Pineapple Upside Down Cake is a classic favorite, featuring a soft vanilla cake topped with caramelized pineapples and cherries. It’s not just pretty, it’s delicious!
This Pineapple Upside Down Cake is a timeless dessert that combines a buttery, tender cake with a glossy topping of caramelized pineapple and sweet cherries. As it bakes, brown sugar melts into a rich caramel that seeps into the fruit, creating a golden, sticky layer that’s revealed when the cake is flipped. The contrast between the moist vanilla cake and the warm, tropical topping makes every slice nostalgic, comforting, and irresistibly delicious.
For more classic dessert recipes you have to check out my apple pie, red velvet cake, and chocolate chip cookies.
Table of Contents
Recipe Ingredients
- Pineapple Rings: Juicy and tangy, they add a refreshing sweetness and that classic pineapple upside down cake look.
- Maraschino Cherries: They add a pop of color and a burst of sugary flavor.
- Vanilla Extract: Imparts a warm, sweet aroma and flavor to the cake.
See the recipe card for full information on ingredients and quantities.
Variations
- Butter Alternative: For a moist and tender cake, substitute unsalted butter in the cake batter with vegetable oil. This keeps the cake soft and adds a subtle richness.
- Pineapple Rings Variation: Opt for crushed pineapple instead of pineapple rings for a better fit in the tin. Let the pineapple sit in a strainer for 15-20 minutes and press with a wooden spoon to release extra juices, ensuring a perfect consistency.
How to Make Pineapple Upside Down Cake
Step 1: Preheat oven to 350°F (175°C).
Step 2: Pour melted butter into a 9″ pie dish or tall metal cake pan. Using your fingers or a spatula, spread the butter onto the sides of the dish/pan.
Step 3: Sprinkle the brown sugar over the butter mixture into an even layer. Place the pineapple slices over the bottom of the pan. Cut the leftover slices into quarters to fill in any of the large gaps near the edges of the dish/pan.
Step 4: Place cherries in the center of the pineapple rings and in the remaining empty spaces.
Step 5: To make the cake, in the bowl of a stand mixer or in a large mixing bowl with a hand mixer, beat the butter and brown sugar mixture for 2 minutes on medium speed, or until light and fluffy. Add eggs, mixing well after each addition. Add vanilla extract and beat for 15 seconds on medium speed.
Step 6: In a separate mixing bowl, whisk together the dry ingredients: flour, baking powder, and salt.
Step 7: Alternate adding the flour, milk, and pineapple juice to the wet ingredients. Mix until combined. Pour batter over the pineapple and cherry topping. Using a spatula, spread the cake batter into an even layer.
Step 8: Place in the oven and bake for 30 minutes. At the 30-minute mark, loosely cover the cake with foil and continue to bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Remove from the oven and allow to cool for 15 minutes before inverting onto a plate or cake stand. Let the cake cool for an additional 20 minutes before slicing and serving. This cake is best eaten on the day it is made, served with a big scoop of vanilla ice cream.
FAQs
Yes, you can use a yellow cake mix for Pineapple Upside Down Cake. Simply prepare the topping as instructed and follow the cake mix package directions, substituting pineapple juice for water to enhance the flavor.
Using sour cream is a great baker’s trick to thicken the batter without adding more flour, keeping the crumb of the cake moist. A thick batter prevents it from leaking under the pineapple slices, preserving the cake’s surface.
Storage Info
To STORE Pineapple Upside Down Cake, keep it in the refrigerator until you’re ready to serve it to retain its freshness. You can store leftovers in the refrigerator for up to 3 days in an airtight container, plastic wrap, or cake cover.
To FREEZE, let the cake cool completely, refrigerate overnight, then wrap it tightly in plastic wrap and freeze for up to 3 months.
Thaw in the fridge before serving. REHEAT slices in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 10 minutes.
Other Delicious Recipes to Try
Pineapple Upside Down Cake Recipe
Ingredients
For the Topping:
- 1/4 cup (½ stick) unsalted butter - melted
- 1/2 cup brown sugar - packed
- 7 sliced pineapple rings - dabbed dry, reserve juice for later
- 12-15 maraschino cherries - dabbed dry
For the Cake:
- 1/2 cup (1 stick) unsalted butter - room temperature
- 3/4 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher sea salt
- 1/4 cup milk
- 1/4 cup pineapple juice - reserved from canned pineapple rings
Instructions
- Preheat oven to 350°F (175°C).
- Pour melted butter into a 9" pie dish or tall metal cake pan. Using your fingers or a spatula, spread the butter onto the sides of the dish/pan.
- Sprinkle the brown sugar over the butter mixture into an even layer. Place the pineapple slices over the bottom of the pan. Cut the leftover slices into quarters to fill in any of the large gaps near the edges of the dish/pan.
- Place cherries in the center of the pineapple rings and in the remaining empty spaces.
- To make the cake, in the bowl of a stand mixer or in a large mixing bowl with a hand mixer, beat the butter and brown sugar mixture for 2 minutes on medium speed, or until light and fluffy. Add eggs, mixing well after each addition. Add vanilla extract and beat for 15 seconds on medium speed.
- In a separate mixing bowl, whisk together the dry ingredients: flour, baking powder, and salt.
- Alternate adding the flour, milk, and pineapple juice to the wet ingredients. Mix until combined. Pour batter over the pineapple and cherry topping. Using a spatula, spread the cake batter into an even layer.
- Place in the oven and bake for 30 minutes. At the 30-minute mark, loosely cover the cake with foil and continue to bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for 15 minutes before inverting onto a plate or cake stand. Let the cake cool for an additional 20 minutes before slicing and serving. This cake is best eaten on the day it is made, served with a big scoop of vanilla ice cream.
Warm, sweet, and the kind of dessert you want with a cup of coffee.
Trying it now!!