If you’re on the hunt for a nostalgic, crowd-pleasing dessert that’s both simple and stunning, this Pineapple Upside-Down Cake Recipe is your golden ticket. Imagine moist, buttery yellow cake baked atop a glossy, caramelized pineapple layer studded with bright maraschino cherries. When flipped, it reveals a glossy, jewel-like crown of tropical fruit, making it as beautiful as it is delicious. This cake perfectly balances rich sweetness and tangy pineapple flavor to create a dessert that feels like a warm hug on a plate.
Ingredients You’ll Need
Every ingredient in this Pineapple Upside-Down Cake Recipe plays a key role, from the caramelized sugar that gives it a deep, buttery sweetness to the tender yellow cake that soaks up all those tropical flavors. Simple pantry staples come together for a colorful and irresistibly moist dessert that’s surprisingly easy to master.
- Salted butter: Adds richness and helps create that luscious caramelized topping and tender cake crumb.
- Light brown sugar: Provides deep, molasses-like sweetness essential for the caramel layer and cake batter.
- Canned pineapple slices: The star of the show, for that juicy tropical flavor and iconic pattern.
- Maraschino cherries: Bright, sweet pops of color nestled in pineapple rings for visual appeal and flavor punctuation.
- Pineapple juice: Adds moisture and subtle pineapple essence to the cake batter.
- Full-fat sour cream: Keeps the cake tender and adds a slight tang that balances sweetness.
- Pure vanilla extract: Enhances overall flavor with warm, aromatic notes.
- All-purpose flour: Forms the structure of the cake.
- Baking powder: Helps the cake rise to a perfect fluffy texture.
- Salt: Balances the sweetness and intensifies the flavors.
- Large eggs: Bind the batter and add moisture while enriching the texture.
How to Make Pineapple Upside-Down Cake Recipe
Step 1: Prepare the Caramelized Topping
Start by preheating your oven to 350° F and spraying a 9-inch cake pan with cooking spray. Melt the butter directly in the pan in the oven, then stir in the light brown sugar until your mixture becomes luscious and caramelized. Arrange the pineapple slices on top of the sugar mixture, pressing them lightly into place for a neat pattern. Pop a cherry into the hole of each pineapple ring to add that classic pop of color and sweetness.
Step 2: Mix the Cake Batter
Whisk together pineapple juice, sour cream, and vanilla extract in a small bowl; this combo gives your cake a moist crumb with subtle tang and flavor depth. In another bowl, combine the flour, baking powder, and salt to ensure your cake achieves the perfect rise. Cream the butter and brown sugar together in a mixer until fluffy—this builds the foundation for your cake’s airy texture. Beat in eggs one at a time to fully incorporate their richness. Alternate adding your dry ingredients and sour cream mixture at a gentle pace so the batter stays light and smooth.
Step 3: Bake to Perfection
Carefully pour the batter over the pineapple topping, spreading gently to keep the fruit arrangement intact. Bake for about 35 to 45 minutes, or until the cake is a beautiful golden brown and a toothpick inserted in the center comes out clean. This step is where all those flavors meld, and the batter transforms into a delightfully tender cake beneath your caramelized pineapple canopy.
Step 4: The Grand Flip
Allow the cake to cool for 10 to 15 minutes—this lets the caramel set and soak into the cake. Run a knife gently around the edges to loosen the sides, then invert the cake onto a serving plate. Be gentle but confident, tapping the pan if needed to release the cake. The moment you see that glossy pineapple top is pure dessert magic. Add extra cherries on top if you want that extra burst of color and sweetness.
How to Serve Pineapple Upside-Down Cake Recipe
Garnishes
Serve slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream to complement the caramelized pineapple’s sweetness. For an extra tropical flair, sprinkle with toasted coconut flakes or a dusting of powdered sugar to add a delicate, snowy contrast.
Side Dishes
This Pineapple Upside-Down Cake Recipe pairs wonderfully with fresh fruit salads, especially those featuring berries or citrus to brighten the meal. A light cup of tea or coffee also makes a perfect partner, balancing the sweetness and rounding out dessert time beautifully.
Creative Ways to Present
For a fun twist, serve this cake in individual ramekins or mini cast-iron skillets to give guests their own personal cake with a perfect pineapple crown. You could also layer slices with whipped cream and pineapple chunks for a quick trifle variation that stays true to the classic flavors.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store in an airtight container to keep it moist. It will stay fresh at room temperature for up to two days or in the refrigerator for about four days without drying out.
Freezing
Pineapple Upside-Down Cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then in foil or a freezer bag to protect against freezer burn. It will keep well for up to three months, making it convenient to enjoy later without losing any of its buttery moistness.
