If you’ve ever wanted a dessert that feels like a warm hug on a plate, wait until you try this Pineapple Upside Down Cake Recipe. It’s bursting with luscious pineapple slices glazed in buttery brown sugar, topped with maraschino cherries that add that perfect pop of color and sweetness. The cake beneath is tender and moist, made from simple pantry ingredients that come together in a way that turns an ordinary day into something truly special. Whether you’re serving it for a family gathering or simply craving a nostalgic treat, this Pineapple Upside Down Cake Recipe never fails to delight and impress.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this ingredient list; each component plays a crucial role in delivering the perfect balance of flavors, textures, and that beautiful golden color that makes this cake unforgettable.
- Butter: Used twice, first to create the caramel-like topping and then softened for the cake batter, it adds richness and moisture.
- Brown sugar: Packed brown sugar caramelizes beautifully to coat the pineapple, giving the topping its signature deep sweetness and golden hue.
- Pineapple slices: Canned pineapple slices soak in juice and provide that juicy, tropical tang everyone loves in this cake.
- Maraschino cherries: These bright red gems nestle in the pineapple centers, creating an inviting burst of color and subtle sweetness.
- All-purpose flour: The backbone of the cake, it gives structure and tenderness when combined with the right amount of liquids and leavening.
- Granulated sugar: Enhances overall sweetness and balances the tartness from the pineapple.
- Baking powder: This leavening agent ensures your cake rises perfectly, resulting in a light, airy texture.
- Salt: Just a pinch to enhance and balance all the flavors.
- Milk: Combined with pineapple juice, milk adds moisture and richness to the batter.
- Reserved pineapple juice: Adds extra pineapple flavor into the cake, making it moist and fragrant.
- Egg: Binds ingredients together and contributes to the cake’s tender crumb.
- Vanilla extract: A splash of vanilla warms and rounds out all the flavors.
How to Make Pineapple Upside Down Cake Recipe
Step 1: Prepare the Topping
Begin by heating your oven to 350°F. Melt 1/4 cup of butter, then pour it evenly into a 9-inch square pan. Sprinkle 2/3 cup packed brown sugar evenly over the melted butter. This combination will caramelize as it bakes, creating that irresistible sticky topping. Arrange the pineapple slices neatly over the brown sugar, placing one maraschino cherry right in the center of each pineapple ring. This sets the stage for a stunning presentation that tastes as good as it looks.
Step 2: Mix the Cake Batter
In a medium bowl, combine 1 1/3 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Add 1/3 cup softened butter, 3/4 cup milk, 1/4 cup reserved pineapple juice, 1 egg, and 1 teaspoon vanilla extract. Using an electric mixer, start on low for about 40 seconds to incorporate the ingredients, then increase to high speed and beat for 3 minutes until the batter is smooth and well blended. This thorough mixing helps create a tender crumb that’s perfectly moist and fluffy.
Step 3: Assemble and Bake
Pour the batter gently over the pineapple and brown sugar mixture in your pan, spreading it evenly without disturbing the fruit pattern. Bake the cake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. The kitchen will fill with the heavenly scent of caramelizing sugar and buttery pineapple. Once out of the oven, immediately place a large plate or serving dish on top of the pan. Carefully invert the pan to flip the cake out so the pineapple topping drapes beautifully over the cake. Let it rest for a few minutes to settle and avoid any drippy mishaps.
Step 4: Serve and Enjoy
This cake is wonderful served warm, allowing the sticky drizzle to melt into every bite. For an extra touch of indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream. Whether you serve it right away or save some for later, this Pineapple Upside Down Cake Recipe creates smiles all around the table.
How to Serve Pineapple Upside Down Cake Recipe
Garnishes
Simple garnishes like freshly whipped cream or a scoop of creamy vanilla ice cream complement the warm caramelized pineapple perfectly. For a pop of freshness, sprinkle finely chopped toasted pecans or coconut flakes over the top to add texture and a nutty dimension that makes every bite exciting.
Side Dishes
This cake pairs beautifully with light, fresh sides such as a fluffy bowl of mixed berries or a crisp green salad featuring citrus vinaigrette to balance the richness. If you’re serving dessert after a meal, a cup of strong coffee or a fruity iced tea elevates the experience wonderfully.
