Let me share with you a dessert that I absolutely adore — the classic Pineapple Upside Down Cake Recipe. This cake has this magical way of turning simple canned pineapple and cherries into a sticky, caramelized topping that’s just irresistible. The vanilla cake underneath is so tender and moist, studded with juicy pineapple bits and flavored with pineapple juice — it really is a delightful treat that always gets me smiling. If you’re looking for a fan-freaking-tastic cake that’s perfect for family gatherings or a sweet surprise, you’re in the right place!
Why You’ll Love This Recipe
- Classic Retro Charm: This cake brings back those nostalgic vibes with caramelized pineapple and cherries that feel like a warm hug.
- Moist, Flavorful Cake: The secret addition of pineapple juice and sour cream makes the cake ultra-tender and bursting with flavor.
- Simple Ingredients, Stunning Results: No fancy pantry items needed, just basic staples you probably already have on hand.
- Perfect for Any Occasion: Whether it’s a casual afternoon treat or a festive dessert, it never fails to impress.
Ingredients You’ll Need
When I first tried this Pineapple Upside Down Cake Recipe, I was amazed by how a handful of pantry basics came together to create such an elegant and tasty dessert. For the best bake, always choose canned pineapples packed in juice (not syrup) for a natural sweetness without overpowering sugar. Plus, don’t toss that juice — it adds magic inside the cake batter!
- Canned pineapple slices: Look for those packed in juice, not syrup, to keep things balanced and avoid overly sweet cake.
- Maraschino cherries: They add pops of color and sweetness that make every slice prettier and tastier.
- Unsalted butter (melted and softened): Essential for both the caramel topping and the rich moistness of the cake.
- Brown sugar: Gives that deep caramel flavor on top when combined with butter.
- Flour: All-purpose flour works perfectly to provide structure without heaviness.
- Baking powder & baking soda: These leaveners ensure a light, fluffy crumb.
- Salt: A tiny pinch brings out all the sweetness and balances flavors.
- Milk: Full fat or low-fat, it helps achieve the perfect cake texture.
- Pineapple juice: Reserved from the can, this pools all that tropical goodness right into the batter.
- Sour cream: Adds moisture and tang, but plain yogurt can be swapped in a pinch.
- Vanilla extract: Enhances the cake’s sweet warmth with its lovely aroma.
- White sugar: Combines with eggs and butter to create a tender crumb.
- Large eggs: Room temperature eggs give better rise and smoother batter.
- Any leftover pineapple: Chopped to sneak inside the batter for extra bursts of fruity flavor.
Variations
I love how versatile this Pineapple Upside Down Cake Recipe is — you can tweak it to suit your taste or dietary needs without losing that signature flavor. Feel free to experiment! I often switch up ingredients depending on my mood and the season.
- Gluten-Free Variation: I swapped regular flour for a gluten-free blend once and, honestly, it turned out beautifully tender and just as flavorful.
- Tropical Twist: Adding a handful of shredded coconut to the batter gave the cake a lovely island vibe that my family went crazy for.
- Dairy-Free Version: Using coconut yogurt instead of sour cream and a plant-based milk keeps the cake moist while catering to diet restrictions.
- Extra Fruity: I’ve tossed in some crushed pineapple chunks inside the batter for double pineapple goodness. Trust me, it’s worth it!
How to Make Pineapple Upside Down Cake Recipe
Step 1: Prep Your Pan and Topping
Start by preheating the oven to 180°C/350°F (160°C fan). Then, melt your butter and mix it with brown sugar right in your baking pan—you’re creating that irresistible caramel topping right here. Arrange your pineapple slices over this caramel, and tuck maraschino cherries into the centers and spaces around them for that classic look. This base is where the magic happens, so don’t rush it. I like to press the fruit gently into the caramel to keep everything sticky and secure.