Reheating
To enjoy it warm, thaw frozen slices overnight in the fridge, then gently reheat in a microwave for about 20 seconds or in a low oven wrapped in foil. This restores the cake’s softness and brings back the luscious caramel shine on top.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple can be used, but make sure to slice it evenly and pat it dry to avoid excess moisture affecting the caramel. Fresh fruit adds a brighter, fresher flavor but the classic version usually uses canned because it’s sweeter and easier to arrange.
What type of pan works best?
A 9-inch round cake pan is ideal for this recipe because it promotes even cooking and gives enough depth for the pineapple topping and cake batter. Avoid non-stick pans that might interfere with the caramel release during the flip.
How do I know when the cake is done?
Use a toothpick test by inserting it into the center of the cake; if it comes out clean with no wet batter, your cake is perfectly baked. The top should also be lightly golden and spring back gently when pressed.
Can I make this recipe gluten-free?
Yes, swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup. Just be sure to check your baking powder is also gluten-free. The texture might be slightly different but still delicious.
Is it necessary to flip the cake immediately?
It’s best to flip the cake within 15 minutes of removing it from the oven. This timing lets the caramel cool slightly but remain pliable enough to come out smoothly onto the serving plate without sticking.
Final Thoughts
This Pineapple Upside-Down Cake Recipe is one of those timeless desserts that never fails to impress with its caramel-glazed crown and tender, flavorful cake. Whether you’re baking for a cozy family night or a festive gathering, this cake brings a warm, tropical vibe straight to your table. Give it a try, and you might just find yourself making it again and again for its perfect balance of sweetness and show-stopping presentation.
Print
Pineapple Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 Slices
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This easy pineapple upside-down cake features a moist yellow cake baked atop caramelized pineapple rings and maraschino cherries, resulting in a beautiful, glossy top once flipped. It combines buttery brown sugar caramel, juicy pineapple, and a tender vanilla-infused cake for a classic, crowd-pleasing dessert.
Ingredients
For the Topping
- 6 tablespoons (85g) salted butter
- 2/3 cup light brown sugar, lightly packed
- 6–8 canned pineapple slices, patted dry
- 6–8 maraschino cherries, plus extra for garnish (optional)
For the Cake
- ⅓ cup (78.5 ml) pineapple juice from the can
- ¼ cup (60g) full-fat sour cream
- 2 teaspoons (10 ml) pure vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 2 teaspoons (3.75g) baking powder
- ½ teaspoon salt
- ½ cup (113g) salted butter, at room temperature
- ¾ cup light brown sugar, lightly packed
- 2 large eggs, at room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9-inch cake pan with cooking spray to prevent sticking.
- Make the Topping: Place the butter in the prepared cake pan and put it in the oven just long enough to melt the butter while the oven heats. Remove pan, then stir in the brown sugar until fully combined to create a caramel base. Arrange the pineapple slices in an attractive pattern over the sugar mixture, pressing them down slightly. Place a maraschino cherry in the center hole of each pineapple ring and set aside.
- Mix Wet Ingredients: In a small bowl, combine the pineapple juice, sour cream, and vanilla extract. Stir well and set aside.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they’re evenly distributed.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the room temperature butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs: Add eggs one at a time to the creamed mixture, beating well after each addition. Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Incorporate Dry and Wet Mixtures: With the mixer on medium-low, add one-third of the flour mixture and mix until just combined, then add half of the sour cream mixture and combine. Repeat by adding another third of the flour, the remaining sour cream mixture, and finally the last third of the flour mixture. Mix gently until just combined to avoid overworking the batter.
- Assemble and Bake: Pour the cake batter over the arranged pineapple and cherries in the pan. Spread evenly without disturbing the fruit. Bake in the oven at 350°F for 35-45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Invert: Let the cake rest for 10-15 minutes to allow the caramel to settle and soak into the cake. Run a knife carefully around the edges to loosen, place a serving plate on top of the pan, and invert the cake onto the plate. If needed, gently tap the bottom to release the cake completely.
- Garnish and Serve: Optionally, decorate the top with extra maraschino cherries and serve warm or at room temperature.
Notes
- Pat the pineapple slices dry before using to prevent excess liquid that can make the cake soggy.
- Using room temperature eggs and butter ensures better batter aeration and texture.
- Do not overmix the batter once combining wet and dry ingredients to keep the cake tender.
- Letting the cake rest before inverting is crucial so the caramel sets and doesn’t drip.
- Use a sharp knife when loosening the edges to avoid tearing the cake.
- Serve the cake slightly warm for the best flavor and texture.
- Extra maraschino cherries add color and sweetness as garnish but are optional.
