If there’s one dessert that instantly sparks joy and nostalgia, it’s the beloved Pineapple Upside Down Cake. With its golden caramelized pineapple rings and cherries crowning a buttery, tender cake, this retro favorite never goes out of style. It’s a showstopping treat that’s surprisingly easy to bake, guaranteeing that every slice delivers tangy fruitiness balanced with a rich, moist crumb. Whether you’re introducing it to a new generation or reliving delicious memories, Pineapple Upside Down Cake makes every day feel a little more festive.
Ingredients You’ll Need
The beauty of Pineapple Upside Down Cake lies in its simplicity: each ingredient has a role to play in creating those iconic flavors and dazzling presentation. Stick to this lineup for foolproof results and to let the magic truly shine.
- Unsalted butter (for topping): Adds rich, melt-in-your-mouth flavor to the caramelized topping and helps create that perfectly sticky base.
- Light brown sugar: This is the secret to that golden, luscious caramelization around the pineapple and cherries.
- Canned pineapple rings (drained): The signature fruit, bringing sweetness, tang, and a pop of sunshine color to every slice.
- Maraschino cherries (optional): Classic for a reason! These bring a bright burst of color and a hint of extra sweetness to each ring.
- All-purpose flour: Provides the foundation for the cake’s structure, ensuring it’s sturdy yet tender.
- Baking powder: Gives the cake a gentle lift so it’s light and fluffy rather than dense.
- Salt: Even a little makes all the flavors sing and keeps the sweetness balanced.
- Unsalted butter (room temperature): Creamed into the batter, it delivers ultimate moisture and flavor in every bite.
- Granulated sugar: Sweetens the cake and helps it bake up with a delicate crumb.
- Large eggs: Bind everything together and contribute to a soft, golden interior.
- Vanilla extract: Rounds out the flavors, adding warmth and depth to the cake batter.
- Milk: Keeps the crumb tender and supple.
- Pineapple juice (reserved from the can): This is the flavor booster that ties the batter right back to those gorgeous pineapple rings.
How to Make Pineapple Upside Down Cake
Step 1: Prep Your Pan and Pineapple
Start by preheating your oven to 350°F (175°C). Place the 1/4 cup unsalted butter in a 9-inch round cake pan and slide the pan into the oven just long enough for the butter to melt. Once it’s completely melted and bubbling gently, remove the pan and sprinkle the light brown sugar evenly over the butter to form that irresistible topping. Now, arrange your pineapple rings right over the brown sugar, nestling them side by side for the prettiest pattern. If you’re using maraschino cherries, drop one in the center of each pineapple ring for that classic pop of color.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures your leavening is distributed evenly and gets rid of any pesky lumps that might hide in your flour.
Step 3: Make the Cake Batter
Cream the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy, about 2–3 minutes. This gets plenty of air into your batter so the cake stays soft. Beat in the eggs one at a time, making sure each one is well incorporated before adding the next, then stir in the vanilla extract. In a measuring cup, combine the milk and reserved pineapple juice. Add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture, beginning and ending with the dry ingredients. Gently mix until just combined, so your cake stays gloriously tender.
Step 4: Assemble and Bake
Pour and spread the prepared batter evenly over your arranged pineapple and cherries — don’t worry if it looks a little thick, just gently nudge it to the edges with a spatula. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes — enough to settle but not enough to stick!
Step 5: Invert and Serve
Here’s the magic moment: run a knife around the edge of the pan, then carefully invert the cake onto your serving plate. The warm, gooey caramelized fruit will now be on top, glistening and ready to wow your family or guests. Let it cool slightly before slicing, and admire your handiwork!
How to Serve Pineapple Upside Down Cake
Garnishes
A dollop of freshly whipped cream or a scoop of vanilla ice cream is the ideal finishing touch for Pineapple Upside Down Cake. If you’re feeling fancy, a light sprinkle of toasted coconut or a drizzle of dark rum sauce can be absolutely divine.
Side Dishes
Since Pineapple Upside Down Cake already delivers some serious wow-factor, keep any sides simple. It pairs beautifully with fresh fruit salad or a handful of tart berries, which help balance the cake’s sweetness. For something extra, a tangy citrus sorbet served alongside is a refreshing contrast that keeps things light.
Creative Ways to Present
Try baking this classic in individual ramekins for adorable single-servings at brunches or dinner parties. Or, cut the cooled cake into small squares and thread pieces onto skewers with extra cherries and pineapple chunks for a playful dessert platter. No matter how you serve it, Pineapple Upside Down Cake steals the show.
Make Ahead and Storage
Storing Leftovers
After your Pineapple Upside Down Cake has cooled completely, cover it tightly with plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Just remember — a quick warm-up before serving revives that just-baked magic!
Freezing
You can absolutely freeze Pineapple Upside Down Cake for longer storage! Wrap slices (or the whole cake) tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight when you’re ready to enjoy again, and reheat for best flavor.
Reheating
For that fresh-from-the-oven goodness, simply pop individual slices into the microwave for 10–15 seconds, or reheat larger portions, covered with foil, in a 300°F oven until warmed through. This brings back the tenderness and moistness you love in every bite.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works beautifully in Pineapple Upside Down Cake. Just be sure to slice it into fairly thin rings and pat them dry to minimize excess juice in the pan. You can also use the juice from a fresh pineapple if you have it.
Why does my cake sometimes stick to the pan?
Make sure you use enough butter on the bottom (don’t skimp!), and line the pan well with the butter and brown sugar mixture. Letting the cake cool for only ten minutes before inverting is also crucial; too long in the pan and the sugar can harden.
Can I make this cake in advance?
Yes, Pineapple Upside Down Cake can be made a day ahead. Simply let it cool, cover, and refrigerate. Let it come to room temperature or reheat gently before serving for the tastiest results.
What’s the best way to invert the cake?
Place a large plate or cake stand over the pan, then hold them together firmly with oven mitts and quickly flip upside down in one smooth motion. Give the pan a little shake to release the cake, then carefully lift the pan away.
Can I substitute other fruit for the pineapple?
Definitely! While pineapple and cherries are traditional, you can get creative with sliced peaches, apples, or even mango. Just be mindful of moisture content, and adjust cooking times as needed.
Final Thoughts
Trust me, there’s no dessert quite like Pineapple Upside Down Cake for making even an ordinary day feel a little more special. The blend of tender cake and glowing, caramelized fruit is pure comfort on a plate. Gather your ingredients, invite some friends or family, and watch this classic cake bring big smiles all around!
Print
Pineapple Upside Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic Pineapple Upside Down Cake recipe that features a moist vanilla cake topped with caramelized pineapple rings and maraschino cherries.
Ingredients
Topping:
- 1/4 cup unsalted butter
- 1/2 cup packed light brown sugar
- 7–8 canned pineapple rings (drained)
- Maraschino cherries (optional)
Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup pineapple juice (reserved from the can)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Melt 1/4 cup butter in a 9-inch round cake pan in the oven.
- Prepare topping: Sprinkle brown sugar over melted butter. Arrange pineapple rings on top and place cherries in the center of each ring.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar: In a separate bowl, cream butter and sugar. Add eggs and vanilla.
- Combine wet and dry: Mix in dry ingredients and milk-pineapple juice mixture alternately.
- Bake: Pour batter over pineapples and bake for 40–45 minutes.
- Cool and serve: Let the cake cool in the pan, then invert onto a plate. Serve warm.
Notes
- Use room temperature ingredients for best texture.
- Serve with whipped cream or vanilla ice cream for a classic touch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 36g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
