Irresistible Pineapple Upside Down Cake Recipe for Sweet Smiles

Sweet memories of grandma’s kitchen dance through my mind whenever I whip up this classic pineapple upside down cake that sparkles with caramelized golden rings.

Nostalgic flavors blend perfectly in every tender slice.

Warm brown sugar creates a rich glaze that hugs each perfectly arranged fruit piece.

Clusters of juicy pineapple nestled against a buttery cake base promise delectable comfort.

Baking this dessert feels like wrapping yourself in a cozy culinary hug from decades past.

Chances are you’ll want to share this delightful treat with everyone around your table.

Prepare to fall in love with a dessert that turns ordinary moments into something magical.

How to Bake Pineapple Upside Down Cake

Step 1: Set Up the Oven and Baking Vessel

Warm your oven to 350°F. Melt butter and spread it across a 9-inch square baking pan.

Sprinkle brown sugar evenly over the butter. Carefully place pineapple slices on the sugar layer, positioning a bright red cherry right in the center of each slice.

Step 2: Create the Magical Cake Batter

• Flour
• Granulated sugar
• Softened butter
• Baking powder
• Salt
• Milk
• Pineapple juice
• Egg
• Vanilla extract

Mix dry ingredients first with an electric mixer on low speed for less than a minute. Crank up the speed and blend for three more minutes until everything looks smooth and creamy.

Pour in wet ingredients and mix until the batter looks silky and perfect.

Step 3: Bake to Golden Perfection

Pour the batter carefully over the arranged pineapple slices.

Slide the pan into the preheated oven. Bake for 45-50 minutes.

Check doneness by inserting a toothpick – it should come out clean when the cake is ready.

Step 4: Flip and Reveal the Masterpiece

Pull the cake from the oven.

Quickly place a serving plate over the pan. In one swift motion, flip the entire pan upside down.

Let it sit for a few minutes so the sugary topping can drizzle beautifully over the cake.

Step 5: Serve and Enjoy

Slice the cake while it’s still warm.

Optional: Top with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftovers covered at room temperature or in the refrigerator.

Tips to Nail Pineapple Upside Down Cake

• Grease the pan generously to prevent sticking and ensure easy cake removal.
• Select ripe, fresh pineapple slices for maximum flavor and juiciness in the cake.
• Let ingredients like butter and eggs reach room temperature before mixing to create a smoother, more consistent batter.
• Use maraschino cherries for a classic, vibrant look and sweet pop of color in the cake design.
• Cool the cake slightly before inverting to help the caramel topping set and prevent breaking the delicate cake structure.

Flavor Variations for Pineapple Upside Down Cake

• Gluten-Free Pineapple Cake: Replace wheat flour with almond or gluten-free flour blend for those with wheat sensitivities. Ensure all ingredients are certified gluten-free.
• Vegan Tropical Delight: Substitute butter with coconut oil, use plant-based milk, and replace egg with flax egg or applesauce. Keep the pineapple and cherry topping for a dairy-free version.
• Low-Sugar Pineapple Cake: Use alternative sweeteners like stevia or monk fruit. Reduce brown sugar in topping and use sugar-free cherries for a diabetic-friendly option.
• Coconut Tropical Version: Add shredded coconut to the batter and use coconut milk instead of regular milk. Sprinkle toasted coconut flakes on top for extra tropical flavor.

Pairing Ideas with Pineapple Upside Down Cake

• Mix light rum, pineapple juice, and a splash of grenadine for a complementary drink that echoes the cake's fruity essence and enhances its caramelized flavors.
• Scoop creamy vanilla bean ice cream alongside the warm cake, creating a delightful temperature contrast and adding rich, smooth undertones to the dessert's sweet and tangy profile.
• Garnish the cake with lightly toasted coconut flakes, introducing a crunchy texture and nutty dimension that beautifully complements the pineapple's tropical brightness.

How to Store Pineapple Upside Down Cake

• Place cake in an airtight container or wrap tightly with plastic wrap. Keeps fresh for 3-4 days when stored in the refrigerator. The cool temperature helps preserve moisture and prevents spoilage.
• Cover cake loosely with plastic wrap or place under a cake dome. Store at room temperature for up to 2 days. Ensure the area is cool and dry to maintain cake quality.
• Wrap individual cake slices in plastic wrap, then place in freezer-safe container. Freeze up to 2-3 months. Label with date for easy tracking.

FAQs

• What are the key ingredients for a classic Pineapple Upside Down Cake?

The key ingredients include canned pineapple slices, maraschino cherries, brown sugar, butter, flour, granulated sugar, baking powder, milk, egg, and vanilla extract.

