If you’re on the hunt for a retro dessert that’s as delightful to look at as it is to eat, Pineapple Upside-Down Cake checks every box. This buttery cake is crowned with slices of sweet pineapple and adorably bright maraschino cherries, caramelized to golden perfection atop a soft, vanilla-scented crumb. The moment you flip it out of the pan and see those glistening rings unveiled is pure magic! Whether it’s for a birthday, a weekend treat, or simply to brighten an ordinary day, this classic never fails to steal the show.
Ingredients You’ll Need
These everyday ingredients work together to produce a cake bursting with vibrant color, nostalgic flavor, and irresistible texture. Don’t skip or substitute, as each one plays a delicious role in this iconic Pineapple Upside-Down Cake.
- Unsalted butter (melted): Forms the luscious caramel base that soaks into the fruit and cake.
- Packed brown sugar: Provides rich molasses notes and adds gooey sweetness to the topping.
- Canned pineapple slices (drained): Essential for that tropical tang and iconic ring design—make sure to pat dry for best results.
- Maraschino cherries: Adds pops of color and a hint of cherry-vanilla flavor to every slice.
- All-purpose flour: The sturdy foundation for a perfectly fluffy, tender cake crumb.
- Baking powder: Ensures your cake rises beautifully so it’s never dense or heavy.
- Salt: Balances all the sweetness and brightens the flavors.
- Unsalted butter (softened): Gives the cake a rich, butter-forward flavor with a tender bite.
- Granulated sugar: Sweetens and forms the classic, soft cake structure.
- Large eggs: Bind the batter and lend a light, airy texture.
- Vanilla extract: Infuses the entire cake with warmth and depth.
- Whole milk: Contributes moisture, helping every bite stay soft and luscious.
- Reserved pineapple juice: Intensifies the pineapple experience from top to bottom.
How to Make Pineapple Upside-Down Cake
Step 1: Prep the Pan and Topping
Start by preheating your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan, swirling gently to cover the base. Sprinkle the brown sugar evenly over the butter—this creates that famous sticky topping. Layer the drained pineapple slices on top, and place a maraschino cherry in the center of each ring for a bright, cheerful touch. If you want some extra sparkle, sneak an extra cherry or two in-between the rings!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This quick step ensures even leavening, so your Pineapple Upside-Down Cake comes out perfectly fluffy. It’s a little step, but makes all the difference for a uniform crumb.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and creamy—this is where you’re building air into the batter. Taking your time with this step will make your cake soft and irresistible rather than heavy. Add eggs one at a time, mixing after each, to create an ultra-smooth batter base. Stir in the vanilla to infuse every bite with a hint of warmth.
Step 4: Combine Wet and Dry Ingredients
Measure out the milk and reserved pineapple juice in a liquid measuring cup. You’ll alternate adding the dry ingredients and the milk mixture to the butter mixture, starting and ending with the dry. Mix gently after each addition to avoid overworking the batter—just enough until you see everything come together so your Pineapple Upside-Down Cake stays delicate.
Step 5: Assemble and Bake
Pour the batter right over the pineapple topping in the prepared pan, smoothing it out to an even layer. It may seem like a thick batter, but it will bake into a perfectly soft cake. Bake for 40 to 45 minutes, rotating the pan halfway for even baking. It’s ready when a toothpick inserted in the center comes out clean and the top is golden.
Step 6: Cool and Invert
Let your cake rest in the pan for about five minutes—just enough to set, but not so long that the caramel sticks. To unveil the masterpiece, place a serving plate upside down over the pan, then flip swiftly but gently. Lift off the pan and reveal those sunny pineapple rings and jewel-toned cherries. Let cool slightly before slicing and serving.
How to Serve Pineapple Upside-Down Cake
Garnishes
Top your warm cake with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or even a sprinkle of toasted coconut flakes. A handful of extra cherries or a drizzle of pineapple juice over the top adds even more wow factor when serving Pineapple Upside-Down Cake.
Side Dishes
Pairing this dessert with a light fruit salad or simple citrus slices helps balance out its sweetness. If you want to keep things indulgent, serve with iced coffee or a tangy lemon sorbet alongside your Pineapple Upside-Down Cake for a truly memorable finish.
Creative Ways to Present
For parties, try baking the batter in muffin tins lined with mini pineapple rings and cherries for adorable individual Pineapple Upside-Down Cakes. Or use a vintage cake stand and scatter edible flowers or fresh mint around the base to channel that retro charm!
Make Ahead and Storage
Storing Leftovers
If you have leftover Pineapple Upside-Down Cake, simply cover the pan or transfer slices to an airtight container. Store in the refrigerator for up to 3 days for best flavor and texture. The caramel topping may become a bit sticky, but it will be just as delicious.
Freezing
To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or on the counter before serving. While the texture may soften slightly, the bold pineapple flavor shines through just as brightly.
Reheating
For that freshly-baked warmth, reheat individual slices in the microwave for 15-20 seconds or warm the whole cake gently in a low oven. Just be careful not to overheat, as prolonged heat can make the fruit a bit mushy—moderation is key for that just-right texture in your Pineapple Upside-Down Cake.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just slice fresh pineapple into rings or half-moons and pat them dry before arranging in the pan. You’ll still need to reserve a bit of juice if possible, or substitute with extra milk if needed.
Why did my Pineapple Upside-Down Cake stick to the pan?
If your cake sticks, it’s often because it cooled too long in the pan or didn’t have enough melted butter underneath the fruit. Make sure to invert after just five minutes, and don’t skimp on the buttery base!
Can I make Pineapple Upside-Down Cake gluten-free?
Yes, you can use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Just check the blend includes a binder like xanthan gum for the best structure.
What’s the best way to cut this cake?
A sharp, thin-bladed knife works best. Wipe it clean between slices to keep the cake looking picture-perfect and to prevent the cherries from dragging through the crumb.
How can I add extra flavor?
Try adding a pinch of cinnamon to the brown sugar topping or swirling in a splash of rum or coconut extract into the batter for a tropical twist on your Pineapple Upside-Down Cake.
Final Thoughts
This Pineapple Upside-Down Cake is one of those heartwarming classics that belongs in every baker’s repertoire. Its sunny appearance and vibrant flavors never fail to impress, and the simplicity of the preparation just adds to its charm. I hope you’ll give this recipe a whirl and let its old-school magic bring a big, sweet smile to your table!
Print
Pineapple Upside-Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the nostalgia of a classic dessert with this Pineapple Upside-Down Cake recipe. A moist, buttery cake topped with caramelized pineapple rings and cherries, this old-fashioned favorite is sure to delight your taste buds.
Ingredients
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 7–8 canned pineapple slices, drained
- 7–8 maraschino cherries
For the Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup reserved pineapple juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Prepare the Topping: Pour melted butter into a 9-inch round cake pan, sprinkle brown sugar over it, and arrange pineapple slices on top with a cherry in each ring’s center.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream softened butter and granulated sugar until light and fluffy.
- Add Eggs and Flavorings: Add eggs one at a time, then stir in vanilla.
- Combine Wet and Dry: Mix milk and pineapple juice in a measuring cup. Add dry ingredients to the wet mixture in three parts, alternating with the milk mixture.
- Bake the Cake: Pour batter over the pineapple layer in the pan and bake for 40–45 minutes until a toothpick comes out clean.
- Invert and Serve: Let the cake rest, then invert it onto a plate. Serve warm or at room temperature.
Notes
- Enhance the flavor by adding a pinch of cinnamon to the brown sugar before arranging the fruit.
- This cake is best enjoyed slightly warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
