Pineapple Upside-Down Cake Recipe for Sweet & Sunny Indulgence

My grandmother’s secret pineapple upside down cake always sparked curiosity among relatives during summer gatherings.

Memories of golden caramelized rings dancing atop a rich, buttery base flood my mind when baking this classic dessert.

Sweet aromas would drift through her cozy kitchen, drawing everyone closer with anticipation.

Caramelized sugar creates a stunning golden-brown canvas that makes this recipe truly special.

Tropical flavors blend seamlessly with a tender, moist crumb that melts in your mouth.

Layers of delicate cake underneath showcase a perfect balance between fruity sweetness and rich, velvety texture.

Grab a fork and dive into this nostalgic treat that promises to delight every single bite.

Pineapple Upside Down Cake: Common Questions

• What ingredients give this cake its classic flavor?

The brown sugar and pineapple juice create the signature caramelized sweetness, while the butter and sour cream provide rich moisture to the cake.

• Can I use fresh or canned pineapple for this recipe?

Canned pineapple rings work best because they’re uniform in size and have the right texture for creating a perfect topping design.

• Why is it important not to overmix the batter?

Overmixing develops too much gluten, which can make the cake tough and dense instead of light and tender. Gently mix until ingredients are just combined.

• How do I know the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly pulled away from the pan edges.

Why Pineapple Upside Down Cake Still Shines

• Rediscover a classic cake that transports you back to grandma's kitchen with its rich, caramelized flavors.
• Prepare this showstopping dessert in under an hour, with simple ingredients and straightforward mixing techniques perfect for bakers of all skill levels.
• Create a stunning visual treat that impresses guests with its beautiful golden pineapple pattern and glistening caramel topping when flipped.
• Enjoy as a delightful dessert for potlucks, family gatherings, or a comforting weekend afternoon snack that suits any occasion.

What You Need for Pineapple Upside Down Cake

• Pineapple Slices: Sweet, tangy fruit that creates a beautiful caramelized top layer. Fresh or canned work well, but canned provides consistent shape.
• Maraschino Cherries: Bright red fruits that add color and sweet accent. Classic garnish for traditional upside-down cake.
• Brown Sugar: Creates a rich, caramel-like glaze when melted with butter. Dark brown sugar offers deeper flavor.
• Butter: Helps create golden caramel topping and prevents cake from sticking.

• All-Purpose Flour: Provides cake's structure and texture. Standard wheat flour works best.
• Baking Powder, Baking Soda: Leavening agents that help cake rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Creates tender, rich cake base. Room temperature butter blends smoothly.
• Granulated Sugar: Sweetens and helps create cake's tender crumb.
• Eggs: Bind ingredients and provide structure. Room temperature eggs mix better.
• Sour Cream, Milk: Add moisture and create tender, soft cake texture.
• Pineapple Juice: Boosts fruity flavor and keeps cake moist.
• Vanilla Extract: Adds warm, classic baking flavor. Pure vanilla gives best taste.

Baking Pineapple Upside Down Cake, Simplified

Step 1: Prepare The Baking Station

Warm the oven to 350F (177C). Generously coat a 9-inch round cake pan with butter or cooking spray.

Step 2: Create A Caramel Fruit Base

• Melt butter in the cake pan
• Sprinkle brown sugar evenly across the bottom
• Arrange pineapple slices artfully
• Nestle bright red cherries in the center of each pineapple slice and fill empty spaces

Step 3: Mix Dry Cake Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Whisk together until well blended.

Step 4: Blend Wet Cake Components

In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, blending thoroughly after each addition. Pour in sour cream, milk, pineapple juice, and vanilla extract. Mix until silky smooth.

Step 5: Combine Cake Mixture

Gently fold dry ingredients into wet ingredients. Stir until just incorporated – avoid overmixing to keep the cake tender.

Step 6: Fill The Pan

Pour batter over the pineapple arrangement. Spread evenly using a rubber spatula.

Step 7: Bake To Perfection

Slide pan into preheated oven. Bake 45-50 minutes until a toothpick comes out clean.

Step 8: Cool And Reveal

Let cake rest in pan for 20 minutes. Carefully flip onto a serving plate, allowing caramelized fruit topping to shine.

Little Tips to Perfect Pineapple Upside Down Cake

• Choose Fresh Pineapple: Select ripe, golden pineapple for the most vibrant flavor and sweetness in your cake.
• Prevent Sticking: Grease the pan thoroughly and dust with flour to ensure the cake releases smoothly when inverted.
• Master the Mixing: Blend wet and dry ingredients gently, stopping just when combined to keep the cake tender and light.
• Control Moisture Level: Drain pineapple slices well to prevent excess liquid from making the cake soggy during baking.
• Check Doneness Carefully: Use the toothpick test and look for a golden-brown top to guarantee a perfectly baked cake without overbaking.

