Pineapple Upside-Down Cake Recipe

If you’re searching for a show-stopping dessert that’s as cheerful as it is delicious, look no further than Pineapple Upside-Down Cake. With its glistening crown of caramelized pineapples and jewel-bright cherries atop a tender vanilla cake, this classic is all about big flavor and nostalgic comfort. Whether it’s a celebratory centerpiece or a simple weeknight treat, Pineapple Upside-Down Cake delivers happiness in every golden slice, making it a favorite for generations and a joy to bake from scratch.

Ingredients You’ll Need

What I love most about Pineapple Upside-Down Cake is how each simple ingredient comes together to create layers of rich flavor and eye-catching beauty. Here’s why every component truly matters—don’t be tempted to skip or swap unless you’re ready for a new adventure!

• 1 can (20 oz) pineapple slices, drained: These provide that gorgeous, sweet-tangy top layer and iconic pattern that’s instantly recognizable.
• 1/2 cup unsalted butter, melted: The secret to that glossy, caramelized topping and irresistibly moist crumb.
• 1 cup packed brown sugar: Adds deep molasses notes and helps create the syrupy glaze pineapple upside-down cakes are famous for.
• 10 maraschino cherries: Pop these into pineapple centers for bursts of color and a touch of playful sweetness.
• 1½ cups all-purpose flour: The foundation of the cake, giving just enough structure for the buttery batter.
• 1 cup granulated sugar: Sweetens the cake itself, balancing tangy pineapple and warm vanilla flavors.
• 1½ tsp baking powder: Lifts the cake for a light but satisfyingly rich texture.
• 1/2 tsp salt: Just enough to enhance and round out every other flavor—especially the sweet and fruity layers.
• 1/2 cup unsalted butter, softened: Creamed into the batter for melt-in-your-mouth richness.
• 2 large eggs: Essential for structure and a bit of extra flavor to bind everything beautifully.
• 2/3 cup whole milk: Keeps the cake moist and tender with a subtle touch of creaminess.
• 1 tsp vanilla extract: Boosts both the nostalgia and deliciousness—vanilla and pineapple are a match made in heaven.

How to Make Pineapple Upside-Down Cake

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Grab your trusty 9-inch round cake pan—something heavy and nonstick works magic for easy flipping. Pour the melted butter straight into the pan, swirling to coat the bottom evenly. Sprinkle brown sugar over the butter to form a sweet, sticky bed for the fruit. Arrange the pineapple slices in a lovely pattern, nestling a cherry into the center of each slice for that retro look everyone loves.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Whisking not only distributes the ingredients evenly, but also adds a little air, making your cake lighter in texture. This step ensures every bite of your Pineapple Upside-Down Cake will be perfectly balanced and tender.

Step 3: Cream the Butter and Eggs

In a large bowl, beat the softened butter until it’s creamy and fluffy—this is the secret to a melt-in-your-mouth crumb. Add the eggs, one at a time, mixing well after each so the batter becomes silky-smooth. The eggs help emulsify the butter, so your batter can hold all that pineapple juiciness without getting dense.

Step 4: Build the Batter

Carefully pour in the milk and vanilla extract, giving your batter a hint of vanilla warmth and a pourable consistency. Now, gently fold the dry ingredients into the wet mixture, stirring just until combined. Over-mixing is a big no-no here—stop as soon as there are no more streaks of flour left. Your cake’s lightness depends on it!

Step 5: Bake to Golden Perfection

Pour your finished batter over the fruit layer, smoothing out the top with a spatula so it bakes up nice and even. Slide the pan into your preheated oven and bake for around 45 minutes. Your kitchen will smell like warm pineapple and buttery caramel as it cooks! Test doneness with a toothpick; it should come out clean or with just a few moist crumbs.

Step 6: Flip and Reveal

Once baked, let the cake rest in the pan for about 10 minutes—this gives the bubbling syrup time to settle. Run a knife around the edge, then confidently invert onto your serving plate. Catch a glimpse of that glossy, golden pineapple-cherry mosaic and let it cool a bit; the topping will set for easy slicing (and Instagram-worthy photos!).

How to Serve Pineapple Upside-Down Cake

Garnishes

Nothing sets off Pineapple Upside-Down Cake like a dollop of lightly whipped cream or a scoop of vanilla ice cream. You can also scatter fresh pineapple wedges or thin candied ginger slices for an extra pop of color and zing. Dusting a little powdered sugar over the top makes it look extra special for parties or holidays.

Side Dishes

This cake loves the company of simple sides! Fresh berries, a tart fruit salad, or even a bowl of coconut sorbet are wonderful accompaniments. Their brightness contrasts beautifully with the sweetness of the fruit and topping, turning dessert into a balanced mini feast.

Creative Ways to Present

You don’t have to stick with the classic round! Bake your Pineapple Upside-Down Cake in individual ramekins for adorable single servings or try a rectangular pan for easy slicing at potlucks. For extra flair, serve slices on tropical-themed plates and top with a drizzle of passionfruit sauce for a unique twist your friends won’t forget.

Make Ahead and Storage

Storing Leftovers

After indulging, simply cover any leftover Pineapple Upside-Down Cake with plastic wrap or transfer to an airtight container. It keeps perfectly at room temperature for a day, or in the fridge for up to three days. The cake stays moist thanks to all that fruit and syrup!

Freezing

To freeze, let the cake cool completely, then wrap individual slices or the whole cake tightly in both plastic wrap and foil. It can be frozen for up to two months—just thaw overnight in the fridge and enjoy as if it were freshly baked.

Reheating

Warming up a slice brings everything back to life, so don’t hesitate! Pop a piece in the microwave for about 15 seconds or reheat gently in a 300°F oven until just warmed through. This also revives the caramelized fruit layer, making each bite taste straight from the oven.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple brings extra zing and a firmer texture. Just slice it thinly and drain well so the cake doesn’t get soggy—don’t forget to remove the tough core from each slice.

Why did my Pineapple Upside-Down Cake stick to the pan?

Make sure your pan is generously coated with melted butter and brown sugar, and run a knife around the edge before flipping. Also, cool for only about 10 minutes after baking; waiting too long makes the topping stick and harden.

Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour with your favorite gluten-free baking blend (with xanthan gum included, if possible). Keep an eye on baking time, as gluten-free cakes can brown a bit faster at the edges.

Is it possible to use a different fruit topping?

Definitely! While Pineapple Upside-Down Cake is a classic, try using sliced peaches, apples, or even plums following the same steps. Cherries always make a lovely accent, no matter the fruit.

How do I know when the cake is done baking?

The top (which will be the bottom when flipped) should be golden brown and set. Insert a toothpick into the center—it should come out clean or with just a few moist crumbs, never raw batter. The cake should also spring back lightly when touched.

Final Thoughts

If you’ve never made a Pineapple Upside-Down Cake before, now’s the perfect time. It’s just the right blend of nostalgia, sunshine, and everyday magic—the kind of dessert that brightens the table and brings smiles all around. Gather your favorite people and treat them to a slice… or maybe two!