There’s something timeless about a pineapple upside-down cake. With its glossy caramelized pineapple rings and soft buttery crumb, it’s both nostalgic and irresistible.
This cake brings together sweetness, tang, and a hint of golden brown sugar magic. It’s perfect for holidays, Sunday dinners, or any day when you want something comforting and old-fashioned—but still beautiful enough to impress.
Pineapple Upside Down Cake
A soft, golden cake layered with juicy pineapple slices and maraschino cherries. When flipped out of the pan, the fruit glistens like stained glass over a caramelized topping. It’s simple to make, but it tastes like you spent hours in the kitchen.
Ingredients
For the Topping:
- ¼ cup butter (melted)
- ½ cup packed brown sugar
- 6 to 8 pineapple slices (canned or fresh)
- Maraschino cherries (optional, for the centers)
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup butter (softened)
- ½ cup milk
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup pineapple juice (from the can or fresh)
Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan. Sprinkle the brown sugar evenly over the butter. This will form your golden, sticky topping once baked.
2. Arrange the Pineapple and Cherries
Lay the pineapple slices on top of the brown sugar mixture, slightly overlapping if needed. Place a maraschino cherry in the center of each pineapple ring. If you have extra slices, cut them into smaller pieces to fill any gaps.
3. Make the Cake Batter
In a large mixing bowl, cream together the butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
In a separate bowl, whisk flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk and pineapple juice. Mix until smooth and slightly thick.
4. Pour and Smooth
Gently pour the batter over the pineapple layer. Spread it evenly with a spatula so it covers all the fruit without disturbing the arrangement underneath.
5. Bake to Perfection
Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should be bubbling with caramelized butter and sugar.
6. The Flip
Let the cake rest for 5–10 minutes—just enough for it to set, but not too long that the caramel sticks to the pan. Run a knife around the edges. Place a large serving plate on top of the pan, then carefully flip it over in one quick motion. Lift the pan slowly, revealing your glossy pineapple topping.
7. Cool and Serve
Allow the cake to cool for about 20 minutes before slicing. Serve warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream takes it to another level.
Tips for Success
- If using fresh pineapple, slice it thin so it caramelizes evenly.
- For extra flavor, add a teaspoon of rum or coconut extract to the batter.
- Don’t skip the resting step before flipping—it helps the topping stay intact.
Conclusion
The pineapple upside-down cake is proof that simple ingredients can create something extraordinary. The combination of buttery caramel, tangy pineapple, and moist vanilla cake never goes out of style.
It’s bright, cheerful, and nostalgic—just like the best holiday memories. Whether served warm from the oven or chilled the next day, this cake is always the star of the table.