If you’ve ever wanted to dive into a dessert that feels like a sweet, tropical hug, this Pineapple Upside-Down Cake Recipe is exactly what you need. It’s a delightful blend of caramelized brown sugar, juicy pineapple rings, and moist, tender cake that pulls together nostalgia and sunshine in every bite. Whether you’re making this for a family gathering or a quiet afternoon treat, this classic cake will bring warmth and smiles to the table with its vibrant flavors and pretty presentation.
Ingredients You’ll Need
Getting the ingredients right is key to achieving that perfect balance of rich caramel, fruity tang, and fluffy cake texture. Each ingredient plays a special role, from the butter that creates the decadent topping to the buttermilk that keeps the cake wonderfully moist.
- 1/4 cup (1/2 stick) butter: Melts perfectly to create a luscious caramel base for the topping.
- 1/2 cup brown sugar, packed: Adds deep, molasses-rich sweetness that caramelizes beautifully.
- 1 can (20 oz) pineapple slices, drained (reserve juice): The star of the show, providing juicy bursts of tropical flavor and a stunning visual.
- 10-12 maraschino cherries: A pop of color and a touch of extra sweetness nestled inside each pineapple ring.
- 1 1/2 cups all-purpose flour: Forms the tender, fluffy structure of the cake.
- 1 teaspoon baking powder: Helps the cake rise just right with a light crumb.
- 1/2 teaspoon baking soda: Adds lift and reacts with the buttermilk for perfect texture.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 cup (1 stick) butter, softened: Creamed with sugar to create a smooth, rich batter.
- 1 cup granulated sugar: Sweetens the cake and contributes to a golden crust.
- 2 large eggs: Bind everything together while adding moisture and richness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cake’s flavor.
- 1/2 cup pineapple juice (from canned pineapple): Infuses the batter with pineapple flavor, boosting that tropical vibe.
- 1/2 cup buttermilk (or regular milk): Keeps the cake tender and moist, making every bite soft and light.
How to Make Pineapple Upside-Down Cake Recipe
Step 1: Prepare the Topping
Start by preheating your oven to 350°F (175°C), because a warm oven is essential for that lovely caramelization. Place 1/4 cup of butter in your 9-inch round cake pan and put it in the oven just until melted. Then, sprinkle the brown sugar evenly over the melted butter, letting it create that glossy, rich layer. Arrange the pineapple slices carefully on top of the sugar in a circular pattern—this is your cake’s show-stopping top, so take your time. Don’t forget to place a maraschino cherry in the center of each pineapple ring for that cheerful pop of color.
Step 2: Prepare the Cake Batter
While the oven is warming and your topping is ready, whisk together the flour, baking powder, baking soda, and salt in a medium bowl—dry ingredients that will provide the perfect cake structure. In a separate, larger bowl, cream the softened butter with the granulated sugar until it’s fluffy and light, this usually takes about 2-3 minutes of good mixing. Add the eggs one at a time, beating well after each addition to keep the batter smooth. Then stir in the vanilla extract for that warm, comforting aroma.
Step 3: Combine the Wet and Dry Ingredients
Now, it’s time to bring the batter together. Alternate adding the dry ingredients and the pineapple juice mixed with buttermilk into the butter mixture, starting and ending with the flour blend. This careful mixing prevents overworking the batter, ensuring your cake stays tender, not tough. Mix just until everything is combined and the batter is smooth.
Step 4: Assemble the Cake
Pour your luscious batter evenly over the pineapple and cherry arrangement in the pan. Use a spatula to smooth the surface so that it bakes evenly. This layering is what creates the magic once the cake is inverted after baking.
Step 5: Bake and Cool
Place your pan in the oven for 35-40 minutes. You’ll know it’s ready when the edges turn golden brown and a toothpick poked into the center comes out clean. After baking, cool the cake in the pan for 10 minutes to let everything settle. Then, carefully loosen the edges with a knife and invert the cake onto a serving plate. Let it cool completely so the caramel topping can set beautifully before you indulge.
How to Serve Pineapple Upside-Down Cake Recipe
Garnishes
To elevate your Pineapple Upside-Down Cake Recipe, consider sprinkling some toasted coconut flakes or chopped pecans on top after it’s inverted and cooled. A dollop of whipped cream or a scoop of vanilla ice cream alongside adds a creamy contrast to the caramelized fruit. Fresh mint leaves can also add a refreshing, bright touch that complements the tropical flavors perfectly.
Side Dishes
This cake pairs wonderfully with light, fruity sides. A mixed berry salad, fresh citrus segments, or even a tart pineapple sorbet can balance the sweetness of the cake. For a brunch setting, serve it alongside crispy bacon or savory quiche to create a delightful sweet-savory experience.
