Pineapple Upside-Down Cake

Pineapple Upside-Down Cake is a timeless classic that combines buttery caramelized pineapples, sweet maraschino cherries, and a soft, moist vanilla cake — all baked together and flipped over for a stunning, glossy presentation. One glance at its golden pineapple rings and ruby-red cherries, and you’ll instantly understand why this cake is loved worldwide.

It’s a nostalgic dessert that brings back the charm of retro baking — simple ingredients, homemade flavor, and a presentation that never fails to impress. Whether you serve it warm with whipped cream or enjoy it chilled the next day, every bite is bursting with sweet, tropical goodness.

Why I Love This Recipe

I love this recipe because it’s as visually stunning as it is delicious. The moment you flip the cake and reveal that glossy pineapple-cherry topping is pure joy — it’s baking magic you can actually eat! The combination of buttery brown sugar caramel, tangy pineapple, and fluffy vanilla cake is irresistible.

Plus, it’s a one-pan wonder — no frosting needed, no fancy techniques required, yet the result looks like something straight out of a bakery. It’s comfort, nostalgia, and elegance all in one dessert.

Why It’s a Must-Try Dish

This cake is a must-try because:

• It’s beautifully easy — perfect for beginner bakers.
• Offers a moist, flavorful texture that stays fresh for days.
• Brings a delightful contrast of tart pineapple, rich caramel, and buttery cake.
• Makes for a show-stopping dessert with minimal effort.
• Can be enjoyed warm, room temperature, or chilled — it’s always delicious!

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 40–45 minutes
• Cooling & Flipping Time: 15 minutes
• Total Time: ~1 hour 20 minutes
• Servings: 8–10 slices
• Calories: ~320 kcal per serving

Cuisine & Course

• Cuisine: American (Classic Retro Dessert)
• Course: Dessert / Tea-Time Cake

Ingredients

For the Topping:

• ¼ cup (60 g) unsalted butter, melted
• ½ cup (100 g) packed brown sugar
• 6–8 pineapple rings (canned or fresh)
• 6–8 maraschino cherries

For the Cake Batter:

• 1½ cups (190 g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• ½ cup (120 ml) pineapple juice (from the can) or milk
• ¼ cup (60 ml) sour cream or yogurt (optional, for extra moisture)

Simple Cooking Directions (Quick Summary)

1. Prepare caramel topping with butter and brown sugar in a pan.
2. Arrange pineapple rings and cherries.
3. Prepare vanilla cake batter.
4. Pour batter over pineapples and bake until golden.
5. Flip onto a plate and serve warm or chilled.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Pan

• Preheat oven to 350°F (175°C).
• Grease a 9-inch round cake pan generously with butter or nonstick spray.

Step 2: Make the Caramel Topping

1. Pour melted butter into the bottom of the pan.
2. Sprinkle brown sugar evenly over the butter.
3. Arrange pineapple rings on top of the sugar mixture.
4. Place maraschino cherries in the centers of the pineapple rings (and between them if space allows).

Step 3: Prepare the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. In another large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
3. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla extract.
5. Alternate adding dry ingredients and pineapple juice (and sour cream if using) — begin and end with dry ingredients. Mix until just combined (do not overmix).

Step 4: Assemble and Bake

1. Gently spoon the batter over the arranged pineapples in the pan.
2. Smooth the top with a spatula.
3. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Flip the Cake

1. Let the cake cool in the pan for 10–15 minutes.
2. Run a knife around the edges to loosen.
3. Place a serving plate over the pan and carefully invert the cake in one confident motion.
4. Lift the pan — the caramelized pineapples and cherries should be beautifully on top!

Step 6: Cool and Serve

• Allow to cool for another 10 minutes before slicing.
• Serve warm with whipped cream, vanilla ice cream, or simply as is.

How to Serve

• Serve warm with a scoop of vanilla ice cream for a decadent dessert.
• Serve room temperature with whipped cream or coffee for a cozy tea-time treat.
• Garnish with mint leaves or toasted coconut for a fancy presentation.

Additional Recipe Tips

• Use room-temperature ingredients for best texture.
• Don’t overmix the batter; gentle folding keeps it soft.
• Use canned pineapple juice for the perfect sweet-tart flavor.
• Let the cake rest before flipping to prevent breakage.
• To avoid sogginess, drain pineapple rings and pat them dry before arranging.

Variations

1. Mini Pineapple Upside-Down Cakes: Bake in muffin tins for individual servings.
2. Coconut Pineapple Cake: Add shredded coconut to the batter for tropical flair.
3. Pineapple Upside-Down Bundt Cake: Use a bundt pan and arrange pineapples around the edges.
4. Vegan Version: Replace butter with coconut oil and use a flax egg + plant-based milk.
5. Spiced Pineapple Cake: Add cinnamon, nutmeg, or cardamom to the batter for warmth.

Freezing & Storage

Storage:

• Store covered at room temperature for 1 day, or refrigerate up to 4 days.
• Reheat slices in the microwave for 15–20 seconds before serving for a warm, gooey topping.

Freezing:

• Wrap the cooled cake (or slices) tightly in plastic wrap and foil.
• Freeze for up to 2 months.
• Thaw overnight in the refrigerator before serving.

Special Equipment Needed

• 9-inch round cake pan (or cast-iron skillet)
• Electric mixer or whisk
• Mixing bowls
• Rubber spatula
• Cooling rack

Frequently Asked Questions (FAQ)

Q1: Can I use fresh pineapple instead of canned?
Yes! Just slice it thinly and pat dry to remove moisture. Canned pineapple is easier and gives consistent sweetness.

Q2: Why did my topping stick to the pan?
Make sure the pan is well-greased and the cake rests for 10–15 minutes before flipping.

Q3: Can I make this cake ahead of time?
Absolutely. Bake and cool completely, then cover and refrigerate. Warm slightly before serving.

Q4: Can I use boxed cake mix?
Yes, you can! Use a yellow or vanilla cake mix and follow the same layering and baking process.

Q5: Why is my cake soggy?
Too much pineapple juice or undrained fruit can make the cake soggy. Always drain and pat the fruit dry.

Conclusion

The Pineapple Upside-Down Cake is a true celebration of retro charm and tropical flavor — buttery caramelized fruit atop a soft, golden cake that’s as gorgeous as it is delicious. It’s the kind of dessert that brings people together, filling your kitchen with the comforting aroma of brown sugar, vanilla, and pineapple.

Whether you’re baking it for a family gathering, holiday celebration, or just to treat yourself, this cake promises to be a showstopper every time. One flip, one slice, and you’ll be hooked on its timeless appeal.