Pineapple Upside Down Cake
If you’re craving a dessert that perfectly balances sweet, caramelized fruit with a tender, buttery cake, look no further than this Pineapple Upside Down Cake. Bursting with delicious pineapple flavors, this classic cake will for sure be a part of your recipe rotation. Not only does it boast a gorgeous presentation with golden pineapple rings and bright maraschino cherries, but it’s also incredibly easy to make. This recipe is good go-to dessert that’s as easy to make and taste amazing!
In the mood for something sweet? You’re in the right place! Check out my Lemon Bars and Peach Cobbler Cookies!
Moreover, this Pineapple upside down cake recipe is a timeless dessert that brings together the sweetness of caramelized brown sugar, the tropical flavors of pineapple, and the rich, buttery goodness of a moist cake. Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a weekend treat, this cake is a perfect choice. The combination of flavors and textures is irresistible, making each bite a delightful experience.
Why You’ll Love This Pineapple Upside Down Cake Recipe:
Furthermore, this pineapple upside down cake recipe is one of my go to recipes for several reasons:
- Delicious pineapple flavors: The pineapple adds a fresh, juicy sweetness that’s complemented by the caramelization of the brown sugar.
- Beautiful presentation: The upside-down nature of this cake creates a stunning visual effect with the fruit on top, making it ideal for entertaining.
- Easy to make: With simple ingredients and straightforward steps, even beginner bakers can achieve great results.
Ingredients You’ll Need:
- Pineapple Rings: The star of the cake, providing juicy, sweet-tart flavor and a beautiful, decorative top.
- Maraschino Cherries: Add a pop of color and a touch of sweetness, enhancing the visual appeal and taste.
- Unsalted Butter: Used in both the topping and the cake, it gives a rich, buttery flavor and helps create a moist texture.
- Brown Sugar: Caramelizes with the butter to create a luscious, sticky topping that complements the pineapple.
- All-Purpose Flour: Forms the base of the cake, giving it structure and softness.
- Baking Powder: Helps the cake rise, ensuring a light and fluffy texture.
- Salt: Balances the sweetness and enhances the overall flavor.
- Granulated Sugar: Sweetens the cake, working with the brown sugar to create a perfect flavor balance.
- Eggs: Provide structure and richness, helping to bind the ingredients together.
- Vanilla Extract: Adds depth of flavor and a subtle sweetness.
- Pineapple Juice: Intensifies the pineapple flavor and adds moisture to the cake.
- Milk: Adds moisture and helps create a tender crumb.
How to Make Pineapple Upside Down Cake
- Prepare the Topping:Line a tray with paper towels and place pineapples and cherries on it. Pat them dry with paper towels. Pour melted butter in your 9″ cake pan, then sprinkle brown sugar evenly over the melted butter. Arrange the pineapple rings and cherries on top.
- Make the Cake Batter: Cream together the softened butter and granulated sugar. Add eggs and vanilla, then gradually incorporate the dry ingredients, alternating with pineapple juice and milk.
- Bake: Pour the batter over the arranged fruit and bake in a preheated oven until a toothpick inserted into the center comes out clean.
- Invert and Serve: Let the cake cool slightly before inverting it onto a serving plate, revealing the beautiful, caramelized fruit topping.
Tips for the best Pineapple Upside Down Cake
Additionally, by following these tips you’ll be able to make the best pineapple upside down cake that is just like grandma used to make.
- Pat the Fruit Dry: Before arranging the pineapple rings and cherries, pat them dry with a paper towel. This helps prevent excess moisture from seeping into the cake, ensuring a perfect texture.
- Use Room Temperature Ingredients: For the best texture, make sure your butter and eggs are at room temperature before mixing.
- Even Spreading: Spread the batter evenly over the fruit to ensure uniform baking.
- Cool Before Inverting: Allow the cake to cool for about 10 minutes before inverting it onto a plate to prevent the topping from sticking to the pan.
- Press cherries and pineapples down firmly: so they are directly touching the base of the cake pan – this helps maintain the bright colors of the fruit.
FAQ
Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Fresh pineapple works great. Just make sure to slice it thinly and pat it dry to avoid excess moisture.
Q: Can I use a different type of sugar for the topping?
A: You can substitute brown sugar with coconut sugar or even a mix of brown and white sugar for a different flavor profile.
Q: How do I store leftover Pineapple Upside Down Cake?
A: Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze the cake for up to 2 months; thaw in the refrigerator before serving.
Q: Can I make this cake ahead of time?
A: Yes! Pineapple Upside Down Cake can be made a day in advance. Store it in the refrigerator and bring it to room temperature before serving for the best flavor and texture.
More Dessert recipes:
If you loved this Pineapple Upside Down Cake recipe, let me know in the comments. Follow me on TikTok and Instagram for more delicious recipes!
Pineapple Upside Down cake
Equipment
- 9-inch round cake pan
- Electric mixer hand or stand mixer
- Cooling rack
- measuring cups and spoons
Ingredients
Topping
- 1/4 cup unsalted butter 57g
- 1/2 cup light brown sugar 100g
- 1 20oz canned pineapples in juice
- 1 jar maraschino cherries
Cake
- 1 1/2 cups all purpose flour 190g
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened) 115g
- 1 cup granulated sugar 200g
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup reserved pineapple juice 120ml
- 1/4 cup milk 60ml
Instructions
- Line a tray with paper towels and place pineapples and cherries on it. Pat them dry with paper towels.
- Preheat the oven to 350°F (175°C).
- Pour melted butter in the cake pan, brush along the bottom and up the side of the cake pan to spread evenly and prevent sticking. Evenly sprinkle the brown sugar over the melted butter.
- Arrange the pineapple rings on top of the brown sugar mixture. One in the center and then the rest surrounding the center ring. Place a maraschino cherry in the center of each ring.
- Press cherries and pineapples down firmly so they are directly touching the base of the cake pan – this helps maintain the bright colors of the fruit.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, or stand mixer, cream (mix) the softened butter and granulated sugar until light and fluffy (1-2minutes), using an electric mixer or by hand.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the reserved pineapple juice and milk, starting and ending with the dry ingredients. Mix until just combined.
- Carefully pour the cake batter over the arranged pineapple rings and cherries, spreading it evenly.
- Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 10 minutes until a toothpick inserted into the centre comes out clean.
- Let the cake cool in the pan for about 10-15 minutes. Run a knife around the edges to loosen the cake, then place a serving plate over the pan and carefully invert the cake onto the plate. Tap the pan gently to release the cake.
- Serve the cake warm or at room temperature. It's delicious on its own or with a scoop of vanilla ice cream or whipped cream.
