There’s something incredibly nostalgic and comforting about a pineapple upside down cake that always brings a smile. This Perfect Pineapple Upside Down Cake Recipe strikes that balance of sweet, buttery caramelized topping and tender cake, making it an absolute joy to share with family or friends.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Perfect Pineapple Upside Down Cake Recipe
- Top Tip
- How to Serve Perfect Pineapple Upside Down Cake Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Perfect Pineapple Upside Down Cake Recipe
Why You'll Love This Recipe
I remember the first time I baked this pineapple upside down cake for a Sunday family gathering—everyone kept going back for seconds. It’s not just the flavor; it’s the way the caramelized topping glistens, paired with moist, flavorful cake that never dries out. You really can’t go wrong.
- Classic Flavor Combination: The sweet caramelized brown sugar and juicy pineapple rings blend perfectly for that timeless taste.
- Simple to Make: This recipe uses pantry staples and canned pineapple, making it super convenient.
- Moist and Tender Texture: Sour cream and pineapple juice in the batter keep the cake wonderfully soft.
- Great for Any Occasion: Whether it’s a casual weekend treat or a holiday dessert, it fits right in.
Ingredients & Why They Work
Every ingredient in this Perfect Pineapple Upside Down Cake Recipe plays its role to build layers of flavor and texture. Here’s why I love these particular choices and some tips to get the best result.
- Brown Sugar: Its molasses content gives the topping that rich caramel color and depth of flavor.
- Salted Butter: Adds creaminess and enhances the sweetness without needing extra salt.
- Canned Pineapple Slices: Convenient and juicy; draining and patting dry prevents sogginess.
- Maraschino Cherries: Classic for visual appeal and bursts of sweetness.
- All-Purpose Flour: Provides structure while keeping the cake tender.
- Baking Powder: Leavens the cake for a light, fluffy crumb.
- Salt: Balances the sweetness and enhances flavors.
- Unsalted Butter: Creamed with sugars to incorporate air and melt into moistness.
- Granulated & Brown Sugar: Both add sweetness with brown sugar adding moisture and flavor.
- Egg: Binds ingredients and adds richness.
- Sour Cream: Adds moisture and tenderizes the crumb for softness.
- Milk & Pineapple Juice: Liquid components that keep the batter smooth and enhance pineapple flavor.
Make It Your Way
One of the things I enjoy most about the Perfect Pineapple Upside Down Cake Recipe is how easy it is to tweak. I often swap out the cherries for pecan halves to add a lovely crunch, or add a splash of rum to the batter for a subtle tiki vibe.
- Variation: Try using fresh pineapple when in season – just slice it thinly and pat dry to avoid sogginess; it adds a wonderful fresh brightness.
- Dietary Switch: For a dairy-free version, substitute the butter with coconut oil and use a plant-based yogurt instead of sour cream.
- Flavor Boost: A teaspoon of vanilla extract or a sprinkle of cinnamon in the batter gives extra warmth and depth.
Step-by-Step: How I Make Perfect Pineapple Upside Down Cake Recipe
Step 1: Prepare the Caramelized Topping
Start by heating your oven to 350°F and giving your 9-inch cake pan a good spray with non-stick spray. Mix together the brown sugar and melted salted butter, then spread this mixture evenly across the bottom of the pan. This forms that gorgeous caramelized base you'll flip the cake onto later, so make sure it’s spread well—no empty patches!
Step 2: Arrange the Pineapple and Cherries
Drain your canned pineapple slices and pat them dry with paper towels to avoid extra moisture, which can cause the topping to be soggy. Arrange the slices neatly on top of the sugar-butter base, including a few around the edges for a pretty frame. Tuck the maraschino cherries in the center of the pineapple rings and a few in between — these little pops of red add charm and flavor.
Step 3: Make the Cake Batter
Whisk the flour, baking powder, and salt in one bowl so everything’s evenly combined. In a separate large bowl, beat the softened butter with both sugars for a couple of minutes until fluffy - this step makes a big difference in texture. Then add the egg, sour cream, milk, and reserved pineapple juice, mixing gently until everything is just blended.
Now, fold the dry ingredients into the wet until just combined – don’t overmix or the cake could get tough. Spread the batter gently but evenly over the pineapple and cherries in your pan.
Step 4: Bake and Cool
Bake for about 45-50 minutes until golden brown and a toothpick inserted into the center comes out clean. When done, let the cake cool in the pan for 10-15 minutes — this rest time helps the caramel firm up a little, making it easier to flip without sticking.
Step 5: The Reveal — Flip Your Cake
Place a serving plate or cake stand over the pan, then hold on tight and flip it over in one swift motion. The pineapple and cherries should be perfectly arranged on top, glistening in their caramel glaze. If any pieces stick, use a small knife to carefully loosen them before turning the pan upright again.
Top Tip
After making this cake a dozen times, I’ve realized a few tricks that make your life easier and your cake prettier. These tips will take your Perfect Pineapple Upside Down Cake Recipe from good to unforgettable.
- Dry Your Pineapple Thoroughly: Pat your canned pineapple slices dry with paper towels to avoid a watery topping that doesn’t caramelize well.
