If you’re craving a dessert that blends nostalgia, tropical sweetness, and a touch of show-stopping flair, this Pineapple Upside Down Cake Recipe is exactly what you need. This classic treat layers caramelized pineapple rings and cherries over a moist, buttery cake that’s as beautiful as it is delicious. With its golden crown of caramelized fruit, every slice is a warm invitation to indulge and share smiles around the table. Whether it’s a family gathering or a casual weekend indulgence, this recipe brings sunshine and comfort to any occasion.
Ingredients You’ll Need
The magic of this Pineapple Upside Down Cake Recipe lies in its simple, thoughtfully chosen ingredients, each playing a key role in texture, sweetness, and that irresistible caramelized topping. From the richness of butter to the burst of pineapple juice, these components come together to create a dessert that’s both visually stunning and utterly delicious.
- Butter (1/4 cup and 1/3 cup): Provides a golden, rich base for caramelizing the topping and moisture in the cake batter.
- Packed brown sugar (2/3 cup): Caramelizes beautifully under the pineapple slices for that signature sticky, sweet layer.
- Pineapple slices (1 20-oz can, drained): The star of the show, offering tangy sweetness and a tropical vibe.
- Maraschino cherries (9): Adds festive pops of color and a hint of tartness in every bite.
- All-purpose flour (1 1/3 cups): The backbone that gives the cake its tender crumb.
- Granulated sugar (1 cup): Sweetens the batter evenly for a balanced taste.
- Baking powder (1 1/2 teaspoons): Ensures a light, fluffy texture by helping the cake rise.
- Salt (1/2 teaspoon): Enhances depth of flavor, balancing the sweetness.
- Milk (3/4 cup): Adds moisture and richness for a perfectly soft cake.
- Reserved pineapple juice (1/4 cup): Infuses the batter with fruity tang and keeps it moist.
- Egg (1): Binds the ingredients and contributes to structure.
- Vanilla extract (1 teaspoon): Brings warm, aromatic notes that complement the tropical fruits beautifully.
How to Make Pineapple Upside Down Cake Recipe
Step 1: Prepare the Caramelized Pineapple Topping
Start by heating your oven to 350°F. Melt 1/4 cup of butter in the microwave and pour it into a 9-inch square pan. Evenly sprinkle the brown sugar over the melted butter—this combination will transform into a luscious caramel when baked. Now, artfully arrange the drained pineapple slices atop the sugar, placing a maraschino cherry in the center of each ring. This colorful layer will become the cake’s beautiful top once flipped, so take a moment to make it look inviting.
Step 2: Whip Up the Cake Batter
In a medium bowl, combine the remaining ingredients: flour, granulated sugar, softened butter, baking powder, salt, milk, reserved pineapple juice, egg, and vanilla extract. Beat the mixture with an electric mixer on low speed for about 40 seconds, then increase to high speed and whip for 3 minutes until the batter is smooth and well blended. This thorough mixing ensures a light, fluffy cake that pairs perfectly with the caramelized fruit.
Step 3: Combine and Bake
Pour the prepared batter over the pineapple and brown sugar layer in your pan, spreading it evenly to cover all the fruit. Pop it into the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. As soon as it’s done, immediately place a plate or serving dish on top of the pan and carefully flip them over. Let the cake sit for a few minutes so the caramel topping can drizzle enticingly over the sides, revealing the glossy pineapple and cherry masterpiece.
Step 4: Ready to Serve
This cake is fantastic when served warm, allowing you to enjoy the sticky sweetness and soft crumb at their peak. Feel free to elevate your slice by adding a dollop of whipped cream or a scoop of vanilla ice cream. It’s comfort in every bite and guaranteed to bring back cherished memories.
How to Serve Pineapple Upside Down Cake Recipe
Garnishes
Enhance your pineapple creation with a sprinkle of toasted coconut flakes or a few fresh mint leaves for a fresh, aromatic touch. These garnishes contrast beautifully with the cake’s sweetness and add a little flair for presentation.
Side Dishes
Serve a slice alongside a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream to add cool contrast to the warm cake. For a fruity twist, pair it with a fresh berry salad or a tropical fruit salsa to amplify those sunny flavors.
