Pineapple Upside-Down Cake Recipe
Some desserts just have a way of brightening the table, and Pineapple Upside-Down Cake is absolutely one of them. This classic treat is beloved for its sunny caramelized pineapple, jewel-bright cherries, and a soft, buttery cake that brings it all together. With every bite, you taste that perfect mix of sweet and tart, chewy and tender, making it an unforgettable dessert that’s just as wonderful for celebrations as it is for a cozy family supper. If you’re looking for something with retro charm and crowd-pleasing appeal, you can never go wrong with Pineapple Upside-Down Cake!
Ingredients You’ll Need
Baking Pineapple Upside-Down Cake requires just a handful of kitchen staples and a few fun extras. Each ingredient serves a purpose, adding either color, texture, or a hit of warm, tropical flavor that makes this dessert such a standout.
- Unsalted butter: Delivers that melt-in-your-mouth richness in both the topping and the cake itself.
- Brown sugar: Adds deep caramel notes that turn irresistibly gooey as the cake bakes.
- Canned pineapple slices: The star of the show, bringing juicy sweetness and a beautiful golden ring to every piece.
- Maraschino cherries (optional): A pop of color and a hint of old-fashioned flair in each pineapple center.
- All-purpose flour: Provides a sturdy base for the cake that still bakes up tender and light.
- Baking powder: Ensures your cake will rise perfectly, keeping the crumb soft and airy.
- Salt: Balances out all the sweetness and gives every flavor a boost.
- Granulated sugar: Adds sweetness and helps achieve a delicately fine crumb in the cake batter.
- Large eggs: Bind everything together and give the cake structure and richness.
- Vanilla extract: A little splash goes a long way in rounding out those tropical and caramel notes.
- Whole milk: Provides moisture and tenderness, ensuring every bite is soft and fluffy.
How to Make Pineapple Upside-Down Cake
Step 1: Prepare the Pan and Topping
Start by preheating your oven to 350°F (175°C). Place 1/4 cup of unsalted butter in a 9-inch round cake pan, then slide it into the oven as it heats to melt the butter completely. Take the pan out and sprinkle the brown sugar evenly over the melted butter. Now comes the fun part: arrange the pineapple slices over the sugary base, nestling a maraschino cherry in the center of each ring if you’re feeling festive! This step sets the stage for that signature glistening top when you flip the cake later.
Step 2: Mix the Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This quick whisk eliminates clumps and ensures the leavening agents are distributed evenly, so your Pineapple Upside-Down Cake rises beautifully and has a soft, even crumb throughout.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat together 1/2 cup unsalted butter (make sure it’s softened) and the granulated sugar until the mixture is light and fluffy. Take your time with this step—a few extra minutes means an airier, lighter cake base that contrasts so nicely with the pineapple top.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Stir in the vanilla extract to give the cake a subtle warmth and round out the flavors. This step is key for a silky, cohesive batter.
Step 5: Combine Wet and Dry Ingredients
Alternately add the dry flour mixture and whole milk to the wet mixture, starting and ending with flour. Mix just until combined—overmixing can make the cake dense! The batter should be thick but smooth, easily spreading over the arranged pineapple.
Step 6: Assemble and Bake
Carefully pour your batter over the arranged pineapple slices and cherries in the cake pan. Use a spatula to smooth the top and ensure the batter reaches the edges—it’ll rise and settle around the fruit as it bakes. Place in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the middle comes out clean. Your kitchen will smell like sunshine!
Step 7: Invert and Cool
Once out of the oven, cool the cake in the pan for about 10 minutes. Run a knife around the edge, then carefully invert the cake onto a serving plate. Slowly lift off the pan and revel in the caramelized, golden fruit topping. Allow the Pineapple Upside-Down Cake to cool before slicing.
How to Serve Pineapple Upside-Down Cake
Garnishes
A Pineapple Upside-Down Cake shines on its own, but a dollop of freshly whipped cream or a spoonful of vanilla ice cream adds extra luxury. You can also sprinkle a few toasted coconut flakes or a drizzle of caramel sauce for more tropical flair.
Side Dishes
Pair your Pineapple Upside-Down Cake with fresh berries, fruit salad, or a tangy citrus sorbet. These light, juicy sides help balance the cake’s sweetness and make dessert feel even more special, especially at a summer brunch or barbecue.
Creative Ways to Present
For an eye-catching twist, try baking Pineapple Upside-Down Cake in individual ramekins for charming single-serve portions. Or, cut the cake into squares and skewer them with extra pineapple and cherries for a fun dessert kabob at parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pineapple Upside-Down Cake tightly covered at room temperature for up to a day, or refrigerate for up to three days. The cake stays moist, and the flavors deepen as it sits, making the next-day slices equally tempting.
Freezing
You can absolutely freeze this cake! After it cools, wrap slices or the whole cake securely in plastic wrap and foil. Freeze for up to two months. Thaw overnight in the fridge or on the counter before serving.
Reheating
To reheat, place a slice on a microwave-safe plate and warm for about 20 seconds. If reheating the entire cake, cover with foil and place in a low oven (around 300°F) for 10 to 15 minutes. This brings back the buttery, melt-in-your-mouth texture.
FAQs
What’s the best way to prevent the fruit from sticking?
Make sure the butter is fully melted and thoroughly covers the bottom of the pan before adding the brown sugar and fruit. Lightly greasing the sides of the pan with butter or cooking spray can also help ensure a smooth release when you invert the Pineapple Upside-Down Cake.
Can I use fresh pineapple instead of canned?
Definitely! If you use fresh pineapple, slice it about 1/4 inch thick and pat the pieces dry before arranging them in the pan. You may want to adjust the sugar a little if your pineapple is especially sweet or tart.
What if my cake cracks or the fruit shifts when I invert it?
Don’t worry—little imperfections are totally normal and just add to the homemade charm! If any fruit sticks to the pan, just lift it out and gently press it back onto the cake while it’s still warm.
Can I make this Pineapple Upside-Down Cake gluten-free?
Yes! Substitute your favorite all-purpose gluten-free flour blend in the same amount. Make sure your baking powder and other ingredients are certified gluten-free for the safest results.
How do I make the cake extra moist?
Incorporate a splash of pineapple juice or a teaspoon of rum extract into the batter as a flavorful boost. Also, be careful not to overbake—check for doneness right at the 40-minute mark for a perfectly soft Pineapple Upside-Down Cake.
Final Thoughts
There’s just something magical about turning out a Pineapple Upside-Down Cake and seeing that golden, glossy top revealed. Whether you’re a longtime fan or trying it for the first time, this recipe brings joy with every sunny slice. Give it a try—you might just find it becomes a new favorite in your dessert rotation!
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Pineapple Upside-Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the nostalgic charm of a Pineapple Upside-Down Cake, a beloved classic dessert that never goes out of style. This moist and flavorful cake features a gooey caramelized pineapple topping that’s sure to impress your taste buds.
Ingredients
Topping:
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 6 to 8 canned pineapple slices in juice (drained)
- Maraschino cherries (optional)
Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Topping: Melt 1/4 cup butter in a 9-inch round cake pan in the oven. Sprinkle brown sugar over melted butter. Arrange pineapple slices on top, adding cherries if desired.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a medium bowl.
- Cream Butter & Sugar: In a large bowl, cream 1/2 cup butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Combine Wet and Dry: Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
- Bake: Pour batter over pineapple slices and bake for 40-45 minutes until a toothpick comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes, then invert onto a plate. Cool before slicing.
Notes
- Enhance the flavor by adding rum extract or pineapple juice to the batter.
- This cake is best enjoyed slightly warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