• Do I need any special equipment to make this cake?

You’ll need a 9-inch square baking pan, an electric mixer, and basic measuring tools. A toothpick for testing cake doneness is also helpful.

• Can I make this cake without an electric mixer?

While an electric mixer helps create a smoother batter, you can use a whisk and mix by hand. The texture might be slightly less fluffy, but the cake will still taste delicious.

Pineapple Upside Down Cake That Impresses

• Craft Sweet Memories: Recreate a classic dessert that sparks nostalgia and brings families together around the table with delightful tropical flavors.
• Celebrate Simplicity: Master a stunning cake that looks impressive but requires minimal baking skills, perfect for both novice and experienced home bakers.
• Versatile Dessert Delight: Enjoy this cake as a comforting treat for casual gatherings, potlucks, birthdays, or as a weekend baking project that guarantees smiles.
• Tropical Twist on Tradition: Transform ordinary ingredients into an extraordinary dessert that adds a burst of sunshine and flavor to any meal, with caramelized pineapple creating a stunning visual and taste experience.

Ingredients for Pineapple Upside Down Cake

• Pineapple Slices: Fresh fruit that creates a beautiful caramelized layer on the cake.
• Maraschino Cherries: Sweet garnish that adds a pop of color and complementary flavor.

• All-Purpose Flour: Provides the fundamental structure for the cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Softened Butter: Contributes richness and helps bind the cake ingredients.

• Milk: Adds moisture and helps create a smooth batter consistency.
• Pineapple Juice: Enhances the cake's tropical flavor profile.
• Egg: Binds the ingredients and provides structure to the cake.

• Vanilla Extract: Adds depth and warmth to the overall cake flavor.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Balances and enhances the other flavors in the cake.

• Brown Sugar, Butter: Creates a rich, sticky caramel layer that coats the pineapple.

Pineapple Upside Down Cake Recipe

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4.7 from 21 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Delightful pineapple upside down cake delivers nostalgic southern comfort straight from grandmother’s kitchen. Caramelized fruit and buttery cake create a sweet symphony that delights dessert enthusiasts with its classic American charm.

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Ingredients

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• 1/2 teaspoon salt
• 1 1/2 tsps baking powder
• 1 large egg
• 1 cup granulated sugar
• 1 1/3 cups all-purpose flour
• 1 tsp pure vanilla extract
• 1/4 cup unsalted butter (softened)
• 1/3 cup unsalted butter
• 3/4 cup milk
• 1/4 cup reserved pineapple juice
• 2/3 cup firmly packed brown sugar
• 9 maraschino cherries
• 1 (20 oz) can of pineapple slices in juice (drained, juice reserved)

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Instructions

1. Prepare the baking vessel by melting butter and spreading it evenly across a 9-inch square pan. Sprinkle brown sugar uniformly over the butter, creating a caramel-like base. Meticulously arrange pineapple slices across the surface, positioning a vibrant maraschino cherry at the center of each slice.
2. Create the cake batter by combining dry ingredients in a mixing bowl. Utilize an electric mixer to blend flour, granulated sugar, softened butter, baking powder, and salt. Initially mix at low speed for 40 seconds, then increase to high speed for three minutes until thoroughly incorporated. Introduce milk, pineapple juice, egg, and vanilla extract, blending until achieving a smooth, consistent texture.
3. Transfer the prepared batter gently over the arranged pineapple slices, ensuring complete and even coverage. Slide the pan into a preheated 350°F (175°C) oven. Bake for 45-50 minutes, monitoring until a toothpick inserted centrally emerges clean and free from raw batter.
4. After baking, immediately place a serving plate over the hot pan. Swiftly and carefully invert the entire cake, allowing the caramelized topping to cascade over the cake’s surface. Let the cake rest momentarily to ensure complete topping release.
5. Serve the cake warm, optionally accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. Store leftovers covered at room temperature or refrigerate to maintain freshness.

Notes

• Melt butter gently to prevent burning by using low heat or short microwave bursts, ensuring even distribution across the pan.
• Place pineapple slices and cherries carefully to create a visually appealing pattern that will become the cake’s stunning top when inverted.
• Beat ingredients thoroughly but avoid overmixing, which can lead to a tough cake texture; stop when ingredients are just combined and smooth.
• Swap regular flour with a gluten-free all-purpose blend to make the cake suitable for those with wheat sensitivities, maintaining the same delicious flavor profile.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 246 kcal
• Sugar: 31 g
• Sodium: 160 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 37 mg