If you’re craving a classic dessert that instantly brightens any gathering, nothing quite hits the spot like this Pineapple Upside-Down Cake Recipe. It’s a delightful showcase of caramelized brown sugar, tender pineapple rings, and maraschino cherries baked into a moist, buttery cake that flips over for a stunning presentation. This recipe blends nostalgic charm with tropical sweetness, making it a timeless favorite that’s surprisingly easy to whip up anytime you want to impress or simply indulge. Trust me, once you taste this luscious, golden beauty, it’ll become one of your go-to treats.
Ingredients You’ll Need
This Pineapple Upside-Down Cake Recipe relies on simple, well-balanced ingredients that each play a critical role, from creating that perfect caramel topping to ensuring the cake stays soft and flavorful.
- 1/4 cup unsalted butter, melted: The base for the caramel layer, this butter gives a rich, smooth flavor and helps brown the sugar.
- 1/2 cup packed brown sugar: Adds deep molasses sweetness that caramelizes beautifully under the pineapple.
- 1 can (20 ounces) pineapple slices in juice, drained: The star of the show, these rings bring a juicy, tropical brightness to the cake.
- 10 maraschino cherries: Placed in pineapple centers for a pop of color and a hint of fruity sweetness.
- 1 1/2 cups all-purpose flour: Provides structure and the perfect tender crumb.
- 2 teaspoons baking powder: Ensures the cake rises just right, fluffy yet sturdy enough to hold its shape.
- 1/4 teaspoon salt: Balances sweetness and enhances the flavor of all ingredients.
- 1/2 cup unsalted butter softened: Creamed with sugar to create a light, airy batter.
- 1 cup granulated sugar: Sweetens and contributes to the cake’s moist texture.
- 2 large eggs: Bind the ingredients and add richness.
- 1 teaspoon vanilla extract: Lends a warm, aromatic note that complements the tropical fruit perfectly.
- 1/2 cup whole milk: Moisturizes the batter and helps create a tender crumb.
How to Make Pineapple Upside-Down Cake Recipe
Step 1: Prepare the Caramel Topping
Start by preheating your oven to 350°F. Pour the melted butter into a 9-inch round cake pan, then sprinkle the brown sugar evenly over the butter. This creates a glossy, caramelized layer that will become the cake’s stunning top once inverted.
Step 2: Arrange the Pineapple and Cherries
Place the drained pineapple slices carefully on top of the brown sugar layer, then nestle one maraschino cherry into the center of each pineapple ring. This classic pattern not only looks beautiful but infuses every bite with bursts of fruity sweetness.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening is evenly distributed, which is key for a lovely, even rise.
Step 4: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar until the mixture looks light and fluffy. This step traps air in the batter, giving your cake its tender texture.
Step 5: Add Eggs and Vanilla
One at a time, beat in the eggs thoroughly, then stir in the vanilla extract. Incorporating the eggs slowly helps maintain the batter’s lightness.
Step 6: Combine Wet and Dry Ingredients
Alternate adding the dry flour mixture and milk to the batter, starting and ending with the flour. Mix gently until smooth to ensure a moist, even crumb without overworking the batter.
Step 7: Bake Your Cake
Pour the batter evenly over the pineapple slices in your prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The cake will rise beautifully while the topping caramelizes underneath.
Step 8: Invert and Cool
Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate. This step reveals the gorgeous, glossy pineapple topping that makes this Pineapple Upside-Down Cake Recipe so iconic.
How to Serve Pineapple Upside-Down Cake Recipe
Garnishes
While the caramelized pineapple and cherries serve as stunning garnishes themselves, you can add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Fresh mint leaves also add a vibrant contrast in both color and flavor.
Side Dishes
This dessert shines on its own, but pairing it with a light fruit salad or a tangy citrus sorbet can balance its sweetness and complement those tropical notes beautifully. For a festive touch, a cup of spiced tea or freshly brewed coffee rounds out the experience perfectly.
Creative Ways to Present
Transform this cake into individual servings by baking in cupcake tins lined with pineapple rings and cherries. You can also drizzle a bit of rum caramel sauce on top for a grown-up twist that highlights its tropical character. No matter how you serve it, presentation is never boring with this showstopper.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pineapple Upside-Down Cake Recipe covered tightly at room temperature for up to two days, or refrigerate for up to five days. The moisture-rich cake holds up well, but covering it helps prevent it from drying out and keeps that caramel topping luscious.
Freezing
This cake freezes well if you want to save some for later. Wrap slices individually or the whole cake tightly in plastic wrap, then aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
To warm a slice, pop it into the microwave for 15 to 20 seconds or place it in a preheated 300°F oven for about 10 minutes. This helps revive the cake’s softness and brings the caramel topping back to its glorious gooey state.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple rings work beautifully and add a vibrant flavor, but make sure they’re sliced evenly and patted dry to avoid excess moisture in the caramel layer.
How do I prevent the topping from sticking to the pan?
Using melted butter mixed with brown sugar helps create a natural non-stick caramel layer, but letting the cake cool slightly before flipping also prevents the topping from sliding and sticking.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for a similar texture. Just be mindful that the baking time might vary slightly.
What’s the best way to soften butter quickly for the batter?
Cut the butter into small cubes and let it sit at room temperature for 20 to 30 minutes. Alternatively, microwave in 5-second bursts until softened but not melted.
Is this cake suitable for vegetarians?
Definitely! This Pineapple Upside-Down Cake Recipe contains no meat or animal-derived gelatin, making it a perfect vegetarian-friendly dessert option.
Final Thoughts
This Pineapple Upside-Down Cake Recipe offers a fantastic opportunity to delight friends and family with a slice of sweet, nostalgic sunshine. It’s a dessert that’s as joyful to make as it is to eat, and its vibrant flavors bring a touch of tropical magic to any occasion. So go ahead, bake it, share it, and savor every luscious bite—your taste buds will thank you!
Print
Pineapple Upside-Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Pineapple Upside-Down Cake features a caramelized brown sugar and butter topping adorned with juicy pineapple slices and maraschino cherries. A moist and tender vanilla-flavored cake base complements the tropical fruit topping, making it a delightful retro dessert perfect for any occasion.
Ingredients
Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 can (20 ounces) pineapple slices in juice, drained
- 10 maraschino cherries
Batter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Prepare the pan and topping: Preheat your oven to 350°F. Pour the melted butter into a 9-inch round cake pan and sprinkle the brown sugar evenly over the butter. Arrange the drained pineapple slices on top of the brown sugar layer, then place a maraschino cherry in the center of each pineapple ring.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are well combined and aerated.
- Cream butter and sugar: In a large bowl, beat the softened butter with the granulated sugar until the mixture becomes light, fluffy, and pale in color. This step is important to create a tender texture in the cake.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing after each addition until the batter is smooth and uniform.
- Assemble and bake: Carefully pour the batter over the pineapple and cherries in the cake pan, spreading it evenly to cover the fruit. Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert: Allow the cake to cool in the pan for 10 minutes. Then, place a serving plate over the pan and invert it to release the cake, revealing the caramelized pineapple topping. Serve warm or at room temperature.
Notes
- For an extra tropical flavor, add a tablespoon of rum to the batter before baking.
- Be sure to let the cake cool slightly before inverting to prevent the topping from sliding off.
