If you have a soft spot for classic desserts that bring a burst of tropical sunshine to your table, this Pineapple Upside-Down Cake Recipe is a must-try. The caramelized brown sugar and butter base paired with the juicy pineapple rings and cherries create an irresistible golden topping that makes every bite feel like a warm hug. Beneath that glossy, fruity crown lies a tender, buttery cake enriched with a hint of tangy pineapple juice and sour cream, ensuring moistness and flavor in every crumb. Whether it’s a family gathering, a picnic, or simply a treat-yourself moment, this delightful dessert captures the sweet nostalgia of retro kitchens while feeling fresh and inviting on any occasion.
Ingredients You’ll Need
For this Pineapple Upside-Down Cake Recipe, you’ll gather some wonderfully simple ingredients that each play a crucial role in creating its delicious texture and taste. From the luscious caramel topping to the fluffy cake beneath, every element shines in its own way.
- ¼ cup unsalted butter (for topping): Melts into a golden base that caramelizes the brown sugar perfectly.
- ½ cup packed light brown sugar: Adds rich, molasses notes for that deep caramel flavor.
- 6–7 canned pineapple slices (drained): The star fruit that brings juicy sweetness and tropical flair.
- 6–7 maraschino cherries: Pops of color and slight tartness to brighten the cake’s look and taste.
- 1 ½ cups all-purpose flour: The foundation that gives the cake structure.
- 1 teaspoon baking powder: Helps the cake rise light and fluffy.
- ½ teaspoon baking soda: Works with sour cream to create tenderness.
- ¼ teaspoon salt: Enhances all the flavors harmoniously.
- ½ cup unsalted butter (softened, for batter): Adds richness and moisture to the cake batter.
- ¾ cup granulated sugar: Sweetens the cake evenly.
- 2 large eggs: Binds ingredients together and adds lift.
- 1 teaspoon vanilla extract: Infuses a warm, inviting aroma and flavor.
- ½ cup sour cream: Gives a moist crumb and slight tang to balance the sweetness.
- ¼ cup whole milk: Lightens the batter for perfect consistency.
- ¼ cup pineapple juice (reserved from the can): Boosts the pineapple flavor in the cake itself.
How to Make Pineapple Upside-Down Cake Recipe
Step 1: Prepare the Topping
Start by preheating your oven to 350°F (175°C). In a 9-inch round cake pan, gently melt ¼ cup of unsalted butter either over low heat or directly in the oven. Once melted, sprinkle the brown sugar evenly over the butter so it dissolves and creates that signature caramel layer. Next, arrange the pineapple slices nicely on top of the sugar, and place a maraschino cherry right in the center of each pineapple ring. This colorful and fragrant base sets the stage beautifully for the cake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Taking a moment now to ensure these are evenly mixed means your cake will rise evenly and have a balanced texture that isn’t too dense or crumbly.
Step 3: Prepare the Batter
In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy—this step is key for a tender cake crumb. Add the eggs one at a time, beating well after each addition to incorporate air and structure. Stir in the vanilla extract for that warm, familiar hint. Then, alternately add the dry ingredients and the liquids—sour cream, milk, and pineapple juice—to the mixture in three parts total. Mixing just until combined prevents overworking the batter, keeping it beautifully soft.
Step 4: Combine and Bake
Now, pour the batter gently over your arranged pineapple and cherry topping, spreading it evenly with a spatula. Place the pan in your preheated oven and bake for 40 to 45 minutes. Keep an eye out for a toothpick test—when inserted in the center, it should come out clean, signaling your cake is perfectly cooked. Let the cake cool in the pan for about 10 to 15 minutes before carefully inverting it onto a serving plate. This reveals the stunning caramelized fruit topping that makes this cake irresistible.
How to Serve Pineapple Upside-Down Cake Recipe
Garnishes
Although this cake is stunning on its own, adding a few simple garnishes can elevate the presentation and flavor. Consider topping each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream to introduce a cool contrast to the warm cake. A sprinkle of toasted coconut flakes or chopped pecans adds delightful texture and a tropical flair that pairs wonderfully with the pineapple.
Side Dishes
This Pineapple Upside-Down Cake Recipe shines as a sweet finale, but you can complement it with fresh fruit salads or a tangy citrus sorbet. These side dishes provide a refreshing balance and keep the tropical theme going, making your dessert experience feel light and vibrant without overwhelming the palate.
Creative Ways to Present
For a creative twist, serve the cake in individual ramekins layered with extra pineapple chunks or cherries. You could also cut the cake into small squares for a dessert buffet or party platter. If you want to get really fancy, drizzle a bit of caramel sauce or warm rum glaze over the top right before serving to add a glossy finish and an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Upside-Down Cake Recipe can be kept covered tightly in the refrigerator for up to three days. Storing the cake properly ensures it stays moist, and the caramel topping remains luscious. Let it come to room temperature or give it a few seconds in the microwave before serving to enjoy it just like fresh.
