Pineapple Upside Down Cake Recipe: A Sweet Classic for Every Occasion

Pineapple upside down cake is a nostalgic, flavorful dessert that never goes out of style. Whether you’re baking for a special event or simply to indulge in something sweet at home, this cake offers the perfect balance of moist cake, caramelized pineapple, and a touch of maraschino cherry. The combination of sweet and tart flavors in each bite makes it an irresistible treat.

This cake gets its unique name because it’s baked with the pineapple and other fruits placed at the bottom of the pan. Once the cake is baked, it’s flipped over, and the golden, caramelized fruit forms a beautiful, glossy topping. The result is a visually stunning dessert with a perfect contrast of textures, soft, moist cake with a slightly crisp, caramelized top.

Let’s dive into the details of how to make the perfect pineapple upside down cake that will wow your family and friends.

Why Pineapple Upside Down Cake is Loved by All

There’s something about the pineapple upside down cake that feels like comfort. It has the perfect balance of sweetness and a slight tang from the pineapple. The butter-based cake is light and moist, acting as a perfect base to complement the soft, juicy pineapple slices that caramelize as the cake bakes.

Whether served for a celebration, a holiday, or just a cozy afternoon tea, this cake is always a crowd-pleaser. It’s easy to make, yet it looks impressive enough to serve to guests. Plus, the caramelized pineapple and cherries create a beautiful presentation, making it as delightful to the eyes as it is to the taste buds.

Ingredients for Pineapple Upside Down Cake

Before we get into the process, make sure you have all the ingredients ready. The ingredients for pineapple upside down cake are simple, but together they create a delicious, melt-in-your-mouth dessert. Here’s what you’ll need:

For the Topping:

• 1/4 cup unsalted butter (melted) – This forms the buttery, caramelized base of the cake.
• 1/2 cup packed brown sugar – Brown sugar adds a rich, caramel-like sweetness.
• 1 can (20 ounces) sliced pineapple (drained, reserving the juice) – Pineapple is the star of this cake, providing both flavor and texture.
• Maraschino cherries (about 6-8) – The cherries add a pop of color and sweetness to balance the tartness of the pineapple.
• A few extra pineapple slices for garnish (optional) – For an added touch of decoration on top when serving.

For the Cake:

• 1 1/2 cups all-purpose flour – Flour is the base of the cake, providing structure and texture.
• 1 cup granulated sugar – This sweetens the cake and helps with texture.
• 1/2 cup unsalted butter (softened) – Butter creates a rich, soft crumb in the cake.
• 2 large eggs – Eggs bind the ingredients together and provide structure to the cake.
• 1/2 cup milk (or reserved pineapple juice) – Milk (or pineapple juice for extra flavor) adds moisture to the cake batter.
• 1 teaspoon vanilla extract – Vanilla extract enhances the flavor and adds depth.
• 1 1/2 teaspoons baking powder – This helps the cake rise and become light and fluffy.
• 1/4 teaspoon salt – A pinch of salt balances the sweetness and enhances the flavors.

Step-by-Step Instructions to Make Pineapple Upside Down Cake

1. Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly. Next, take a 9-inch round cake pan and grease it lightly with butter or cooking spray. You want to make sure the cake doesn’t stick after baking.

To make the caramelized topping, pour the melted butter into the bottom of the pan. Spread it evenly with a spatula, ensuring it covers the bottom completely. Next, sprinkle the brown sugar evenly over the melted butter. This creates a rich, caramel layer that will eventually form the golden topping after the cake is flipped.

2. Arrange the Pineapple and Cherries

This is where the fun part begins. Take your drained pineapple slices and arrange them neatly in the pan. You can place them in a circular pattern for a more traditional look, or feel free to get creative with the arrangement. The pineapple slices should cover the entire surface of the cake pan.

In the center of each pineapple slice, place a maraschino cherry. You can also place cherries around the edges to add a burst of red color. If you’d like, you can add a few extra pineapple slices around the edges for additional garnish and flavor.

3. Prepare the Cake Batter

Now, it’s time to make the cake batter. In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat for about 3-5 minutes until the mixture becomes light and fluffy. This process helps to incorporate air into the cake, making it light and soft.

Next, add the eggs one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated into the mixture. Then, stir in the vanilla extract for a deeper flavor.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk (or reserved pineapple juice) in small portions. Start and finish with the dry ingredients. Mix gently until the batter is just combined. Avoid overmixing, as this can make the cake dense and heavy.

4. Pour the Batter Over the Pineapple

Carefully pour the prepared batter over the pineapple slices in the cake pan. Spread the batter evenly with a spatula, making sure that it completely covers the pineapple and cherries. The batter should fill the pan, but don’t worry if it doesn’t reach the very edges, this will spread as it bakes.

5. Bake the Cake

Place the cake in the preheated oven and bake for 35-40 minutes. The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean. You may notice the edges of the cake pulling away slightly from the sides of the pan, which is a good sign that it’s baked through.

6. Cool and Flip the Cake

Once the cake is finished baking, remove it from the oven and let it cool in the pan for about 10 minutes. Cooling the cake slightly before flipping helps it firm up, preventing the pineapple topping from sticking to the pan.

After 10 minutes, carefully run a knife around the edges of the cake to loosen it from the pan. Place a large plate or cake stand over the top of the pan and, holding both the pan and the plate together, flip the cake over. Tap the pan gently to release the cake, and then carefully lift it off. You should be left with a beautiful, golden pineapple topping.

7. Serve and Enjoy

Allow the cake to cool slightly before slicing and serving. The pineapple and cherries will be perfectly caramelized, and the cake will have a beautiful golden color. This cake is delicious on its own or can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Tips for the Perfect Pineapple Upside Down Cake

• Use Room Temperature Ingredients: For the best results, make sure your butter, eggs, and milk are at room temperature before you start baking. This helps them mix together smoothly and creates a better texture in the cake.
• Don’t Overmix the Batter: When combining the wet and dry ingredients, mix only until they are just incorporated. Overmixing can cause the cake to become dense and heavy.
• Customize the Topping: While pineapple is the traditional topping, feel free to get creative with other fruits. Peaches, apricots, or berries can all make for delicious alternatives to the classic pineapple.
• Let the Cake Cool Before Flipping: Be patient and allow the cake to cool for 10 minutes before flipping it. This ensures that the caramelized topping won’t stick to the pan and that the cake will hold its shape when flipped.

Frequently Asked Questions

Q: Can I make the cake ahead of time?

Yes, you can make pineapple upside down cake ahead of time. After it cools, store it in an airtight container at room temperature for 1-2 days. It can also be refrigerated for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving.

Q: Can I freeze pineapple upside down cake?

Yes, you can freeze pineapple upside down cake. Wrap it tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 3 months. Thaw it overnight in the fridge and serve at room temperature for the best flavor.

Q: Why did my cake stick to the pan?

If the cake sticks, it’s usually because the pan wasn’t properly greased or floured, or the cake wasn’t allowed to cool enough before flipping. Always grease and flour the pan, and allow the cake to cool for 10 minutes before flipping.

Q: Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used in place of canned pineapple. Just be sure to cut it into thin, even slices to ensure they caramelize properly while baking. You can also use fresh pineapple juice in place of the reserved canned juice.

Why You’ll Love This Pineapple Upside Down Cake

Pineapple upside down cake is more than just a dessert, it’s a slice of nostalgia. It’s a cake that’s easy to make yet feels special enough for any occasion. With its sweet, caramelized pineapple topping and soft, buttery cake, this treat has it all. Whether you’re making it for a party, a family gathering, or simply to enjoy yourself, this cake is bound to bring smiles to every face.