This cake is both visually stunning and incredibly flavorful. The juicy pineapple paired with the brown sugar glaze creates a rich, caramelized topping that perfectly complements the soft, tender cake. It’s great for holidays, gatherings, or anytime you want a crowd-pleasing dessert that looks as good as it tastes. And best of all, it uses simple ingredients and can be made with canned or fresh fruit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned pineapple slices (or fresh pineapple)
Maraschino cherries
Light brown sugar
Unsalted butter (melted)
All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Milk
Vanilla extract
Directions
Preheat your oven to 350°F (175°C).
Pour melted butter into the bottom of a 9-inch round cake pan or cast iron skillet.
Sprinkle brown sugar evenly over the butter.
Arrange pineapple slices over the sugar, placing a maraschino cherry in the center of each ring.
In a separate bowl, whisk together flour, baking powder, and salt.
In another bowl, beat together sugar and eggs until light and fluffy. Stir in milk and vanilla.
Add the dry ingredients to the wet mixture and mix until smooth.
Pour the batter gently over the pineapple layer, spreading evenly.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then carefully invert onto a serving plate while still warm.
Serve warm or at room temperature.
Servings and timing
This recipe makes approximately 8 servings. Prep time: 15 minutes Cook time: 40–45 minutes Total time: 55–60 minutes
Variations
Mini cakes: Make individual upside down cakes using a muffin tin.
Spiced version: Add cinnamon or nutmeg to the batter for a warm twist.
Coconut: Mix shredded coconut into the batter or sprinkle on top before baking.
Gluten-free: Use a gluten-free flour blend to make the cake gluten-free.
Fresh pineapple: Swap canned pineapple for thinly sliced fresh pineapple for a more natural flavor.
Storage/Reheating
Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual slices for 20–30 seconds or warm in a low oven until heated through. You can also freeze slices by wrapping tightly and storing in a freezer-safe bag for up to 2 months. Thaw at room temperature before reheating.
FAQs
Can I use fresh pineapple instead of canned?
Yes, just slice it thinly and remove the core before arranging in the pan.
Do I need to grease the pan?
The melted butter and sugar usually provide enough release, but you can lightly grease the sides for extra insurance.
Why did my cake stick to the pan?
It may have cooled too long before flipping. Invert it after 10 minutes while still warm for best results.
Can I use a boxed cake mix?
Yes, yellow cake mix works well. Just follow the package directions and pour over the prepared fruit layer.
Can I make this ahead of time?
Yes, the cake can be made a day in advance. Store covered at room temperature or in the fridge.
What pan works best for this cake?
A 9-inch round cake pan or a cast iron skillet both work well. Just make sure it’s at least 2 inches deep.
Can I make this cake dairy-free?
Yes, use dairy-free butter and a non-dairy milk alternative.
Do I need to use maraschino cherries?
No, they’re traditional, but optional. You can leave them out or replace with other fruit.
How do I know when the cake is done?
The top should be golden and a toothpick inserted in the center should come out clean.
What should I serve it with?
Vanilla ice cream or whipped cream pair perfectly with the warm, fruity flavors of the cake.
Conclusion
Pineapple Upside Down Cake is a timeless dessert that combines beautiful presentation with classic flavor. From the caramelized pineapple to the soft, buttery cake, every bite is a nostalgic favorite. Whether you’re making it for a special event or just because, this simple yet elegant cake is sure to impress and satisfy.
Pineapple Upside Down Cake is a classic dessert featuring caramelized pineapple rings and maraschino cherries baked beneath a moist vanilla cake, then inverted for a stunning and delicious presentation.
Pour melted butter into the bottom of a 9-inch round cake pan or cast iron skillet.
Sprinkle brown sugar evenly over the butter.
Arrange pineapple slices on top of the sugar, placing a maraschino cherry in the center of each ring.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat together sugar and eggs until light and fluffy. Stir in milk and vanilla extract.
Gradually mix dry ingredients into the wet mixture until smooth.
Pour the batter over the pineapple layer, spreading it evenly.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes, then carefully invert the cake onto a serving plate while still warm.
Serve warm or at room temperature.
Notes
Use fresh pineapple for a more natural flavor—just slice thinly and core.Lightly grease the pan sides to prevent sticking.For a spiced twist, add 1/2 tsp cinnamon or nutmeg to the batter.Make it dairy-free by using plant-based butter and milk alternatives.To make mini cakes, use a muffin tin with small pineapple pieces and reduce baking time.
