Delicious Pineapple Upside-Down Cake Recipe: A Classic Dessert with Tropical Flair

5 Min Read

Pineapple upside-down cake is a beloved dessert that combines the sweetness of caramelized pineapple with the moistness of a tender cake. This classic treat is not only delicious but also visually stunning, making it perfect for any occasion. Follow this easy recipe to create your own pineapple upside-down cake and bring a taste of the tropics to your table.


For the Pineapple Layer:

  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • 1 can (20 oz or 565g) pineapple slices, drained
  • Maraschino cherries, halved

For the Cake Batter:

  • 1 and 1/2 cups (190g) all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) pineapple juice (reserved from the canned pineapple)
  • 1/4 cup (60ml) milk


1. Preheat Your Oven:

  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. Prepare the Pineapple Layer:

  • Melt the 1/2 cup of butter in a saucepan over medium heat.
  • Add the brown sugar and stir until dissolved and bubbling, about 2-3 minutes.
  • Pour the caramelized mixture into the prepared cake pan, spreading it evenly.
  • Arrange the pineapple slices on top of the caramel, placing a cherry half in the center of each pineapple ring. Set aside.

3. Make the Cake Batter:

  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, followed by the vanilla extract.
  • In a separate small bowl, combine the pineapple juice and milk.
  • Gradually add the dry ingredients to the butter mixture alternately with the pineapple juice mixture, beginning and ending with the dry ingredients. Mix until just combined.

4. Assemble and Bake:

  • Pour the cake batter over the arranged pineapple slices and smooth the top with a spatula.
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool in the pan for 10 minutes.

5. Invert and Serve:

  • Carefully invert the cake onto a serving platter while it’s still warm.
  • Remove the cake pan and parchment paper, revealing the caramelized pineapple topping.
  • Allow the cake to cool slightly before slicing and serving.

Tips for the Perfect Pineapple Upside-Down Cake:

  • Use Ripe Pineapple: For the best flavor, use ripe pineapple slices. You can also use fresh pineapple instead of canned if preferred.
  • Properly Prepare the Pan: Make sure to grease the cake pan well and line the bottom with parchment paper to prevent sticking.
  • Caramelization: Cook the brown sugar and butter until bubbly and slightly thickened to ensure a rich caramel flavor.
  • Serve Warm: Pineapple upside-down cake is best served warm, but it can also be enjoyed at room temperature.


1. Can I use fresh pineapple instead of canned?

  • Yes, you can use fresh pineapple slices instead of canned. Just make sure to remove the core and cut them into rings.

2. Can I make this cake in advance?

  • Pineapple upside-down cake is best served fresh, but you can bake it a day in advance and store it covered at room temperature. Warm it slightly before serving.

3. Can I use a different fruit topping?

  • While pineapple is traditional, you can experiment with other fruits like peaches, mangoes, or even apples for a twist on the classic recipe.

4. Can I make this cake gluten-free?

  • Yes, you can use a gluten-free flour blend to make this cake gluten-free. Just make sure it’s a 1:1 substitute for all-purpose flour.

5. How do I store leftovers?

  • Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Warm individual slices in the microwave before serving.

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