Why You’ll Love This Recipe
This classic cake is the perfect mix of sweet, fruity, and buttery richness. The caramelized topping pairs perfectly with the soft, tender crumb of the cake underneath. It’s visually stunning, easy to make with pantry staples, and always a crowd-pleaser at gatherings. Best of all, you don’t need frosting—the built-in pineapple glaze does all the work.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Canned pineapple slices (or fresh, peeled and cored)
- Maraschino cherries (optional, for center decoration)
- Unsalted butter
- Brown sugar
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Whole milk or buttermilk
- Vanilla extract
- Optional: a dash of cinnamon or nutmeg for warmth
Directions
- Preheat the oven to 350°F (175°C).
- In a round or square cake pan, melt the butter and sprinkle brown sugar evenly over the bottom.
- Arrange pineapple slices on top of the brown sugar mixture. Place a cherry in the center of each slice.
- In a mixing bowl, whisk together the dry ingredients: flour, baking powder, and salt.
- In another bowl, cream the granulated sugar and eggs until light and fluffy. Add vanilla and milk.
- Gradually mix in the dry ingredients to form a smooth batter.
- Pour the batter gently over the pineapple slices, spreading evenly.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake rest for 5–10 minutes, then invert it carefully onto a serving plate.
- Allow to cool slightly before slicing and serving.
Servings and timing
This cake serves 8–10 people. Prep time is about 15 minutes, and baking takes 35–45 minutes. Allow 10 minutes for resting before flipping and serving.
Variations
- Use fresh pineapple: Slice and core fresh pineapple for a more vibrant flavor.
- Add rum or coconut extract: For a tropical twist.
- Try cupcakes: Make individual upside-down cupcakes using a muffin tin.
- Make it whole wheat: Substitute half of the flour with whole wheat flour for a slightly denser texture.
- Use different fruits: Try peaches, apples, or mango in place of pineapple.
- Make it dairy-free: Use plant-based butter and milk alternatives.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave for 15–20 seconds. Freezing is possible—wrap tightly and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use fresh pineapple?
Yes, just peel, core, and slice it thinly for best results.
What’s the best pan to use?
A 9-inch round or square pan with at least 2-inch depth works well. A cast iron skillet also gives excellent results.
Do I have to use cherries?
No, they are optional. You can skip them or replace with other berries or nuts.
Can I make this cake ahead of time?
Yes, it holds up well for a day or two and can be reheated before serving.
Is it better to serve warm or cold?
It’s delicious both ways, but slightly warm brings out the flavors best.
Can I make it gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking flour blend.
What keeps the pineapple from sticking to the pan?
The melted butter and brown sugar glaze prevent sticking—just don’t skip greasing the sides of the pan.
Can I use pineapple tidbits instead of rings?
Yes, just arrange them tightly for an even topping.
Is this cake very sweet?
It has a rich, sweet glaze but the cake itself balances it with a light vanilla flavor.
Can I make this into a layer cake?
It’s not ideal for layering, but you can serve it as a single-layer dessert topped with whipped cream or ice cream.
Conclusion
Pineapple Upside Down Cake is a beloved dessert that never goes out of style. With its caramelized fruit topping, tender cake base, and retro charm, it’s a sweet treat that’s both visually impressive and easy to make. Whether you’re baking for a holiday, potluck, or just because, this cake is sure to be a hit.
PrintPineapple Upside Down Cake
Pineapple Upside Down Cake is a classic dessert featuring sweet pineapple rings and cherries caramelized in brown sugar and butter, flipped onto a soft, buttery cake. It’s as visually stunning as it is delicious.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (20 oz) pineapple slices in juice, drained
- Maraschino cherries (optional)
- 1/4 cup unsalted butter (for topping)
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk or buttermilk
- 1/3 cup unsalted butter (softened, for batter)
- 1 tsp vanilla extract
- Optional: 1/4 tsp cinnamon or nutmeg
Instructions
- Preheat oven to 350°F (175°C). In a 9-inch round or square cake pan, melt 1/4 cup butter. Sprinkle brown sugar evenly over the melted butter.
- Arrange pineapple slices over the sugar mixture. Place cherries in the centers of the pineapple rings (optional).
- In a bowl, whisk together flour, baking powder, salt, and optional cinnamon.
- In another bowl, cream 1/3 cup butter and granulated sugar until light and fluffy. Add eggs, vanilla, and milk; mix well.
- Gradually stir in the dry ingredients to form a smooth batter.
- Gently pour the batter over the fruit, spreading evenly.
- Bake for 35–45 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 5–10 minutes. Run a knife along the edges, then invert onto a plate. Let cool slightly before serving.
Notes
- Use fresh pineapple for a brighter, more natural flavor.
- Don’t skip cooling the cake before inverting to allow the topping to set.
- Add rum or coconut extract for a tropical twist.
- Best served slightly warm, optionally with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
