Pineapple Upside-Down Cake Recipe

This Pineapple Upside-Down Cake is a classic dessert that’s as delightful to make as it is to eat. Imagine a moist, buttery cake with golden caramelized pineapple rings and bright cherries on top—it’s sunshine in every bite! Whether you’re impressing guests or indulging your sweet tooth on a cozy evening, trust me, this recipe is an irresistible crowd-pleaser.

Why You’ll Love This Recipe

• Timeless Charm: A nostalgic dessert with a modern twist that’s easy to love and even easier to devour.
• Stunning Presentation: The caramelized pineapple and cherry topping is as eye-catching as it is delicious.
• Beginner-Friendly: Simple steps and pantry staples make this recipe approachable for any home baker.

Ingredients

Here’s what you’ll need to create this luscious dessert:

• Unsalted Butter: For a rich, buttery flavor and perfect caramelization.
• Brown Sugar: Creates that beautiful, sticky-sweet layer on top.
• Pineapple Rings: The star of the show—sweet, tangy, and caramelized to perfection.
• Maraschino Cherries: For a pop of color and classic retro charm.
• All-Purpose Flour: Forms the base of our moist and tender cake.
• Granulated Sugar: Sweetens the cake batter beautifully.
• Baking Powder: Ensures a light, fluffy texture.
• Salt: Enhances and balances the flavors.
• Pineapple Juice: Adds tropical sweetness and keeps the cake moist.
• Whole Milk: Contributes to the soft, tender crumb.
• Vanilla Extract: Elevates the flavor with its warm, aromatic notes.

Note: Exact measurements can be found below in the recipe card.

How to Make the Pineapple Upside-Down Cake

Step 1: Prep the Pan & Pineapple Topping

Preheat your oven to 350°F and grease a 9-inch round cake pan. Pour melted butter into the pan, sprinkle brown sugar evenly, and arrange the pineapple rings. Place a maraschino cherry in the center of each ring—it’s already looking gorgeous, isn’t it?

Step 2: Mix the Cake Batter

In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the softened butter, eggs, pineapple juice, milk, and vanilla extract. Beat until smooth and creamy.

Step 3: Combine & Bake

Carefully pour the batter over the pineapple layer and spread it evenly. Bake for 40-45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.

Step 4: Cool & Serve

Let the cake cool in the pan for about 10 minutes, then gently invert it onto a serving plate. Serve warm and let everyone marvel at your masterpiece!

Pro Tips for Making the Recipe

• Use Fresh Pineapple: For an extra burst of flavor, swap canned pineapple rings for fresh ones.
• Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temp for smoother mixing.
• Invert with Care: Place a plate over the pan, flip quickly but gently, and give the pan a slight tap to release the cake.

How to Serve

• Pair this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for ultimate indulgence.
• Serve warm with a drizzle of caramel sauce for extra decadence.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap and keep it at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing

Freeze individual slices in an airtight container for up to 3 months. Thaw in the refrigerator overnight before enjoying.

Reheating

Warm slices in the microwave for about 10 seconds to bring back that “just-baked” feel.

FAQs

1. Can I use a square cake pan instead of a round one? Yes! A square 8×8-inch pan works just as well. Adjust baking time slightly if needed.

2. How can I make this cake dairy-free? Substitute the butter with a plant-based alternative and the milk with almond or coconut milk.

3. Can I add spices to the batter? Absolutely! A touch of cinnamon or nutmeg adds a delightful warmth to the cake.

4. What if I don’t have maraschino cherries? You can skip them altogether or replace them with fresh cherries or berries for a unique twist.