Store and Reheat Pineapple Upside Down Cake Like This

• Store leftover cake in an airtight container in the refrigerator for up to 3 days. Cover the cake with plastic wrap or aluminum foil to prevent drying out.
• Let the cake sit at room temperature for 15-20 minutes before serving to soften and enhance its flavors.
• Warm individual slices in the microwave for 15-20 seconds on medium power. Alternatively, place slices in a preheated 325F oven for 5-7 minutes to restore moisture and warmth.
• Wrap the entire cake or individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Flavor Pairings for Pineapple Upside Down Cake

• Create a refreshing rum-based drink with pineapple juice and a dash of coconut, mirroring the cake's tropical flavors and complementing its sweet caramelized notes.
• Scoop creamy, rich vanilla ice cream alongside the warm cake to enhance its buttery texture and provide a cool contrast to the warm, gooey pineapple topping.
• Brew a robust coffee infused with a hint of cinnamon, which will highlight the cake's caramel undertones and provide a warm, aromatic companion to the dessert.
• Dollop light, tangy mascarpone cream next to the cake, offering a subtle richness that balances the cake's sweetness and cuts through its dense, moist texture.

Pineapple Upside Down Cake Twists to Try

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the mix contains xanthan gum for better texture and binding.
• Dairy-Free Adaptation: Substitute butter with coconut oil, use almond milk instead of dairy milk, and replace sour cream with dairy-free yogurt or coconut cream.
• Low-Sugar Option: Use monk fruit sweetener or stevia in place of brown sugar, and choose fresh pineapple instead of canned to reduce added sugars.
• Tropical Coconut Remix: Add shredded coconut to the cake batter and swap vanilla extract with coconut extract for an enhanced tropical flavor profile.

Pineapple Upside Down Cake Recipe

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• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Nostalgic golden “pineapple upside down cake” brings sweet memories of grandma’s classic Southern kitchen. Caramelized fruit nestled in buttery cake creates perfectly balanced dessert that delights with rich, warm comfort you’ll savor to the last crumb.

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Ingredients

Scale 1x2x3x

Fruits and Toppings:

• 7–8 canned pineapple slices (drained)
• Maraschino cherries

Cake Base:

• 1 ¾ cups (220 grams) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs
• ⅓ cup sour cream or plain yogurt
• ¼ cup milk
• ¼ cup reserved pineapple juice
• 2 teaspoons pure vanilla extract

Butter and Sugar:

• ¼ cup (4 tablespoons) unsalted butter, melted
• ½ cup packed light or dark brown sugar
• ½ cup (1 stick) unsalted butter, softened

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Instructions

1. Prepare the oven environment by heating to 350F (177C) and thoroughly coating a 9-inch round cake pan with grease.
2. Create a delectable caramel foundation by generously dispersing melted butter across the pan’s bottom, then evenly scatter brown sugar over the surface.
3. Meticulously arrange pineapple slices atop the sugar layer, strategically positioning maraschino cherries at the center of each slice and within the remaining spaces.
4. Combine dry ingredients in a medium mixing vessel, whisking flour, baking powder, baking soda, and salt until perfectly integrated.
5. In a separate large mixing bowl, cream butter and sugar until achieving a light, fluffy consistency.
6. Incorporate eggs individually, ensuring complete blending after each addition.
7. Introduce sour cream, milk, pineapple juice, and vanilla extract, stirring until the mixture develops a smooth, uniform texture.
8. Gently fold dry ingredients into the wet mixture, stirring minimally to prevent overworking the batter.
9. Carefully pour the batter over the prepared pineapple arrangement, using a spatula to distribute evenly and eliminate air pockets.
10. Transfer the pan to the preheated oven and bake for 45-50 minutes, checking doneness by inserting a toothpick into the center which should emerge clean.
11. Allow the cake to rest in the pan for 20 minutes, promoting structural stability.
12. Execute a careful inversion onto a serving plate, allowing the caramelized topping to beautifully cascade over the cake.

Notes

• Prevent sticking by generously greasing the cake pan with butter or baking spray to ensure easy cake removal.
• Choose ripe, fresh pineapple slices for the most vibrant flavor and golden caramelization during baking.
• Drain pineapple slices thoroughly to avoid excess moisture that could make the cake soggy and affect its texture.
• Gently fold dry ingredients into wet ingredients to maintain a light, tender cake crumb and prevent tough, dense results.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 180
• Sugar: 4 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 2 g
• Cholesterol: 0 mg