Freezing
This cake also freezes well if you want to prepare it ahead of time. Wrap individual slices in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to indulge, thaw the slices overnight in the fridge, then warm gently for that fresh-baked feel.
Reheating
To reheat, place slices on a microwave-safe plate and heat for 15–20 seconds or until warmed through. You can also warm the cake in a low oven (about 300°F) for 5 to 10 minutes, which helps maintain the moist crumb and crisp topping texture better than the microwave. Just be careful not to overheat, as the sugar topping can harden.
FAQs
Can I use fresh pineapple instead of canned for the Pineapple Upside-Down Cake Recipe?
Yes, fresh pineapple can definitely be used! Just make sure to cook the slices briefly on the stovetop or in the oven beforehand to soften them. This improves their tenderness and sweetness, ensuring they caramelize beautifully without being too firm.
Why is sour cream included in the cake batter?
Sour cream adds moisture and a slight tang that balances the sweetness of the cake, while also helping create a tender crumb. It works with the baking soda to soften the texture and give the cake that irresistible melt-in-your-mouth quality.
How do I prevent the cake from sticking to the pan when flipping?
Melted butter and brown sugar form a natural non-stick layer in this recipe, but it’s important to let the cake cool the full 10 to 15 minutes before inverting. Running a knife around the edges can also help loosen the cake slightly before flipping onto your serving plate.
Can I make this Pineapple Upside-Down Cake Recipe vegan?
While this recipe relies on butter, eggs, and dairy, a vegan adaptation is possible with some swaps: use vegan butter substitutes, plant-based milk, and replace eggs with flax or chia eggs. Keep in mind the texture and flavor may vary slightly, but the tropical charm will still shine through!
What is the best way to serve leftover cake?
Leftover cake tastes wonderful warmed slightly with a scoop of ice cream or a drizzle of caramel sauce. The heat revitalizes the moistness, and the creamy toppings complement the fruity sweetness perfectly, making second-day servings just as delightful as the first.
Final Thoughts
If you’re craving a dessert that combines nostalgic charm with tropical flair, this Pineapple Upside-Down Cake Recipe is a joyful creation you’ll want to make time and again. It’s straightforward, welcoming, and packed with flavors that make everyone smile. Gather your ingredients, embrace the sweet process, and enjoy a slice of sunshine with every bite.
Print
Pineapple Upside-Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic Pineapple Upside-Down Cake is a delightful retro dessert featuring caramelized pineapple rings and maraschino cherries on a moist, tender cake base. Baked to golden perfection, it offers a tropical twist with a beautifully sweet and buttery topping, perfect for gatherings or a special treat.
Ingredients
Topping
- ¼ cup unsalted butter (for topping)
- ½ cup packed light brown sugar
- 6–7 canned pineapple slices (drained)
- 6–7 maraschino cherries
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened, for batter)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup whole milk
- ¼ cup pineapple juice (reserved from the can)
Instructions
- Prepare the Topping: Preheat oven to 350°F (175°C). In a 9-inch round cake pan, melt ¼ cup butter over low heat or place the pan in the oven until melted. Evenly sprinkle ½ cup packed light brown sugar over the melted butter. Arrange 6–7 drained canned pineapple slices on top of the sugar layers, placing a maraschino cherry in the center of each pineapple ring. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until fully combined.
- Cream Butter and Sugar: In a large mixing bowl, cream ½ cup softened unsalted butter and ¾ cup granulated sugar together until light and fluffy using a hand mixer or stand mixer on medium speed.
- Add Eggs and Vanilla: Beat in 2 large eggs one at a time to the creamed mixture, ensuring each egg is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract.
- Combine Batter Ingredients: Alternately add the dry ingredient mixture and wet ingredients including ½ cup sour cream, ¼ cup whole milk, and ¼ cup pineapple juice to the creamed butter mixture. Add the dry ingredients in three parts, alternating with the wet ingredients, mixing gently after each addition until just combined. Avoid overmixing to keep the batter tender.
- Assemble and Bake: Gently pour the batter evenly over the prepared pineapple and brown sugar topping in the cake pan, spreading it carefully to cover all pieces. Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Invert: Allow the cake to cool in the pan on a wire rack for 10–15 minutes to set. Then, carefully invert the cake onto a serving plate so the pineapple topping is on top.
- Serve: Serve the Pineapple Upside-Down Cake warm or at room temperature. For a more caramelized top, optionally broil the cake for 1–2 minutes after flipping. Enjoy fresh, or refrigerate leftovers for later consumption.
Notes
- Use fresh pineapple slices if preferred, but briefly cook them first to soften before layering.
- For an extra golden, caramelized top, broil the cake for 1–2 minutes after flipping onto the serving plate.
- This cake is best served the same day but can be stored in the refrigerator and enjoyed within 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
