Name: Pineapple Upside Down Cake Recipe
Prep time: 20 min
Cook time: 45 min
Ingredients: ½ cup 115 g unsalted butter, melted; ⅔ cup 135 g packed light brown sugar; 8 –10 pineapple rings (fresh or canned, drained if canned); 8 –10 maraschino cherries (patted dry); 1¾ cups 220 g all-purpose flour; 2 tsp baking powder; ¼ tsp fine sea salt; ½ cup 115 g unsalted butter, softened; 1 cup 200 g granulated sugar; 2 large eggs (room temperature); 2 tsp pure vanilla extract; ½ cup 120 ml whole milk, room temperature; ¼ cup 60 ml pineapple juice

The Pineapple Upside Down Cake Recipe holds a special place in the pantheon of classic American desserts. First popularized in the early 20th century, its trademark gold-hued caramel layer, lined with juicy pineapple rings and maraschino cherries, creates an indulgent symphony of sweet and tangy flavors. Today, this retro favorite continues to charm bakers and dessert-lovers alike with its dramatic presentation and irresistible taste.

As a professional chef with years of experience in both classic and contemporary pastry, I’ll guide you through every nuance of this Pineapple Upside Down Cake Recipe. Whether you’re a home baker looking to impress guests or an enthusiast eager to refine your dessert repertoire, this in-depth tutorial will ensure your cake emerges moist, tender, and glossy golden—every time.

Ingredients

Here’s everything you need to make a 9-inch round Pineapple Upside Down Cake:

For the Topping

½ cup (115 g) unsalted butter, melted
2/3 cup (135 g) packed light brown sugar

8–10 pineapple rings (fresh or canned, drained if canned)

8–10 maraschino cherries, patted dry

For the Cake Batter

1¾ cups (220 g) all-purpose flour
2 tsp baking powder

¼ tsp fine sea salt

½ cup (115 g) unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar

2 large eggs, at room temperature

2 tsp pure vanilla extract
½ cup (120 ml) whole milk, at room temperature

¼ cup (60 ml) pineapple juice (reserved from canned or fresh)

Chef’s Note: Using fresh pineapple elevates flavor, but high-quality canned rings work perfectly well when fresh isn’t available.

Equipment You’ll Need

9-inch round cake pan (preferably nonstick)
Mixing bowls (one large, one medium)

Hand mixer or stand mixer

Whisk and rubber spatula
Cooling rack

Saucepan (for caramel, if you prefer stovetop method)

Preparation Overview

Make the caramel topping in the pan by melting butter and sugar together.
Arrange pineapple rings and cherries atop the caramel.

Whip up a tender cake batter, incorporating pineapple juice for extra fruitiness.

Bake until golden brown and a toothpick comes out clean.
Invert the cake onto a serving platter, revealing the glossy pineapple top.

This structured approach ensures that each component—from caramel to crumb—sets up perfectly.

Step-by-Step Instructions

5.1 Preparing the Caramel Topping

Preheat your oven to 350°F (175°C). Position the rack in the center.
Melt the butter: Place ½ cup melted butter directly into your 9-inch cake pan (or melt it on the stove in a small saucepan).

Add brown sugar: Sprinkle 2/3 cup packed light brown sugar evenly over the butter.

Caramelize: Gently tilt the pan so the sugar and butter incorporate into a smooth caramel layer. If using a saucepan, heat over medium until bubbling, then pour into the pan.

Pro Tip: For deeper flavor, let the caramel mixture cook on medium-low for 1–2 minutes until it turns a slightly darker amber—just watch carefully to avoid burning.

5.2 Arranging the Fruit

Place pineapple rings: Lay 8–10 rings in a single layer atop the caramel. They should fit snugly without overlapping.

Nestle the cherries: Position one maraschino cherry in the center of each pineapple ring.

Visual Cue: Aim for symmetry—your final cake should look like a sunburst when inverted.

5.3 Making the Cake Batter

Combine dry ingredients: In a medium bowl, whisk together 1¾ cups all-purpose flour, 2 tsp baking powder, and ¼ tsp salt.
Cream butter and sugar: In a large bowl or stand mixer, beat ½ cup softened butter and 1 cup granulated sugar on medium-high speed until pale and fluffy, about 3–4 minutes.

Add eggs: Beat in 2 large eggs, one at a time, scraping down the sides between additions. Then stir in 2 tsp vanilla extract.

Alternate wet and dry: With the mixer on low, add one-third of the flour mixture, then half of the milk mixed with the pineapple juice, then another third of flour, the remaining milk mixture, and finally the last of the flour. Mix until just combined—overmixing will yield a dense cake.

Texture Check: Your batter should be thick but pourable, and have specks of vanilla throughout.

5.4 Baking

Pour batter gently over the arranged fruit, using a spatula to level the top.

Bake in the preheated oven for 40–45 minutes, or until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Oven Insight: All ovens vary. Begin checking at 35 minutes, and rotate the pan halfway through baking for even browning.

