Pineapple Upside Down Cake Recipe

There are just some classic desserts that never, ever lose their charm, and today I’m bringing you one of the lushest, sunniest cakes of all time: the amazing Pineapple Upside Down Cake. This recipe is pure vintage magic! It features a moist, buttery cake base topped with a sweet, sticky caramel glaze, caramelized pineapple rings, and those cute little pops of red from maraschino cherries. It’s the perfect centerpiece for any gathering, and trust me, you’re going to love how easy it is to flip this golden beauty onto your serving plate!

Why You’ll Love This Recipe

• Retro Revival: This cake brings all the warm, cozy nostalgia right to your kitchen. It’s a classic for a reason, and everyone loves it!
• A True Showstopper: When you flip this cake onto the platter, the gorgeous caramelized pineapple and cherry topping makes for a stunning presentation with almost zero effort.
• Perfectly Moist Texture: The caramel topping sinks into the cake as it cools, ensuring every single bite is incredibly buttery and moist. This one’s a game-changer for homemade baking confidence!
• Simple & Straightforward: You don’t need fancy equipment or advanced techniques. If you can mix batter, you can absolutely master this cake.

Ingredients

All you need to whip up this golden delight is about 15 minutes of prep time, a few kitchen staples, and a serious love for fruity, caramelized desserts! Gather up these ingredients, and let’s get baking!

• Unsalted Butter (for the Topping): The essential base for our sticky, sweet caramel glaze. Using unsalted allows you to control the overall flavor.
• Brown Sugar: This is what melts with the butter to create that deep, rich, gorgeous caramel topping that gives the pineapple its beautiful color.
• Pineapple Rings: The star of the show! Use canned rings for convenience; they fit perfectly in the pan and are always sweet.
• Maraschino Cherries: Optional, but they add that iconic pop of ruby-red color in the center of the pineapple rings. So cheerful!
• All-Purpose Flour: The backbone of the cake, providing structure and a tender crumb.
• Granulated Sugar: Sweetens the cake batter, balancing the richness of the butter.
• Unsalted Butter (Softened): Creaming this with the sugar incorporates air, making the finished cake light and fluffy. Make sure it’s properly softened!
• Eggs: Our binder! They add richness and help everything hold together beautifully.
• Milk: Adds necessary moisture to keep the cake batter from getting too stiff, ensuring a moist cake.
• Vanilla Extract: A dash of vanilla deepens all the other flavors—it’s a must-have in any cake recipe.
• Baking Powder: Our leavening agent! This is what helps the cake rise up perfectly light and airy.
• Salt: Just a pinch to balance the sweetness and truly wake up the flavors.

Note: The exact measurements and quantities for all these wonderful ingredients can be found in the comprehensive recipe card right underneath this article!

How to Make the Pineapple Upside Down Cake Recipe

Making this cake is such a joy. It’s so satisfying to see that golden topping emerge when you flip it!

Step 1: Prep the Pan and the Caramel Topping

Preheat your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$) and lightly grease a 9-inch round cake pan. In a small saucepan over low heat, melt the specified amount of butter. Once melted, stir in the brown sugar until it’s fully dissolved and liquidy. Pour this mixture into your prepared pan, spreading it evenly across the bottom.

Step 2: Arrange the Pineapple and Cherries

Carefully arrange the pineapple rings directly on top of the brown sugar mixture. Get creative! You can place a cherry in the center of each ring to get that classic look, or use them to fill any empty spots. This is the fun design part!

Step 3: Cream the Butter and Sugar

In your mixing bowl, beat the softened butter and granulated sugar together until the mixture is beautifully light and fluffy. This step is key to a tender cake!

Step 4: Mix in the Wet Ingredients

Add the eggs one at a time, beating well after each addition to make sure it’s fully incorporated. Stir in the vanilla extract.

