Pineapple Upside Down Cake

Golden, glossy, and gloriously nostalgic — Pineapple Upside Down Cake is the dessert that never goes out of style. With its caramelized pineapple rings and vibrant maraschino cherries, this cake doesn’t just satisfy the sweet tooth — it steals the show on any dessert table. Its rich buttery base soaks in the fruity syrup, making every bite irresistibly moist and flavorful.

Whether you’re baking for a weekend treat, a family celebration, or simply craving a touch of tropical delight, this cake delivers comfort and charm. Easy to make and stunning to serve, it flips the script on ordinary cakes — quite literally.

Why You’ll Love This Pineapple Upside Down Cake

This cake brings both flavor and flair. It’s made with pantry staples yet looks impressively decadent, making it a perfect pick for bakers of all levels. The sweet brown sugar glaze blends perfectly with the juicy pineapple and soft vanilla cake, creating a taste and texture combo that’s hard to resist. Plus, you can serve it warm or chilled — it's always a hit.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Their Importance)

To make a successful Pineapple Upside Down Cake, you’ll need:

• 9-inch round or square cake pan – Essential for achieving the signature layered look and even baking.
• Mixing bowls – Needed to prepare the wet and dry ingredients separately.
• Whisk or electric mixer – Helps incorporate air into the batter for a fluffy texture.
• Spatula – For folding and scraping the batter efficiently without deflating it.
• Measuring cups and spoons – Crucial for baking accuracy.
• Knife and cutting board – If you're slicing your own pineapple or halving cherries.

Each tool supports a part of the process, ensuring the cake bakes evenly, maintains its structure, and releases beautifully from the pan.

Preparation Tips

Before you start, make sure all your ingredients are at room temperature — this helps them combine more smoothly and gives a more even rise. Grease your pan generously with butter, then coat the base with brown sugar before layering the pineapple slices and cherries. Be gentle when pouring in the batter to keep the fruit layout intact. Once baked, allow the cake to rest for a few minutes before flipping to avoid crumbling or sticking.

Ingredients for this Pineapple Upside Down Cake

For the Topping:

• ¼ cup (60g) unsalted butter, melted
• ½ cup (100g) packed light brown sugar
• 6–8 pineapple slices (canned or fresh)
• Maraschino cherries (one for each pineapple center and extras if desired)

For the Cake Batter:

• 1 and ½ cups (190g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• ⅓ cup (80g) sour cream, room temperature
• ¼ cup (60ml) pineapple juice (from the can or fresh)
• 1 teaspoon vanilla extract
• ¼ cup (60ml) milk, room temperature

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Step 1: Prepare the Topping

Start by pouring the melted butter into the bottom of your greased 9-inch cake pan. Sprinkle the brown sugar evenly over the butter. Arrange the pineapple rings over the sugar, fitting as many as you can in a single layer. Place a maraschino cherry in the center of each pineapple ring and between them if space allows. Set aside.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry mix ensures that your cake rises evenly and stays soft.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy — about 2–3 minutes. This step is crucial for a tender cake texture.

Step 4: Add the Wet Ingredients

Beat in the eggs one at a time, then mix in the sour cream, pineapple juice, and vanilla extract. Make sure everything is well incorporated before moving on.

Step 5: Combine Dry and Wet Mixtures

Add the dry ingredients to the wet mixture in two parts, alternating with the milk. Mix on low speed just until combined. Be careful not to overmix — you want a smooth but not overworked batter.

Step 6: Assemble and Bake

Gently spoon the batter over your pineapple layer in the cake pan, smoothing out the top. Bake in a preheated oven at 350°F (175°C) for 40–45 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with foil.

Step 7: Cool and Invert

Allow the cake to cool in the pan for about 10–15 minutes. Then, carefully invert it onto a serving plate while it’s still warm. Tap the bottom of the pan gently if needed to release the cake. Let cool completely before slicing for the best structure.

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Notes

This Pineapple Upside Down Cake tastes best when served fresh, but its flavor actually deepens after a day, making it a great make-ahead dessert. Using sour cream in the batter gives the cake extra moisture and a subtle tang that balances the sweetness of the topping. If you prefer a slightly denser texture, you can substitute half of the all-purpose flour with cake flour.

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Watch Out for These Mistakes While Cooking

• Using too much liquid: Be precise with the pineapple juice and milk to avoid a soggy texture.
• Skipping pan prep: If the pan isn’t well greased, the cake might stick and ruin the beautiful topping.
• Overmixing the batter: This can make the cake tough. Mix just until ingredients are combined.
• Removing too early or too late: Wait 10–15 minutes before inverting. Too early, and the cake may fall apart; too late, and the topping could stick.
• Uneven layering: Make sure the pineapple and cherries are laid flat so the top of the cake looks neat after flipping.

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Storage Instructions

Store the cake in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate it for up to 5 days — just bring to room temperature before serving. You can also freeze the cake: wrap slices individually in plastic wrap and foil, and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight and warm slightly before enjoying.

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Estimated Nutrition

Per serving (based on 10 slices):

• Calories: 310
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 170mg
• Carbohydrates: 45g
• Fiber: 1g
• Sugars: 31g
• Protein: 3g

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Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, just slice it thinly and core it. Canned is easier and gives a consistent result, but fresh adds a brighter flavor.

Can I make this cake gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend. Be sure it includes xanthan gum or add it separately for best texture.

Do I need to use maraschino cherries?

Not necessarily. You can skip them or replace with fresh cherries, cranberries, or even pecans.

Can I make this in advance?

Absolutely. It tastes even better the next day. Just store covered at room temperature or in the fridge.

What can I use instead of sour cream?

Plain Greek yogurt works well and provides a similar texture and tang.

How do I know when it’s fully baked?

Insert a toothpick in the center — if it comes out clean or with a few moist crumbs, it’s done.

Why did my topping stick to the pan?

It could be undercooked sugar or insufficient greasing. Always butter generously and wait a few minutes before inverting.

Can I double the recipe?

Yes, just use a 9x13-inch pan and extend the baking time by 10–15 minutes, checking with a toothpick.

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Conclusion

Pineapple Upside Down Cake is a classic that continues to charm with its looks, flavors, and delightful texture. Whether it’s your first time making it or you’re revisiting a family favorite, this recipe brings both joy and simplicity. With its perfect balance of fruity caramel top and soft buttery crumb, it’s a guaranteed crowd-pleaser that belongs in every home baker’s repertoire.

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