If you’re in the mood for pure sunshine on a plate, this Easy Pineapple Upside Down Cake Recipe is an absolute must-bake! It features golden, caramelized pineapple rings nestled into an ultra-moist cake that’s as gorgeous as it is delicious. Whether you’re a beginner or a pro, this throwback treat never goes out of style, and every bite feels like a celebration. Get ready to wow your family or guests with a showstopper you’ll crave again and again.
Ingredients You’ll Need
Making this Easy Pineapple Upside Down Cake Recipe truly is a celebration of simple, pantry-friendly ingredients that transform into something magical together. Each element plays a special part in flavor, color, and texture, so don’t skip the details!
- Unsalted butter (melted): Lends a rich base for the caramel sauce and prevents sticking.
- Light brown sugar: Sweet caramel notes that develop into gooey, golden perfection with the butter.
- Pineapple rings: The heart and soul of this cake—choose canned or fresh, depending on what you have!
- Maraschino cherries (optional): Classic for color and a little pop of tart-sweet flavor.
- All-purpose flour: Forms the sturdy, fluffy base that soaks up all the fruity goodness.
- Baking powder: Ensures lovely lift and a tender cake crumb.
- Salt: Balances and enhances all the flavors.
- Unsalted butter (softened): Creams beautifully with sugar for that soft, buttery cake texture.
- Granulated sugar: Adds sweetness and helps create a light, airy batter.
- Large eggs: Bind the cake together and give it richness.
- Vanilla extract: Adds a touch of warmth and lovely aroma to each bite.
- Pineapple juice: Moistens the batter and bumps up that bright, tropical flavor.
- Milk: Ensures a supple, tender crumb every single time.
How to Make Easy Pineapple Upside Down Cake Recipe
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan and swirl it around so the base and sides are evenly coated. Then, sprinkle the brown sugar evenly across the bottom, creating that signature gooey caramel layer. Arrange pineapple rings over the sugar and nestle a maraschino cherry into the center of each ring for that classic bakery look.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This little blend will ensure your cake rises evenly and comes out light but with some substance to cradle all that pineapple goodness.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until super light and fluffy. This step makes a huge difference in creating a tender cake. Beat in the eggs one at a time, making sure the mixture is silky and pale. Stir in the vanilla extract—your kitchen will smell amazing already!
Step 4: Mix and Finish the Batter
Now it’s time to bring it all together. Add half of the dry ingredients to your creamed mixture and blend gently. Pour in the pineapple juice and milk, mixing on low speed just until everything combines. Fold in the rest of the dry ingredients by hand to avoid overmixing. The batter should be thick but pourable and irresistibly fragrant.
Step 5: Assemble and Bake
Carefully spread the batter over the arranged pineapples, smoothing the top with a spatula. Bake for 40 to 45 minutes, or until the cake is beautifully golden and a toothpick inserted in the center comes out clean. The fruity caramel will be bubbling at the edges, and you’ll want to dig in right away!
Step 6: Cool and Invert
Let the cake cool in the pan for about 10 minutes—just enough to settle but not so long that the caramelized fruit sticks. Run a thin knife around the edge, set a serving plate over the top, and invert. Lift away the pan to reveal your irresistible, jewel-toned pineapple topping.
How to Serve Easy Pineapple Upside Down Cake Recipe
Garnishes
This cake is a stunner on its own, but if you want to take it up a notch, try dusting with powdered sugar or topping with a dollop of freshly whipped cream. For a little extra tropical flair, sprinkle lightly toasted coconut shavings before slicing—your guests will swoon!
Side Dishes
The Easy Pineapple Upside Down Cake Recipe pairs especially well with tangy sides like a simple fruit salad or a scoop of vanilla or coconut ice cream. If you’re serving coffee or tea, a dark roast or delicate green tea will balance the cake’s sweetness beautifully.
Creative Ways to Present
You can wow your crowd by baking individual mini upside down cakes in muffin tins, or even preparing in a square pan for easy slicing at potlucks. For a birthday bash, pile fresh tropical fruits alongside each slice and add sparkler candles for extra celebration.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Pineapple Upside Down Cake Recipe can be kept at room temperature, covered, for up to two days. For anything longer, store it in the refrigerator, tightly wrapped in plastic or in an airtight container, to keep the cake nice and moist.
Freezing
Got more cake than you can eat? Pop cooled slices (or the whole cake) into a freezer-safe wrap and store for up to three months. Thaw overnight in the fridge before serving, and you’ll have a taste of summer any time you crave it!
Reheating
To enjoy that just-baked warmth, microwave individual slices for about 15 seconds, or pop the whole cake into a low oven (300°F) for 10 minutes. The fruit layer will glisten again and taste like you just flipped it out of the pan.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple brings a juicy, slightly tangier flavor. Just slice into rings about 1/2 inch thick; if they’re on the large side, you can trim to fit your pan.
What if I don’t have maraschino cherries?
No worries—you can leave them out entirely or try another popped-in surprise like candied ginger, dried cranberries, or even raspberries for a colorful twist.
How do I know when the cake is done?
The top will be golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs. Plus, the edges may pull slightly from the pan. Don’t overbake, as you want the cake to stay moist!
Can I make this Easy Pineapple Upside Down Cake Recipe gluten-free?
Yes! Use your favorite all-purpose gluten-free flour blend and be sure it includes xanthan gum or a binding agent. The cake will still be delicious and beautifully textured.
What other flavor twists can I try?
For a fun variation, add a handful of sweetened coconut to the batter or a splash of rum for a Hawaiian-inspired treat. You can also toss in a pinch of cinnamon or ginger to warm up the flavor profile.
Final Thoughts
This Easy Pineapple Upside Down Cake Recipe delivers classic comfort, showstopper looks, and just the right amount of tropical zing in every bite. It’s a go-to whether you’re celebrating a special occasion or just want a little extra sunshine at your table. Don’t be surprised if it becomes your most requested dessert—happy baking!
Print
Easy Pineapple Upside Down Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful and easy-to-make Pineapple Upside Down Cake that’s perfect for any occasion. This classic dessert features a moist, buttery cake topped with caramelized pineapple slices and cherries. Enjoy a taste of the tropics with this delicious treat!
Ingredients
For the topping:
- 1/4 cup unsalted butter (melted)
- 1/2 cup packed light brown sugar
- 7–8 pineapple rings (canned or fresh)
- Maraschino cherries (optional)
For the cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (from can or fresh)
- 1/2 cup milk
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan and swirl to coat the bottom. Sprinkle brown sugar evenly over the butter. Arrange pineapple rings over the sugar and place a cherry in the center of each ring if desired.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Make the cake batter: In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract. Mix in half of the dry ingredients, then add pineapple juice and milk. Stir in the remaining dry ingredients until just combined.
- Bake the cake: Pour the batter evenly over the pineapple layer and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Serve: Cool the cake in the pan for 10 minutes, then invert it onto a serving plate. Serve warm or at room temperature.
Notes
- For a tropical twist, add shredded coconut to the batter or sprinkle over the pineapples before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 42g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
