If you have a soft spot for desserts that bring a burst of sunshine to your table, this Pineapple Upside Down Cake Recipe is going to become your new favorite. With its golden caramelized pineapple rings, vibrant maraschino cherries, and moist, tender crumb, every bite feels like a sweet tropical celebration. This classic cake blends simple, pantry-friendly ingredients into a delightful treat that’s perfect for any occasion, whether you’re gathering with friends or just craving a homemade indulgence.
Ingredients You’ll Need
These ingredients may be straightforward, but each plays an essential role in creating the perfect Pineapple Upside Down Cake Recipe. From the richness of butter to the tangy brightness of pineapple and the subtle warmth of cinnamon, everything works together to deliver a balance of flavor, texture, and color that’s simply irresistible.
- ¼ cup butter (melted): This helps caramelize the sugar topping and gives the pineapple that gorgeous golden glaze.
- ½ cup light brown sugar: Adds a deep, molasses note to the topping for that classic caramel flavor.
- 1 (20-oz) can pineapple slices packed in juice (reserve ½ cup juice): The star of the show, providing juicy sweetness and beautiful pattern.
- 19 maraschino cherries: Offers pops of bright color and a sweet, slightly brined flavor that complements the pineapple.
- 6 tablespoons butter (softened): For the cake base, ensuring moisture and richness.
- ½ cup sugar: Sweetens the cake without overpowering the fruit topping.
- ¼ cup light brown sugar (packed): Adds subtle caramel undertones to the cake batter itself.
- 1 large egg: Binds the batter together and contributes to a tender crumb.
- 4 tablespoons sour cream (or Greek yogurt): Provides moistness and a slight tang that balances sweetness perfectly.
- ½ cup pineapple juice (reserved from can): Infuses the batter with extra pineapple flavor for a cohesive taste.
- 1 ½ cups all-purpose flour: The foundation for a soft yet sturdy cake texture.
- 1 teaspoon baking powder: Gives your cake that satisfying rise.
- ½ teaspoon ground cinnamon: Adds gentle warmth and spice – a small touch that lifts the whole cake.
- ½ teaspoon salt: Balances the sweetness and enhances all the other flavors.
How to Make Pineapple Upside Down Cake Recipe
Step 1: Prep Your Oven
Start by preheating your oven to 350°F. A properly hot oven is crucial to get that perfect caramelization on the pineapple topping while baking the cake evenly throughout.
Step 2: Create the Topping
Melt the first ¼ cup of butter and pour it into a 9-inch unlined cake pan, brushing it lightly up the sides. Sprinkle the ½ cup light brown sugar over the butter and stir gently until you form a thick, sticky brown sugar paste. Next, arrange the pineapple slices neatly on top, slicing some rings into thirds to line the sides if you like a prettier presentation. Fill the holes in the pineapple and the gaps between slices with maraschino cherries. This sugary layer will caramelize beautifully, giving your cake that signature glossy, richly colored top.
Step 3: Mix the Cake Batter
In a large mixing bowl, beat the softened 6 tablespoons butter with ½ cup sugar and ¼ cup packed light brown sugar until fluffy and light in color. Add in the egg and mix well for structure and texture. Stir in the sour cream and reserved pineapple juice to add moisture and a burst of pineapple flavor. On a separate bowl, whisk together the 1 ½ cups flour, baking powder, cinnamon, and salt. Gradually add the dry mix to the wet ingredients, folding gently so the batter stays light but fully combined.
Step 4: Assemble and Bake
Pour the batter over your prepared topping in the cake pan, smoothing it evenly. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. The magic happens as the cake bakes: the sugars and butter bubble and caramelize beneath the cake, while the batter rises into a golden, tender crumb above.
Step 5: Invert and Cool
Once the cake has cooled for a few minutes, run a knife along the edge to loosen it, then place a serving plate over the pan and flip quickly but carefully. The pineapple and cherry topping will become the glorious crown of your cake.
How to Serve Pineapple Upside Down Cake Recipe
Garnishes
A simple dollop of whipped cream or a scoop of vanilla ice cream perfectly balances this cake’s sweetness and offers creamy relief from the caramelized sugars. Fresh mint leaves can add a fresh, aromatic pop that makes every slice feel extra special.
Side Dishes
This Pineapple Upside Down Cake works wonderfully alongside a light cup of black coffee or a bright herbal tea, which cut through the richness beautifully. For a festive gathering, try pairing it with tropical fruit salads or a tangy citrus sorbet to highlight those fruity notes.
Creative Ways to Present
For entertaining, slice the cake and serve individual portions in small ramekins or upside-down cake jars, layering a little vanilla cream or toasted coconut flakes for an added crunch and tropical flair. You can also use mini muffin tins to make personal-sized pineapple upside down cakes, perfect for tea parties and celebrations.
