Pineapple Upside Down Cake Recipe

If you’ve ever wanted to bring a touch of retro charm into your kitchen, this Pineapple Upside Down Cake Recipe is the way to go. It’s the kind of cake that feels like a warm hug—sticky, caramelized pineapple rings topped with cherries sitting atop an irresistibly moist vanilla cake. I absolutely love how the pineapple juice from the can gets used not just for the topping but also to flavor the cake itself, making every bite burst with tropical goodness. Stick with me here, because this recipe is fan-freaking-tastic, and I’ll share all the tips you’ll need to nail it perfectly every time.

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Ingredients You’ll Need

Getting the right ingredients is half the battle won. I always lean towards canned pineapple in its own juice—not the syrupy kind—because it balances sweetness with a bit of tang, which is just perfect here. Plus, you’ll want to use full-fat sour cream or yogurt to get that rich, moist crumb in the cake.

• Canned Pineapple Slices: Choose those packed in juice, not syrup, for a more natural sweetness.
• Maraschino Cherries: They add a pop of color and a little fruity zing right in the topping.
• Unsalted Butter: Use melted butter for the topping and softened butter in the batter for the best texture.
• Brown Sugar: A must for that sticky caramelized crust on top.
• Flour: Plain all-purpose flour works great for this cake’s tender crumb.
• Baking Powder and Baking Soda: These help your cake rise just right.
• Salt: Enhances all the flavors beautifully.
• Milk: Full or low-fat milk both work fine.
• Pineapple Juice: Reserved from the can, to mix into the batter for extra zing.
• Sour Cream: Adds that moist, tender crumb—plain yogurt works in a pinch.
• Vanilla Extract: For warm, sweet notes that compliment the pineapple perfectly.
• White Sugar: Sweetens the cake batter nicely without overpowering.
• Eggs: Room temperature eggs help your cake rise evenly.
• Leftover Pineapple Bits: If you have extra pineapple, toss them into the cake batter for added bursts of fruitiness.

Variations

While I love the classic approach, I often like to tweak this Pineapple Upside Down Cake Recipe depending on the occasion or what I have on hand. Feel free to get creative! The great thing about this cake is it welcomes your personal spin without losing that nostalgic charm.

• Coconut Twist: I’ve added shredded coconut into the batter a few times for an island-inspired flavor that pairs beautifully with the pineapple.
• Gluten-Free Version: Using a gluten-free flour blend works really well here—just be cautious not to overmix your batter.
• Healthier Options: Swapping part of the sugar for natural sweeteners or using Greek yogurt instead of sour cream still yields a tasty cake.
• Seasonal Fruit Swaps: Tried it with peaches once, and it was delightful—caramelized peaches instead of pineapple create a lovely twist.

How to Make Pineapple Upside Down Cake Recipe

Step 1: Prepare Your Topping – The Sweet Beginning

Start by preheating your oven to 180°C (350°F). While that’s warming up, melt your butter and mix it with brown sugar right in your cake pan. This mixture will turn into the luscious caramel topping once it bakes—super important, so don’t skip this step! Arrange your pineapple slices on top of this sugary layer, ending with maraschino cherries tucked into the juicy rings. I like to press them lightly to make sure they stick in place and taste every bit of their sweet goodness.

Step 2: Whip Up That Perfect Cake Batter

In a separate bowl, sift together your flour, baking powder, baking soda, and salt. This helps keep your cake tender and fluffy. In your mixer, cream the softened butter and white sugar until light and fluffy—this takes a few minutes but is totally worth it. Then add eggs one at a time, beating well after each addition, so your cake holds together beautifully. Next, combine milk, reserved pineapple juice, sour cream, and vanilla extract in a small bowl, and alternate adding this mixture and the dry ingredients into the batter. I find alternating helps prevent clumps and keeps the batter silky smooth. Finally, fold in any leftover chopped pineapple for those little bursts of fruit in every bite.

Step 3: Assemble and Bake Your Masterpiece

Pour your batter evenly over the arranged topping in the pan. Give it a gentle tap on the counter to release any air bubbles and ensure the batter settles nicely around the fruit. Pop it into the oven, and bake for about 45 minutes or until a skewer inserted in the center comes out clean. Keep an eye on it toward the end to avoid overbaking. The aroma filling your kitchen at this point is one of the reasons I adore this recipe!

Step 4: The Great Flip Reveal

Let the cake cool in the pan for about 10 minutes—that’s crucial so the caramel topping starts to set up a bit but is still warm enough to glide smoothly. Then, place a serving plate over the pan and invert it quickly but carefully. Voilà! You get this stunning pineapple-topped cake that looks almost too pretty to eat. But trust me—you’ll want the first slice immediately.

How to Serve Pineapple Upside Down Cake Recipe

Garnishes

I usually keep toppings simple here—some extra maraschino cherries scattered on top for color and a light dusting of powdered sugar for that elegant touch. Sometimes, I add a dollop of whipped cream or a scoop of vanilla ice cream to complement the warm, caramel flavors perfectly. If you’re feeling fancy, a sprig of fresh mint brightens up the presentation and flavor.

Side Dishes

This cake stands up beautifully on its own, but I love pairing it with a simple fresh fruit salad or a tangy citrus sorbet. The lightness balances the richness of the cake and keeps the meal feeling fresh and summer-ready.

Creative Ways to Present

For special occasions, I’ve served individual Pineapple Upside Down Cupcakes—using the same batter and topping but baked in muffin tins. Guests loved the personal touch, and they’re easier to serve at parties. Another idea is layering the cake slices with whipped cream and crushed pineapple in a glass trifle dish, turning it into a stunning dessert parfait that wows every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. If your kitchen is warm, I pop it in the fridge—which keeps it fresh for about 4 days, but the texture is best when served slightly warmed.

Freezing

Freezing works well if you wrap slices individually in plastic wrap and then foil, or store them in freezer-safe containers. When I freeze this cake, I find the topping keeps its lovely texture, and it defrosts overnight in the fridge beautifully.

Reheating

To reheat leftovers, warm slices gently in a 325°F (160°C) oven for about 10 minutes or zap them in the microwave for 20–30 seconds. This brings back that tender, moist texture and refreshes the caramel flavor. Just be careful not to overheat to avoid drying it out.

FAQs

Final Thoughts

This Pineapple Upside Down Cake Recipe holds a special place in my heart—it reminds me of cozy family dinners and sunny weekends spent baking with my folks. It’s simple, classic, and yet somehow still so impressive when you pull it out of the oven. I hope you enjoy making it as much as I do because it’s one of those recipes that brings smiles all around the table. Give it a try—you’ll be surprised how easy and rewarding it is to create this gorgeous, nostalgic dessert right at home.

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