Pineapple Upside Down Cake Recipe
This classic Pineapple Upside Down Cake Recipe delivers moist, caramelized sweetness in one-pan ease.
Let me explain what makes this pineapple upside cake stand out: it’s a perfect blend of tangy pineapple, golden brown sugar, and a tender vanilla crumb. I’ve been baking this dessert since my kids were little, and it still feels fresh every summer. With just 10 minutes of prep, you’ll transform pantry staples into a show-stopping dessert. Data from a 2024 home-baking survey shows that 70% of home chefs seek simple, nostalgic treats—so I know you’ll love it as much as my friends do at backyard barbecues.
Why You’ll Love This Recipe
• One-pan wonder: no extra dishes to scrub.
• Ready under an hour: 15 minutes prep, 40 minutes bake.
• Perfectly caramelized top with pineapple rings.
• Uses pantry staples and simple tools.
• Crowd-pleaser at parties or potlucks.
• Easily tweaked for gluten-free or vegan diets.
• Balanced sweetness—no cloying sugar rush.
• Great base for coconut or rum-infused twists.
Ingredients
• ½ cup (1 stick) unsalted butter, browned for a toasty note (Land O’Lakes)
• ¾ cup packed light brown sugar
• 8–10 canned pineapple rings, plus 2 tablespoons juice reserved
• 9 maraschino cherries, drained
• 1½ cups all-purpose flour (King Arthur Flour recommended)
• 2 teaspoons baking powder (freshly measured)
• ½ teaspoon salt
• 2 large eggs, room temperature
• 1 cup granulated sugar
• ½ cup sour cream (or whole-milk Greek yogurt for extra tang)
• ¼ cup pineapple juice (from the can)
• 1 teaspoon pure vanilla extract (Nielsen-Massey)
Tips: Let eggs warm up before mixing. Sift flour to avoid lumps. Choose canned pineapple in its own juice, not syrup, for balanced sweetness.
Directions
-
Preheat oven to 350°F and move rack to center. Grease a 9-inch round cake pan thoroughly.
Tip: A light coating of nonstick spray plus a parchment round helps a clean release. -
In a small saucepan over medium heat, melt butter until it foams and turns light brown, 3–4 minutes. Stir in brown sugar until glossy, then pour mixture into the pan.
Sensory cue: You’ll know it’s ready when that warm, nutty aroma fills your kitchen. -
Neatly arrange pineapple rings in a single layer and tuck cherries into ring centers or between slices.
Personal touch: I love creating a daisy pattern—it looks stunning once upside down. -
Whisk flour, baking powder, and salt in a large bowl until combined.
Pro hint: Evenly mixed dry ingredients prevent dense spots in your cake. -
In another bowl, beat eggs and granulated sugar until pale and airy, about 2 minutes. Stir in sour cream (or yogurt), pineapple juice, and vanilla.
Tool tip: A handheld or stand mixer on medium speed gives the fluffiest batter. -
Fold dry mix into wet in two batches, stirring just until no streaks remain. A few small lumps are fine—overmixing leads to a tight crumb.
-
Spread batter evenly over fruit, then tap pan on counter to pop air bubbles.
Spatula note: A silicone spatula scraped along the edges ensures an even top. -
Bake 35–40 minutes until golden and a toothpick inserted in center comes out with a few moist crumbs.
Visual cue: Cake edges will pull back slightly from the pan sides. -
Rest cake 5 minutes. Run a thin knife around edges, invert onto a serving plate, and lift pan off.
Safety note: Use oven mitts—some syrup can drip. -
Cool another 10 minutes before slicing. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Servings & Timing
Yield: 8–10 generous slices
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Rest Time: 15 minutes
Total Time: ~1 hour
Variations
• Tropical coconut: fold ½ cup shredded coconut into batter.
• Rum glaze: brush top with spiced rum and powdered sugar mix.
• Mini upside-downs: bake in muffin tins for 12–15 minutes.
• Gluten-free: swap for 1:1 GF flour (Bob’s Red Mill).
• Vegan: use flax eggs, plant-based butter, and coconut yogurt.
• Berry twist: use peach slices and fresh raspberries instead of pineapple.
Storage & Reheating
Store cooled cake in an airtight container at room temp for up to 2 days or in the fridge for 5 days. Freeze wrapped tightly for up to 3 months; thaw overnight in the fridge, then warm slices in a 300°F oven for 5–7 minutes or microwave 20 seconds. Make-ahead tip: Bake the night before, let cool completely, cover, and slice fresh the next day.
Notes
Browning the butter adds a depth you won’t get otherwise—trust me, it’s worth the extra minute. If pineapple rings shift while baking, gently nudge them back into place at 20 minutes. For extra shine, heat 1 Tbsp pineapple juice with 1 tsp sugar and brush over the top just before serving. And yes—this pairs beautifully with a strong iced tea or a rich espresso.
FAQs
Q: Can I use fresh pineapple?
A: Yes—slice ¼-inch rounds, pat dry, and skip adding extra juice to the batter to avoid sogginess.
Q: Why did my cake stick?
A: Likely under-greasing; line the pan with parchment and spray before adding the sugar mixture.
Q: My topping is too wet—help!
A: Drain pineapple thoroughly and reserve just 2 Tbsp of juice for the batter.
Q: How do I adapt for high altitude?
A: Cut baking powder by ¼ tsp, raise oven temp by 15°F, and shorten bake time by 5 minutes.
Q: What’s the ideal pan?
A: A 9-inch nonstick or well-seasoned cast-iron skillet bakes evenly; adjust minutes if using a deeper pan.
Q: Can I omit maraschino cherries?
A: Sure—replace them with extra pineapple rings or chopped nuts for crunch.
Q: Why is my crumb dense?
A: Overmixing or old leavening—always use fresh baking powder and fold gently.
Q: Is this recipe dairy-free?
A: Use vegan butter and swap sour cream for coconut yogurt—texture will be slightly different but still delicious.
Conclusion
This Pineapple Upside Down Cake Recipe brings sunshine to any gathering, offering caramelized sweetness and moist vanilla crumb in one easy pan. It’s perfect for summer barbecues, holiday brunches, or a simple family dessert. Give it a try, leave a comment with your favorite twist, and don’t miss my Peach Cobbler Bars for another nostalgic treat. Enjoy every golden bite!
Pineapple Upside Down Cake
Ingredients
- 1/2 cup unsalted butter browned for toasty note
- 3/4 cup packed light brown sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder freshly measured
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup sour cream (or whole-milk Greek yogurt for extra tang)
- 1/4 cup pineapple juice (from the can)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F and thoroughly grease a 9-inch round cake pan.
- Melt butter until browned in a saucepan. Stir in brown sugar until glossy, then pour into the cake pan.
- Neatly arrange pineapple rings in the caramel and place maraschino cherries between them.
- Whisk flour, baking powder, and salt in a bowl until combined.
- Beat eggs and sugar until pale, then add sour cream, pineapple juice, and vanilla.
- Fold dry mix into wet in batches until no streaks remain. Do not overmix.
- Spread batter over the fruit, tap pan to remove air bubbles, and bake until golden and toothpick comes out clean.
- Let the cake cool, invert onto a plate, and serve warm or at room temperature with ice cream or whipped cream.
