Watching the golden caramel syrup drip down the sides of the sponge as you lift the pan is pure kitchen magic. This classic Pineapple Upside Down Cake brings a warm, nostalgic comfort that few modern desserts can match. I remember my mother making this for Sunday dinners; the smell of caramelized brown sugar and baked fruit would fill the entire house. It is the kind of Pineapple Cake Recipe that looks incredibly impressive but is surprisingly simple to put together.
Why You'll Love This
There is something undeniably cheerful about the bright yellow pineapple rings studded with ruby-red cherries. This dessert is moist and buttery, with the fruit juices soaking into the sponge to create a tender crumb. Because you make this Pineapple Upside Down Cake Recipe From Scratch, the flavor is richer and more authentic than anything from a box. It's a "flip and serve" masterpiece that requires absolutely no frosting skills.
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Ingredients
While many people lean on shortcuts, using real butter and fresh batter makes a world of difference. You likely have these Cake Mix Recipes staples in your pantry, but combining them this way creates something special.
Check the recipe card for exact amounts and full instructions.
Main Ingredients
- Canned Pineapple Slices: These provide the classic look and hold up well during baking.
- Brown Sugar: Melts with the butter to create the signature caramel glaze.
- Butter: Used in both the topping for richness and the cake for a tender crumb.
- Maraschino Cherries: Add a pop of color and vintage charm to the center of the rings.
- Pineapple Juice: Reserved from the can to infuse the batter with extra tropical flavor.
- All-Purpose Flour: Provides the structure needed to support the heavy fruit topping.
Optional Extras
- Rum: A splash in the batter adds a warm, boozy depth.
- Pecans: Scatter some nuts in the brown sugar layer for a crunchy texture.
How to Make Pineapple Upside Down Cake (Step-by-Step)
The magic happens in the pan before the batter even goes in. This method is far superior to a Pineapple Upside Down Cake With Box Cake because the density of the homemade sponge holds the fruit perfectly.
Prepare the Caramel Layer
Pour melted butter into the bottom of your cake pan and sprinkle brown sugar evenly over it. This base will eventually become the gooey, golden topping when you flip the cake.
Arrange the Fruit
Pat the pineapple slices dry and arrange them on top of the sugar, placing a cherry in the center of each ring. Drying the fruit is crucial to prevent the caramel from becoming watery and runny.
Mix the Dry Ingredients
Whisk the flour, baking powder, and salt together in a medium bowl. Ensuring the leavening agent is evenly distributed helps the cake rise uniformly under the weight of the fruit.
Cream the Butter and Sugar
Beat the softened butter and granulated sugar until the mixture is pale and airy. This step incorporates air into the batter, ensuring the cake remains light rather than dense and heavy.
Combine and Pour
Alternate adding the flour mixture and pineapple juice to the butter mixture, then pour the batter gently over the fruit.
How do I flip it without breaking? Run a knife around the edges after cooling for exactly 10 minutes, place a plate on top, and flip confidently in one smooth motion.
Bake and Invert
Bake until a toothpick comes out clean, then let it cool briefly before inverting. Flipping while warm ensures the fruit releases easily from the pan without sticking.
Top Tip
Achieving that picture-perfect release requires just a little bit of attention to detail.
Avoid Crushed Pineapple → this changes the visual appeal → see Crushed Pineapple Cake recipes often result in a mushier topping.
Pat Fruit Dry → this prevents excess liquid → notice a thick, rich caramel rather than a watery syrup.
Don't Flip Too Late → sugar hardens as it cools → see the fruit stick to the pan if waited too long.
Use Room Temp Eggs → this emulsifies the batter → recognize a smooth, non-curdled mixture before baking.
Spoon and Level Flour → this avoids a dry cake → feel a moist, tender crumb that absorbs the juices.
Follow Aliana on Pinterest →Variations
This classic recipe is a blank canvas for other fruit and flavor combinations. You can swap the pineapple for sliced peaches or apricots for a stone-fruit twist that is just as delicious. For a fun party treat, try making Upside Down Pineapple Cupcakes by using a muffin tin for individual portions. Spicing the batter with cinnamon and nutmeg transforms it into a warm, autumn-appropriate dessert.
Storage & Reheating Instructions
This cake is best eaten on the day it is made, but leftovers can be stored in the refrigerator for up to 3 days. Because of the moist fruit topping, it behaves a bit like Crushed Pineapple Recipes where the liquid can soften the cake over time. To reheat, warm a slice in the microwave for 15 seconds to bring the caramel back to a gooey consistency.
Serving Suggestions
A warm slice of this cake needs nothing more than a dollop of freshly whipped cream to balance the sweetness. It is also fantastic with a scoop of vanilla bean ice cream, which melts into the warm fruit. If you enjoy this tropical flavor profile, you might also like the texture of a Pineapple Poke Cake for a potluck.
FAQs About Pineapple Upside Down Cake
Can I use fresh pineapple instead of canned?
Yes, but you must slice it thinly and remove the core. You may also need to cook the fresh slices in the butter and sugar briefly to soften them before baking.
Why is my cake soggy in the middle?
This usually happens if the pineapple wasn't dried enough or if the cake was underbaked. The fruit releases juice as it cooks, so the batter needs to be baked fully to handle the extra moisture.
Can I make this in a cast iron skillet?
Absolutely, a skillet is traditional and works beautifully. It conducts heat evenly, helping the brown sugar and butter caramelize into a deeper, richer topping.
Can I make this cake ahead of time?
It is best served fresh, but you can bake it a few hours in advance. Leave it in the pan and flip it just before serving, warming the bottom of the pan slightly on the stove if the caramel has set too hard.
More Recipes You'll Love
If you love retro Desserts and fruit-forward bakes, these recipes will be right up your alley. This Pineapple Upside Down Cake is a timeless favorite for good reason.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Pineapple Upside Down Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and pour the melted butter into the bottom of a 9-inch round cake pan.
- Sprinkle the brown sugar evenly over the melted butter to create a sweet base for the fruit.
- Blot the pineapple slices dry with paper towels and arrange them on top of the sugar.
- Place a maraschino cherry in the center of each pineapple ring and in the gaps between slices.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and granulated sugar in a large bowl until light and fluffy.
- Add eggs one at a time, followed by the vanilla, mixing until just combined.
- Alternately add the flour mixture and the reserved pineapple juice to the batter, starting and ending with the flour.
- Pour the batter gently over the arranged fruit and spread it carefully to the edges.
- Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
- Cool for exactly 10 minutes, then run a knife around the edge and invert onto a serving plate.
- Lift the pan off carefully to reveal the caramelized topping.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Pineapple Upside Down Cake:
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