Step 5: Alternate Wet and Dry

In a separate bowl, whisk together the flour, baking powder, and salt. Now, add this dry mixture to your butter mixture alternately with the milk, mixing only until the batter is smooth. Be careful not to overmix!

Step 6: Bake and Finish

Gently pour the batter evenly over the pineapple and cherry layer in the pan. Pop it into the preheated oven and bake for about 35–40 minutes, or until a toothpick poked into the center comes out clean. Let the cake rest for 5 minutes (this is important!), then carefully place a serving plate on top of the pan and quickly flip the cake over. Take a peek—it should slide right out! Let it cool slightly before slicing.

Pro Tips for Making the Recipe

• Don’t Rush the Flip: That 5-minute resting time is crucial! If you wait too long, the caramel might harden and stick to the pan. If you flip too soon, the caramel will be too runny and spill everywhere. Five minutes is the sweet spot!
• Use Softened Butter: For the cake batter, make sure your butter is truly room temperature (soft enough to easily press your finger into) so it creams properly with the sugar.
• Grease that Pan! Even though you’re adding caramel, still lightly grease the pan sides to ensure the cake layer releases easily when you flip it.
• Drain the Pineapple Well: Pat the pineapple rings with a paper towel before placing them in the pan. Too much juice can make the caramel topping too watery.

How to Serve

This cake is absolutely glorious on its own, but a few additions can take it straight over the top!

• Simple & Perfect: Serve slices warm or at room temperature. The warmth really brings out the flavor of the caramelized topping.
• Creamy Pairing: A dollop of fresh, lightly sweetened whipped cream is the classic choice and perfectly cuts through the sweetness of the caramel.
• A la Mode: Pair it with a scoop of vanilla bean ice cream—the hot cake and cold ice cream contrast is simply divine!
• Garnish: Sprinkle the top with a few toasted coconut flakes for added crunch and tropical flair.

Make Ahead and Storage

This cake is best served the day it’s baked, but it stores well if you happen to have any lucky leftovers!

Storing Leftovers

Once fully cooled, cover the cake loosely or place individual slices in an airtight container. Store at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Freezing

You can freeze this cake! Wrap it tightly in plastic wrap, then an outer layer of aluminum foil or a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

If you want to enjoy a slice warm, heat it gently in the microwave for 15–30 seconds, or wrap a slice in foil and warm it in a $300^\circ\text{F}$ oven for about 5–10 minutes.

FAQs

1. Can I use fresh pineapple instead of canned rings?

You absolutely can use fresh pineapple! Just be aware that fresh pineapple contains an enzyme that can sometimes interfere with the setting of the batter. To minimize this, you can quickly sauté or grill the fresh slices first. Make sure they are cut into even rings or chunks so they fit nicely in the bottom of your pan, and remember to pat them dry before placing them on the caramel.

2. Why did my caramel topping stick to the pan when I flipped the cake?

There are a few reasons this might happen, but the main one is waiting too long! If the cake cools down completely, the caramel glaze can solidify and glue itself to the pan. Make sure you invert the cake onto the plate after the suggested 5-minute rest period. If it does stick, place the pan back over a low burner for 30–60 seconds to gently melt the caramel just enough to release it.

3. Can I make this cake in a different size pan?

Yes, you can adapt this recipe! A 9-inch square pan works beautifully, and you can arrange the pineapple rings in a grid pattern. If you want to use a smaller pan (like an 8-inch round), you will need to reduce the ingredient amounts and be sure to increase the baking time slightly since the cake will be taller. Using a larger pan (like 10-inch) will result in a flatter cake and requires a shorter bake time.

4. Can I substitute the milk in the cake batter for a non-dairy option?

Yes, you can! Plant-based milks like almond milk, oat milk, or soy milk will all work very well as a 1:1 substitute for dairy milk in this cake recipe. The texture and flavor will remain very similar. Since the flavor of the cake is so rich from the butter and vanilla, you won’t notice a significant difference!