Pineapple Upside-Down Cake Recipe

This Pineapple Upside-Down Cake is a delightful and timeless dessert with a caramelized pineapple topping that sits perfectly on a moist, buttery cake. It’s the perfect blend of sweetness and tropical flavor, making it a crowd-pleaser for any occasion!

The History of Pineapple Upside-Down Cake

Pineapple upside-down cake became widely popular in the United States in the early 20th century, after canned pineapple became more accessible. The unique method of baking the cake “upside-down” — with the fruit on the bottom — was a creative way to display the fruit’s vibrant color and flavor once the cake was inverted. Today, it’s a beloved retro dessert that’s easy to make and always impressive.

Key Ingredients and Why They Matter

Pineapple Rings

Pineapple rings are the star of this dessert, adding a burst of sweet, tropical flavor to every bite. Traditionally, canned pineapple rings are used, but you can use fresh pineapple for a more natural taste.

• Pro Tip: If using fresh pineapple, slice the fruit thinly and core it to resemble the classic rings.

Maraschino Cherries

Maraschino cherries add a pop of color and a hint of sweetness, making the cake even more visually appealing.

• Substitution Tip: If you prefer a natural option, use fresh cherries or berries for a different flavor profile.

Brown Sugar and Butter

The combination of brown sugar and butter creates a rich, caramel-like sauce that coats the pineapple and cherries, giving the cake its signature sticky and sweet topping.

Cake Batter

A simple vanilla cake batter provides the perfect base for the caramelized fruit topping. The batter should be light and buttery, allowing the pineapple flavor to shine through.

How to Make Pineapple Upside-Down Cake

Step 1: Prepare the Topping

Ingredients:

• 1/4 cup unsalted butter, melted
• 1/2 cup light brown sugar, packed
• 6-7 canned pineapple rings
• 6-7 maraschino cherries

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or cast iron skillet.
2. Pour the melted butter into the bottom of the pan, then evenly sprinkle the brown sugar over the butter.
3. Arrange the pineapple rings on top of the brown sugar mixture, and place a maraschino cherry in the center of each pineapple ring.

Step 2: Make the Cake Batter

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a separate large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
3. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 3: Assemble and Bake

1. Pour the cake batter over the arranged pineapple and cherries in the pan, spreading it evenly.
2. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3. Remove the cake from the oven and let it cool in the pan for 5-10 minutes.

Step 4: Invert and Serve

1. Run a knife around the edges of the pan to loosen the cake.
2. Place a serving plate over the cake pan and carefully flip the cake onto the plate.
3. Let the cake cool for another 10 minutes before slicing and serving.

Serving Suggestions

This Pineapple Upside-Down Cake is best served warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for brunches, picnics, or family gatherings, and the leftovers (if there are any) make a wonderful afternoon snack!

Variations and Add-Ins

Tropical Upside-Down Cake

For a more tropical twist, add mango slices or banana in addition to the pineapple. You can also sprinkle shredded coconut over the caramel topping before adding the batter.

Pineapple Upside-Down Cupcakes

Turn this cake into individual treats by making pineapple upside-down cupcakes. Use a muffin tin, place a pineapple ring in each cup, and pour a smaller amount of batter over each one. Bake for 20-25 minutes.

Gluten-Free Pineapple Upside-Down Cake

Use a gluten-free flour blend in place of all-purpose flour to make this recipe gluten-free. Ensure that all other ingredients, like baking powder, are gluten-free as well.

Dietary Adaptations

This recipe can easily be adapted to fit different dietary needs:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Vegan: Use a plant-based butter and dairy-free milk, and substitute the eggs with a vegan egg replacer like flax eggs.
• Dairy-Free: Use coconut oil or dairy-free butter in place of butter, and swap the milk with almond or coconut milk.

Frequently Asked Questions

Pineapple Upside-Down Cake Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes! Fresh pineapple works beautifully in this recipe. Just slice it thinly and core it to match the shape of canned pineapple rings.

Can I make this cake ahead of time?
Yes, you can bake this cake a day in advance. Store it at room temperature, covered with plastic wrap, and invert it just before serving.

How do I store leftovers?
Leftover Pineapple Upside-Down Cake can be stored in the refrigerator for up to 3 days. To reheat, warm slices in the microwave for 15-20 seconds or serve it cold.