pineapple upside down cake recipe
The Best pineapple upside down cake recipe
What I love most about this recipe is how easy it is to throw together, even on a busy weeknight. You don’t need any fancy techniques or hard-to-find ingredients—just canned pineapple, brown sugar, butter, and a basic cake mix (or homemade batter if you’re feeling ambitious). Plus, it’s got some actual good stuff in it. Pineapple is packed with vitamin C and bromelain, which helps with digestion, and the brown sugar adds a little more depth than plain white sugar. It’s not health food, obviously, but it’s a dessert you can feel okay about serving your family now and then. And let’s be honest, the best part is that first bite when the caramelized pineapple hits the cake—it’s always worth it.
Classic Pineapple Upside Down Cake
A delightful retro dessert featuring caramelized pineapple rings and a moist vanilla cake. The perfect balance of sweet and tangy flavors makes this a crowd-pleaser for any occasion.
🥘Ingredients
- 1/4 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained (reserve 1/2 cup juice)
- 8 maraschino cherries
- 1/2 cup chopped pecans or walnuts (optional)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup reserved pineapple juice
- 1/2 cup whole milk
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease the 9-inch round cake pan thoroughly. -
2
Melt the 1/4 cup butter in the cake pan over low heat. Remove from heat and sprinkle the brown sugar evenly over the butter. -
3
Arrange the pineapple slices in a single layer over the brown sugar. Place a maraschino cherry in the center of each pineapple slice and sprinkle with nuts if using. -
4
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. -
5
In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. -
6
Add the dry ingredients to the butter mixture alternately with the pineapple juice and milk, beginning and ending with the dry ingredients. Mix just until combined. -
7
Pour the batter evenly over the pineapple topping in the cake pan. Smooth the top with a spatula. -
8
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. -
9
Let the cake cool in the pan for 10 minutes. Run a knife around the edge to loosen, then invert onto a serving plate. Serve warm or at room temperature.
🔧Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Oven
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pineapple Upside Down Cake Works
❓ Frequently Asked Questions About Pineapple Upside Down Cake
1. Why did my pineapple upside down cake turn out soggy?
A soggy pineapple upside down cake usually happens when there’s too much moisture from the pineapple or brown sugar topping. To prevent this, pat the pineapple slices dry before arranging them, and avoid overcrowding the pan. Additionally, make sure your oven is properly preheated and bake the cake until a toothpick inserted in the center comes out clean.
2. Can I use fresh pineapple instead of canned for this recipe?
Yes, you can use fresh pineapple, but canned pineapple is often preferred because it’s pre-sweetened and has a consistent texture. If using fresh pineapple, slice it thinly and lightly sauté the slices in butter and brown sugar to soften them and enhance their sweetness before arranging them in the pan.
3. How do I prevent the cake from sticking to the pan?
To prevent sticking, generously grease the pan with butter and dust it lightly with flour or use parchment paper. After baking, let the cake cool for about 10 minutes before inverting it onto a plate—this helps the caramelized topping release smoothly. If it still sticks, gently loosen the edges with a knife.
4. Can I make this cake ahead of time?
Yes, you can make the cake a day ahead. Store it at room temperature in an airtight container once completely cooled. Reheat individual slices in the microwave for a few seconds if you prefer it warm. The flavors often deepen overnight, making it even more delicious the next day.
5. What’s the best way to store leftover pineapple upside down cake?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze the cake (without the topping) for up to 3 months. To serve, thaw at room temperature and reheat briefly in the oven to restore the topping’s texture.
