If you’re dreaming of a dessert that’s bright, buttery, and just a little bit nostalgic, you need to bake a Pineapple Upside-Down Cake. Its caramelized fruit topping, golden cake, and that magical moment of flipping it out of the pan make it a treat for both the eyes and the taste buds. This beloved retro cake is just as delightful today as it’s always been, bringing the sunny flavors of pineapple and cherry together with fluffy vanilla cake. It’s perfect for celebrations, weeknight cravings, or simply sharing a delicious slice of joy with family and friends!
Ingredients You’ll Need
What makes Pineapple Upside-Down Cake so loveable is how a handful of simple ingredients come together to create a show-stopping treat. Every component—from the golden butter to the sweet maraschino cherries—brings its own magic to the taste, texture, and color of the finished cake!
- Unsalted butter (1/4 cup, melted + 1/2 cup softened): Adds rich flavor and helps create that beautiful caramel topping.
- Light brown sugar (1/2 cup): Melts into the butter for a deep caramel layer that seeps into the pineapples and cake.
- Canned pineapple slices in juice (7 slices, drained): The star! Their tangy sweetness brightens up every bite.
- Maraschino cherries (7): Iconic pops of color and a playful, candy-sweet touch at the center of each pineapple ring.
- All-purpose flour (1 and 1/2 cups): Gives the cake structure and a tender crumb.
- Baking powder (2 teaspoons): Helps the cake rise to fluffy perfection.
- Salt (1/4 teaspoon): Enhances the flavors and balances the sweetness.
- Granulated sugar (1 cup): Keeps the cake sweet and light.
- Eggs (2 large): Binds everything together, giving richness to the batter.
- Vanilla extract (1 teaspoon): Adds a comforting, fragrant note to the cake base.
- Whole milk (1/2 cup): Keeps the cake extra moist and helps everything mix smoothly.
How to Make Pineapple Upside-Down Cake
Step 1: Prepare the Pan and Fruit Topping
Start by preheating your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan and swirl to cover the bottom. Sprinkle the brown sugar evenly over the butter, then carefully arrange the pineapple slices in a single layer on top. Place a maraschino cherry in the middle of each pineapple ring for that classic look and a burst of color in every slice.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures your leavening is thoroughly distributed, so your Pineapple Upside-Down Cake bakes up evenly and with the perfect, light texture.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy—this takes about 2 to 3 minutes. Creaming these ingredients creates air pockets, setting the stage for a soft, tender cake.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, which brings warmth and rich aroma to the entire dessert. You’ll notice the batter gets silkier and takes on a pale color at this stage.
Step 5: Combine Wet and Dry Ingredients
Gradually mix in the flour mixture and milk, starting and ending with the flour. Alternate between adding the flour mixture and the milk, stirring gently until just combined. This keeps the batter tender, not tough—perfect for the delicate crumb of a Pineapple Upside-Down Cake.
Step 6: Assemble and Bake
Pour the batter over your arranged fruit layer, smoothing the top gently with a spatula. Pop the pan into the preheated oven and bake for 40 to 45 minutes. The cake is done when a toothpick poked into the center comes out clean and the top is golden brown.
Step 7: Invert and Cool
Let the cake rest in the pan for about 10 minutes—just enough for it to set and not fall apart. Place a serving plate over the pan, carefully flip it over, and gently lift the pan away to reveal the caramelized pineapple masterpiece. Allow it to cool before slicing for the neatest, most beautiful slices.
How to Serve Pineapple Upside-Down Cake
Garnishes
Scoop up some sweet whipped cream or a scoop of vanilla ice cream alongside each slice for an indulgent finishing touch. A little sprinkle of toasted coconut or a drizzle of reserved pineapple juice can also make your Pineapple Upside-Down Cake extra special and irresistible.
Side Dishes
This showstopper is delightful enough to stand on its own, but if you’d like a refreshing contrast, serve it with fresh berries or a fruit salad. The bright flavors pair beautifully, and a strong cup of black coffee or freshly brewed tea makes the perfect accompaniment for this classic treat.
Creative Ways to Present
Cut the cake into wedges and serve on colorful plates, or go bold by portioning individual servings into parfait glasses with layers of cake, fruit, and cream. For parties, bake the batter in muffin tins for adorable miniature Pineapple Upside-Down Cakes—guaranteed to earn rave reviews!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pineapple Upside-Down Cake wrapped tightly or in an airtight container at room temperature for up to one day. For longer freshness, refrigerate the cake, where it should stay moist and delicious for up to four days. Always let it come to room temperature before serving for the best texture.
Freezing
If you want to plan ahead, Pineapple Upside-Down Cake freezes surprisingly well! Once completely cooled, wrap individual slices or the entire cake tightly in plastic wrap, then aluminum foil. Store in the freezer for up to two months—simply thaw overnight in the fridge when you’re ready to enjoy.
Reheating
To bring back that just-baked warmth, reheat slices in the microwave for about 10 to 15 seconds. For a crispier edge, pop individual portions into a low oven (300°F) for 5 to 10 minutes. Be gentle so the fruit topping stays juicy and luscious!
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple gives a lovely, tangy flavor. Just slice it to match the thickness of canned rings and pat dry to prevent extra moisture from affecting the caramel layer.
How do I keep the cake from sticking to the pan?
Greasing the pan well with melted butter and ensuring the buttery sugar layer is spread evenly are your best bets. Also, letting the cake cool for about 10 minutes before inverting makes the release much smoother.
My cake is soggy in the middle. What went wrong?
This can happen if the pineapple slices are too wet. Be sure to drain and pat them dry first. Baking for the full 40–45 minutes and testing with a toothpick ensures your Pineapple Upside-Down Cake is perfectly baked through.
Can I make this cake in advance?
Yes! Bake the cake the night before, allow it to cool completely, and store it covered at room temperature. If you need to store it longer, just pop it in the fridge—it actually gets moister after resting for a day.
Is there a dairy-free option?
Definitely! Substitute plant-based butter and non-dairy milk (such as almond or oat) in the same amounts. You’ll still get fantastic flavor and texture, perfect for sharing with more friends!
Final Thoughts
I can’t think of a dessert with more wow-factor and heartwarming flavor than Pineapple Upside-Down Cake. It’s a treat that delights from the very first sticky-sweet bite to the last, and it’s always welcome at gatherings or family dinners. Give it a try and watch your loved ones light up as you reveal that gorgeous caramelized top—it’s an instant classic you’ll want to make again and again!
