Pineapple Upside Down Cake

Baking is an art that fills your home with warmth and tantalizing aromas.

Among the most iconic desserts, pineapple upside-down cake holds a special place.

Its sweet caramelized topping, vibrant pineapple rings, and buttery cake base make it a showstopper for birthdays, holidays, or even an indulgent "treat-yourself" day.

My First Pineapple Upside-Down Cake

I vividly recall my grandmother pulling a pineapple upside-down cake out of the oven when I was a child.

The moment she flipped the pan, revealing golden pineapples glistening in caramel, was pure magic.

That memory inspired me to recreate this classic recipe, giving it a slightly modern twist without losing its nostalgic charm.

Why This Cake is Special

This pineapple upside-down cake is simple to make yet stunning in presentation.

The caramelized pineapple topping pairs perfectly with a moist, buttery cake. It’s a dessert that’s not only visually appealing but also utterly delicious.

Ingredients You’ll Need

For the Topping:

Unsalted Butter (¼ cup): For rich caramel flavor.
Brown Sugar (½ cup): Creates a caramelized layer.
Pineapple Rings (7-8): Fresh or canned, for the signature look and taste.
Maraschino Cherries: Adds a pop of color.

For the Cake Batter:

All-Purpose Flour (1 ½ cups): The base of the cake.
Granulated Sugar (1 cup): For sweetness.
Baking Powder (1 ½ teaspoons): Helps the cake rise.
Salt (¼ teaspoon): Balances the sweetness.
Unsalted Butter (½ cup): Adds moisture and richness.
Eggs (2 large): For structure and binding.
Vanilla Extract (1 teaspoon): Enhances the flavor.
Milk (½ cup): Adds moisture to the batter.

DOWNLOAD FREE RECIPE CARD

How to Make Pineapple Upside Down Cake

1. Prepare the Pan and Topping

Preheat your oven to 350°F (175°C).
Melt ¼ cup of butter in a 9-inch round cake pan over low heat or in the oven. Swirl to coat the bottom evenly.
Sprinkle ½ cup of brown sugar over the melted butter. Arrange the pineapple rings in a single layer on top. Place a cherry in the center of each ring if desired.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, beat ½ cup of butter and 1 cup of sugar with an electric mixer until light and fluffy, about 3 minutes.

4. Add the Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract.

5. Incorporate the Dry Ingredients

Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.

6. Assemble the Cake

Pour the batter over the pineapple topping, spreading it evenly with a spatula.

7. Bake

Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and Flip

Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then invert onto a serving plate. Allow the cake to cool before serving.

DOWNLOAD FREE RECIPE CARD

Pineapple Upside Down Frosting Tips

While pineapple upside-down cake doesn’t traditionally require frosting, you can enhance it with a light glaze or drizzle:

Citrus Glaze: Mix powdered sugar, orange juice, and a splash of vanilla. Drizzle over the cooled cake for added zest.
Whipped Cream: Add a dollop of freshly whipped cream on each slice for extra indulgence.

Decoration Ideas

Sprinkle shredded coconut on top for a tropical twist.
Dust with powdered sugar for a simple yet elegant finish.
Garnish with fresh mint leaves for a refreshing touch.

Pitfalls and How to AvoidThem

Soggy Bottom: Drain canned pineapples thoroughly or pat fresh pineapple dry to avoid excess moisture.
Uneven Cooking: Ensure the butter and sugar layer is spread evenly for uniform caramelization.
Cake Sticking to the Pan: Grease the sides of the pan well and let the cake cool slightly before flipping.

Storage And Serving Ideas

Storing Your Cake

Store at room temperature in an airtight container for up to 2 days.
Refrigerate for longer storage but allow the cake to come to room temperature before serving.

Pairing and Serving Ideas

Serve warm with a scoop of vanilla ice cream for a classic pairing.
Enjoy with a cup of tea or coffee for a delightful afternoon treat.

FAQs

Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Fresh pineapple adds a brighter flavor. Just ensure it’s sliced thin and drained of excess juice.

Q: What can I use instead of maraschino cherries?
A: You can skip the cherries altogether or replace them with dried cranberries, candied ginger, or even fresh raspberries for a unique twist.

Q: Can I make this cake ahead of time?

A: Yes! Bake the cake a day in advance and store it tightly covered at room temperature. Flip it just before serving for the freshest presentation

Q: Can I make this recipe gluten-free?
A: Substitute all-purpose flour with a gluten-free baking mix that contains xanthan gum. Follow the same steps for a delicious gluten-free version.

Q: What if I don’t have a round cake pan?
A: A square or rectangular pan works just as well. Adjust the pineapple arrangement to fit the pan shape.

Happy baking!

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