A nostalgic favorite with timeless appeal, this Pineapple Upside Down Cake is buttery, tender, and adorned with glossy caramelized pineapple rings and maraschino cherries. With its golden, fruit-topped surface and rich vanilla cake base, it’s a centerpiece-worthy dessert that brings joy to any table, whether for birthdays, holidays, or simple weekend baking.
Why You’ll Love This Recipe
This retro dessert delivers a perfect balance of sweet, tangy pineapple and rich, moist cake. The caramelized fruit topping is naturally decorative and eliminates the need for frosting. It’s easy to make with pantry staples and canned pineapple, yet elegant enough for special occasions. Whether served warm or at room temperature, it never fails to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Pineapple slices in juice (canned)
- Maraschino cherries
- Light brown sugar
- Unsalted butter
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Vanilla extract
- Reserved pineapple juice
- Milk
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and pour in 1/4 cup of melted butter. Sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple slices in the pan over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream 1/2 cup softened butter with granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a small bowl, mix the reserved 1/2 cup pineapple juice with the milk.
- Add the dry ingredients to the wet ingredients in two additions, alternating with the juice-milk mixture. Stir just until combined—do not overmix.
- Pour the batter evenly over the arranged pineapple slices in the pan, smoothing the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Then carefully invert it onto a serving plate. Allow to cool slightly before serving.
Servings and timing
Servings: 8 servings
Prep Time: 20 minutes
Baking Time: 50 minutes
Total Time: 1 hour 10 minutes
Calories: 360 kcal per serving
Variations
- Spiced twist: Add a dash of cinnamon or nutmeg to the batter for a warm, aromatic note.
- Tropical version: Replace some pineapple with mango or sliced banana for a different fruit layer.
- Upscale flair: Use fresh pineapple instead of canned for a more intense flavor and less sweetness.
- Nutty addition: Sprinkle chopped pecans or macadamia nuts into the sugar layer for added texture.
- Mini cakes: Use a muffin tin to make individual upside-down cakes—adjust baking time accordingly.
Storage/reheating
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, microwave individual slices for 10–15 seconds or warm in a 300°F (150°C) oven for a few minutes. Avoid freezing as the fruit topping may become mushy when thawed.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Slice it thinly and cook slightly in a pan with a bit of sugar to soften before using.
What kind of pan is best for this cake?
A 9-inch round cake pan with straight sides works best. Avoid springform pans, which may leak the sugar mixture.
Why is my cake soggy in the middle?
This can result from underbaking. Make sure to test with a toothpick and bake until fully set in the center.
Can I make it dairy-free?
Yes, use plant-based milk and a dairy-free butter substitute for a dairy-free version.
Do I need to refrigerate leftovers?
If storing beyond 2 days, refrigeration is recommended. Bring to room temperature or warm slightly before serving.
How do I keep the fruit from sticking to the pan?
Ensure the pan is well greased and lined with the melted butter-sugar mixture before arranging the fruit.
Can I reduce the sugar in the recipe?
You can slightly reduce the sugar in the batter, but the caramelized top relies on the brown sugar for its texture and appearance.
Is it okay to use a hand mixer?
Yes, a hand mixer is ideal for creaming the butter and sugar to achieve a fluffy cake texture.
Can I make this cake ahead of time?
Yes, the cake can be baked a day ahead and stored at room temperature. Invert after baking and cool completely.
Can I use a different fruit topping?
Absolutely. Try peaches, pears, or plums for a different flavor profile while keeping the same upside-down technique.
Conclusion
Pineapple Upside Down Cake is a timeless dessert that blends the rich flavors of buttery vanilla cake with caramelized pineapple and cherries. Simple yet striking, it’s perfect for any occasion and sure to please both nostalgic and new dessert lovers alike. Serve it warm with whipped cream or enjoy it plain—it’s a sweet slice of retro charm you’ll return to again and again.
PrintPineapple Upside Down Cake
A retro classic that never goes out of style, this Pineapple Upside Down Cake is moist, buttery, and topped with caramelized pineapple rings and maraschino cherries for a gorgeous, golden finish that’s perfect for any celebration.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (20 oz) can pineapple slices in juice (reserve 1/2 cup juice)
- 1 jar maraschino cherries
- 1/2 cup light brown sugar
- 3/4 cup unsalted butter (divided: 1/4 cup melted for pan, 1/2 cup for batter)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup reserved pineapple juice
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and pour in 1/4 cup melted butter. Sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple slices over the brown sugar mixture and place a maraschino cherry in the center of each slice. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the remaining 1/2 cup softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a small bowl, combine the reserved pineapple juice and milk.
- Add the dry ingredients to the wet mixture in two additions, alternating with the pineapple juice-milk mixture. Mix until just combined—do not overmix.
- Gently pour the batter over the arranged pineapple slices and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Carefully invert onto a serving plate. Let cool slightly before serving.
Notes
- Use room temperature ingredients for better mixing and texture.
- Allow the cake to rest upside down for a few minutes before lifting the pan to ensure the topping stays intact.
- Optional: Brush a little extra reserved pineapple juice over the cake for added moisture and shine.
- This cake is best served slightly warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg