Pineapple Upside-Down Cake
Pineapple Upside-Down Cake is a true classic—a dessert that has stood the test of time for a reason! The caramelized pineapple topping, glistening with buttery brown sugar syrup, paired with a moist vanilla cake, makes for a show-stopping treat that’s as delicious as it is beautiful.
Whenever I make this cake, the nostalgic aroma fills the kitchen, and it instantly becomes a family favorite all over again. It’s perfect for any occasion, from holiday gatherings to weekend indulgences. If you’ve never tried baking this retro gem, let me assure you: it’s worth every bite.
Questions I Often Get Asked About This Recipe
Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Fresh pineapple works wonderfully, just make sure to slice it thinly and remove the core.
Q: What’s the best way to ensure the cake doesn’t stick to the pan?
A: Generously butter the pan, especially around the edges, and make sure to invert the cake while it’s still warm. This will help release the topping easily.
Q: Can I make this cake in advance?
A: Yes! Pineapple Upside-Down Cake can be made a day ahead. Cover and store it in the refrigerator, then bring it to room temperature before serving.
Q: What if I don’t have a cast iron skillet?
A: No problem! A 9-inch round cake pan works just as well—just be sure to spread the topping evenly before adding the batter.
Q: Can I use other fruits besides pineapple?
A: Yes! Sliced peaches, pears, or even bananas can be substituted for pineapple for a creative twist on this classic dessert.
What You Need to Make Pineapple Upside-Down Cake
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup packed light brown sugar
- 1 can (20 oz) pineapple rings, drained
- Maraschino cherries (optional, for garnish)
For the Cake Batter:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
How to Make Pineapple Upside-Down Cake
- Prepare the Topping: Pour melted butter into a 9-inch round cake pan or cast iron skillet. Sprinkle brown sugar evenly over the butter. Arrange the pineapple rings on top, and place a cherry in the center of each ring, if using.
- Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine and Assemble: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Pour the batter evenly over the pineapple topping, smoothing the surface with a spatula.
- Bake: Preheat your oven to 350°F (175°C) and bake the cake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Invert and Cool: Let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Serve warm or at room temperature.
Tips for Perfect Pineapple Upside-Down Cake
- Don’t Overmix the Batter: Overmixing can make the cake dense. Mix just until combined for a light, fluffy texture.
- Add a Citrus Twist: Grate a bit of orange or lemon zest into the batter for an extra layer of flavor.
- Use Room Temperature Ingredients: Butter, eggs, and milk should be at room temperature to ensure a smooth batter.
- Serve with Whipped Cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream takes this cake to the next level.
- Cool Before Inverting: Letting the cake cool slightly helps the topping set but ensures it releases easily from the pan.
Reader Reviews
⭐⭐⭐⭐⭐ “This is my go-to dessert for family gatherings. It’s always a hit!” – Laura
⭐⭐⭐⭐⭐ “The buttery brown sugar topping is perfection! So easy and delicious.” – Mike
⭐⭐⭐⭐⭐ “I used fresh pineapple, and it turned out beautifully. Highly recommend this recipe!” – Rachel
⭐⭐⭐⭐⭐ “My kids love the cherries on top—it makes the cake look so festive!” – Sarah
⭐⭐⭐⭐ “I added a splash of rum to the topping for a tropical twist. Amazing!” – Daniel
Printable Recipe
Pineapple Upside-Down Cake
A classic Pineapple Upside-Down Cake with caramelized pineapple and a moist, buttery cake. Perfect for any occasion!
Ingredients
- For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup packed light brown sugar
- 1 can (20 oz) pineapple rings, drained
- Maraschino cherries (optional, for garnish)
- For the Cake Batter:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
Instructions
Prepare the Topping:
- Pour melted butter into a 9-inch round cake pan or cast iron skillet. Sprinkle brown sugar evenly over the butter. Arrange the pineapple rings on top, and place a cherry in the center of each ring, if using.
Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine and Assemble:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Pour the batter evenly over the pineapple topping, smoothing the surface with a spatula.
Bake:
- Preheat your oven to 350°F (175°C) and bake the cake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Invert and Cool:
- Let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Serve warm or at room temperature.
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