Nothing says “retro charm” quite like Pineapple Upside-Down Cake. With its luscious caramelized pineapple rings, vibrant maraschino cherries, and golden, buttery sponge, this cake is pure nostalgia—yet timelessly irresistible. Every bite brings together fresh sweetness, a hint of tang, and that melt-in-your-mouth texture everyone craves. Whether you’re celebrating a special occasion or just want to add a splash of sunshine to your week, this showstopper dessert is a conversation piece at any table.

Ingredients You’ll Need

Pineapple Upside-Down Cake Recipe - Recipe Image

Ingredients You’ll Need

Simple pantry staples come together to create magic in this dessert, with each ingredient making an appearance for a reason. From the glossy fruit to the rich cake base, every part has a role in flavor and texture, ensuring your Pineapple Upside-Down Cake turns out beautifully every time.

Unsalted butter (1/2 cup, melted + 1/2 cup, softened): Adds rich flavor and makes both the topping and cake ultra-moist.
Light brown sugar (1 cup, packed): Caramelizes beneath the fruit for that signature gooey goodness.
Canned pineapple slices (7–8, drained): Sweet, tangy rings create the iconic look and bold flavor.
Maraschino cherries (7–8): Nestle into every pineapple ring for a classic pop of color and a burst of sweetness.
All-purpose flour (1 3/4 cups): Gives the cake structure while keeping it soft and tender.
Baking powder (2 teaspoons): Lifts your cake for the perfect crumb.
Salt (1/4 teaspoon): Balances sweetness and enhances the overall flavor.
Granulated sugar (1 cup): Sweetens and adds lightness to the cake batter.
Large eggs (2): Bind the batter, adding richness and contributing to the cake’s soft texture.
Vanilla extract (1 teaspoon): Delivers a subtle aromatic warmth that rounds out the flavor.
Whole milk (1/2 cup): Adds moisture, helping produce a tender crumb.
Pineapple juice (1/4 cup, from the can): Infuses the cake with extra fruity aroma and depth.

How to Make Pineapple Upside-Down Cake

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 350°F (175°C). Take a 9-inch round cake pan, place 1/2 cup butter in it, and let the butter melt as the oven heats. This step creates the perfect base for your topping, and the subtle warmth ensures your pan is ready to work its magic.

Step 2: Build the Gorgeous Topping

Once the butter has melted in your pan, sprinkle the brown sugar evenly over it. Now, carefully arrange the pineapple slices directly on top of that buttery brown sugar layer. Nestle a maraschino cherry right into the center of each pineapple ring. This bottom layer will soon become the sticky, jewel-toned crown of your Pineapple Upside-Down Cake.

Step 3: Whisk Together Dry Ingredients

In a medium bowl, combine flour, baking powder, and salt. Give them a good whisk—not only does this ensure even distribution for optimal rise, but it also keeps your cake crumb light and fluffy. Little touches like this make such a difference!

Step 4: Cream and Sweeten

In a larger mixing bowl, cream together the softened 1/2 cup butter and granulated sugar until the mixture turns pale and delightfully fluffy. This step introduces air, setting your cake up for that irresistible soft bite. Add the eggs one at a time, stirring well after each, then blend in the vanilla extract for a fragrant finish.

Step 5: Make Your Cake Batter

In a small bowl, mix the whole milk and pineapple juice together. Now, alternately add the dry flour mixture and the milk-juice mixture to your creamed batter, starting and ending with the dry ingredients. Stir gently after each addition—over-mixing is the enemy of a tender cake. When it’s just combined, you’re ready!

Step 6: Assemble and Bake

Carefully pour the batter over the marvelous pineapple and cherry layer, smoothing it with your spatula. Pop your pan in the oven and bake for 45 to 50 minutes, or until a toothpick in the center comes out clean. The aroma will be enough to make anyone hover in the kitchen!

Step 7: The Big Reveal

Allow your cake to cool in the pan for 10 minutes—this helps everything settle and minimizes sticking. Run a thin knife around the edge, then invert it onto your serving plate. Admire your masterpiece as the glossy pineapple topping slides into place. Let it cool just slightly before serving to ensure all the flavors shine.