- Don’t Skip the Rest Before Flipping: Allow the cake to cool 10-15 minutes in the pan so the caramel sets and makes flipping a breeze without sticking.
- Use Room Temperature Ingredients: Butter, egg, and dairy at room temp mix together more uniformly for a tender batter.
- Slow and Steady Mixing: Beat sugars and butter thoroughly but mix flour in gently to keep the cake soft—not dense.
How to Serve Perfect Pineapple Upside Down Cake Recipe
Garnishes
I love to keep it simple with this cake since it’s already vibrant and flavorful on its own. A light dusting of powdered sugar or a dollop of whipped cream is enough. Sometimes, for extra flair, I add a sprinkle of toasted shredded coconut or a few fresh mint leaves, which add a lovely contrast.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a tangy Greek yogurt for balance. If you’re serving a bigger spread, a simple cup of black coffee or lightly brewed tea complements the sweetness perfectly.
Creative Ways to Present
For special occasions, I’ve tried serving this cake layered with fresh whipped cream and pineapple chunks between slices to create a trifle-like dessert. Another fun idea is to cut it into bite-sized squares and serve on a platter with toothpicks for an easy party treat.
Make Ahead and Storage
Storing Leftovers
Leftover pineapple upside down cake keeps well covered tightly at room temperature for about 2 days, but I prefer storing it in an airtight container in the fridge. This helps prolong freshness and keeps the caramel topping from getting sticky.
Freezing
I’ve frozen slices wrapped tightly in plastic wrap and foil, then placed in a freezer bag with great success. Thaw overnight in the fridge and gently warm up in the oven or microwave for that fresh-baked feel.
Reheating
To reheat, I pop slices into a preheated 325°F oven for about 10 minutes, which revives moisture without drying. A quick zap in the microwave works too if you’re in a rush, but watch the time to avoid overheating.
Frequently Asked Questions:
Absolutely! When using fresh pineapple, slice it thinly and pat dry thoroughly to prevent excess moisture in the cake, which can affect caramelizing. Fresh pineapple adds a wonderful bright flavor.
If the cake sticks slightly, don’t worry. Use a knife to gently loosen around the edges and underneath the pineapple before flipping again. Cooling the cake in the pan for 10-15 minutes before flipping makes a big difference in preventing sticking.
Yes! Substitute the all-purpose flour with a gluten-free baking blend, ideally one that already contains xanthan gum for structure. Bake as directed, but keep an eye on the texture as some blends absorb moisture differently.
Stored at room temperature covered, it stays fresh for up to 2 days. Refrigerated in an airtight container, it can last about 4-5 days while maintaining good texture and flavor.
Final Thoughts
The Perfect Pineapple Upside Down Cake Recipe is more than just a dessert to me—it’s a slice of warmth that brings people together. Whether it’s your first time or your hundredth, this cake never disappoints. Give it a try and see how simple ingredients and a little care transform into something truly special.
Print
Perfect Pineapple Upside Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Perfect Pineapple Upside Down Cake features a caramelized brown sugar and butter topping layered with juicy pineapple slices and maraschino cherries, all baked into a moist, tender cake infused with pineapple juice and sour cream. It is a classic dessert that's both visually stunning and deliciously sweet, making it ideal for any occasion.
Ingredients
Topping
- ½ cup brown sugar, packed
- ¼ cup salted butter, melted
Cake Ingredients
- 1 (20-ounce can) sliced pineapple, drained, juice reserved
- 12 maraschino cherries
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg, room temperature
- ¼ cup sour cream
- ¼ cup milk
- ¼ cup pineapple juice, from reserved pineapple juice
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit and spray a 9-inch cake pan with cooking spray to prevent sticking.
- Prepare the Topping: Mix the ½ cup brown sugar with the ¼ cup melted salted butter until combined, then evenly spread this mixture on the bottom of the prepared cake pan.
- Arrange Pineapple and Cherries: Pat the drained pineapple slices dry between layers of paper towels to remove excess moisture. Arrange the pineapple slices over the brown sugar mixture in the pan, placing some along the sides. Insert the 12 maraschino cherries in the centers of the pineapple rings and in the spaces between them.
- Mix Dry Ingredients: In a small bowl, whisk together the 1 ⅓ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the ¼ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup brown sugar for 2 to 3 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the 1 large egg, ¼ cup sour cream, ¼ cup milk, and ¼ cup reserved pineapple juice until just combined with the creamed butter and sugar.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Pour Batter and Bake: Spread the cake batter evenly over the arranged pineapple and cherries in the pan. Bake the cake in the preheated oven for 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 15 minutes, then invert it carefully onto a serving plate or cake stand to reveal the beautiful pineapple and cherry topping.
Notes
- Make sure to thoroughly drain and pat dry the pineapple slices to prevent the cake from becoming soggy.
- If you prefer a less sweet topping, reduce the brown sugar in the topping mixture slightly.
- Allow the cake to cool for at least 15 minutes before inverting to avoid cracking or losing the topping design.
- This cake is best served slightly warm and pairs well with a dollop of whipped cream or vanilla ice cream.
- Use room temperature eggs and butter for easier mixing and better texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
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