Some desserts are pure nostalgia, and Pineapple Upside Down Cake is one of them! This classic treat is a delightful combination of caramelized pineapple, buttery cake, and just the right touch of sweetness. Imagine flipping over your cake pan to reveal a golden, glossy top with juicy pineapple slices and cherries nestled in a rich, caramelized brown sugar glaze. It’s pure magic!
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This cake isn’t just a feast for the taste buds—it’s a showstopper. Perfect for celebrations, afternoon treats, or just because you’re craving something delicious. Trust me, once you take a bite of this buttery, tropical goodness, you’ll want to make it again and again!
Why You’ll Love Pineapple Upside Down Cake
Classic & Timeless – A beloved dessert that brings back memories and never goes out of style.
Easy to Make – No fancy techniques here! Just a simple batter and an easy caramelized topping.
Impressive Yet Effortless – Looks like it took hours, but it comes together quickly. The flip at the end is pure cake magic!
Sweet & Buttery – The combination of brown sugar, butter, and pineapple is simply irresistible.
Perfect for Any Occasion – Whether it’s a birthday, holiday, or casual weekend treat, this cake fits the bill.
Ingredients in Pineapple Upside Down Cake
Pineapple Slices – The star of the show! Their natural sweetness caramelizes beautifully in the brown sugar topping.
Maraschino Cherries – A pop of color and a touch of extra sweetness to complete the iconic look.
Brown Sugar – Forms a luscious caramel layer that soaks into the cake for incredible flavor.
Butter – Adds richness to the caramelized topping and keeps the cake moist.
Flour – The foundation of the cake, providing structure while staying soft and tender.
Sugar – Adds sweetness and helps create a light, fluffy crumb.
Eggs – Bind everything together and give the cake a beautiful texture.
Milk – Keeps the cake moist and tender.
Baking Powder – Ensures a perfectly risen cake with just the right amount of fluffiness.
Vanilla Extract – Enhances the overall flavor with a warm, sweet aroma.
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
How to Make Pineapple Upside Down Cake
Preheat Your Oven – Set it to 350°F to ensure even baking.
Prepare the Topping – Melt butter in your cake pan, then sprinkle brown sugar evenly over the bottom. Arrange pineapple slices and place cherries in the centers.
Make the Batter – In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream together butter and sugar until fluffy. Beat in eggs and vanilla extract, then alternate adding milk and the dry ingredients.
Assemble & Bake – Pour the batter over the pineapple layer, smoothing it out gently. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
The Flip! – Let the cake cool for about 10 minutes, then carefully invert it onto a serving plate. Hold your breath for the grand reveal!
Serve & Enjoy – Slice into this golden beauty and enjoy the sweet, buttery goodness.
How to Serve Pineapple Upside Down Cake
With Whipped Cream – A dollop of fresh whipped cream adds a light, airy contrast to the dense cake.
A La Mode – Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience.
With a Cup of Coffee – The perfect companion for an afternoon pick-me-up.
As Is! – This cake is so flavorful, it needs no extras—just slice and enjoy.
Additional Tips
Use Fresh or Canned Pineapple – Canned pineapple keeps it classic, but fresh pineapple adds extra juiciness.
Don’t Overmix the Batter – For a light, tender crumb, mix until just combined.
Let It Cool Slightly Before Flipping – This helps prevent the caramelized topping from sticking to the pan.
Store Leftovers Properly – Keep in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
FAQs
Q1: Can I make this cake in advance?
A1: Yes! It’s best enjoyed fresh, but you can bake it a day ahead and store it in the fridge.
Q2: Can I use fresh pineapple instead of canned?
A2: Absolutely! Just slice fresh pineapple thinly and use it as you would canned.
Q3: What if I don’t have maraschino cherries?
A3: You can skip them or use another fruit, like raspberries or candied cherries.
Q4: How do I keep my cake from sticking to the pan?
A4: Generously butter the pan and ensure the brown sugar is evenly distributed. A non-stick cake pan also helps.
Q5: Can I make this cake gluten-free?
A5: Yes! Substitute the flour with a 1:1 gluten-free baking blend for the best results.
Q6: Can I use a boxed cake mix instead?
A6: Yes! A vanilla or yellow cake mix can work—just follow the box instructions for the batter.
Q7: What’s the best way to reheat leftovers?
A7: Warm a slice in the microwave for 10-15 seconds to bring back that fresh-baked taste.
Q8: Can I add coconut to this cake?
A8: Definitely! Sprinkling shredded coconut over the brown sugar layer adds extra tropical flair.
Q9: What size pan should I use?
A9: A 9-inch round cake pan or 9×9-inch square pan works best.
Q10: Can I make this in a cast iron skillet?
A10: Yes! A well-seasoned cast iron skillet is perfect for getting that caramelized topping just right.
Final Thoughts
There’s a reason Pineapple Upside Down Cake has been a favorite for generations—it’s fun, flavorful, and always a crowd-pleaser! Whether you’re baking it for a special occasion or just treating yourself, this cake is guaranteed to bring a little extra joy to your table. So go ahead, make it, flip it, and enjoy every bite!
Print
Pineapple Upside Down Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic pineapple upside-down cake is made with a secret ingredient mayonnaise! It adds incredible moisture and richness, making this dessert unbelievably soft and delicious. Topped with caramelized crushed pineapple and finished with sweet whipped cream and cherries, it’s the perfect nostalgic treat for any occasion
Ingredients
Instructions
Prepare the Pineapple Layer:
- Preheat oven to 350°F. Grease a 9-inch cake pan, line with parchment paper, and set aside.
- In a saucepan over medium heat, combine crushed pineapple, brown sugar, and lemon juice.
- In a small bowl, mix cornstarch and water until smooth, then gradually stir into the pineapple mixture.
- Cook until thickened (about 2 minutes), then pour into the prepared cake pan. Let cool.
2️⃣ Make the Cake Batter:
- In a bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
- In a stand mixer, beat butter and sugar until just combined. Scrape the sides, then mix in mayonnaise and almond extract.
- Whip on medium speed for 5 minutes until pale and fluffy.
- Add eggs, one at a time, mixing for 30 seconds each.
- Mix in half the flour mixture, then gradually add milk. Finish with the remaining flour mixture and mix for 30 seconds.
3️⃣ Assemble and Bake:
- Pour batter over the cooled pineapple layer, smoothing the top. Tap gently on the counter to release air bubbles.
- Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15-20 minutes, then run a knife around the edges and invert onto a plate. Remove parchment paper.
4️⃣ Chill and Serve:
- Cool for another 15 minutes, then cover and refrigerate for at least 2 hours before serving.
- Garnish with whipped cream and maraschino cherries before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50 g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg