If you are on the hunt for a truly delightful dessert that combines tropical sweetness with a rich, buttery crumb, this Pineapple Upside Down Cake Recipe is going to be your new best friend. Think vibrant pineapple rings caramelized to golden perfection with brown sugar and melted butter, crowned with bright maraschino cherries and nestled atop a moist, tender cake that sings with hints of vanilla and tangy sour cream. Every bite is an irresistible mix of textures and flavors that feels like a warm hug from your oven, making it a perfect centerpiece for gatherings or a special treat just because.
Ingredients You’ll Need
Gathering the right ingredients for this Pineapple Upside Down Cake Recipe is refreshingly simple, but each one plays a crucial role in achieving the perfect balance of sweetness, moisture, and caramelized depth. From the golden pineapple slices dripping with juicy charm, to the rich butters that give this cake its tender crumb, these staples will transform into a crowd-pleasing classic you’ll want to make again and again.
- Canned pineapple slices in juice (not syrup): Provides the natural fruity sweetness and juicy texture that define this cake’s signature look and flavor.
- Maraschino cherries: Add a pop of color and a burst of bright cherry flavor atop the caramelized topping.
- Melted unsalted butter: Essential for creating the luscious caramel topping with brown sugar.
- Brown sugar: Melts into the butter to deepen the caramel flavor and create that irresistible glossy top.
- Flour: The foundation of the cake’s tender crumb.
- Baking powder and baking soda: Work together for the perfect rise and light texture.
- Salt: Enhances all the dessert’s flavors and balances sweetness.
- Milk: Adds moisture and helps ensure a soft, tender crumb.
- Reserved pineapple juice: Used in the batter to infuse even more pineapple flavor throughout the cake.
- Sour cream: Brings richness and a delicate tang, keeping the cake wonderfully moist.
- Vanilla extract: Provides warm aromatic notes that complement the tropical fruits beautifully.
- Softened unsalted butter: Creamed in the batter to lend richness and structure.
- White sugar: Sweetens the cake and helps create a tender crumb.
- Large eggs at room temperature: Add structure and help the cake rise evenly.
- Any leftover pineapple: Perfect to fold into the batter, giving extra bursts of fruitiness inside the cake.
How to Make Pineapple Upside Down Cake Recipe
Step 1: Prepare Your Oven and Topping
Start by preheating your oven to 180°C (350°F), ensuring it’s perfectly warmed and ready to deliver even heat. Then, melt your butter and mix it with the brown sugar right in your cake pan. Spread this mixture evenly over the bottom to create that luscious caramel base where the pineapple will sit. Arrange the pineapple slices beautifully on top of the caramel and tuck maraschino cherries into the centers and spaces between. This step forms the breathtaking upside-down presentation that makes this cake unforgettable.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This simple blend sets the stage for your cake’s lift and crumb texture. Make sure the ingredients are well combined for an even distribution of leavening agents, which helps the cake bake beautifully without any dense or flat spots.
Step 3: Cream Butter and Sugar, Then Add Eggs
Using a mixer, beat the softened butter and white sugar until light and fluffy. This beating incorporates air, making the cake tender and soft. Next, add your eggs one at a time, mixing thoroughly after each addition for a smooth, cohesive batter. The eggs help bind everything together and improve the cake’s structure.
Step 4: Incorporate Wet Ingredients and Combine All
Mix in the vanilla extract, sour cream, milk, and the reserved pineapple juice to your creamed butter and sugar mixture. These ingredients create moisture and add complex flavor notes that elevate the cake beyond ordinary. Slowly add the dry ingredients, alternating with the wet mixture, and fold in any leftover chopped pineapple just for those delightful bursts of extra fruit in each bite. Pour this batter carefully over your arranged pineapple and caramel topping to keep it all intact.
Step 5: Bake Until Golden and Delicious
Place the pan in your preheated oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. The edges should be lightly golden, and the topping bubbling with that luscious caramel sheen. Once done, allow the cake to rest for a few minutes before carefully inverting it onto a serving plate so the pineapple topping reveals its glorious, caramelized beauty.
How to Serve Pineapple Upside Down Cake Recipe
Garnishes
This cake looks stunning on its own, but adding a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side adds a creamy contrast to that rich caramelized topping. Sprinkles of toasted coconut or chopped pecans can also elevate texture while giving a lovely tropical flair.
Side Dishes
Pineapple Upside Down Cake Recipe pairs wonderfully with light, refreshing sides like a simple mixed green salad with citrus dressing or a tropical fruit salad. This balances the cake’s sweetness and makes for a delightful, well-rounded dessert experience.