5.5 Cooling and Flipping

Cool briefly: Let the cake rest in the pan on a cooling rack for 10–15 minutes. The cake body will contract slightly, easing removal.
Invert onto a platter: Place a rimmed serving plate or cake stand over the pan. Wearing oven mitts to protect your hands, carefully flip the pan and plate together.

Remove the pan: Lift the pan straight up. If some fruit sticks, gently lift it back into place with a small spatula.

Serving Tip: Allow the cake to cool another 10 minutes before slicing to let the caramel set slightly, preventing it from running too freely.

Chef’s Tips & Tricks

Room‑temperature ingredients: Ensure eggs, butter, and milk are at room temperature for a smooth emulsion and tender crumb.
Prevent sticking: If your pan isn’t nonstick, lightly butter and flour it after making the caramel (taking care not to disturb the caramel).

Flavor boosts: Add a pinch of ground ginger or nutmeg into the batter for warm spice notes that complement the pineapple.

Even baking: Use an oven thermometer to verify your actual temperature and avoid under- or over-baking.
Caramel control: If you prefer a less gooey topping, use ½ cup brown sugar and ¼ cup unsalted butter. For extra richness, add a tablespoon of dark corn syrup to stabilize the caramel.

Variations to Try

Tropical Coconut Pineapple Upside Down Cake
- Replace ¼ cup of flour with ½ cup sweetened shredded coconut.
- Sprinkle an additional 2 tbsp coconut on top of the fruit before pouring batter.

Bourbon‑Soaked Pineapple Upside Down Cake
- Soak the pineapple rings in 2 tbsp bourbon for 30 minutes before arranging.
- Add 1 tbsp bourbon to the cake batter for boozy warmth.

Mini Upside‑Down Cakes
- Divide caramel, fruit, and batter among six 4-inch ramekins.
- Reduce baking time to 20–25 minutes.

Gluten‑Free Version
- Swap all-purpose flour for a 1:1 gluten-free baking blend.
- Increase xanthan gum by ¼ tsp if your blend doesn’t already contain it.

Vegan Adaptation
- Use vegan butter, substitute each egg with ¼ cup unsweetened applesauce plus 1 tsp baking powder, and replace milk with almond or soy milk.

Each variation offers a delightful twist on the classic Pineapple Upside Down Cake Recipe, keeping your dessert repertoire fresh and exciting.

Serving Suggestions

Whipped Cream: A dollop of lightly sweetened whipped cream adds creaminess and balance.

Vanilla Ice Cream: Serve warm slices à la mode to contrast hot cakey goodness with cold, melty ice cream.
Toasted Nuts: Scatter chopped toasted pecans or macadamia nuts over the top for crunch.

Fresh Garnish: A sprig of mint or shaved lime zest brightens the tropical flavor.

For an elegant brunch, pair slices with freshly brewed coffee or a light sparkling wine. As a festive centerpiece, top with edible flowers for a show-stopping presentation.

Storage & Make‑Ahead Strategies

Room Temperature: Store covered at room temperature for up to 2 days.

Refrigeration: Keep tightly wrapped in plastic wrap or an airtight container for up to 5 days. Warm gently in a low oven before serving to reactivate the caramel.

Freezing: Once fully cooled, wrap in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator, then warm in a 300°F oven for 10–15 minutes.

Pro Tip: If you anticipate leftovers, slice and individually wrap portions before freezing for grab‑and‑go indulgence.

Frequently Asked Questions (FAQs)

Q1: Can I use fresh pineapples instead of canned?
A1: Absolutely! Slice a ripe pineapple into ½-inch rings, core them with a cookie cutter, and proceed as with canned rings. Fresh pineapple adds brightness, though canned ensures uniformity and convenience.

Q2: Why did my cake stick to the pan?
A2: This typically happens if the pan isn’t well-greased or if the caramel seeped into nooks. Ensure you lightly grease/flour the pan’s sides before adding the caramel, or opt for a quality nonstick pan.

Q3: My caramel is too runny—how can I thicken it?
A3: Let it cook a minute longer on the stovetop to evaporate excess moisture and deepen flavor. Alternatively, reduce the butter by a tablespoon or add a teaspoon of cornstarch slurry (1:1 cornstarch to water) before pouring.

Q4: Can I prepare the cake ahead and serve later?
A4: Yes! Bake and invert as directed, then cool completely. Wrap tightly and refrigerate for up to 3 days. Warm slices briefly in a low oven before serving for optimal texture.

Q5: How do I make mini Pineapple Upside Down Cakes?
A5: Use six 4-inch ramekins, dividing the topping, fruit, and batter evenly. Reduce the bake time to about 20–25 minutes, checking for doneness with a toothpick.

Conclusion

Congratulations! You’ve mastered the art of the Pineapple Upside Down Cake Recipe, from luscious caramel to fluffy, tropical-infused crumb. With detailed steps, chef-tested tips, and creative variations, you can confidently bake this classic dessert in countless ways—impressing family, friends, or guests at any gathering.

If you try this recipe, I’d love to hear how it turned out! Share your photos and any inventive twists you’ve made in the comments below. Don’t forget to bookmark this post for your next baking adventure, and feel free to explore more professional recipes on this blog.

Happy baking!