I’ve tried countless pineapple upside down cake recipes, but finding the perfect balance of caramelized sweetness and moist texture felt like a challenge. This one stood out, with its golden-brown glaze and tangy pineapple rings that just melt in your mouth. It’s simple to make, yet the results always feel special. If you’re looking to impress or just satisfy a sweet craving, this recipe might be the one that changes your baking game.
Recipe
This pineapple upside down cake is the kind of dessert that will have everyone at your table begging for the recipe—I’ve made it countless times, and it never fails to impress. What makes it so special? It’s the perfect marriage of caramelized pineapple rings and maraschino cherries, nestled into a moist, buttery cake that’s impossible to resist.
The secret lies in the brown sugar glaze that forms a sticky, golden crust on top, adding a rich depth of flavor that’s downright addictive. The cake itself is tender and fluffy, with just the right amount of sweetness to balance the tangy pineapple.
I’ve shared this recipe with friends and family for years, and it’s become a staple at every gathering. Trust me, once you slice into that golden, jeweled top and take your first bite, you’ll understand why this cake is a timeless classic. Grab your mixing bowl—this one’s a winner.
Ingredients
The key to a perfect Pineapple Upside Down Cake lies in the quality and balance of its ingredients. Fresh, ripe pineapple is a must for that bright, tropical flavor, while the right blend of cake ingredients guarantees a moist, tender crumb. Here’s what you’ll need, along with insider tips and easy swaps to make this classic dessert your own.
For the Topping:
- Butter: Unsalted butter is essential for a rich, golden caramelized base—don’t skimp!
- Brown Sugar: Packed dark brown sugar creates a deeper, more flavorful caramel. Light brown sugar works too, but the flavor will be milder.
- Fresh Pineapple: Opt for fresh pineapple for the best texture and taste. Canned pineapple rings can be used in a pinch, but avoid the ones packed in heavy syrup.
- Maraschino Cherries: These add a pop of color and sweetness. Feel free to skip them if you prefer a simpler look.
For the Cake:
- All-Purpose Flour: The foundation of the cake. For a lighter texture, you can sub with cake flour.
- Granulated Sugar: Adds sweetness and helps create a tender crumb.
- Baking Powder: Guarantees the cake rises beautifully.
- Salt: Balances the sweetness and enhances all the flavors.
- Unsalted Butter: Adds richness and moisture. For a dairy-free option, use a plant-based butter substitute.
- Eggs: Act as a binder and provide structure. Room temperature eggs blend better into the batter.
- Vanilla Extract: A splash of pure vanilla extract elevates the flavor. Imitation vanilla works, but the real deal is worth it.
- Whole Milk: Keeps the cake moist. You can use buttermilk for a slightly tangier flavor or a non-dairy milk alternative like almond or oat milk.
Pro Tip: For an extra layer of flavor, try adding a pinch of cinnamon or nutmeg**** to the batter—it pairs beautifully with the pineapple. If you’re feeling adventurous, sprinkle a tablespoon of rum**** into the caramel topping for a grown-up twist.
How to Make the Best Classic Pineapple Upside Down Cake
Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup of milk. Mix just until combined—overmixing can lead to a dense cake. A few streaks of flour are okay; they’ll disappear during baking.
Pour the batter over the pineapple layer, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.
Cool the cake in the pan for 10 minutes, then carefully invert it onto a serving plate. If the cake resists, gently loosen the edges with a knife. Let it cool slightly before serving to allow the flavors to meld.
Pro Tip: For a juicier topping, spoon a tablespoon of pineapple juice over the cake after inverting it. This adds extra moisture and enhances the flavor.
Watch-Out Warning: Avoid overhandling the batter. Overmixing activates the gluten in the flour, which can make the cake tough. Mix just until the ingredients are combined.
Flexibility Note: If you don’t have a 9-inch pan, a 9×9-inch square pan works too. Adjust the baking time by 5–10 minutes if needed.
Nutrition
Pineapple Upside Down Cake is a delightful dessert that combines sweet pineapple with a moist cake base. Here’s a breakdown of its nutritional content per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Cholesterol | 55 mg |
| Sodium | 220 mg |
| Total Carbohydrates | 52 g |
| Dietary Fiber | 1 g |
| Sugars | 38 g |
| Protein | 4 g |
Chef Tips
When making Pineapple Upside Down Cake, I always guarantee the pan’s thoroughly greased to prevent sticking. I also recommend using fresh pineapple for the best flavor, but canned rings work well too.
Make certain the brown sugar and butter mixture coats the pan evenly for a caramelized topping.
Let the cake cool for 10 minutes before flipping to avoid collapsing. Serve warm for the perfect texture.