How to Serve Pineapple Upside-Down Cake

Garnishes

For a delightful finish, top slices with a swirl of freshly whipped cream or a big scoop of creamy vanilla ice cream. A sprinkle of toasted coconut or a drizzle of extra pineapple juice adds a playful, tropical flair—these simple touches make each serving feel extra special.

Side Dishes

Serve Pineapple Upside-Down Cake with a platter of fresh tropical fruits for bright contrast, or pair it with a tangy fruit salad. Lightly sweetened iced tea, coffee, or even a festive rum-based cocktail make lovely companions to each slice.

Creative Ways to Present

Try baking mini versions in ramekins for adorable individual servings, or cut the cake into elegant wedges and plate them with artistic swirls of fruit coulis. For a special occasion, dust the edges with powdered sugar or decorate your platter with extra cherries and mint leaves for a splash of color.

Make Ahead and Storage

Storing Leftovers

To keep your Pineapple Upside-Down Cake moist and delicious, store any leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to five days. The syrupy pineapple topping keeps the cake soft, even after sitting.

Freezing

If you’d like to freeze extra slices, wrap each piece tightly in plastic wrap, then place them in a freezer bag. The cake maintains its flavor and texture for up to three months. Let slices thaw at room temperature or warm gently before serving.

Reheating

To revive that just-baked freshness, pop individual slices into the microwave for 15–20 seconds, or heat larger portions in a 300°F oven for 8–10 minutes. This brings back the wonderful aroma and gooey topping—almost like it just came out of the oven.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple brings even more vibrant flavor, just be sure to cut it into thin rings or slices for easy layering. Drain any excess juice so your cake doesn’t turn out soggy at the base.

Why did my Pineapple Upside-Down Cake stick to the pan?

This happens if the cake cools too much before inverting or if the pan isn’t greased well. Always run a knife around the edge, and invert the cake while it’s still warm (after about 10 minutes) for that perfect release.

Can I add other fruits for extra variety?

Definitely! Thinly sliced peaches, pears, or even a scattering of blueberries can add lovely twists to the classic Pineapple Upside-Down Cake. Just don’t overcrowd the base, so the cake sets and flips easily.

What’s the best way to get the cake out of the pan cleanly?

Let the cake cool for 10 minutes, loosen the edges, and use a plate larger than the pan. Place it on top, grip tightly, and flip it all in one confident motion. A quick prayer never hurts either, but the buttery topping should help everything slide out beautifully!

How do I make my cake extra flavorful?

Try incorporating a splash of dark rum into the pineapple juice or add a pinch of ground ginger to the dry ingredients for a subtle warmth. Even a little extra vanilla can lift the flavors further, making your Pineapple Upside-Down Cake uniquely your own.

Final Thoughts

There’s just something magical about sharing a homemade Pineapple Upside-Down Cake—every slice is a celebration in itself. Whip one up, serve it with pride, and watch everyone marvel at your delicious, glossy work of art!

Pineapple Upside-Down Cake Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the nostalgic sweetness of a classic Pineapple Upside-Down Cake. This retro dessert features caramelized pineapples, cherries, and a moist vanilla cake baked to perfection.

Ingredients

Scale

Caramelized Pineapple Layer:

1/2 cup unsalted butter
1 cup packed light brown sugar
7–8 canned pineapple slices in juice (drained)
7–8 maraschino cherries

Cake Batter:

1 and 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 cup pineapple juice (from the can)

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Instructions

Prepare Pineapple Layer: Preheat oven to 350°F (175°C). Melt 1/2 cup butter in a 9-inch round cake pan in the oven. Sprinkle brown sugar over melted butter. Arrange pineapple slices on top, placing a cherry in the center of each.
Make Cake Batter: Whisk flour, baking powder, and salt in a bowl. In a separate bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Combine milk and pineapple juice. Alternate adding flour and milk mixtures to butter, starting and ending with flour.
Bake: Pour batter over pineapple layer and bake for 45–50 minutes until a toothpick comes out clean. Cool for 10 minutes, then invert onto a plate.