Step 2: Make the Moist Cake Batter
In a bowl, whisk together your flour, baking powder, baking soda, and salt. In another, beat the softened butter with white sugar until fluffy and pale—I find this really gives the cake a lovely light texture. Add eggs one at a time, beating well after each addition. Then mix in vanilla extract, pineapple juice (don’t waste it!), sour cream, and milk. Finally, fold the dry ingredients gently into the wet until just combined. If you’ve got any extra chopped pineapple, toss it in here for juicy surprises inside.
Step 3: Assemble and Bake
Pour your batter evenly over the pineapple and cherries in the pan. Spread gently with a spatula to cover the fruit without disturbing the arrangement. Pop it into the oven for roughly 45 minutes — but do keep an eye on it! When the top is golden and a toothpick inserted comes out clean, you’re good to go. After baking, let the cake cool for about 10 minutes, then carefully invert it onto a serving dish. This part takes a little courage, but trust me, the reveal is worth it every time.
Pro Tips for Making Pineapple Upside Down Cake Recipe
- Room Temperature Eggs: I learned that bringing eggs to room temp helped the batter come together smoother and rise better.
- Don’t Skip the Butter Melting: Melting the butter for the topping before mixing with sugar creates that signature caramel layer instead of just a sugary mess.
- Use Fresh Pineapple Juice: Using the reserved pineapple juice in the batter adds natural sweetness and keeps the cake tender without extra sugars.
- Inversion Patience: Wait at least 10 minutes before flipping the cake out of the pan—that little pause helps the caramel set and prevents sticking.
How to Serve Pineapple Upside Down Cake Recipe
Garnishes
I typically keep garnishes simple with this cake — a dollop of freshly whipped cream or a scoop of vanilla ice cream complements the caramelized fruit beautifully. Sometimes, a sprinkle of toasted coconut adds a lovely texture and tropical flair, which is always a hit in my house.
Side Dishes
If you want to make your dessert spread a bit fancier, try serving this cake alongside fresh fruit salads or a tangy citrus sorbet to balance the sweetness. I’ve also enjoyed pairing it with a cup of strong coffee or tea — the pairing hits the perfect spot after dinner.
Creative Ways to Present
For parties and special occasions, I like to serve individual slices topped with a sprig of mint and an extra maraschino cherry on top for a cute, retro vibe. You can also cut the cake into squares and present them on decorative plates with a drizzle of caramel sauce — a simple touch that wows guests every time.
Make Ahead and Storage
Storing Leftovers
I wrap leftover cake tightly with plastic wrap and store it in an airtight container in the fridge. It keeps moist and flavorful for up to 3 days — perfect for sneaking a slice for breakfast or dessert the next day.
Freezing
If I want to freeze it, I usually cut the cake into individual portions, wrap each piece in parchment and foil, and freeze them. When thawed overnight in the fridge, they taste almost as fresh — just warm gently before serving for the best results.
Reheating
For reheating, I usually pop slices into a preheated oven at 325°F (160°C) for about 10 minutes to revive that melt-in-your-mouth moistness without drying out the cake. Microwave works in a pinch, but the oven really brings back the texture.
FAQs
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Can I use fresh pineapple instead of canned for the Pineapple Upside Down Cake Recipe?
Absolutely! Fresh pineapple works wonderfully if you want that vibrant, juicy freshness. Just make sure to slice it evenly and cook slightly to release natural juices before arranging in your pan. Keep in mind fresh pineapple can add more moisture, so you might want to reduce other liquids slightly to keep the cake from becoming soggy.
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Why does my pineapple upside down cake stick to the pan?
Sticky cakes can be frustrating! To avoid this, always make sure to melt butter and brown sugar well to create a proper caramel base. Also, after baking, let the cake cool in the pan for at least 10 minutes before flipping — this helps set the caramel. Greasing your pan lightly before adding the caramel can help as well.
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Can I make this Pineapple Upside Down Cake Recipe dairy-free?
