Pineapple Upside-Down Cake Recipe
If you have a soft spot for nostalgic desserts that bring a burst of tropical sunshine to your taste buds, then this Pineapple Upside-Down Cake Recipe is exactly the treat you need. This classic cake combines caramelized brown sugar, juicy pineapple rings, and maraschino cherries atop a moist, buttery sponge that bakes to golden perfection. It’s a timeless favorite that’s beautifully retro yet endlessly delightful, making it the perfect centerpiece for any gathering or a special homemade indulgence to brighten your day.
Ingredients You’ll Need
The beauty of this Pineapple Upside-Down Cake Recipe is in its simplicity. Each ingredient plays a vital role in creating that perfect balance of rich, sweet, and fruity flavors. From the soft butter that adds moisture and tenderness to the buttery-sugar topping that caramelizes beautifully, these ingredients come together to make magic happen.
- 1/4 cup unsalted butter (melted): Creates a luscious base for the brown sugar to caramelize into a sticky, golden topping.
- 1/2 cup packed light brown sugar: Adds deep molasses notes that enhance the caramel flavor under the pineapples.
- 6–7 pineapple rings (canned or fresh): Brings juicy sweetness and that iconic tropical flair that defines this cake.
- 6–7 maraschino cherries: Pops of vibrant color and a hint of maraschino syrupy sweetness.
- 1 1/2 cups all-purpose flour: The foundation for the tender, fluffy cake crumb.
- 2 teaspoons baking powder: Helps the cake rise light and airy.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1/2 cup unsalted butter (softened): Gives the cake a rich texture and buttery taste.
- 1 cup granulated sugar: Sweetens the batter perfectly without overpowering.
- 2 large eggs: Provide structure and add moisture for that perfect cake texture.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 1/2 cup whole milk: Keeps the batter creamy and tender.
- 1/4 cup pineapple juice (from can or fresh): Intensifies pineapple flavor and adds moisture to the cake.
How to Make Pineapple Upside-Down Cake Recipe
Step 1: Prepare the Caramelized Pineapple Base
Start by preheating your oven to 350°F and pouring the melted butter into a 9-inch round cake pan. Next, sprinkle the packed brown sugar evenly over the butter so it melts and caramelizes during baking. Arrange your pineapple rings in a single beautiful layer on top of the sugar, and nestle a maraschino cherry in the center of each ring. This colorful, glossy layer will become the stunning top of your cake once inverted, so take a moment to arrange it just how you like.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your cake will have an even rise and a perfect crumb texture. Having these ingredients combined ahead of time will make the batter come together with ease.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the softened butter and granulated sugar until light and fluffy. This step is essential because it incorporates air into the batter, resulting in a beautifully tender cake. Don’t rush it — this fluffy base is what makes the cake so irresistible.
Step 4: Add Eggs and Vanilla
Once your butter and sugar are perfectly creamed, add the eggs one at a time, beating well after each addition for a smooth, emulsified batter. Stir in the vanilla extract for that wonderful aromatic touch that complements every bite.
Step 5: Incorporate Dry Ingredients and Liquids
Now, alternate stirring in the dry ingredients with the milk and pineapple juice, beginning and ending with the flour mixture. This gentle folding technique keeps the batter light and toasty while infusing it with pineapple flavor and moisture.
Step 6: Bake to Golden Perfection
Pour the finished batter evenly over the beautifully prepared pineapple-sugar topping in your pan, carefully spreading it out without disturbing the arrangement. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 to 15 minutes before carefully inverting it onto a serving plate to reveal that gorgeous caramelized fruit crown.
How to Serve Pineapple Upside-Down Cake Recipe
Garnishes
Though the cake is a stunning showcase on its own, adding a dollop of freshly whipped cream or a scoop of vanilla ice cream takes it to the next level of indulgence. Fresh mint leaves or a sprinkle of toasted coconut can add extra flair and complement the tropical flavors wonderfully.
Side Dishes
This pineapple delight pairs beautifully with light, fruity sides like a fresh berry salad or citrusy sorbet. It also complements a bright, minty green tea or even a sparkling tropical punch for a complete dessert experience.
