Pineapple Upside-Down Cake

Why You’ll Love This Recipe

Pineapple upside-down cake is nostalgic, eye-catching, and surprisingly easy to make. The brown sugar and butter topping creates a rich caramel glaze that perfectly complements the tangy pineapple and sweet cherries. The soft, fluffy cake underneath absorbs all that flavor, making every bite moist and satisfying. Whether you’re baking for a family gathering or a special occasion, this cake always impresses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the topping:

• Unsalted butter (melted)
• Brown sugar
• Pineapple rings (canned or fresh)
• Maraschino cherries

For the cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk or buttermilk
• Pineapple juice (reserved from canned pineapple or fresh)

Directions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet.
2. Make the topping: Pour melted butter into the bottom of the prepared pan and sprinkle brown sugar evenly over it. Arrange pineapple rings on top, and place a cherry in the center of each ring.
3. Make the cake batter: In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
4. Combine and mix: Alternate adding the dry ingredients and the milk/pineapple juice to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Assemble and bake: Gently pour the batter over the pineapple topping, smoothing the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and invert: Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges, then invert onto a serving plate. Allow to cool slightly before slicing.

Servings and timing

This recipe serves 8–10 people. Prep time is about 20 minutes, bake time is 40–45 minutes, and cooling time is around 15 minutes before inverting.

Variations

• Mini Pineapple Cakes: Use a muffin tin to create individual upside-down cakes.
• Spiced Version: Add cinnamon, nutmeg, or cardamom to the batter for a warm twist.
• Coconut Pineapple: Add shredded coconut to the batter or sprinkle over the topping.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Fresh Pineapple: Swap canned pineapple with thinly sliced fresh pineapple for a brighter flavor.

Storage/Reheating

Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 10–15 seconds. The cake can also be frozen for up to 1 month. Thaw in the refrigerator overnight and reheat slightly before serving for best texture.

FAQs

Can I use fresh pineapple instead of canned?

Yes, just slice it thinly so it caramelizes well. You may want to cook it slightly before baking for extra tenderness.

Do I need to use maraschino cherries?

No, they’re optional. You can leave them out or substitute with fresh or dried cherries.

Can I use a different pan size?

Yes, but adjust the baking time accordingly. A 9-inch round or 8×8-inch square pan works best.

How do I keep the topping from sticking?

Make sure to grease the pan well and let the cake cool slightly before inverting.

Can I make it ahead of time?

Yes, bake the cake a day ahead and store it covered. It actually tastes even better the next day.

What if the cake doesn’t release cleanly?

Let it cool for 10–15 minutes, then run a knife along the edges. If any topping sticks, gently lift and place it back on top.

Can I make this without eggs?

Yes, use a commercial egg replacer or a mixture of yogurt or applesauce as a substitute.

Why is my cake soggy?

Too much pineapple juice or not draining the fruit well can cause this. Be sure to pat canned fruit dry before using.

What’s the best way to serve it?

Serve slightly warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.

Can I add nuts?

Yes, chopped pecans or walnuts can be sprinkled over the brown sugar topping for extra crunch.

Conclusion

Pineapple upside-down cake is a deliciously retro dessert that’s stood the test of time for a reason. With its caramelized fruit topping and soft, buttery crumb, it’s easy to make and even easier to love. Whether served warm from the oven or chilled the next day, this cake is guaranteed to be a crowd-pleaser.

Pineapple Upside-Down Cake

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Pineapple upside-down cake is a retro-style dessert featuring caramelized pineapple rings and cherries over a moist, buttery vanilla cake. Flipped after baking, it reveals a golden, glossy fruit topping that’s both beautiful and delicious.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 cake (serves 8–10)
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1/4 cup unsalted butter (melted)
2. 1/2 cup brown sugar
3. 6–8 pineapple rings (canned or fresh)
4. 6–8 maraschino cherries
5. 1 1/2 cups all-purpose flour
6. 2 tsp baking powder
7. 1/4 tsp salt
8. 1/2 cup unsalted butter (softened)
9. 3/4 cup granulated sugar
10. 2 large eggs
11. 1 tsp vanilla extract
12. 1/2 cup whole milk or buttermilk
13. 1/4 cup pineapple juice (from can or fresh)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet.

1. Pour melted butter into the pan and sprinkle evenly with brown sugar. Arrange pineapple rings over the sugar and place a cherry in the center of each ring.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each, then mix in vanilla extract.
4. Alternate adding the dry ingredients and the milk/pineapple juice mixture into the wet ingredients, beginning and ending with dry. Mix until just combined.
5. Pour the batter over the pineapple topping and smooth the top.
6. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges, then carefully invert onto a serving plate.
8. Cool slightly before slicing and serving.

Notes

1. Pat pineapple dry to prevent excess moisture in the cake.
2. Use fresh pineapple for a brighter flavor, but slice thinly.
3. For extra richness, replace part of the milk with sour cream or Greek yogurt.
4. Make ahead and store covered; it tastes even better the next day.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 28g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg