Pineapple Upside-Down Cake Recipe

Short Description
Pineapple Upside-Down Cake is a nostalgic, beautifully presented dessert featuring caramelized pineapple rings and cherries layered beneath a moist vanilla cake. Baked in a single pan and inverted before serving, it offers both visual appeal and a delicious contrast of textures and flavors.

Why You’ll Love This Recipe
This cake combines buttery caramel, sweet tropical pineapple, and a soft, tender crumb. It’s straightforward to make, requires no special decorating skills, and is perfect for everything from weeknight desserts to holiday gatherings. The pineapple topping adds natural sweetness and moisture, while the cake itself remains light and flavorful.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Topping:

unsalted butter

packed light brown sugar

canned pineapple slices (in juice)

maraschino cherries (optional)

For the Cake Batter:

all-purpose flour

baking powder

salt

unsalted butter, softened

granulated sugar

large eggs

vanilla extract

pineapple juice (reserved from the can)

sour cream or Greek yogurt

Directions
1. Prepare the Oven & Pan:

Preheat the oven to 350°F (175°C).

Grease a 9-inch round cake pan or cast-iron skillet.

2. Make the Topping:

Melt ¼ cup unsalted butter in a small saucepan or directly in the baking pan.

Sprinkle ½ cup brown sugar evenly over the melted butter.

Arrange 7–8 pineapple slices on top of the sugar. Place a maraschino cherry in the center of each pineapple ring if desired.

3. Make the Cake Batter:

In a medium bowl, whisk together 1½ cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt.

In a large bowl, cream together ½ cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy.

Beat in 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract and ¼ cup sour cream or Greek yogurt.

Alternately add the flour mixture and ½ cup pineapple juice to the creamed mixture, mixing until just combined.

4. Assemble & Bake:

Pour the batter evenly over the arranged pineapples and smooth the top with a spatula.

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10–15 minutes, then run a knife around the edges and carefully invert onto a serving plate.

5. Serve:

Let the cake cool slightly before slicing.

Serve warm or at room temperature. Optional: add whipped cream or a scoop of vanilla ice cream.

Servings and Timing
Servings: Makes 8–10 slices.

Total Time: About 1 hour, including cooling time.

Variations
Mini Cakes: Use a muffin tin to make individual pineapple upside-down cakes.

Spiced Version: Add a pinch of cinnamon or allspice to the cake batter for a warming flavor.

Coconut Flavor: Replace some of the flour with shredded coconut or use coconut milk instead of sour cream.

Citrus Twist: Add a bit of orange zest to the batter for a bright contrast.

Rum Infusion: Add 1 tablespoon of dark rum to the topping mixture for a tropical flavor enhancement.

Storage/Reheating
Storage: Store at room temperature covered for up to 2 days or refrigerate for up to 4 days.

Freezing: Freeze tightly wrapped for up to 1 month. Thaw in the refrigerator before serving.

Reheating: Warm individual slices in the microwave for 15–20 seconds or gently reheat the whole cake in a low oven.

FAQs
Why is it called “upside-down” cake?
The cake is baked with the fruit topping on the bottom, then flipped over before serving to reveal the caramelized fruit on top.

Can I use fresh pineapple instead of canned?
Yes, but be sure to slice it thinly and use fresh pineapple juice or another liquid in place of the canned juice.

How do I prevent the cake from sticking when inverting?
Grease the pan well and let the cake rest for 10–15 minutes before inverting to allow the topping to set slightly.

What if I don’t have a round cake pan?
You can use a cast-iron skillet or an 8-inch square pan, adjusting the fruit arrangement accordingly.

Can I make this cake ahead of time?
Yes, it can be made a day in advance and stored covered at room temperature or refrigerated.

Is sour cream necessary?
Sour cream adds moisture and tenderness, but Greek yogurt can be used as a substitute.

Can I use boxed cake mix instead of homemade batter?
Yes, a yellow or butter cake mix can be used with the same topping preparation.

Do I need to use cherries?
No, cherries are traditional but completely optional.

Why did my cake turn out soggy?
Excess juice from the pineapple can cause sogginess. Make sure to drain the pineapple well before placing it in the pan.

Can I use brown butter for extra flavor?
Yes, browning the butter before adding the brown sugar will give the topping a richer, nuttier flavor.

Conclusion
Pineapple Upside-Down Cake is a timeless dessert that combines visual appeal with tropical sweetness and soft, buttery texture. Whether made for a family dinner or a special occasion, it’s a satisfying, easy-to-make treat that never fails to impress.

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