There’s something irresistibly nostalgic about a good pineapple upside down cake—the glossy, caramelized fruit topping paired with a soft, buttery cake is pure comfort food. This Perfect Pineapple Upside Down Cake Recipe nails that classic vibe with juicy pineapple rings and sweet cherries, making every bite a little celebration of flavor and texture.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Perfect Pineapple Upside Down Cake Recipe
- Top Tip
- How to Serve Perfect Pineapple Upside Down Cake Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Perfect Pineapple Upside Down Cake Recipe
Why You'll Love This Recipe
I have fond memories making pineapple upside down cake with my family — it’s just one of those desserts that instantly brightens the kitchen with its aroma and beautiful colors. This Perfect Pineapple Upside Down Cake Recipe is foolproof and delightfully rich, yet stays light enough that you’ll want seconds.
- Classic Flavor Combination: The marriage of caramelized brown sugar, sweet pineapple, and tart cherries gives you that perfect balance of sweetness and tang.
- Simple Ingredients: No fancy or hard-to-find stuff here—mostly pantry staples you likely have on hand.
- Show-Stopping Presentation: The beautiful pineapple rings and cherries on top make it look way fancier than it actually is.
- Versatile and Customizable: You can easily tweak the fruit or spices to make it uniquely yours.
Ingredients & Why They Work
Each ingredient plays a role to create that tender, moist crumb and perfectly sticky, caramelized topping. I always recommend using fresh and quality products where you can — it really shines through!
- Brown Sugar: Essential for that rich, caramel flavor in the topping and adds moistness to the cake itself.
- Salted Butter: For a smooth, golden buttery base in the caramel and the cake, contributing to flavor and texture.
- Pineapple Slices: Make sure to pat them dry to avoid sogginess while preserving their juiciness.
- Maraschino Cherries: Classic pops of color and sweetness that contrast beautifully with the pineapple.
- All-Purpose Flour: The foundation of the cake—provides structure without being too dense.
- Baking Powder: Helps the cake rise nicely, making it fluffy instead of heavy.
- Salt: Balances sweetness and enhances the overall flavor.
- Unsalted Butter (softened): Creamed with sugars for a tender crumb and rich taste.
- Granulated Sugar: Works with brown sugar for sweetness and a slight crunch in the cake’s texture.
- Egg: Adds moisture, richness, and helps bind everything together.
- Sour Cream: Key for that tender, moist texture and subtle tang in the cake.
- Milk: Keeps the batter smooth and light.
- Pineapple Juice: Gives extra pineapple flavor and moisture, tying the whole cake together.
Make It Your Way
I love putting my spin on this recipe depending on the season or mood. It’s so versatile you can easily switch out fruits or add spices—feel free to get creative and make it your own.
- Variation: Sometimes I swap the pineapple slices with fresh peaches or mango for a summery twist, and it’s just as scrumptious.
- Dairy-Free Option: Substitute the butter with coconut oil and use almond milk instead of dairy milk, and it still turns out wonderfully.
- Extra Spices: Adding a pinch of cinnamon or nutmeg to the batter can deepen the flavor and make it feel a bit more cozy during cooler months.
Step-by-Step: How I Make Perfect Pineapple Upside Down Cake Recipe
Step 1: Prep Your Pan and Topping
I start by preheating my oven to 350°F and spraying a 9-inch cake pan with pan spray to prevent sticking. Then, I mix the brown sugar and melted salted butter and spread it evenly across the bottom of the pan. This creates that irresistible caramel base. Don’t skip this step—it’s the foundation of the whole cake’s magic!
Step 2: Arrange Pineapples & Cherries
Pat the pineapple slices dry between paper towels—that little extra step keeps the topping from getting watery. Then arrange them neatly on the caramel layer, sashing them with those bright maraschino cherries. The pattern looks so pretty once the cake’s flipped, so take your time arranging the fruit how you like it.
Step 3: Whip Up the Cake Batter
Whisk the flour, baking powder, and salt in one bowl. In a larger bowl, beat the softened butter with granulated sugar and brown sugar for about 2–3 minutes until fluffy. Add the egg, sour cream, milk, and pineapple juice—mix until just combined. Then gently fold in your dry ingredients, being careful not to overmix, which keeps the cake tender.
Step 4: Bake and Flip
Pour your batter evenly on top of the pineapple arrangement and pop it in the oven. Bake for about 45-50 minutes or until golden and a toothpick comes out clean from the center. Let it cool for 10-15 minutes—this cooling time helps the caramel set so the fruit stays in place when you flip it onto a serving plate.
Top Tip
From my kitchen to yours, I’ve learned a few tricks that make this cake shine every single time. These tips can really save you from common pitfalls and ensure your cake looks as good as it tastes.
- Dry Your Pineapple: Moisture is the enemy of a caramel topping that sticks—pat those slices thoroughly to get that perfect caramelized result.
- Don’t Overmix Batter: Overworking the flour develops gluten, leading to a denser, less tender cake—mix just until combined.