Creative Ways to Present
For a playful twist, serve individual mini versions of this Pineapple Upside-Down Cake Recipe in ramekins or create a layered trifle, combining cake chunks with pineapple chunks, whipped cream, and toasted nuts. Using colorful plates or tropical-themed serving ware can also amplify the festive vibe.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover the leftover cake loosely with plastic wrap or store it in an airtight container at room temperature. It stays moist and flavorful for up to 2 days, making it perfect for leftover indulgence without any fuss.
Freezing
This cake freezes beautifully. Simply wrap it tightly in plastic wrap and aluminum foil, then pop it in the freezer. When you’re ready to enjoy it, thaw overnight in the refrigerator for best texture, then bring it to room temperature before serving.
Reheating
To revive the freshly baked taste, warm individual slices in the microwave for about 20 seconds or heat in a low oven (around 300°F) for 10 minutes. This brings back that freshly baked warmth and beautifully melts any caramelized topping.
FAQs
Can I use fresh pineapple instead of canned for this recipe?
Absolutely! Fresh pineapple rings work wonderfully and bring a more vibrant, natural sweetness. Just make sure to drain them well to avoid excess moisture in your cake.
What if I don’t have maraschino cherries?
No worries! You can omit the cherries or substitute with fresh cherries or even slices of strawberries for a different but just as lovely look and flavor.
How do I prevent the cake from sticking when I invert it?
Make sure you invert the cake while it’s still warm—waiting too long can cause the caramelized sugar topping to stick to the pan. Running a knife gently around the edges before flipping can also help.
Is this Pineapple Upside-Down Cake Recipe suitable for beginners?
Definitely! The steps are straightforward and forgiving, making it a perfect classic dessert to try even if you’re fairly new to baking.
Can I make this recipe gluten-free?
Yes, by substituting all-purpose flour with a gluten-free baking mix designed for cakes, you can enjoy this dessert while keeping it gluten-free. Just keep an eye on baking time as it may vary slightly.
Final Thoughts
This Pineapple Upside-Down Cake Recipe is more than just a dessert — it’s a joyful experience that brings warm, sunny flavors right to your kitchen. Once you try this classic with its caramelized fruit and tender crumb, it’ll quickly become one of your go-to favorites for impressing guests or simply treating yourself. Don’t hesitate to give it a whirl; the magic of this retro cake is waiting to brighten your day!
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Pineapple Upside-Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic American pineapple upside-down cake featuring caramelized pineapple rings and maraschino cherries atop a moist, buttery cake. Perfect for a retro dessert that beautifully combines sweet fruit topping with a tender crumb.
Ingredients
Topping
- 1/4 cup unsalted butter (melted)
- 1/2 cup packed light brown sugar
- 6–7 pineapple rings (canned or fresh)
- 6–7 maraschino cherries
Cake Batter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup pineapple juice (from can or fresh)
Instructions
- Prepare the topping: Preheat your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan and evenly sprinkle the brown sugar over the butter. Arrange the pineapple rings on top of the sugar in a single layer, and place a maraschino cherry in the center of each pineapple ring. Set aside while you prepare the batter.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agent and salt throughout the batter.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until the mixture becomes light, fluffy, and pale in color. This process incorporates air, helping the cake rise.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and maintain the batter’s smooth texture. Stir in the vanilla extract until evenly combined.
- Combine batter: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk and pineapple juice. Begin and end with the dry ingredients, stirring gently after each addition just until combined. Avoid overmixing to keep the cake tender.
- Assemble and bake: Pour the prepared batter evenly over the pineapple and sugar layer in the cake pan. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and invert: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Carefully run a knife around the edges to loosen the cake, then invert it onto a serving plate so that the pineapple topping is on top. Let the cake cool slightly before slicing and serving.
Notes
- Invert the cake while still warm to prevent the caramelized topping from sticking to the pan.
- Best served the day it’s made for optimal freshness and texture.
- Can be stored covered at room temperature for up to 2 days without sacrificing moisture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