Creative Ways to Present
Presentation can make this classic cake feel extra special. Try cutting the cake into individual mini servings by using a muffin tin to bake smaller versions. Another fun idea is to serve wedges with a drizzle of caramel sauce or a splash of rum glaze for a festive twist. Layering the topping and batter in a glass trifle dish as an upside-down pineapple trifle can also be a showstopper at parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your Pineapple Upside-Down Cake Recipe tightly with plastic wrap or store it in an airtight container to keep it moist and fresh. It will last for about 3-4 days at room temperature or up to a week refrigerated, though letting it come back to room temperature before serving helps recapture its soft texture.
Freezing
You can freeze this cake if you want to enjoy it later. Wrap individual slices or the whole cake tightly in plastic wrap, then cover with aluminum foil or place in a freezer-safe container. It will keep well for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Reheating
To refresh the cake’s warm, just-baked feeling, warm slices slightly in the oven at 300°F for 10-15 minutes or in the microwave for about 20 seconds. This will revive the buttery caramel notes and tender crumb, making each bite heavenly.
FAQs
Can I use fresh pineapple instead of canned for this Pineapple Upside-Down Cake Recipe?
Yes, fresh pineapple works beautifully! Just be sure to slice it into rings and pat it dry to reduce excess moisture that could affect the caramel topping.
What if I don’t have buttermilk for the recipe?
No worries! You can make a buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes before using it in the batter.
Why is it called Pineapple Upside-Down Cake?
The cake is baked with the fruit and caramel at the bottom of the pan and flipped over after baking, so the pineapple and cherries end up on top, creating a stunning, glossy pineapple “upside-down” topping.
How can I prevent the topping from sticking to the pan?
Make sure to melt the butter and brown sugar evenly and arrange the fruit carefully. Using a non-stick or well-greased pan helps, and allowing the cake to cool for 10 minutes before flipping is crucial to avoid sticking.
Is this Pineapple Upside-Down Cake Recipe suitable for beginners?
Absolutely! The steps are straightforward and forgiving. With just a little attention to mixing and assembling, anyone can create this charming and delicious dessert.
Final Thoughts
There’s just something incredibly satisfying about baking and flipping a Pineapple Upside-Down Cake Recipe that never gets old. It’s a blend of simple ingredients turned into a beautiful, flavorful celebration that’s sure to brighten any day. So go ahead, gather your ingredients, and enjoy the magic of making this timeless cake—it’s guaranteed to become one of your favorites, just as it has become mine.
Print
Pineapple Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pineapple Upside-Down Cake features caramelized brown sugar and buttery pineapple topping baked to golden perfection with a moist, tender vanilla cake base. Adorned with maraschino cherries, this retro dessert is both visually appealing and deliciously sweet, perfect for any occasion.
Ingredients
Topping
- 1/4 cup (1/2 stick) butter
- 1/2 cup brown sugar, packed
- 1 can (20 oz) pineapple slices, drained (reserve juice)
- 10–12 maraschino cherries (or as desired)
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (from canned pineapple)
- 1/2 cup buttermilk (or regular milk)
Instructions
- Prepare the Topping: Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt 1/4 cup of butter in the oven. Once melted, sprinkle the packed brown sugar evenly over the butter. Arrange the drained pineapple slices in a circular pattern over the sugar, placing a maraschino cherry in the center of each pineapple ring to create the signature look.
- Prepare the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition to incorporate them fully. Stir in the vanilla extract to add flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the pineapple juice and buttermilk. Start and finish with the dry ingredients to maintain the batter’s consistency. Mix only until just combined to keep the cake tender.
- Assemble the Cake: Pour the prepared batter evenly over the arranged pineapple slices in the cake pan. Smooth the top with a spatula to create an even surface for baking.
- Bake the Cake: Place the cake in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is a golden brown.
- Cool and Invert: After baking, allow the cake to cool in the pan for about 10 minutes to set the topping. Run a knife around the edges to loosen the cake. Then place a serving plate over the pan and carefully invert the cake to release it. Let the cake cool completely before slicing and serving to ensure the topping sets beautifully.
Notes
- Use fresh pineapple juice from the canned fruit for enhanced flavor.
- You can substitute buttermilk with regular milk mixed with 1/2 teaspoon of vinegar if needed.
- Make sure to grease the pan well to prevent sticking when flipping the cake.
- Allow the cake to cool slightly before inverting to avoid breaking the topping.
- This cake is best served at room temperature or slightly warm.