Yes, you can! Swap the butter for a dairy-free margarine or coconut oil, use full-fat coconut yogurt instead of sour cream, and choose your favorite plant-based milk. The flavors might shift slightly, but it’ll still be delicious and moist.
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How do I know when the Pineapple Upside Down Cake is done baking?
The best way is to insert a toothpick or skewer into the cake’s center — if it comes out clean or with just a few moist crumbs, it’s done. The top should also be set and golden brown. Keep an eye during the last 5–10 minutes to prevent overbaking.
Final Thoughts
This Pineapple Upside Down Cake Recipe is one I keep coming back to, not just because it tastes incredible but because it reminds me of simpler times — those warm family dinners and joyful celebrations. I love how it’s both retro and refreshing, easy enough to whip up on any day but special enough to impress guests. If you haven’t tried making this yet, do yourself a favor and give it a go; I promise you’ll be hooked. Plus, it’s such a wonderful way to enjoy the tropical sweetness of pineapple in a way that feels nostalgic and new all at once.
Print
Pineapple Upside Down Cake Recipe
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 1 hr 5 min
- Yield: 10 – 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pineapple Upside Down Cake features caramelized pineapple slices and maraschino cherries atop a moist, tender vanilla cake. The recipe uses canned pineapple juice to enhance the cake’s tropical flavor, creating a retro dessert that’s both sticky and rich with fruit pieces inside. Perfect for gatherings, this nostalgic cake combines a buttery topping with a light, fluffy crumb for an irresistible treat.
Ingredients
Topping
- 565g/20 oz canned pineapple slices in juice (not in syrup)
- 12 – 18+ maraschino cherries
- 60g/4 tbsp unsalted butter, melted
- 1/2 cup brown sugar
Cake
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda (or substitute with 1 tsp baking powder)
- 1/4 tsp salt
- 1/3 cup milk, full or low-fat
- 1/4 cup pineapple juice, reserved from can
- 1/4 cup sour cream, full fat (or plain yogurt)
- 1 tsp vanilla extract
- 115g/1 stick unsalted butter, softened (to 18°C/64°F)
- 3/4 cup white sugar
- 2 large eggs, at room temperature
- Any leftover pineapple, chopped
Instructions
- Preheat the Oven: Set your oven to 180°C/350°F (160°C fan) to prepare for baking the cake.
- Prepare the Topping: In a baking pan, pour the melted butter and sprinkle the brown sugar evenly over it. Arrange the canned pineapple slices on top of the sugar, then place maraschino cherries in the centers of the pineapple rings and any remaining spaces.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt to ensure even distribution.
- Combine Wet Ingredients: In another bowl, whisk the milk, reserved pineapple juice, sour cream, and vanilla extract until smooth.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and white sugar until light and fluffy, approximately 3-5 minutes for optimal texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for a smooth batter.
- Make the Cake Batter: Alternately add the dry ingredients and wet ingredients to the creamed butter mixture, starting and ending with dry ingredients. Mix gently until just combined. Fold in any leftover chopped pineapple to add texture and moisture.
- Assemble and Bake: Pour the batter evenly over the arranged pineapple and cherries in the pan, smoothing the top with a spatula. Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Invert: Let the cake cool in the pan for about 10 minutes, then carefully invert onto a serving plate. Allow to cool slightly before serving to let the topping set.
Notes
- Ensure you use pineapple canned in juice and not syrup to avoid excessive sweetness.
- Maraschino cherries add a colorful, classic touch but can be adjusted based on preference.
- Softened butter should be at about 18°C/64°F for ideal creaming with sugar.
- Room temperature eggs help the batter emulsify properly for a tender crumb.
- Using reserved pineapple juice in the batter infuses extra flavor and reduces waste.
- The cake pairs wonderfully with a dollop of whipped cream or vanilla ice cream.
- For best results, avoid overmixing the batter to keep the cake light and fluffy.
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 34 g
- Sodium: 162 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 61 mg
