Pineapple Upside-Down Cake Recipe
There’s something timeless and magical about the moment a pineapple upside-down cake is flipped out of its pan, revealing that glossy, golden layer of caramelized pineapple and vibrant cherries. This recipe captures the nostalgic beauty of the original, delivering a moist, buttery cake that’s as visually stunning as it is delicious. It’s perfect for celebrations, potlucks, or a simple dessert that brings sunshine to your table.
Ingredients
- For the topping:
- 1/4 cup unsalted butter melted
- 1/2 cup packed light brown sugar
- 7 –9 canned pineapple rings reserve juice
- 7 –9 maraschino cherries one for each pineapple center
- For the cake batter:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1/4 cup pineapple juice from the can
Instructions
- Start by preheating your oven to 350°F (175°C). Choose a 9-inch round cake pan with at least 2-inch sides or a well-seasoned 10-inch cast iron skillet. Pour the melted butter into the bottom of the pan, swirling to coat evenly. Sprinkle the brown sugar over the butter, making sure it covers the base in an even layer.
- Gently lay the pineapple rings over the brown sugar mixture, nestling them in a single layer. Most pans fit seven rings nicely—six around the edge and one in the center. If your pan is larger, you can squeeze in a couple more. Tuck a maraschino cherry into the center of each pineapple ring, pressing it lightly so it stays in place. This vibrant fruit layer will become the cake’s crown jewel once it’s flipped.
- To make the batter, whisk together the flour, baking powder, and salt in a medium bowl. In a separate large mixing bowl, cream the butter and granulated sugar together until the mixture is light, fluffy, and pale—about 2 to 3 minutes using a hand or stand mixer.
- Beat in the eggs one at a time, scraping the sides of the bowl between additions. Add the vanilla extract and mix until everything is smooth. Now, add the flour mixture in three parts, alternating with the milk and pineapple juice. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix; the goal is a tender, fluffy crumb.
- Spoon the batter carefully over the pineapple and cherries in the pan, using a spatula to spread it evenly without disturbing the fruit underneath. The batter will be thick, but it should easily cover the fruit in a smooth layer.
- Place the cake in the preheated oven and bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Your kitchen will fill with the buttery-sweet aroma of caramelized fruit and cake.
- Once baked, remove the cake from the oven and allow it to rest for about 10 minutes. Don’t wait too long—flipping the cake while it’s too cool may cause the topping to stick. Run a knife gently around the edge of the cake to loosen it, then place a heatproof plate or cake stand on top of the pan. Carefully and confidently flip the pan over. If any pineapple pieces stick, just reposition them—no one will ever know.
- Let the cake cool slightly before slicing. Serve warm, at room temperature, or even chilled. It’s delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream turns it into something extraordinary.
- This classic pineapple upside-down cake is the perfect blend of retro charm and irresistible flavor—a beautiful centerpiece with a story to tell in every bite.