Creative Ways to Present
Try serving individual portions in mini ramekins or inverted muffin tins to wow guests at parties with personalized touches. You can also drizzle warm caramel or even a pineapple glaze over slices for extra indulgence. For festive occasions, top with edible flowers or mint sprigs to add natural color and elegance.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pineapple Upside Down Cake Recipe in an airtight container at room temperature for up to two days or refrigerate for up to four days. Keep it covered well to maintain moisture and prevent the topping from drying out or becoming sticky.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap followed by foil, and freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving to ensure the best texture and flavor.
Reheating
Reheat slices gently in the microwave for 15-20 seconds or in a low oven (about 150°C/300°F) covered with foil to warm the cake without drying it out. This helps revive that freshly baked feel and brings back the luscious shine of the caramelized topping.
FAQs
Can I use fresh pineapple instead of canned for this Pineapple Upside Down Cake Recipe?
Absolutely! Fresh pineapple can give a vibrant, juicy flavor but make sure to drain the pieces well to avoid excess moisture, which can affect the cake’s texture. Cut slices to a similar thickness as canned for best results.
Why does the recipe call for both baking powder and baking soda?
Using both helps the cake rise properly and balances acidity from the sour cream and pineapple juice, ensuring a light, tender crumb without any metallic or bitter aftertaste.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that contains xanthan gum. Make sure to check the blend’s instructions as some may require slight adjustments to the leavening or liquids.
How do I prevent the caramel topping from sticking to the pan?
Make sure to melt the butter and brown sugar well before arranging the pineapple on top and grease the pan lightly before adding the caramel mixture. Also, letting the cake cool slightly before inverting helps the topping release cleanly.
What’s the best way to ensure even baking?
Use a middle rack in your oven and avoid opening the door frequently during baking. Also, use room temperature ingredients for a consistent batter, and if your oven runs hot or cool, use an oven thermometer for precise temperature control.
Final Thoughts
This Pineapple Upside Down Cake Recipe is a delightful celebration of tropical flavors and comforting textures that’s sure to become a family favorite. Its simple ingredients combine into a show-stopping dessert that’s as joyful to make as it is to eat. So why not gather your loved ones around the table, bake this classic treat, and enjoy every luscious, caramelized bite together?
Print
Pineapple Upside Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pineapple Upside Down Cake features caramelized pineapple rings and maraschino cherries atop a moist, tender cake. Perfect for a crowd, it serves 10 to 12 people and combines the tropical sweetness of pineapple with a buttery, brown sugar topping and a light vanilla-flavored cake base.
Ingredients
Topping
- 565g/20 oz canned pineapple slices in juice (not in syrup)
- 12 – 18+ maraschino cherries
- 60g/4 tbsp unsalted butter, melted
- 1/2 cup brown sugar
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda (or substitute with 1 tsp baking powder)
- 1/4 tsp salt
- 1/3 cup milk (full or low-fat)
- 1/4 cup pineapple juice (reserved from canned pineapple)
- 1/4 cup sour cream (full fat, can substitute plain yogurt)
- 1 tsp vanilla extract or essence
- 115g/1 stick unsalted butter, softened to 18°C/64°F
- 3/4 cup white sugar
- 2 large eggs, at room temperature
- Any leftover pineapple, chopped (optional)
Instructions
- Preheat the Oven: Set your oven to 180°C/350°F (160°C fan) to warm up while you prepare the cake. This ensures the oven is ready to bake the cake evenly.
- Prepare the Topping: In a 9 or 10-inch round cake pan, pour the melted butter and sprinkle brown sugar evenly over the bottom. Arrange the canned pineapple slices on top of the sugar layer, placing a maraschino cherry in the center of each pineapple ring. Any leftover pineapple pieces can be scattered in the gaps.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda (if using), and salt. This helps to aerate the flour and evenly distribute the leavening agents.
- Combine Wet Ingredients: In a separate large bowl, beat the softened butter and white sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the milk, reserved pineapple juice, sour cream, and vanilla extract until fully combined.
- Make the Batter: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cake tender.
- Assemble and Bake: Pour the batter carefully over the pineapple and sugar in the cake pan. Spread evenly. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Let the cake cool in the pan for about 10 minutes. Then carefully run a knife around the edges to loosen it, place a serving plate over the pan, and invert the cake onto the plate so the pineapple topping is on top.
Notes
- Use pineapple slices packed in juice, not syrup, to avoid excess sweetness.
- Maraschino cherries add a classic decorative touch but can be adjusted based on preference.
- Ensure butter for the batter is softened to room temperature (about 18°C/64°F) for best creaming results.
- Let eggs come to room temperature before mixing to improve the cake’s texture.
