Pineapple Upside Down Cake Recipe
A timeless classic, this Pineapple Upside Down Cake Recipe features caramelized brown sugar, juicy pineapple rings, and a tender vanilla-infused crumb—perfect for celebrations or a sweet everyday treat.
Ingredients
Topping
- 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
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
- 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
Instructions
Preheat & prep pan:
- Preheat oven to 350°F (175°C). Place a 9‑inch round cake pan in the center rack.
Make caramel topping:
- Pour melted butter into the pan, sprinkle brown sugar evenly over it, and tilt to combine.
Arrange fruit:
- Lay pineapple rings atop the caramel, then nestle a cherry in each ring’s center.
Mix dry ingredients:
- Whisk flour, baking powder, and salt in a medium bowl.
Cream butter & sugar:
- In a large bowl, beat softened butter and granulated sugar until pale and fluffy (3–4 minutes).
Add eggs & vanilla:
- Beat in eggs one at a time, then stir in vanilla extract.
Combine batter:
- Alternately add dry mixture and milk–pineapple juice mix in three additions, beginning and ending with flour. Mix until just combined.
Bake:
- Pour batter over fruit, smooth the top, and bake 40–45 minutes, or until a toothpick comes out clean.
Cool & invert:
- Let cake rest in pan 10–15 minutes. Place a serving plate over the pan, flip to release, and let cool slightly before slicing.
Notes
- Room‑temperature ingredients ensure even mixing and tender crumb.
- Prevent sticking by lightly greasing and flouring the pan’s sides if not nonstick.
- Flavor variations: Add ½ cup shredded coconut or 1 Tbsp bourbon to the pineapple rings.
- Storage: Store covered at room temperature up to 2 days or refrigerated up to 5 days. Freeze tightly wrapped up to 2 months.
- Mini cakes: Divide topping and batter into 4‑inch ramekins; bake 20–25 minutes.