This pineapple upside-down cake is a classic cake recipe with sticky caramelized edges on the pineapple. made with a soft, fluffy, and simple cake base. This is an easy cake and a pretty dessert that looks harder to make than it really is.
With this recipe, I’m going back in time for this recipe. This recipe was a classic way back in the day, and maybe you remember it from when you were younger and your grandmother made it or you had it at a potluck, or maybe you have never heard of it. I’m wanting to give this recipe a new look and show you how much you’re going to love this dessert and how surprised you will be at how easy it is to make.
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Why you’ll love this recipe
- Easy to make This recipe has no difficult techniques and easy-to-find ingredients, making it perfect for the beginner or someone who has been baking for years.
- It’s beautiful There is something about this cake that is so beautiful. It seems like a basic cake until you turn it over, and then it’s a classic show-stopper for your dessert table.
Ingredients you need for pineapple upside-down cake
Pineapple Cherry Topping
- Pineapple Slices Try to find canned pineapple slices that are in juice rather than syrup. Also, reserve some of the juice for the cake batter.
- Maraschino Cherries These are the cherries that are preserved and generally used as a cocktail garnish or on desserts like black forest cake.
- Butter and Brown Sugar Together, the butter and brown sugar will create a shiny caramel coating for the cake.
- Sour cream A good way of thickening your batter without adding flour is by adding sour cream, which will still have a nice crumb and be nicely moist. You want a fairly thick batter so that it sits on top of the pineapple rings and isn’t runny.
- Sugar white sugar will give your cake a light color.
- Unsalted butter softened to room temperature, so when you beat it, it will be nice and fluffy, making a fluffier cake.
- Eggs It’s important that the eggs are at room temperature before using them in your cake so that they will incorporate adequately.
- Baking soda and baking powder I like to use a combination of baking soda and powder, and this cake needs an extra boost of leavening agent because it is so much heavier than most cakes. You will need both.
- Milk Any type of milk is fine here
- Vanilla I like to use pure vanilla, but the essence is fine to use too.
How to make Pineapple upside-down cake
- Preheat your oven to 350 °F
- Melt the butter once your oven has heated place the butter in a 9-inch cake pan and place it in the oven so that the butter melts.
- Layer the topping take the pan out of the oven and sprinkle the brown sugar evenly over the top.
- Place pineapple on top of the sugar and arrange the cherries to fill the holes and gaps with the cherries and set aside.
- Whisk the flour, baking powder, and baking soda in a small bowl.
- Cream the butter and sugar until the mixture is fluffy and creamy and then mix in the eggs and add the vanilla until smooth.
- Wet ingredients Add the milk and pineapple juice to the dry ingredients and mix until the batter is smooth.
- Pour the cake batter over the pineapple in the prepared pan.
- Bake the cake for 45–55 minutes, or until it’s a nice golden brown, and when you insert a toothpick, it comes out clean.
- Flip the cake over Place a large serving plate upside down on the cake. You need to do this last step carefully but quickly, by fluffing the cake over. Tap on the bottom of the cake pan to release the cake, and then lift the cake pan to remove it.
Pro tips for making this recipe
- This recipe makes a very moist cake because of the addition of both milk and pineapple juice, but if your preference is a dryer crumb and a more dense cake, you can omit the pineapple juice and use all milk instead.
- You can make mini versions of this cake in a small 4-inch spring form pan for a cute individual-sized serving.
- The eggs should be brought up to room temperature before incorporating them to ensure it combines into your batter evenly.
- Turning this cake over can seem a little scary sometimes, but it’s not hard to do, you will need a plate that is at 10 inches, and use oven mitts to protect your hands and then flip it over carefully so you don’t burn yourself.
Frequently Asked Questions
Why is the top of my pineapple upside down cake soggy?
To prevent the cake from getting soggy, drain the canned pineapple ahead of time, blot them dry before placing them in the pan, and be sure to measure the liquid ingredients in the batter accurately. Any additional liquid can make your cake soggy.
How do you store pineapple upside down cake?
If you’re lucky enough to have left-overs, the best way to store them is loosely covered with plastic wrap and in the fridge for up to 3 days.
Can I make upside down cake in a cast iron frying pan?
Yes, you can use a 9-inch or 10-inch cast iron skillet in place of the cake pan. Turns out beautiful!
Easy Pineapple Upside Down Cake
- 9 inch cake pan
- 20 oz canned pineapple slices not in syrup
- 12 maraschino cherries
- 4 tbsp unsalted butter melted
- ½ cup brown sugar
- 1-1/2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup butter milk
- ¼ cup pineapple juice reserved from canned pinapple
- ¼ cup sour cream
- 1 tsp vanilla extract
- 115 grams butter softened
- ¾ cup granulated sugar
- 2 large eggs
- any left over pineapple chop up and put in batter *optional
- Place sliced butter in a 9-inch round cake pan with at least 2-inch sides. Place in oven while it’s preheating to melt the butter. Once it’s melted, remove the pan and sprinkle the brown sugar evenly over the butter.
- Arrange 7 pineapple rings on the bottom of the pan. Slice remaining rings in half and arrange around the outside. Fill each hole and gap with a maraschino cherry. Set aside.
- Whisk flour, baking powder and salt in a small bowl. Set aside.
- Cream butter and sugar with a hand or a stand mixer until fluffy and creamy. Mix in eggs then vanilla until smooth. Add buttermilk, sour cream , pineapple juice and left over pieces of pineapple along with dry ingredients and mix until batter is no longer lumpy.
- Pour cake batter into prepared pan. Bake for 45-55 minutes, or until it’s golden brown on top and a toothpick comes out clean.
- Immediately upon removing from the oven, place a large rimmed serving plate (at least 10-inches round) upside down over cake. Being careful not to burn yourself, using oven mitts, flip the cake quickly upside down. Tap the cake pan a few times to release the cake and carefully remove the pan.
- Cool before slicing and serving.