Pineapple Upside Down Cake Recipe

Pineapple Upside Down Cake Recipe

This pineapple upside down cake recipe delivers a moist, caramelized dessert that’s as visually stunning as it is delicious. Perfect for gatherings, this retro classic combines juicy pineapple rings, maraschino cherries, and a buttery brown sugar glaze atop a tender vanilla cake. Learn how to master this crowd pleaser with easy to follow steps and pro tips.

Description

Pineapple Upside Down Cake Recipe is a nostalgic dessert that’s stood the test of time. Originating in the early 20th century when canned pineapple became widely available, this cake quickly became a staple in American households. Its signature caramelized fruit topping and fluffy vanilla base make it a showstopper for holidays, potlucks, or cozy family dinners.

In this pineapple upside down cake recipe, we’ve perfected the balance of sweetness and texture. The secret lies in the golden brown sugar glaze that seeps into the pineapple rings, creating a sticky, caramel layer. Paired with bright red maraschino cherries, this cake is a feast for the eyes and palate.

Why This Recipe Works:

Caramelized Topping: A blend of butter and brown sugar forms a rich glaze that infuses the fruit with deep flavor.
Moist Cake Base: A simple vanilla batter bakes into a tender crumb, complementing the juicy pineapple.
Make Ahead Friendly: Prepare the topping and batter in advance for stress baking.

Ideal for:

Holiday desserts
Summer barbecues
Birthday celebrations

Customization Tips:

Swap pineapple for peaches or mango.
Add shredded coconut to the batter for a tropical twist.
Use a cast iron skillet for even baking and rustic presentation.

Step by Step Success:
Follow our detailed instructions to avoid common pitfalls like soggy cake or uneven caramelization. We’ll guide you through arranging the pineapple, mastering the glaze, and flipping the cake seamlessly.

Ingredients

For the Topping:

¼ cup unsalted butter
¾ cup packed light brown sugar
7–8 pineapple rings (canned or fresh)
10–12 maraschino cherries

For the Cake:

1½ cups all purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk

Instructions

Prep the Pan:
- Preheat oven to 350°F (175°C).
- Melt ¼ cup butter in a 9-inch round cake pan or skillet. Sprinkle brown sugar evenly over melted butter. Arrange pineapple rings in a single layer, placing cherries in the centers.
Make the Batter:
- Whisk flour, baking powder, and salt in a bowl.
- In a separate bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding flour mixture and milk, mixing until smooth.
Bake:
- Pour batter over pineapple layer. Bake 35–40 minutes until a toothpick inserted comes out clean.
Cool & Flip:
- Let cake cool 10 minutes. Run a knife around the edges, then invert onto a serving plate. Wait 1–2 minutes before lifting the pan.
Serve:
- Slice warm or at room temperature. Pair with whipped cream or vanilla ice cream.

Notes

Fresh vs. Canned Pineapple: Canned pineapple ensures consistent juiciness, but fresh works if patted dry.
Storage: Keep covered at room temperature for 2 days or refrigerate for up to 5 days.
Gluten-Free Option: Substitute 1:1 gluten-free flour.