There’s something about a classic Pineapple Upside-Down Cake that just reminds you of home, celebrations, and sunshine all wrapped into one slice. Its signature caramelized fruit topping, golden cake crumb, and cheerful pop of cherry in every bite make this dessert an absolute showstopper. Whether you’re sharing it with friends at a backyard barbecue or baking one on a lazy Sunday, this is a recipe that brings pure joy to the table. Get ready to fill your kitchen with the sweet, buttery aroma of nostalgia and a touch of tropical flair!
Ingredients You’ll Need
Each ingredient in this Pineapple Upside-Down Cake plays a starring role, from the rich butter base to the sunny pineapple and cherries on top. This combination of simple pantry staples and a few bright additions is what creates the irresistible flavors and beautiful look you know and love.
- Unsalted Butter (Melted & Softened): The backbone of the cake, adding irresistible richness and that melt-in-your-mouth texture.
- Light Brown Sugar: Offers caramel sweetness and the signature gooey topping once flipped.
- Pineapple Rings (Canned or Fresh): The perfect juicy layer; opt for canned for ease, or try fresh for a tart twist.
- Maraschino Cherries: Classic pops of color and flavor—nestled into each pineapple ring for the iconic look.
- All-Purpose Flour: Gives the cake its soft, sturdy structure—it’s the quiet hero of the crumb.
- Baking Powder: The secret to a light, fluffy rise every single time.
- Salt: Brings out and balances the sweetness, so every flavor shines through.
- Granulated Sugar: Adds classic cake sweetness; together with brown sugar, it rounds out the depth of flavor.
- Eggs: Essential for holding things together, while keeping everything lovely and tender.
- Vanilla Extract: Enhances everything with its cozy, aromatic depth.
- Whole Milk: Delivers extra moisture for that beautiful, tender crumb.
- Pineapple Juice (Reserved from Can or Fresh): A splash of tangy fruitiness that highlights the entire cake.
How to Make Pineapple Upside-Down Cake
Step 1: Prep the Pan and Fruit
Begin by preheating your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan, swirling to coat the bottom evenly. Next, sprinkle the packed light brown sugar over the butter—don’t worry if it looks a bit rustic at this point, it’s going to melt into a golden caramel glory. Carefully arrange the pineapple rings over the sugary layer, then press a maraschino cherry into the center of each ring for that classic, cheerful touch.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures an even distribution, so your Pineapple Upside-Down Cake comes out perfectly tender with every single bite.
Step 3: Cream the Butter and Sugar
In a larger bowl, use a mixer or sturdy spoon to cream the softened butter with the granulated sugar until the mixture turns pale and fluffy. This isn’t just about combining ingredients—it’s the foundation for that light, dreamy texture. Add the eggs one at a time, blending thoroughly after each, and stir in the vanilla extract for extra warmth and aroma.
Step 4: Combine Wet and Dry Mixtures
Stir the pineapple juice and whole milk together in a small cup. With your mixer on low speed, add the dry flour mixture to your butter mixture in three parts, alternating with the milk and pineapple juice mixture. Begin and end with the dry ingredients, just until incorporated—overmixing is the enemy of a fluffy cake!
Step 5: Assemble and Bake
Pour the finished batter gently over the pineapple and cherry arrangement, using a spatula to even the top. It’s fine if it looks a bit thick—it’ll settle beautifully over the fruit as it bakes. Slide it into the preheated oven and bake for 40 to 45 minutes, until the top is golden and a toothpick poked into the center comes out clean.
Step 6: Invert and Cool
Allow the cake to rest in the pan for 10 minutes once it’s out of the oven (this helps the topping set, but don’t wait too long or it might stick). Run a knife around the edges, then, with confidence, invert the cake onto a serving plate. Take a moment to admire the glistening pineapple rings and those bright cherries—every time is a reveal!
Step 7: Let It Cool Completely
As tempting as it is to cut right in, patience pays off. Let the Pineapple Upside-Down Cake cool completely so you’ll have perfect slices and all the flavors can settle beautifully together.
