Pineapple upside-down cake is a dessert that combines stunning presentation with irresistible flavor. Featuring caramelized pineapple rings and vibrant cherries atop a moist, buttery cake, this dish has remained a favorite for decades. Perfect for celebrations or casual gatherings, this recipe is as delicious as it is visually appealing.

A Look at the History of Pineapple Upside-Down Cake

The origins of this beloved dessert trace back to the early 20th century, when canned pineapple became a household staple in America. The cake gained popularity through creative recipe contests hosted by the Dole Pineapple Company. For a deep dive into pineapple desserts, explore this delicious pineapple dream dessert.

Traditionally baked in cast iron skillets, this cake’s caramelized topping was a product of both necessity and ingenuity. Over time, it evolved into the layered masterpiece we know today. If you’re inspired to try other easy dessert ideas, check out this no-bake strawberry shortcake.

Key Ingredients for Pineapple Upside-Down Cake

To achieve a perfect pineapple upside-down cake, you’ll need these staples:

Canned Pineapple Rings: The heart of the dessert, offering both flavor and structure.
Maraschino Cherries: Add vibrant color and sweetness.
Brown Sugar and Butter: Form the rich, caramelized topping.
Cake Batter: Opt for a yellow or buttery cake mix, or make a homemade sponge.

For a tropical twist, consider incorporating shredded coconut or swapping maraschino cherries with fresh berries.

Step-by-Step Recipe

1. Prepare the Topping

Melt butter in the baking dish and sprinkle evenly with brown sugar.
Arrange pineapple rings and place maraschino cherries in the centers.

2. Make the Batter

Mix cake batter, replacing water with pineapple juice for added flavor.
Ensure a smooth consistency to avoid air pockets.

3. Assemble and Bake

Pour the batter over the pineapple layer.
Bake at 350°F for 40–45 minutes, or until a toothpick inserted comes out clean.

4. Cool and Flip

Allow the cake to cool for 10–15 minutes before inverting onto a serving platter.
Drizzle remaining caramelized juices over the top.

Variations for Every Occasion

Make this classic dessert your own by experimenting with these ideas:

Mini Upside-Down Cakes: Perfect for individual servings.
Tropical Flavor Boost: Add coconut flakes or lime zest to the batter.
Rum-Infused: Incorporate dark rum into the caramel layer for a boozy twist.

For more indulgent dessert inspiration, consider this moist carrot cake with cream cheese frosting.

Tips for Success

Ensure your pineapple upside-down cake turns out perfectly with these expert tips:

Drain Fruit Well: Excess moisture can make the cake soggy.
Generously Grease the Pan: Prevents sticking and ensures a clean flip.
Use Pineapple Juice: Adds extra flavor to the batter.

FAQs About Pineapple Upside-Down Cake

1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well, but slice it thinly for even cooking.

2. How do I store leftovers?
Store the cake in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

3. Can this cake be made gluten-free?
Absolutely! Use a gluten-free cake mix or substitute almond flour in a homemade recipe.

4. What’s the best way to flip the cake without breaking it?
Let it cool slightly, place a plate over the pan, and invert quickly but carefully.

Serving Suggestions

Pair your pineapple upside-down cake with:

Vanilla Ice Cream: A creamy complement to the caramelized topping.
Whipped Cream: Lightens the richness of the dessert.
Tropical Cocktails: Enhance the experience with pina coladas or mai tais.

With its stunning appearance and timeless flavor, pineapple upside-down cake remains a go-to dessert for any occasion. Whether you’re baking it for the first time or revisiting an old favorite, this recipe guarantees smiles all around. 🍍

Pineapple Upside-Down Cake: A Sweet and Timeless Classic

Author: kynall

Print Recipe

Description

Learn to bake the perfect pineapple upside-down cake with caramelized pineapple rings, buttery cake, and vibrant cherries. Easy, classic, and delicious!

Ingredients

Scale

For the Topping:

1/4 cup (60g) unsalted butter, melted
1/2 cup (100g) brown sugar, packed
8–10 pineapple rings (fresh or canned)
Maraschino cherries (optional, for decoration)

For the Cake Batter:

1 3/4 cups (220g) all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup (120g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (120ml) whole milk
1/2 cup (120ml) pineapple juice (from canned pineapples or fresh juice)

Instructions

1. Prepare the Topping:

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
Pour melted butter evenly over the bottom of the pan. Sprinkle brown sugar over the butter.
Arrange pineapple rings on top of the brown sugar in a decorative pattern. Optionally, place maraschino cherries in the center of each pineapple ring.

2. Make the Batter:

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, then mix in the vanilla extract.
Gradually add the dry ingredients in three parts, alternating with milk and pineapple juice. Start and end with the dry ingredients, mixing until just combined.

3. Assemble and Bake:

Pour the batter evenly over the prepared pineapple topping. Smooth the surface with a spatula.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

4. Cool and Flip:

Let the cake cool in the pan for 10 minutes.
Run a knife around the edges to loosen the cake. Place a serving plate over the pan and carefully invert. Lift the pan to reveal the caramelized pineapple topping.

Benefits of Pineapple Upside-Down Cake:

Tropical flavors from the pineapple and caramelized topping.
Nutritional perks from pineapple, which is rich in Vitamin C and aids digestion.
Nostalgic and comforting, perfect for any gathering.

Enjoy your homemade Pineapple Upside-Down Cake!