There’s something irresistibly nostalgic about a Pineapple Upside-Down Cake. Caramelized pineapple slices glisten atop a rich, buttery cake, creating a stunning presentation that’s as delightful to serve as it is to eat. This cake is a perfect combination of sweet, tangy, and buttery flavors, with a moist, tender crumb that melts in your mouth.
Originally popularized in the mid-20th century, this dessert has become a staple for celebrations, potlucks, and family gatherings. What makes it special is the dramatic presentation — the fruit and glaze are baked at the bottom of the pan, but when inverted, they become a golden, luscious crown atop the cake.
Why I Love This Recipe
I love this recipe because it’s both simple and impressive. The caramelized pineapple pairs perfectly with the buttery cake, and it’s fun to flip it over to reveal the beautiful topping. It’s a cake that tastes as good as it looks, and it brings instant smiles to anyone who sees it.
Why It’s a Must-Try Dish
- Stunning presentation makes it ideal for gatherings
- Perfect balance of sweet, tangy, and buttery flavors
- Moist and tender texture that’s hard to resist
- Simple ingredients, but impressive results
- Fun, retro dessert with modern appeal
Recipe Details
| Category | Information |
|---|---|
| Course | Dessert |
| Cuisine | American |
| Preparation Time | 15 minutes |
| Cooking Time | 35–40 minutes |
| Total Time | 50–55 minutes |
| Servings | 8–10 slices |
| Calories per Serving | ~350–400 calories |
Ingredients
Topping
- ¼ cup (60g) unsalted butter
- ½ cup (100g) brown sugar, packed
- 1 can (20 oz / 567g) pineapple slices in juice, drained (reserve juice)
- Maraschino cherries (optional, for garnish)
Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 2–3 tbsp reserved pineapple juice (from can)
Step-by-Step Preparation Method
Step 1: Prepare the Topping
- Preheat oven to 350°F (175°C).
- In a 9-inch round cake pan, melt butter in the oven for 2–3 minutes.
- Sprinkle brown sugar evenly over melted butter.
- Arrange pineapple slices on top of the sugar-butter layer. Add maraschino cherries in the centers of the slices if desired.
Step 2: Prepare the Cake Batter
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream softened butter and granulated sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla extract.
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
- Add 2–3 tablespoons of reserved pineapple juice to keep the batter moist.
Step 3: Assemble and Bake
- Pour batter gently over the pineapple topping, spreading evenly.
- Bake 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then carefully invert onto a serving plate.
How to Serve
- Serve slightly warm or at room temperature
- Optional: add a dollop of whipped cream or a scoop of vanilla ice cream
- Garnish with extra maraschino cherries or toasted coconut for flair
Recipe Tips
- Use a non-stick pan or line with parchment to ensure smooth inversion
- Don’t overbake — cake should be moist
- Lightly brush pineapple slices with juice before baking for extra flavor
- Let the cake sit 5–10 minutes before flipping to prevent sticking
Variations
| Variation | Notes |
|---|---|
| Tropical Twist | Add sliced mango or peaches alongside pineapple |
| Rum-Infused | Add 1–2 tbsp rum to the batter for adult flavor |
| Coconut Pineapple Cake | Fold in ½ cup shredded coconut into batter |
| Mini Upside-Down Cakes | Use muffin tins for individual servings |
| Vegan Option | Replace butter with coconut oil, eggs with flax eggs, and milk with almond milk |
Freezing & Storage
- Room Temperature: 2–3 days in airtight container
- Refrigerator: 4–5 days
- Freezer: Up to 2 months (wrap tightly in foil or plastic wrap; thaw overnight in fridge)
Special Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
Conclusion
This Pineapple Upside-Down Cake is a timeless dessert that combines moist, buttery cake with sweet, caramelized pineapple and cherries for a show-stopping centerpiece. Easy to make yet impressively elegant, it’s perfect for holidays, celebrations, or a special family treat. Once you make this cake, it’s sure to become a favorite in your dessert repertoire.
Pineapple Upside-Down Cake
Description
There’s something irresistibly nostalgic about a Pineapple Upside-Down Cake. Caramelized pineapple slices glisten atop a rich, buttery cake, creating a stunning presentation that’s as delightful to serve as it is to eat. This cake is a perfect combination of sweet, tangy, and buttery flavors, with a moist, tender crumb that melts in your mouth.
Ingredients
Topping
Cake
Instructions
-
Step 1: Prepare the Topping : Preheat oven to 350°F (175°C). In a 9-inch round cake pan, melt butter in the oven for 2–3 minutes. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices on top of the sugar-butter layer. Add maraschino cherries in the centers of the slices if desired.
-
Step 2: Prepare the Cake Batter : In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla extract. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Add 2–3 tablespoons of reserved pineapple juice to keep the batter moist.
-
Step 3: Assemble and Bake : Pour batter gently over the pineapple topping, spreading evenly. Bake 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then carefully invert onto a serving plate.
