece.
- Unsalted butter (for topping): Melts into the brown sugar to create the luscious caramel layer under the pineapple.
- Light brown sugar: Adds a rich molasses sweet note, helping caramelize the pineapple for extra flavor.
- Canned pineapple rings (drained): The star of the show, these bring bright, juicy sweetness and iconic beauty.
- Maraschino cherries (optional): Adds a festive pop of color and a touch of candy-like flavor—it’s not the same without them!
- All-purpose flour: The dependable structure that holds everything together.
- Baking powder: Guarantees your cake will rise to that perfect, fluffy-sponge height.
- Salt: Just a pinch wakes up all the sweet flavors.
- Unsalted butter (room temperature): Essential for that tender crumb, it blends with the sugar for a dreamy texture.
- Granulated sugar: Gives the cake its sweetness and keeps the crumb light.
- Large eggs: Provide structure, richness, and a little lift.
- Vanilla extract: Rounds out the cake with a mellow, warming flavor.
- Milk: Adds moisture, ensuring your cake stays plush and tender.
- Pineapple juice (reserved from the can): Layers in more pineapple essence so every bite is extra juicy.
How to Make Pineapple Upside Down Cake
Step 1: Prepare the Pineapple Topping
Start by preheating your oven to 350°F (175°C). Place your 9-inch round cake pan directly in the oven with 1/4 cup unsalted butter. Once the butter is melted, remove the pan (carefully!) and sprinkle the brown sugar evenly over the butter. This marriage of sugar and butter will caramelize in the oven and soak right into the pineapple, giving you that signature glossy, golden top. Now, artfully arrange the pineapple rings over the brown sugar, and nestle a maraschino cherry in the center of each ring for that classic vintage look.
Step 2: Combine the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, and salt. This quick mix ensures your leaveners and salt are evenly distributed, giving the cake the fluffiest texture possible. It’s a small but crucial step—it keeps lumps at bay and helps your Pineapple Upside Down Cake rise evenly.
Step 3: Make the Cake Batter
In a large mixing bowl, cream the room temperature butter and granulated sugar until the mixture is light and fluffy. Don’t rush this part—the more air you incorporate, the lighter your cake will be! Beat in the eggs one at a time, fully mixing after each addition, then add the vanilla extract for warmth and depth.
Step 4: Add Milk and Pineapple Juice
Combine the milk and reserved pineapple juice in a small measuring cup or bowl. Now, it’s time to alternate adding the dry mixture and the milk mixture to your butter mixture, beginning and ending with the flour. Add one third of the dry ingredients, mix gently, then pour in half of the liquid, and repeat—being careful not to overmix! You want a just-combined, silky batter that will bake up soft and tender.
Step 5: Assemble and Bake
Carefully spoon the batter over your arranged pineapple rings, then spread it evenly to the edges of the pan. Slide the pan into the oven and bake for 40–45 minutes. You’ll know your Pineapple Upside Down Cake is ready when it’s deeply golden and a toothpick poked in the center comes out clean. Let the cake cool in the pan for about 10 minutes—just long enough for the topping to set slightly, but not so long that it sticks—then invert it onto your favorite serving plate for the drumroll moment.
How to Serve Pineapple Upside Down Cake
Garnishes
For the perfect final flourish, try serving each slice with a generous dollop of whipped cream or a scoop of dreamy vanilla ice cream. If you’re feeling extra-fancy, a drizzle of warm caramel sauce brings it all together. The classic cherries already add a festive touch, but you can also sprinkle a touch of toasted coconut or a few mint leaves for a little extra flair.
Side Dishes
While Pineapple Upside Down Cake is a star all on its own, it shines even brighter alongside other fresh fruit—think citrus wedges, berries, or even a fruit salad. For an afternoon gathering, serve alongside a cup of strong coffee, sweet tea, or a tangy, tropical fruit punch.
Creative Ways to Present
Consider baking Pineapple Upside Down Cake in individual ramekins or muffin tins for charming, single-serving mini cakes—perfect for picnics or parties. Or, slice it into cubes and layer in a trifle with whipped cream and extra fruit. Want to go bold? Place the cake on a pretty pedestal stand and decorate the platter with edible flowers or more pineapple slices for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Pineapple Upside Down Cake (lucky you!), simply cover the cake plate tightly with plastic wrap or transfer slices into an airtight container. It will keep beautifully at room temperature for up to 2 days, or in the fridge for up to 4 days. The flavors deepen overnight, making leftovers surprisingly delightful.
Freezing
To freeze, wrap individual slices (or the whole cake, if you like) securely in plastic wrap, then again in foil or zip-top freezer bags. Pineapple Upside Down Cake can be frozen for up to 2 months—just thaw overnight in the fridge before serving. The texture will still be dreamy, and the fruit topping keeps it moist.
Reheating
Want to enjoy a warm slice? Pop individual servings in the microwave for about 15–30 seconds, or cover and warm in a 300°F oven for 10 minutes. The heat revives the caramel top and makes the cake taste freshly baked—just what you need on a chilly evening!
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Simply peel, core, and slice fresh pineapple into rings about 1/2 inch thick. Pat them dry to avoid excess moisture, and use just as you would the canned rings. The flavor becomes a touch more vibrant and natural, which is a great twist.
What if I don’t have maraschino cherries?
No cherries? No worries! The Pineapple Upside Down Cake will still be delicious and beautiful with just the pineapple, or you can try substituting with fresh berries or candied ginger for a different pop of color and flavor.
Can I make this recipe gluten free?
Yes, you can swap the all-purpose flour with your favorite cup-for-cup gluten free blend. Just make sure it contains xanthan gum or another binder for best texture, as this will help your cake stay moist and not crumbly.
Why did my cake stick to the pan?
A little sticking can happen if the cake cools too much in the pan or if you skimped on the butter. Next time, make sure to invert the cake while it’s still warm and use a generous layer of butter and brown sugar at the base to help everything pop out with that signature shine.
How do I know when it’s done baking?
Your Pineapple Upside Down Cake is ready when the edges are golden brown, the center springs back lightly when touched, and a toothpick inserted in the middle comes out clean (a crumb or two is fine). Trust your nose, too—it should smell rich and buttery with a sweet pineapple aroma!
Final Thoughts
There’s something truly magical about turning out a Pineapple Upside Down Cake—the glossy fruit topping, the caramel-sweet aroma, and the way it brings everyone to the kitchen for just one more slice. Give this beloved classic a try, and let it become a treasured part of your own dessert story!
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Pineapple Upside Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in a taste of nostalgia with this classic Pineapple Upside Down Cake recipe. A moist and tender cake topped with caramelized pineapple rings and cherries, perfect for any occasion.
Ingredients
Topping:
- 1/4 cup unsalted butter
- 1/2 cup packed light brown sugar
- 7–8 canned pineapple rings (drained)
- Maraschino cherries (optional)
Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup pineapple juice (reserved from the can)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Melt 1/4 cup butter in a 9-inch round cake pan in the oven.
- Prepare the topping: Sprinkle brown sugar over melted butter in the pan. Arrange pineapple rings and cherries over the sugar.
- Make the batter: Whisk flour, baking powder, and salt. Cream butter and sugar, then add eggs and vanilla. Combine dry ingredients with milk and pineapple juice.
- Bake: Pour batter over pineapple layer and bake for 40–45 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then invert onto a plate. Serve warm.
Notes
- Use room temperature ingredients for best results.
- Pair with whipped cream or vanilla ice cream for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 36g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
