If sunshine could be baked into a cake, it would taste exactly like Pineapple Upside Down Cake: a showstopper from retro potlucks that’s just as charming and irresistible today. Sweet-tart pineapple rings gleam atop a caramelized layer of brown sugar and butter, all nestled over the fluffiest vanilla cake you can imagine. The cherries add a pop of color and whimsy, while that signature syrupy glaze seeps into every bite. Whether you’re bringing it to a celebration or just treating yourself on a rainy day, this Pineapple Upside Down Cake never fails to turn ordinary moments into something memorable.
Ingredients You’ll Need
What makes Pineapple Upside Down Cake so delightful is its simplicity: a short list of pantry staples and a few special ingredients come together to create magic. Each element plays a key role in shaping the cake’s unique looks and delicious, crowd-pleasing flavor.
- Unsalted butter (melted): This forms the base of the luscious caramel topping and keeps the cake rich and moist.
- Packed brown sugar: Essential for that classic gooey layer under the pineapple, lending a deep caramel flavor.
- Pineapple rings (canned in juice, drained): The star of the show; use canned rings for perfectly even slices and the iconic design.
- Maraschino cherries: These sweet, vibrant red cherries fit magically in the center of each pineapple ring and make the cake extra-festive.
- All-purpose flour: Gives the cake its structure and tender crumb.
- Granulated sugar: Sweetens the cake and helps it become light and fluffy.
- Unsalted butter (softened): Creamed into the batter for a rich, buttery texture.
- Eggs: Bind everything together while adding moisture and lift.
- Whole milk: Adds tender moisture; you can substitute with pineapple juice for extra flavor.
- Baking powder: The secret to a light, airy crumb that rises when baking.
- Salt: Enhances all the flavors and keeps the cake from being too sweet.
- Vanilla extract: A splash of pure vanilla brings a warm, aromatic note to the cake batter.
How to Make Pineapple Upside Down Cake
Step 1: Prepare the Pan
Start by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan, pour in the melted butter, and tilt the pan so the bottom is evenly coated. Sprinkle that glorious brown sugar right on top — this is what gives Pineapple Upside Down Cake its signature caramelized top after you flip it!
Step 2: Add the Pineapple and Cherries
Gently arrange the pineapple rings over the brown sugar, lining them up so they look inviting and lovely. Press a maraschino cherry into the center of each ring (it’s not just cute, it adds pops of sweet-tart flavor). If there’s extra fruit, tuck any leftover rings or cherries around the edge to fill in gaps.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This blending ensures everything rises evenly and no salty pockets sneak into your cake. Set this bowl aside — it’ll be ready to join the party soon!
Step 4: Cream the Butter and Sugar
In a large bowl, use a mixer to beat the softened butter with the granulated sugar. Keep going until the mixture is light, fluffy, and pale — this step gives your Pineapple Upside Down Cake that tender, melt-in-your-mouth texture everyone raves about.
Step 5: Add the Eggs and Vanilla
Crack in the eggs, one at a time, beating after each addition until they’re fully incorporated. Add the vanilla extract and mix just until everything smells amazing and golden.
Step 6: Combine and Finish the Batter
Now, alternately add the dry ingredients and the milk to your butter mixture, beginning and ending with the flour mixture. Mix on low until just combined — don’t overdo it or your cake might lose its fluff! Your batter should now be creamy and luscious.
Step 7: Assemble and Bake
Pour the batter gently over the pineapple and cherries. Use a spatula to spread it evenly (it will be thick and that’s perfect, it sits on top of the fruit and caramel layer). Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Step 8: The Flip!
Let your cake cool in the pan for 10 minutes so the caramel sets a little — but not too long, or it will stick. Run a thin knife around the edges, place your serving plate on top, then confidently invert! Be amazed as the bubbling, golden topping is revealed. That’s the iconic Pineapple Upside Down Cake moment!
How to Serve Pineapple Upside Down Cake
Garnishes
Keep it classic with dollops of softly whipped cream, or make it a showstopper with a scoop of vanilla ice cream melting gently over the warm cake. For a tropical twist, sprinkle with toasted coconut flakes or add a sprig of fresh mint to each slice. The caramelized edge is beautiful on its own, but a little flourish adds extra festivity.
Side Dishes
Pineapple Upside Down Cake shines as a star on its own, but if you want a full dessert spread, consider pairing it with fresh berries or a simple fruit salad to echo the cake’s fruity notes. Coffee with a splash of cream or a refreshing iced tea makes the perfect complement to each buttery-sweet bite.
Creative Ways to Present
Serve your Pineapple Upside Down Cake straight from the pan for rustic charm or slice it into wedges and stack with extra pineapple slices and cherries for a layered look. Bake individual mini cakes in muffin tins for irresistible, grab-and-go treats at parties or picnics.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. If your kitchen is especially warm, pop it in the fridge to keep it tasting lovely and moist.
Freezing
Yes, you can freeze Pineapple Upside Down Cake! Allow it to cool completely, then wrap slices securely in plastic wrap and aluminum foil, or store in a freezer-safe container. It will keep its charming flavor and texture for up to 2 months.
Reheating
For that just-baked warmth, gently heat individual slices in the microwave for 15-20 seconds or place the cake (covered with foil) in a low oven until warmed through. The topping will get gooey again and taste just like fresh-baked.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just slice your fresh pineapple into 1/2-inch rings and use as directed. Fresh pineapple gives a slightly tangier flavor and firmer texture, but canned keeps things classic and easy.
Why did my Pineapple Upside Down Cake stick to the pan?
The most common culprit is either not greasing the pan enough or letting the cake cool too long before inverting. Make sure to flip it after about 10 minutes of cooling — this is the sweet spot for perfect release!
Can I make Pineapple Upside Down Cake dairy-free?
Yes, you can substitute plant-based butter and your favorite non-dairy milk in both the topping and the cake batter. The results are still deliciously moist and flavorful.
Is it possible to make this cake in advance?
Definitely! You can bake the cake a day ahead, let it cool, and cover it well. The flavors often deepen by the next day, making your Pineapple Upside Down Cake even more scrumptious.
How do I prevent a soggy bottom?
Make sure your pineapple is well drained, and avoid adding extra liquid to the topping layer. Letting the finished cake cool slightly before inverting also helps keep the bottom crisp and caramelized.
Final Thoughts
There’s nothing quite like sharing a homemade Pineapple Upside Down Cake with people you care about. Every bite brings a burst of tropical flavor, a perfect balance of caramel and fruit, and a dose of nostalgia. Give this classic bake a try — and don’t be surprised if it becomes your new favorite way to put a little sunshine on the table!
Print
Pineapple Upside Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the nostalgic charm of a classic Pineapple Upside Down Cake, where sweet pineapple rings and maraschino cherries top a moist, buttery cake layer. This retro dessert is perfect for any occasion, from family gatherings to potlucks.
Ingredients
For the Topping:
- ¼ cup unsalted butter (melted)
- ½ cup packed brown sugar
- 7–8 pineapple rings (canned in juice, drained)
- 7–8 maraschino cherries
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 eggs
- ½ cup whole milk
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the pan: Pour melted butter into a 9-inch round cake pan. Sprinkle brown sugar evenly over the butter.
- Arrange toppings: Place pineapple rings on top of the sugar, with a maraschino cherry in the center of each ring.
- Prepare the batter: Whisk together flour, baking powder, and salt in a medium bowl. In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract. Alternately add dry ingredients and milk to the wet mixture.
- Bake: Pour the batter over the pineapple layer and bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
Notes
- For a deeper flavor, use pineapple juice instead of milk.
- Serve warm with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 38g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
