Looking for a classic dessert that’s easy to make and always gets compliments? This Pineapple Upside Down Cake is a true showstopper. It features a soft, buttery vanilla cake topped with sweet caramelized pineapple rings and bright maraschino cherries. You don’t need any frosting, just flip it over and serve!
This retro-style cake is perfect for birthdays, holidays, or anytime you want a dessert that looks impressive but is simple to bake.
Why You’ll Love This Pineapple Upside Down Cake
- Easy for beginners. No fancy steps or hard-to-find ingredients.
- Old-fashioned favorite. A dessert many grew up with and still love today.
- Naturally beautiful. The fruit topping makes it look stunning with no extra decorating.
- One pan and no frosting needed. Just bake, flip, and serve.
Ingredients You’ll Need
You’ll find most of these ingredients in your kitchen already. Here’s what goes into making this upside-down cake:
For the Topping:
- ¼ cup melted salted butter
- ½ cup light brown sugar
- 10 pineapple rings (from a 20-ounce can), patted dry
- Maraschino cherries
For the Cake:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
Tip: Dry the pineapple slices with paper towels before placing them in the pan. Too much moisture can make the cake soggy.
How to Make Pineapple Upside Down Cake
Follow these simple steps for a delicious and picture-perfect cake:
- Prep the pan: Preheat your oven to 350°F (175°C). Pour the melted butter into a 9.5 to 10-inch pie plate or cake pan. Spread it to cover the bottom and sides. Sprinkle brown sugar evenly over the butter.
- Arrange the fruit: Lay pineapple rings in the pan and place a cherry in the center of each. Add more cherries in empty spots if you like.
- Make the batter: In a bowl, cream the softened butter and sugar. Add eggs one at a time, then mix in the vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Slowly mix the dry ingredients into the wet, alternating with the milk. Don’t overmix.
- Bake: Pour the batter over the fruit and spread it evenly. Bake for 30 minutes. Then cover loosely with foil and bake another 15 minutes. Check with a toothpick—it should come out with a few moist crumbs.
- Flip and cool: Let the cake rest for 10 to 15 minutes. Then place a large plate over the pan and carefully flip it over. Remove the pan and let the cake cool slightly before serving.
Tips for Success
- Don’t overbake: Check early to avoid a dry cake. Ovens can vary, so keep an eye on it.
- Use a large plate for flipping: Make sure the plate is bigger than the pan to catch any juice.
- Best served warm: This cake tastes amazing right out of the oven. The texture and flavor are best when freshly baked.
Storing and Reheating
Pineapple Upside Down Cake is best the day it’s made, but you can store leftovers:
- Refrigerate: Keep covered in the fridge for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 1 month. Thaw before reheating.
- Reheat: Warm slices in the microwave for about 10–15 seconds.
FAQs
Yes. A 9- or 10-inch cast iron pan works great. Just know it may bake faster, so start checking at 25 minutes.
Make sure the pan is coated with butter and brown sugar. Loosen the edges gently with a knife before flipping.
This usually happens when the pineapple isn’t dried well. Too much juice in the pan will soak into the cake.
Pineapple Upside Down Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Pour melted butter into a 9.5 to 10-inch cake pan or pie plate. Spread evenly to coat the bottom.
- Sprinkle brown sugar evenly over the melted butter. Arrange pineapple slices on top and place a cherry in the center of each ring. Add extra cherries to fill gaps if desired.
- In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, beating after each. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet mixture, alternating with milk. Mix just until combined.
- Pour the batter evenly over the fruit in the pan. Smooth the top with a spatula.
- Bake uncovered for 30 minutes. Then cover loosely with foil and bake another 15 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cake rest in the pan for 10 to 15 minutes. Run a knife around the edges to loosen, then place a plate over the pan and carefully flip the cake out. Let cool slightly before serving.