Nothing says summer like a bright, tropical treat on a sunny afternoon. You want a dessert that looks fancy but feels effortless to make. This Pineapple Upside Down Cake is exactly that. It is cheerful, nostalgic, and always a crowd favorite.
The best part is watching your family’s faces when you flip it. That golden, caramelized fruit layer is simply magic. It turns any ordinary weeknight into a special celebration. Let’s get baking this classic sunny dessert together.
Why This Recipe Is a Winner
This recipe is a winner because it uses simple pantry staples. You likely have flour, sugar, and eggs in your kitchen right now. A single can of pineapple transforms these into something truly impressive. It is perfect for busy summer entertaining when you need a win.
The cake itself is incredibly moist thanks to the reserved juice. Every bite is infused with a light, tropical flavor. It is a budget-friendly showstopper that feeds a whole group. You will love how the butter and brown sugar create a natural glaze.
Simple Method
Do not let the “upside down” part intimidate you. You actually build the topping first right in the pan. This means the decoration happens naturally while it bakes. There is no tricky frosting or piping required here.
Even if you are a beginner, you can master this flip. The batter is sturdy and easy to spread. You just need a little patience while it cools. Follow these steps for a perfectly golden result every single time.
Ingredients You’ll Need
Fresh summer vibes start with these simple ingredients from your cupboard.
- 0.25 cup unsalted butter, melted
- 0.66 cup light brown sugar, packed
- 1 can (20 ounces) pineapple slices, juice reserved
- 10 maraschino cherries
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup reserved pineapple juice
Step-by-Step
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Pour the 0.25 cup melted butter into a 9-inch round baking pan and sprinkle light brown sugar evenly over the bottom.
- Arrange pineapple slices on top of the sugar layer and place a maraschino cherry in the center of each slice.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Alternately add the dry ingredients and the 0.5 cup reserved pineapple juice to the butter mixture, starting and ending with the dry ingredients.
- Spread the batter evenly over the pineapple slices in the pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes.
- Run a knife around the edge of the pan to loosen and invert the cake onto a serving plate.
Best Ways to Enjoy It
This cake is best served slightly warm from the oven. The caramel layer is soft and gooey at this temperature. Serve it with a big scoop of vanilla ice cream. The cold cream melts into the warm pineapple beautifully.
For a summer potluck, it travels very well in the pan. Just wait to flip it until you arrive at the party. It looks beautiful on a simple white cake stand. Your guests will definitely ask for the recipe!
Keep It Fresh
You can store leftovers in the fridge for up to three days. Keep it in an airtight container to stay moist. The fruit topping stays deliciously jammy when chilled. You can enjoy a slice cold for a quick snack.
If you prefer it warm, use the microwave for fifteen seconds. This softens the butter and revives the caramel. It is a great make-ahead dessert for a busy weekend. Just bake it the day before your big event.
Recipe Tips
- Don’t skip the 10-minute cooling rest before flipping your cake.
- Dry your pineapple slices with paper towels to prevent a soggy top.
- Use a sharp knife to loosen the edges completely before inverting.
- Always reserve your pineapple juice to use in the cake batter.
- For a summer twist, add a pinch of coconut to the batter.
- Make sure your egg is at room temperature for a smooth mix.
- Check the center with a toothpick to ensure it is fully baked.
Ways to Switch It Up
- Swap the pineapple for peach slices during peak summer harvest.
- Add crushed pecans to the brown sugar layer for extra crunch.
- Use gluten-free all-purpose flour for a diet-friendly version.
- Try using honey instead of brown sugar for a floral sweetness.
Common Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple for this recipe. Just ensure the slices are even in thickness. You will need to use store-bought juice for the batter though.
Why did my cake stick to the pan?
This usually happens if the cake cools for too long. The sugar hardens and acts like glue. Stick to the 10-minute rule for a clean release.
Can I make this in a square pan?
Absolutely, a 9-inch square pan works just as well. Simply arrange the pineapple slices in rows. It makes for very easy slicing for a crowd.
I hope this Pineapple Upside Down Cake brings a little sunshine to your table. It is the perfect way to celebrate a beautiful summer day with family. Happy baking!
— Lidia
Pineapple Upside Down Cake
Ingredients
- 0.25 cup unsalted butter, melted
- 0.66 cup light brown sugar, packed
- 1 can (20 ounces) pineapple slices, juice reserved
- 10 maraschino cherrie s
- 1.5 cups all -purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon sal t
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large eg g
- 1 teaspoon vanilla extract
- 0.5 cup reserved pineapple juice
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Pour the 0.25 cup melted butter into a 9-inch round baking pan and sprinkle light brown sugar evenly over the bottom.
- Arrange pineapple slices on top of the sugar layer and place a maraschino cherry in the center of each slice.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Alternately add the dry ingredients and the 0.5 cup reserved pineapple juice to the butter mixture, starting and ending with the dry ingredients.
- Spread the batter evenly over the pineapple slices in the pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes.
- Run a knife around the edge of the pan to loosen and invert the cake onto a serving plate.
