Pineapple Upside Down Cake Recipe

There’s something truly magical about a classic dessert that both looks stunning and tastes like a tropical dream. This Pineapple Upside Down Cake Recipe is exactly that—a nostalgic treat with caramelized pineapple rings and cherries that make every bite sing. If you’ve been searching for a foolproof way to impress friends or simply satisfy your sweet tooth with a little flair, you’re in the right place. Grab your apron, because I’m about to share everything you need to make this fan-freaking-tastic cake a total hit in your kitchen.

Ingredients & Why They Work

Every ingredient in this Pineapple Upside Down Cake Recipe plays a key role in delivering that perfect combo of moist cake and caramelized, fruity topping. Choosing quality canned pineapple packed in juice—not syrup—is my go-to because it keeps things fresh-tasting. Plus, when you use full-fat sour cream, it gives the crumb a tender, rich texture that you’ll notice in every bite.

• Canned Pineapple Slices: Use pineapple packed in juice, not syrup, to avoid overly sweetening the cake and to get that natural pineapple tang.
• Maraschino Cherries: They add eye-popping color and a sweet burst—chop extra fruit leftovers in the batter for texture.
• Unsalted Butter: Essential for controlling salt levels and for the smooth caramelized topping layer.
• Brown Sugar: Provides deeper molasses flavor and helps create that gorgeous, sticky layer on top.
• Flour: All-purpose flour works perfectly to give structure without toughness.
• Baking Powder & Baking Soda: Together they help the cake rise beautifully and keep it light.
• Milk & Pineapple Juice: These liquids keep the crumb moist and infuse subtle pineapple flavor.
• Sour Cream: Adds moisture and a slight tang, contributing to a soft, rich cake texture.
• Vanilla Extract: A must for warmth and depth of flavor.
• White Sugar & Eggs: Classic sweeteners and structure builders that make your cake tender and airy.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the beauties of this Pineapple Upside Down Cake Recipe is how inviting it is to make it your own. I often swap out sour cream for plain yogurt if I’m short on supplies or lighten the sugar a bit depending on how ripe the pineapple is. You can also amp up the tropical vibe by adding a splash of rum or some toasted coconut to the batter.

• Variation: I like to sprinkle a pinch of cinnamon in the batter for a warm twist; it blends wonderfully with the pineapple’s sweetness.
• Dietary Modification: For a dairy-free version, try using coconut yogurt and a plant-based butter alternative; just expect a slightly different texture.
• Seasonal Change: In summer, fresh pineapple and berries work beautifully in place of canned fruit for a fresher cake.
• Difficulty Level: This cake is beginner-friendly but feels special enough for a holiday dessert—perfect for bakers of all skill levels.

Step-by-Step: How I Make Pineapple Upside Down Cake Recipe

Step 1: Prepare the Pineapple Topping

First things first: drain and pat dry the pineapple slices and maraschino cherries thoroughly. This step might seem small, but trust me, it prevents soggy caramel and helps create that glossy, golden top once baked. Next, pour melted butter into a good-quality 9-inch cake pan—avoid springform pans because the buttery sugar topping will leak. Sprinkle brown sugar evenly over the butter, then carefully arrange the pineapple rings in the center and around the sides. Pop cherries into the pineapple rings’ centers or in between for that classic look. Press everything down gently so the fruit touches the pan surface directly—this little trick makes those colors pop beautifully after baking.

Step 2: Mix the Cake Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt—this dry mix helps the cake rise evenly. In another bowl, combine milk, pineapple juice (reserved from the topping), sour cream, and vanilla extract—the wet ingredients add moisture and flavor. In your largest bowl, cream the softened butter and white sugar on medium-high speed until fluffy—about two minutes—this step really makes a difference in texture. Then, beat in the eggs one at a time, fully incorporating each before adding the next. Now comes the key part: alternating the dry and wet mixtures gently into the creamed butter. Add a third of the flour mixture, fold it in with a spatula, then half the milk mixture, repeating until all ingredients are combined. Last, fold in any leftover chopped pineapple for bursts of flavor throughout the cake.

Step 3: Bake and Flip the Cake

Pour the batter gently over your arranged pineapple topping and smooth the surface with a spatula. Pop it into your preheated 350°F (180°C) oven and bake uncovered for 30 minutes. Then, cover loosely with foil to prevent the top from over-browning and bake for another 15 minutes, or until a toothpick comes out clean. Once baked, let the cake cool in the pan for 20 minutes. To flip it, run a knife around the edges to loosen, place a large plate over the pan, flip quickly but carefully, and tap the pan bottom to release. This step always fills the room with excitement for me! The golden caramelized fruit will be the beautiful top of your cake—lifelike proof that homemade desserts can be show-stopping.

How to Serve Pineapple Upside Down Cake Recipe

Garnishes

I usually keep garnishes simple because the cake itself is so vibrant, but if you want to dress it up, I love adding a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side—it balances the caramel sweetness perfectly. A sprinkle of toasted coconut or finely chopped mint leaves brings a fun texture and subtle freshness.

Side Dishes

This dessert pairs beautifully with a bright, citrusy salad or even a casual cup of afternoon tea. If you’re serving it after dinner, a light fruit sorbet or sparkling wine adds a festive touch without weighing down the palate.

Creative Ways to Present

For special occasions, I like to bake individual mini cakes in ramekins with the same topping arrangement—it’s charming and fuss-free. You can also turn this into a trifle by layering chunks of the cake with whipped cream and fresh pineapple chunks inside a glass bowl for a stunning visual and a delightful change of pace.

Make Ahead and Storage

Storing Leftovers

I store leftover Pineapple Upside Down Cake in an airtight container in the fridge—it’s safe and keeps moist for up to 3 days. Just bring it to room temperature before serving, or warm gently for that fresh-baked feel.

Freezing

If you want to freeze slices, I wrap them tightly in plastic wrap and then aluminum foil to prevent freezer burn. When thawing, I place them in the fridge overnight and warm them slightly in the oven the next day to revive that fresh-out-of-the-oven softness.

Reheating

I like reheating slices in a 325°F oven for about 10–15 minutes wrapped in foil so the cake stays moist and the topping doesn’t dry out. Microwave works too for a quick fix, but watch the time closely to avoid rubberiness.

FAQs

Final Thoughts

This Pineapple Upside Down Cake Recipe is one of those gems that never fails to bring a smile. Every time I serve it, I’m reminded of lazy summer afternoons and family gatherings filled with laughter. It’s impressive enough for company yet easy enough to whip up when you just want a delicious pick-me-up. I can’t wait for you to try this recipe and make it your own—because once you do, I’m pretty sure it’s going to become a new favorite in your baking playbook!

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