Pineapple upside-down cake is a classic dessert that has delighted generations. With its golden caramelized pineapple, rich buttery texture, and soft, flavorful cake, this treat is a must-have for any special gathering. Whether you’re making it for a festive celebration, a weekend dessert, or just to satisfy a sweet tooth, this recipe is sure to impress!
Table of Contents
Why You’ll Adore This Pineapple Upside-Down Cake Recipe
- Beginner-Friendly: Straightforward ingredients and easy-to-follow steps.
- Deliciously Buttery: The perfect balance of caramelized fruit and tender cake.
- Soft and Moist: Stays fresh and luscious for days.
- A Guaranteed Hit: Always a crowd favorite at any event!
Ingredients You’ll Need For pineapple upside-down cake
For the Topping:
- 1/4 cup (60g) unsalted butter, melted
- 1/2 cup (100g) packed brown sugar
- 7-9 pineapple rings (canned or fresh)
- Maraschino cherries (optional but adds a classic touch)
For the Cake:
- 1 and 3/4 cups (220g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) pineapple juice (from canned pineapples or fresh)
- 1/2 cup (120ml) whole milk
Step-by-Step Instructions
Step 1: Create the Topping
- Preheat your oven to 350°F (175°C).
- Pour the melted butter into a 9-inch round cake pan, ensuring an even coat.
- Sprinkle brown sugar over the butter layer.
- Arrange the pineapple slices over the sugar and place maraschino cherries in the centers.
Step 2: Prepare the Cake Batter
- In a medium mixing bowl, combine flour, baking powder, baking soda, and salt and whisk until well blended.
- In a separate large bowl, beat the butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, making sure each is fully mixed in.
- Stir in vanilla extract for extra flavor.
- Gradually fold in the dry ingredients, alternating with pineapple juice and milk, until the batter is smooth and uniform.
Step 3: Assemble and Bake
- Carefully pour the batter over the pineapple topping, ensuring even coverage.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 10 minutes before flipping it onto a serving plate.
- Let it rest for another 15 minutes before slicing and enjoying.
Pro Tips for the Best Pineapple Upside-Down Cake
- Use Fresh Ingredients: Ensures the best flavor and texture.
- Avoid Overmixing: Stir just until everything is combined to keep the cake light and fluffy.
- Flip While Warm: Waiting too long might cause the caramelized topping to stick.
- Try a Springform Pan: Makes the flipping process easier.
- Enhance with Spices: A pinch of cinnamon can add warmth and depth.
Customizations and Swaps
- Gluten-Free Alternative: Substitute with a gluten-free all-purpose flour blend.
- Dairy-Free Option: Use plant-based butter and almond or oat milk.
- Extra Moist Cake: Incorporate 1/4 cup of sour cream for added richness.
- Boozy Variation: Soak pineapple rings in a splash of rum before baking for a sophisticated touch.
How to Serve It Best
- Enjoy Warm with Ice Cream: A scoop of vanilla makes it extra indulgent.
- Add a Caramel Drizzle: Elevates the sweetness with a luscious topping.
- Top with Whipped Cream: Light and airy for a balanced treat.
- Great for Breakfast: Tastes just as amazing the next morning with coffee or tea!
How to Store pineapple upside-down cake
- Keep It Chilled: Store in an airtight container in the fridge for up to three days.
- Freeze for Later: Wrap individual slices tightly in plastic wrap and freeze for up to two months.
- Reheat with Ease: Microwave a slice for 20-30 seconds for that fresh-baked warmth.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes! Just slice fresh pineapple into rings and use them in place of canned.
What can I use instead of maraschino cherries?
Try raspberries, blueberries, or even nuts for a unique variation.
Can I prepare this cake in advance?
Definitely! You can bake it a day before and refrigerate. Reheat slightly before serving for the best experience.
Final Thoughts
This pineapple upside-down cake is an irresistible combination of caramelized sweetness and buttery, moist cake. Whether you’re new to baking or an experienced home cook, this simple recipe guarantees success. Give it a try and savor every delightful bite!
Did you love this recipe? Share it with your friends and drop a comment below to let us know how it turned out!
Printpineapple upside-down cake
Pineapple Upside-Down Cake is a classic dessert featuring a moist cake topped with caramelized pineapple rings and maraschino cherries. This vintage favorite is simple to make, yet it’s full of flavor, with the sweetness of the pineapple and the rich, buttery caramel creating a perfect balance. A showstopper at any gathering!
- Cook Time: 50-55 minutes
- Total Time: 48 minute
Ingredients
For the Topping:
1/4 cup unsalted butter (melted)
1/2 cup brown sugar (packed)
8–10 pineapple rings (canned or fresh)
8–10 maraschino cherries (or fresh cherries if preferred)
For the Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter (softened)
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional, for extra flavor)
Instructions
Prepare the Topping:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
In a small bowl, mix together the melted butter and brown sugar. Pour this mixture evenly into the bottom of the prepared cake pan.
Arrange the pineapple rings over the brown sugar mixture, placing one in the center and others around the edges. Place a maraschino cherry in the center of each pineapple ring.
Make the Cake Batter:
In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes).
Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
Assemble the Cake:
Pour the cake batter evenly over the pineapple and caramel mixture in the cake pan, smoothing the top with a spatula.
Tap the cake pan gently on the counter to remove any air bubbles.
Bake the Cake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If the top begins to brown too quickly, cover it loosely with foil during the last 10 minutes of baking.
Cool and Serve:
Let the cake cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate. The pineapple topping should now be on top.
Serve warm or at room temperature, and enjoy!
Notes
For a lighter version: Use a sugar substitute for the brown sugar and granulated sugar, and opt for a reduced-fat butter.
Pineapple Options: You can use fresh pineapple if desired, but canned pineapple rings work best for the classic look. Ensure the pineapple is well-drained to prevent excess moisture in the cake.
Topping Variations: You can also try adding chopped pecans or walnuts on top of the pineapple rings for added texture and flavor.
Make Ahead: This cake can be made ahead of time and stored in an airtight container for up to 3 days. To reheat, simply warm it up in the oven at 300°F (150°C) for about 10 minutes.
Nutrition
- Calories: 290
- Sugar: 27g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
Keywords: pineapple upside-down cake