Make Ahead and Storage
Storing Leftovers
Wrap any leftovers tightly in plastic wrap or store in an airtight container to keep the cake moist and prevent it from drying out. It’s best enjoyed within 2-3 days, when the pineapple remains juicy and the cake tender.
Freezing
You can freeze this cake successfully by wrapping it well in plastic wrap and then foil, or by storing individual slices in freezer bags. Thaw in the refrigerator overnight to maintain texture and flavor. Freezing is a great way to enjoy this cake longer or prepare it in advance for special occasions.
Reheating
To bring back that fresh-baked feeling, warm slices gently in the microwave for 15-20 seconds or in a low oven (300°F) for about 10 minutes. The topping will regain its glossy, gooey allure, and your cake will feel freshly made.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple can add a vibrant flavor, but be sure to cook it slightly or drain excess juice to avoid a soggy topping. Also, reserving some fresh pineapple juice helps keep the cake batter flavorful.
What does sour cream do in this cake?
Sour cream adds moisture and tenderness while giving the cake a subtle tang that balances the sweetness of the pineapple and brown sugar perfectly. Greek yogurt works just as well if that’s what you have on hand.
Is it necessary to use an unlined pan?
Yes, an unlined pan is best because you need the butter and sugar mixture to caramelize directly on the pan’s surface, creating the signature gooey top when you invert the cake.
Can I make this cake gluten-free?
With slight adjustments, yes! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum to ensure structural integrity. The flavors and textures may shift slightly but the cake will still delight.
How do I prevent the topping from sticking to the pan?
Properly melting and spreading the butter and sugar mixture before arranging the fruit is key. Additionally, letting the cake cool a bit before flipping helps the topping release easily without sticking.
Final Thoughts
If you’re looking to impress with a dessert that feels both nostalgic and special, give this Pineapple Upside Down Cake Recipe a try. Its simple ingredients come together to create a stunningly beautiful and delicious treat that brings joy to any table. Trust me, once you bake this, it will become a beloved classic in your kitchen, perfect for sharing sweet moments with friends and family.
Print
Pineapple Upside Down Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pineapple Upside Down Cake is a classic, nostalgic dessert featuring caramelized pineapple rings and maraschino cherries atop a tender, moist cake. The cake combines the tropical sweetness of pineapple juice and sour cream with warm spices, creating a delightful treat perfect for gatherings and celebrations.
Ingredients
Topping
- ¼ cup butter (melted)
- ½ cup light brown sugar
- 1 (20-oz) can pineapple slices packed in juice (reserve ½ cup juice)
- 19 maraschino cherries
Cake Batter
- 6 tablespoons butter (softened)
- ½ cup sugar
- ¼ cup light brown sugar (packed)
- 1 large egg
- 4 tablespoons sour cream (or Greek yogurt)
- ½ cup pineapple juice (reserved from can)
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Prep: Preheat your oven to 350°F (175°C). This ensures a proper baking temperature for even cooking of your cake and beautifully caramelized topping.
- Make topping: Pour melted butter into an unlined 9-inch cake pan, then gently brush butter up the sides. Sprinkle the light brown sugar over the butter and stir to create a smooth caramel-like paste. Spread this mixture evenly across the bottom of the pan. Layer pineapple slices on top, slicing some rings into thirds to line along the sides of the pan. Fill the holes in pineapple rings and any gaps with maraschino cherries to create an even, attractive topping.
- Cream wet cake ingredients: In a large mixing bowl, combine the softened butter, sugar, and packed light brown sugar. Using an electric mixer, beat these ingredients until the mixture is creamy and fluffy, which usually takes about 2-3 minutes. Add the large egg and continue to beat until fully incorporated.
- Add sour cream and pineapple juice: Mix in the sour cream (or Greek yogurt) and reserved pineapple juice until the batter is smooth. This adds moisture and a subtle tang that complements the pineapple topping.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt. Gradually add this dry mixture into the wet ingredients, folding gently until just combined. Avoid over mixing to keep your cake tender.
- Assemble and bake: Carefully pour the batter over the pineapple and cherry topping in the cake pan, spreading evenly. Place the pan in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert: Allow the cake to cool in the pan for about 10 minutes after baking. Then, place a serving plate over the pan and carefully invert it to release the cake with the caramelized pineapple and cherries on top. Serve warm or at room temperature.
Notes
- Ground cinnamon adds warmth to the cake; you can adjust the amount or omit if preferred.
- Using sour cream or Greek yogurt adds moisture and slight tang to balance the sweetness.
- Make sure to reserve pineapple juice when draining the can to use in the cake batter for enhanced flavor.
- Letting the cake cool briefly before inverting helps the topping set and prevents sticking.
- Use an electric mixer to properly cream the butter and sugars for a light, fluffy cake texture.
