Pineapple Upside-Down Cake
intro
A tender buttery vanilla cake topped with caramelized pineapple and cherries, this nostalgic sweet-tart treat is a timeless, crowd-pleasing baked dessert.
Ingredients
Steps
Prep caramel fruit base
Preheat your oven to 180°C (350°F). Take a 9-inch (23cm) round metal cake pan, pour the 57g melted unsalted butter evenly across the pan bottom, sprinkle the 100g packed light brown sugar in a smooth, even layer over the butter, then arrange the 7 pineapple rings in a single layer on the sugar. Place one dried maraschino cherry in the hollow center of each pineapple ring, then set the pan aside while you prepare the batter.
Whisk dry cake ingredients
In a medium glass mixing bowl, combine the 150g spooned-and-leveled all-purpose flour, 6g baking powder, and 1.5g fine table salt. Whisk vigorously for 30 seconds to evenly distribute the leavening and salt, breaking up any small clumps of baking powder to ensure an even rise in the finished cake. Set the dry mixture aside.
Cream butter and sugar
In a large ceramic mixing bowl, add the 57g softened unsalted butter and 100g granulated white sugar. Use an electric hand mixer on medium speed (setting 4 out of 10) to beat the mixture for 2-3 minutes until it turns pale, fluffy, and light lemon yellow, stopping once halfway through to scrape down the bowl sides for even mixing.
Mix wet batter components
Add the 2 room-temperature large eggs one at a time to the creamed butter mixture, beating on medium-low speed (setting 3 out of 10) for 30 seconds after each addition until fully incorporated, then stir in the 5ml pure vanilla extract. Alternate adding 1/3 of the dry flour mix and 1/2 of the 120ml room-temperature milk, mixing on low speed (setting 2 out of 10) only until no dry flour streaks remain to avoid overworking gluten.
Bake the assembled cake
Slowly pour the finished cake batter evenly over the arranged pineapple and sugar layer in the pan, using a spatula to gently spread the batter into a smooth, level layer without shifting the pineapple rings. Place the pan on the middle rack of the preheated 180°C (350°F) oven, and bake for 30-35 minutes, until a toothpick inserted into the cake center comes out with 2-3 moist crumbs attached (no runny wet batter).
Invert and rest cake
Once baked, remove the pan from the oven with oven mitts, and let it cool on a wire rack for exactly 5 minutes (do not cool longer, or caramel will stick to the pan). Place a large flat serving plate upside down over the pan top, hold the plate and pan firmly together, and flip both in one quick, smooth motion. Lift the pan gently away to reveal the caramelized pineapple topping, then let the cake cool 10 more minutes before slicing and serving warm.
Tips
2.Avoid overmixing the cake batter once flour is added: overmixing develops wheat gluten, which will produce a dense, tough cake instead of the desired light, tender crumb.
3.Stick to the 5-minute post-bake rest time before inverting: inverting too early can cause hot, liquid caramel to splash and cause burns, while waiting longer than 5 minutes will let the caramel harden and stick permanently to the pan.
OMG this cake was such a hit at my neighborhood potluck last weekend! I was worried the caramel layer would be too sticky or messy, but it turned out perfectly gooey, and the pineapple rings with the maraschino cherries looked so retro and cute. My kids begged for seconds before I even finished serving the adults! 10/10 will make again for our next family dinner.
Super easy recipe, even for someone who burns boxed brownies half the time! Cook time was spot on at 50 minutes, the top got that perfect golden brown and the butter-brown sugar glaze was chef’s kiss. I added a tiny dash of cinnamon to the cake batter and it complemented the pineapple so well. SO good.
I made this for my partner’s birthday and he said it’s better than the pineapple upside down cake his grandma used to make! Only question—can I make this a day ahead for a meal prep treat for the week, or will it get too soggy in the fridge?
Total game changer. I’ve been making pineapple upside down cake for years from an old church cookbook, but this recipe’s ratio of brown sugar to butter for the topping is way better—no more rock hard caramel sticking to the pan! I brought this to my office potluck and the whole pan was gone in 10 minutes. Even my picky teen ate a slice without complaining.
This was so easy to throw together on a random weeknight when I was craving something sweet! I didn’t have maraschino cherries so I left them out, and it was still delicious, just missing that fun pop of color and little extra sweetness. Next time I’ll stock up on cherries and serve it warm with a scoop of vanilla ice cream!
I was so nervous to try an upside down cake because I thought flipping it would be a total disaster, but this recipe made it so straightforward! I let it rest the full 10 minutes after taking it out of the oven like the instructions said, flipped it onto my platter, and not a single pineapple ring stuck. My whole family was impressed. Will be making this for our Fourth of July cookout this summer!