How to Serve Pineapple Upside-Down Cake
Garnishes
A little garnish goes a long way to make your Pineapple Upside-Down Cake look stunning. Top with a dollop of whipped cream, a sprinkle of toasted coconut, or a few extra maraschino cherries for an extra boost of charm and flavor.
Side Dishes
This cake pairs especially well with a scoop of vanilla ice cream or a small bowl of fresh berries. The creaminess and freshness perfectly complement the caramelized fruit and soft, buttery crumb.
Creative Ways to Present
For parties, try cutting the cake into squares and serving each piece in cupcake liners. Alternatively, bake the batter in a muffin tin for adorable individual Pineapple Upside-Down Cakes—just as delightful, but even more fun to serve!
Make Ahead and Storage
Storing Leftovers
To keep any leftover Pineapple Upside-Down Cake moist and delicious, cover it tightly with plastic wrap or place it in an airtight container. Store at room temperature for up to 1 day, or refrigerate for up to 4 days. The cake’s texture stays lovely, though the fruit topping is at its glossiest and brightest on day one.
Freezing
For longer storage, wrap cooled slices individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. To enjoy, thaw overnight in the fridge, then let come to room temperature before serving for best flavor and texture.
Reheating
If you want to revive that fresh-baked taste, warm individual slices of Pineapple Upside-Down Cake in the microwave for about 10–15 seconds, or pop the whole cake (well wrapped) into a low oven for 5–10 minutes. The topping will be gooey and fragrant, just like when it first came out of the oven!
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to slice fresh pineapple to the same thickness as canned rings. Fresh pineapple gives a slightly tart edge, making your Pineapple Upside-Down Cake even more lively.
What can I substitute for maraschino cherries?
If maraschino cherries aren’t your thing, try using halved fresh cherries, candied cranberries, or even dried apricots. Each brings its own color and flair, so feel free to get creative!
Can I make this cake in advance?
You sure can! You can bake Pineapple Upside-Down Cake a day ahead and store tightly covered at room temperature. If making further in advance, see the tips above for refrigerating or freezing.
Why did my cake stick to the pan?
Sticking usually happens if the cake wasn’t inverted soon enough or if the pan wasn’t greased thoroughly. Let it rest 10 minutes after baking, then run a knife around the edge before inverting—the buttery, sugary base usually does most of the work!
Is Pineapple Upside-Down Cake best served warm or cold?
Honestly, it’s delicious both ways, but slightly warm brings out the gooey caramel and softness of the cake. If you prefer it cold, chilling also makes the flavors more pronounced and the topping glossy.
Final Thoughts
If you’ve never made (or tasted) a homemade Pineapple Upside-Down Cake, you are truly in for a treat. There’s just something magical about turning out that golden, fruity crown and sharing it with family and friends. Give it a try—you might just start a new favorite tradition!
Print
Pineapple Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the classic and timeless dessert with this delightful Pineapple Upside-Down Cake recipe. A moist and flavorful cake topped with caramelized pineapple rings and cherries!
Ingredients
For the topping:
- 1/4 cup unsalted butter (melted)
- 1/2 cup packed light brown sugar
- 7 pineapple rings (canned or fresh)
- 7 maraschino cherries
For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup pineapple juice (reserved from can or fresh)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the topping: Pour melted butter into a 9-inch round cake pan, sprinkle brown sugar over it, arrange pineapple rings, and place cherries in the center.
- Combine dry ingredients: In a medium bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream softened butter and sugar until fluffy.
- Add wet ingredients: Beat in eggs one at a time, then stir in vanilla.
- Combine mixtures: Mix pineapple juice and milk, then alternate adding flour and milk mixtures to the creamed mixture.
- Bake: Pour batter over pineapple, bake for 40–45 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan, then invert onto a plate to cool completely before slicing.
Notes
- For a tropical twist, consider adding shredded coconut or a splash of rum.
- Best served fresh on the same day for optimal texture.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 34g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