Creative Ways to Present
Consider slicing the cake into individual squares and serving them on colorful dessert plates to highlight the bright pineapple and cherry topping. For a party, create mini versions by baking the mixture in muffin tins for easy grab-and-go treats. A drizzle of warm caramel sauce or a sprinkle of edible flowers can make it feel extra festive and inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pineapple Upside Down Cake Recipe, store any leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to a week to maintain freshness. Bring slices to room temperature or gently warm before serving again for best flavor.
Freezing
This cake freezes beautifully if you want to save some for later. Wrap individual slices tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, simply thaw overnight in the fridge and warm them up slightly before serving to revive that fresh-from-the-oven taste.
Reheating
To reheat your cake slices, use a microwave set to medium power for 15 to 20 seconds or place them in a warm oven (around 300°F) for 10 minutes. This will refresh the gooey topping and bring back the moist, tender crumb that makes this Pineapple Upside Down Cake Recipe a household favorite.
FAQs
Can I use fresh pineapple instead of canned for this cake?
Absolutely! Fresh pineapple can add a wonderful brightness to the cake. Just be sure to slice it evenly and drain any excess juice to prevent the topping from becoming too watery during baking.
What type of pan works best for this recipe?
A 9-inch square baking pan is ideal because it provides the right depth for the toppings and batter to cook evenly. You can also use a round cake pan, but the square shape helps highlight the pineapple rings perfectly.
How do I prevent the cake from sticking when flipping?
Melting the butter first and evenly spreading the brown sugar to create a caramel base helps the topping release smoothly. Also, flipping the cake immediately after baking while still warm ensures a clean release of the topping onto the serving plate.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just be sure your baking powder and other ingredients are gluten-free as well for the best results.
Is this cake best served warm or cold?
While it’s delicious either way, serving the Pineapple Upside Down Cake Recipe warm brings out the gooey caramelized topping and tender cake texture, making it especially comforting and tasty.
Final Thoughts
There’s something truly magical about the Pineapple Upside Down Cake Recipe that never gets old—it’s a perfect blend of nostalgic charm and irresistible sweetness. I encourage you to try making it at home, share it with those you love, and savor every luscious bite. Trust me, once you’ve experienced the joy of this cake, it will quickly become one of your all-time favorite desserts to bake and enjoy.
Print
Pineapple Upside Down Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pineapple Upside Down Cake combines tender, moist cake with a caramelized pineapple and cherry topping. The cake is baked directly on a bed of butter and brown sugar, which creates a deliciously sticky and flavorful glaze. Served warm or at room temperature, it pairs beautifully with whipped cream or ice cream for a perfect dessert any time of year.
Ingredients
Topping:
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 9 pineapple slices (from 1 20-oz can pineapple in juice, drained, reserve juice)
- 9 maraschino cherries
Cake Batter:
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup reserved pineapple juice
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the topping: Preheat the oven to 350°F (175°C). Melt 1/4 cup butter in the microwave and pour evenly into a 9-inch square baking pan. Sprinkle 2/3 cup packed brown sugar evenly over the melted butter. Arrange 9 pineapple slices in a single layer over the brown sugar, then place a maraschino cherry in the center of each pineapple slice.
- Make the cake batter: In a medium mixing bowl, combine 1 1/3 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup softened butter, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Using an electric mixer, beat on low speed for 40 seconds to blend, then increase to high speed and beat for 3 minutes until the batter is smooth and well combined. Gradually add 3/4 cup milk, 1/4 cup reserved pineapple juice, 1 large egg, and 1 teaspoon vanilla extract while mixing.
- Assemble and bake the cake: Pour the prepared cake batter evenly over the pineapple and cherry topping in the pan, spreading gently to cover. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Invert and serve: Immediately after baking, carefully place a large plate, baking pan, or serving dish over the top of the cake pan. Flip the cake and pan together to invert the cake onto the plate so the pineapple topping is on top. Let the cake sit for a few minutes to allow the topping to drizzle over the cake. Remove the cake pan gently.
- Enjoy: Serve the cake warm, optionally topped with whipped cream or ice cream. Store leftovers covered at room temperature or refrigerated to maintain freshness.
Notes
- Make sure to reserve the pineapple juice from the can for use in the cake batter to add extra flavor.
- Use a 9-inch square pan for best results; other sizes may affect baking time and topping coverage.
- Check the cake doneness with a toothpick near the center to avoid overbaking.
- For a richer cake, you can replace some milk with cream, but this will increase the fat content.
- Allow the cake to cool slightly before flipping to prevent the topping from sticking to the pan.
- Serve warm for the best flavor and texture, but the cake also tastes great cooled.
