Pineapple Upside-Down Cake – A Classic Dessert That Never Goes Out of Style
1. Introduction
Few desserts evoke as much nostalgia as a Pineapple Upside-Down Cake. This retro classic combines a buttery vanilla cake with caramelized pineapple rings and jewel-like cherries, creating both a stunning presentation and an irresistible flavor. Whether you grew up enjoying it at family gatherings or you’re making it for the first time, this cake delivers comfort, beauty, and taste in every bite.
This recipe is easy to follow, doesn’t require fancy equipment, and can be made with pantry staples. You’ll learn how to achieve perfectly caramelized fruit, a moist cake crumb, and how to flip it without fear. By the end, you’ll have a cake that not only looks like it came from a bakery but also tastes even better.
2. Ingredients Breakdown
For the topping:
- 1/4 cup (60g) unsalted butter – Creates the caramel base for the pineapple topping.
- 1/2 cup (100g) packed light brown sugar – Adds a rich, molasses-like sweetness.
- 7–8 canned pineapple slices – Canned works best for consistent texture and moisture. Drain well to avoid excess liquid.
- Maraschino cherries – For that pop of color and hint of sweetness.
For the cake batter:
- 1 and 1/2 cups (190g) all-purpose flour – The foundation for the cake’s structure.
- 1 and 1/2 teaspoons baking powder – Ensures the cake rises beautifully.
- 1/4 teaspoon salt – Balances sweetness.
- 1/2 cup (115g) unsalted butter, softened – Adds moisture and richness.
- 1 cup (200g) granulated sugar – Sweetens and helps the cake brown.
- 2 large eggs – Bind the batter and add structure.
- 1 teaspoon pure vanilla extract – Adds depth of flavor.
- 1/2 cup (120ml) whole milk – For a tender crumb.
Substitutions:
- Use fresh pineapple rings for a modern twist (pat dry well).
- Swap cherries for fresh berries if preferred.
- Use gluten-free all-purpose flour for a gluten-free version.
3. Step-by-Step Instructions
1. Prepare the topping:
Melt butter in a 9-inch round cake pan (or oven-safe skillet). Sprinkle brown sugar evenly over the melted butter. Arrange pineapple rings over the sugar, placing a cherry in the center of each ring.
2. Preheat and prep batter:
Preheat oven to 350°F (175°C). In a medium bowl, whisk flour, baking powder, and salt together. Set aside.
3. Cream butter and sugar:
In a large bowl, beat softened butter and granulated sugar together until light and fluffy (about 3 minutes).
4. Add eggs and vanilla:
Mix in eggs one at a time, followed by vanilla extract. Scrape the sides of the bowl as needed.
5. Combine wet and dry:
Add dry ingredients to the wet mixture in two parts, alternating with the milk, beginning and ending with dry. Mix just until combined—don’t overmix.
6. Assemble:
Pour batter over the pineapple and cherries, spreading evenly.
7. Bake and flip:
Bake for 40–45 minutes, or until a toothpick comes out clean. Let the cake rest for 5 minutes, then run a knife around the edge. Place a serving plate on top and carefully invert. Lift the pan slowly to reveal your caramelized masterpiece.
4. Tips and Variations
- For extra caramel flavor: Add 1 tablespoon of pineapple juice to the brown sugar mixture.
- Coconut twist: Sprinkle sweetened shredded coconut over the topping before adding batter.
- Spiced version: Add 1/2 teaspoon cinnamon or ginger to the batter for warmth.
- Mini cakes: Make in jumbo muffin tins for individual servings.
- Gluten-free option: Use a 1:1 gluten-free flour blend.
5. Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- Pair with a light herbal tea or tropical fruit punch for a themed dessert night.
- Garnish with fresh mint leaves for an extra touch of elegance.
6. Storage and Reheating Instructions
- Fridge: Store covered in the refrigerator for up to 4 days.
- Freezer: Wrap slices in plastic wrap and store in an airtight container for up to 2 months.
- Reheating: Warm slices in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 10 minutes.
7. Recipe Notes
- Can be made a day ahead—flavors develop beautifully overnight.
- Works best in a heavy-bottomed cake pan for even heat distribution.
- Ensure pineapple is well-drained to avoid a soggy topping.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 14g |
| Saturated Fat | 8g |
| Carbohydrates | 45g |
| Sugar | 32g |
| Fiber | 1g |
| Protein | 4g |
| Sodium | 160mg |
| Cholesterol | 65mg |
| Calcium | 45mg |
| Iron | 1.2mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Dessert
Cuisine: American
Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1/4 cup butter
- 1/2 cup light brown sugar
- 7–8 pineapple slices
- Maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions:
- Melt butter in a 9-inch pan, sprinkle brown sugar, arrange pineapple and cherries.
- Preheat oven to 350°F. Whisk flour, baking powder, and salt.
- Cream butter and sugar, then add eggs and vanilla.
- Add dry mix alternately with milk.
- Pour batter over pineapple layer.
- Bake 40–45 mins. Cool 5 mins, invert onto plate.
Notes:
Best served warm. Drain pineapple well before use.
🏷️ Diet Tags: Vegetarian, Nut-Free
🌿 Health Benefits: Contains vitamin C from pineapple, low in sodium, moderate portion-friendly.
10. Conclusion
This Pineapple Upside-Down Cake is the perfect combination of old-fashioned charm and timeless flavor. The caramelized pineapple topping makes every slice as beautiful as it is delicious. Whether you’re baking it for a potluck, Sunday dinner, or just because, it’s a guaranteed crowd-pleaser.
Try it, enjoy it, and share your results—I’d love to hear how it turns out in the comments below.