- Cool Before Flipping: Let the cake cool in the pan for about 10-15 minutes; flipping too soon can cause the topping to stick or slide off.
- Use Room Temperature Ingredients: This helps everything blend together smoothly, creating a lighter, fluffier texture.
How to Serve Perfect Pineapple Upside Down Cake Recipe
Garnishes
I like adding a little dollop of whipped cream or a scoop of vanilla ice cream on the side—it’s classic for a reason! A sprinkle of toasted coconut or chopped pecans on top adds a lovely texture contrast and an extra layer of flavor.
Side Dishes
Serving this with a fresh fruit salad or a light mint tea makes for a refreshing balance—especially during summer gatherings. It’s rich enough to stand alone but pairs wonderfully with lighter sides.
Creative Ways to Present
For special occasions, I love to bake this cake in individual ramekins for single servings—great for parties. You can also sprinkle edible flowers over the top or drizzle a little caramel sauce after flipping to impress guests!
Make Ahead and Storage
Storing Leftovers
Leftover cake stores beautifully in an airtight container in the fridge for up to 4 days. I usually cover it tightly with plastic wrap to keep that topping moist and sticky instead of drying out.
Freezing
If you want to freeze, slice the cake first, wrap each piece well in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge for best texture and flavor.
Reheating
To revive leftovers, warm slices in a microwave for 15-20 seconds or in a low oven for about 10 minutes. This brings back that fresh-baked softness without drying out the caramel topping.
Frequently Asked Questions:
Absolutely! Fresh pineapple can be used. Just be sure to slice it evenly and pat dry to avoid excess moisture which can make the cake soggy.
Make sure your pan is well-greased and give the cake enough time to cool before flipping. Using a non-stick spray with flour or butter will help, and waiting 10-15 minutes before flipping allows the caramel to set.
Yes! Swap out the butter for coconut oil or vegan butter and replace the milk and sour cream with plant-based alternatives like almond milk and dairy-free yogurt or sour cream alternatives.
Overmixing your batter or using cold ingredients can make the cake dense. Also, make sure your baking powder is fresh. Mixing just until ingredients are combined and using room temperature dairy and eggs will help keep it light.
Final Thoughts
This Perfect Pineapple Upside Down Cake Recipe holds a special place in my heart, bringing back warm memories and creating fresh ones each time I bake it. There’s truly nothing like that glossy, fruity top and moist cake underneath. I promise once you make it, this recipe will become your go-to for celebrations, potlucks, or simply a sweet treat to brighten your day. Give it a try—I’m confident you’ll love every caramelized, pineapple-y bite!
Print
Perfect Pineapple Upside Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic and delightful Pineapple Upside Down Cake featuring caramelized brown sugar topping, juicy pineapple slices, and maraschino cherries baked into a moist, tender cake. Perfect for a tropical twist to your dessert table.
Ingredients
Topping
- ½ cup brown sugar, packed
- ¼ cup salted butter, melted
Fruit Layer
- 1 (20-ounce can) sliced pineapple, drained and juice reserved
- 12 maraschino cherries
Cake Ingredients
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg, room temperature
- ¼ cup sour cream
- ¼ cup milk
- ¼ cup pineapple juice, from reserved pineapple juice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch cake pan with pan spray to ensure easy release of the cake after baking.
- Make the Topping: In a small bowl, mix ½ cup packed brown sugar with ¼ cup melted salted butter until well combined, then spread this mixture evenly across the bottom of the prepared cake pan.
- Arrange Pineapple and Cherries: Pat the pineapple slices dry between layers of paper towels to remove excess moisture. Arrange the pineapple slices over the brown sugar mixture in the pan, pressing them gently into the topping and along the sides. Place the maraschino cherries in the centers of the pineapple slices and in gaps between them for a classic look.
- Mix Dry Ingredients: In a separate small bowl, whisk together 1 ⅓ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until well combined.
- Cream Butter and Sugars: In a large mixing bowl, beat ¼ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup packed brown sugar for 2 to 3 minutes until the mixture is smooth and fluffy.
- Add Wet Ingredients: Beat in 1 large room-temperature egg, then mix in ¼ cup sour cream, ¼ cup milk, and ¼ cup reserved pineapple juice until just combined without overmixing.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and gently mix until just combined, being careful not to overmix to keep the cake tender.
- Assemble and Bake: Spread the cake batter evenly over the pineapple and cherry layer in the pan. Place the pan in the oven and bake for 50 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 15 minutes to set the topping. Carefully invert the cake onto a serving plate or cake stand to reveal the beautiful caramelized pineapple topping.
Notes
- Patting the pineapple slices dry helps prevent the cake from becoming soggy.
- Using room temperature eggs and butter ensures better mixing and fluffier cake texture.
- If you prefer a less sweet topping, reduce the brown sugar to ⅓ cup.
- Letting the cake cool slightly before inverting avoids the caramel topping sticking to the pan.
- This cake can be served warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
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