Creative Ways to Present
Turn your classic Pineapple Upside Down Cake Recipe into an impressive party centerpiece by baking it in individual ramekins for mini cakes. Another fun idea is layering it in a trifle with whipped cream and pineapple chunks for a show-stopping dessert parfait.
Make Ahead and Storage
Storing Leftovers
Keep your leftover pineapple upside down cake fresh by covering it tightly with plastic wrap or storing it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. This helps retain the moist texture and prevents the topping from drying out.
Freezing
If you want to save some for later, wrap individual slices in plastic wrap and foil and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for best results without losing that delightful moistness.
Reheating
Warm refrigerated or thawed slices gently in the microwave for about 20-30 seconds or in a low oven (around 300°F) until heated through. This revives the luscious caramel topping and keeps the cake tender as if freshly baked.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple adds a vibrant flavor but make sure to slice it evenly and pat dry to avoid excess moisture that could affect the cake’s texture.
What pan size is best for this recipe?
A 9-inch square pan is ideal to ensure even cooking and the perfect thickness of cake and topping. Using a different size might require adjusting baking time.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free blend designed for baking, you can enjoy this cake without gluten. Be sure to check your baking powder is gluten-free as well.
Why do I need to flip the cake right after baking?
Flipping immediately lets the caramelized sugar and fruit topping release smoothly onto the plate, creating that signature glossy, delicious cover without sticking or burning.
How long can I keep the cake at room temperature?
The cake can be safely kept at room temperature, covered, for up to 2 days. Beyond that, refrigeration is recommended to maintain freshness and quality.
Final Thoughts
This Pineapple Upside Down Cake Recipe is a timeless dessert that never fails to impress with its glorious caramelized topping and luscious pineapple flavor. Baking it is as rewarding as eating it, filling your kitchen with warm, inviting aromas that welcome everyone to gather round. I hope you give this recipe a try and create wonderful moments with every slice shared.
Print
Pineapple Upside Down Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 0 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic Pineapple Upside Down Cake featuring caramelized brown sugar, juicy pineapple slices, and maraschino cherries atop a moist, buttery cake. This delightful dessert is baked to golden perfection and flipped to reveal a glossy, fruit-topped surface. Serve warm with whipped cream or ice cream for an extra indulgence.
Ingredients
Topping
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 9 pineapple slices (from 1 20-oz can, drained, juice reserved)
- 9 maraschino cherries
Cake Batter
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup butter (softened)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup reserved pineapple juice
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Topping: Heat the oven to 350°F. Melt 1/4 cup butter in the microwave, then pour it into a 9-inch square baking pan. Evenly sprinkle the brown sugar over the melted butter. Arrange the pineapple slices in a single layer over the brown sugar and place a maraschino cherry in the center of each pineapple slice.
- Make the Cake Batter: In a medium bowl, combine the flour, granulated sugar, softened butter, baking powder, salt, milk, reserved pineapple juice, egg, and vanilla extract. Beat with an electric mixer at low speed for 40 seconds, then increase to high speed and beat for 3 minutes until the batter is well blended and smooth.
- Assemble and Bake: Pour the batter evenly over the arranged pineapples and cherries in the pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Flip and Serve: Right after baking, place a plate or serving dish over the pan, then carefully flip the cake and pan together to invert the cake onto the plate. Let it sit for a few minutes to allow the caramel topping to drip down the sides. Remove the pan carefully to reveal the pineapple upside down surface.
- Serving and Storage: Serve the cake warm. It pairs wonderfully with whipped cream or ice cream. To store, cover and keep at room temperature or refrigerate for longer freshness.
Notes
- Ensure the butter is well melted before mixing with brown sugar for an even caramel topping.
- Be careful while flipping the cake after baking to avoid spills or burns.
- Use reserved pineapple juice in the batter to enhance the pineapple flavor.
- This cake is best enjoyed warm but can be stored covered at room temperature or refrigerated.
- Topping with whipped cream or vanilla ice cream adds a delightful contrast of temperatures and textures.
