Ultimate Pineapple Upside-Down Cake Recipe

Introduction

Pineapple Upside-Down Cake is a timeless American dessert that has charmed generations with its golden caramelized topping and tender, buttery crumb. Its signature presentation—glossy pineapple rings and bright cherries nestled in rich brown sugar—creates a naturally beautiful finish without the need for frosting. The clever “upside-down” technique places the fruit beneath the batter so that, once inverted, the cake reveals a stunning, bakery-worthy top. Perfect for celebrations, potlucks, or cozy family nights, this cake delivers comfort and nostalgia in every slice.

A Brief History

Upside-down cakes existed long before modern ovens, originally baked in cast-iron pans over open fires. The pineapple version rose to iconic status in the 1920s after Dole Food Company promoted canned pineapple through a national recipe contest. With canned pineapple rings becoming widely available and affordable, home bakers quickly embraced this dessert, securing its place as a classic in American kitchens.

Why You’ll Love This Cake

Naturally Beautiful: The fruit topping doubles as decoration—no frosting required.
Simple & Efficient: One pan, minimal cleanup.
Moist & Tender: Pineapple juice and brown sugar keep the cake soft for days.
Customizable: Try peaches, apples, mangoes, or even pears in place of pineapple.

Ingredients

For the Topping

1/4 cup (60g) unsalted butter
1/2 cup (100g) packed brown sugar (light or dark)
1 can (20 oz / 565g) pineapple rings in juice, drained (reserve juice)
8–10 maraschino cherries, drained

For the Cake Batter

1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/3 cup (80ml) sour cream or plain yogurt
1/4 cup (60ml) reserved pineapple juice (or milk)

Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat oven to 350°F (175°C). Use a 10-inch cast-iron skillet or a 9-inch round cake pan.

2. Make the Topping

Melt 1/4 cup butter in the skillet over medium heat.
Stir in brown sugar and cook until smooth and bubbling.
Remove from heat and arrange pineapple rings in a single layer.
Place a cherry in the center of each ring and in any open spaces.

3. Mix the Batter

In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, beat softened butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
Blend in sour cream.
Gradually add dry ingredients, mixing just until combined.
Stir in pineapple juice.

4. Assemble and Bake

Gently spread batter over the arranged fruit.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes.

5. Flip and Serve

Run a knife around the edges.
Place a serving plate over the pan and carefully invert.
Lift pan and adjust fruit if needed.

Who Will Love This Cake

Nostalgia Bakers: A reminder of classic home baking.
Beginner Bakers: Simple steps with impressive results.
Crowd Hosts: Always a hit at gatherings.

Nutrition (Approximate per Slice, 1/12 cake)

Calories: ~320
Fat: 14g
Carbohydrates: 47g
Sugar: 34g
Protein: 3g

Tip: For a lighter version, reduce sugar by 25% or substitute part of the flour with whole wheat pastry flour.

Conclusion

Pineapple Upside-Down Cake is more than a dessert—it’s a celebration of simple ingredients transformed into something extraordinary. With its rich caramel flavor, juicy fruit, and tender crumb, this classic never goes out of style. Whether you’re baking for a special occasion or just because, one thing is certain: this cake will disappear fast.

Preheat your oven, gather your ingredients, and enjoy the magic of flipping a classic favorite! 🍍🍰