Behold the pineapple upside down cake, a true showstopper dessert. Its top features a stunning, glossy crown of golden, caramelized pineapple and jewel-like maraschino cherries dripping in an irresistible, gooey brown sugar topping. Beneath that beautiful topping lies an incredibly moist and tender vanilla cake with a soft, fluffy texture.
This recipe delivers that classic dessert you might remember from your childhood. It proves that making it completely from scratch is not only far superior in flavor to a box mix , but also surprisingly simple and easy to make. With just a handful of basic ingredients , you can create an impressive and festive one layer dessert that is sure to add joy to any moment.
Why This is the Best Pineapple Upside Down Cake Recipe
Superior Flavor From Scratch: While many recipes call for a yellow cake mix, the flavor of a homemade cake is far superior. This recipe creates a rich and buttery cake that a mix simply cannot replicate.
Perfected Texture: The cake is fluffy but also dense enough to support the weight of the fruit topping so it will not collapse when flipped. The secret to its texture is sour cream, a baker’s trick which keeps the cake crumb incredibly moist and tender.
To enjoy the cake warm, you can reheat individual slices in the microwave for 10 to 15 seconds to refresh the cake.
You can freeze this cake for longer storage, but be aware that some find the freezing and thawing process can change the texture of the cake.
For best results, wrap individual slices or the entire cake in plastic wrap and then a layer of aluminum foil before freezing.
Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, you can keep it in the refrigerator for up to 5 days.
To prevent plastic wrap from sticking to the gooey topping, you can insert a few toothpicks into the cake to hold the wrap up and away from the surface.
Be aware that as the cake is stored, it will become softer and moister as it absorbs more of the pineapple juice from the topping.
It can be frozen for up to three months. Thaw it overnight in the refrigerator and let it come to room temperature before enjoying.
You can also reheat the cake, covered with foil, in a 350°F oven for about 10 minutes until it has warmed through.
Essential Ingredients for Success
This recipe uses simple, easy to find pantry staples. For the best results, it is important to understand the role each one plays.
For the Caramelized Pineapple Topping
Butter: This melts with the brown sugar to create the shiny, rich caramel coating that becomes the top of the cake. It adds significant moisture and flavor
Brown Sugar: This is what creates the sweet, caramelized glaze that coats the fruit. Using light brown sugar lends a subtle, rich flavor to the topping.
Canned Pineapple: Use pineapple slices packed in juice, not syrup, Canned syrup makes the cake too sweet. You will also need to reserve some of the pineapple juice for the cake batter
Maraschino Cherries: These are essential for the classic look of the cake and add a vibrant pop of color. The syrup they are packed in also lends flavor to the surface of the cake
A Foolproof Method: This recipe is straightforward, foolproof, and great for beginners. It uses easy to follow instructions without any fussy techniques or hard to find ingredients.
No Soggy Cake: This recipe is designed to prevent a soggy cake. The instructions emphasize blotting the pineapple slices to remove excess liquid and baking the cake until a toothpick comes out clean, which are the keys to avoiding a soggy result.
For the Moist Vanilla Cake
Flour, Sugar, Baking Powder, and Salt: These are the standard dry ingredients that provide the cake with structure, leavening, and sweetness.
Sour Cream: This is the secret ingredient for an amazing texture. It helps make the cake incredibly tender and moist, and it keeps the cake moist for several days. It also helps thicken the batter, which is necessary for an upside down cake.
Room Temperature Butter, Eggs, and Milk: It is critical that these wet ingredients are at room temperature. Softened butter can be beaten until it is light and fluffy, which is essential for a fluffy cake. Room temperature eggs incorporate into the batter more evenly. Adding cold eggs to creamed butter can cause the butter to resolidify, which spells disaster for the cake’s texture.
Vanilla Extract: This adds the wonderful background flavor to the soft vanilla cake beneath the fruit
Instructions for pineapple upside down cake
Here is how to make the cake, broken down into two main parts. For best results, follow each step closely.
Part 1: Preparing the Topping
Prep the Pan and Oven
First, preheat your oven to 350°F or 175°C. Prepare a 9-inch round cake pan that is at least 2 inches tall by generously buttering it. Using a springform pan is not recommended, as the brown sugar topping can leak out.
Make the Caramel Base
In a small saucepan, combine the butter and brown sugar needed for the topping. Melt this mixture over low heat, stirring occasionally, until the sugar is fully dissolved and the mixture is smooth. Turn off the heat and pour this caramel mixture evenly into the bottom of your prepared cake pan.
Arrange the Fruit
Pat your pineapple slices and maraschino cherries completely dry with paper towels. This step is critical because any excess liquid can make the final cake soggy. Arrange the dried pineapple slices in a single, even layer over the caramel mixture. Place one maraschino cherry in the center of each pineapple ring.
Part 2: Mixing the Cake Batter
Whisk the Dry Ingredients
In a medium bowl, whisk together the all purpose flour, baking powder, and salt. Set this bowl of dry ingredients aside for later use.
Cream the Butter and Sugar
In a separate large bowl, add the softened, room temperature butter and the granulated sugar. Using an electric mixer on medium speed, beat the butter and sugar together for about 3 minutes until the mixture becomes light and fluffy.
Add Eggs and Vanilla
Add the room temperature eggs to the butter mixture one at a time. Be sure to beat well after each egg is added until it is fully incorporated before adding the next one. Once the eggs are combined, beat in the vanilla extract.
Alternate Dry and Wet Ingredients
With your mixer on its lowest speed, begin adding the dry ingredients you set aside earlier. Add the flour mixture in three parts, alternating with the sour cream and milk mixture in two parts. You should always start and end with the dry ingredients. This classic baking method is important because it ensures you do not over-mix the batter, which can lead to a tough cake.
Assemble and Bake
Carefully pour the finished batter over the pineapple and cherries in the pan. Use a spatula to gently spread it into an even layer. Place the cake in your preheated oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs attached. If you notice the cake browning too quickly, you can loosely cover it with aluminum foil for the last 15 minutes of baking.
How to Flip Your Cake Perfectly (A No-Stick Guide)
Flipping the cake can seem intimidating, but it is easier than you think. Following a few key steps will guarantee a beautiful result every time. The secret is all about confidence and proper timing.
Cool for 10 to 20 Minutes
Once the cake is out of the oven, let it cool in the pan on a wire rack for 10 to 20 minutes. This is the most important step. Letting the cake cool for this amount of time allows the topping to set just enough to not fall apart, but not so long that the caramel topping solidifies and sticks to the pan.
Loosen the Edges
Immediately after baking, run a thin knife around the side of the pan to loosen the cake from the edges. This ensures no part of the cake itself is stuck to the sides, which helps it release cleanly.
Position the Serving Platter
Choose a heatproof serving plate or cake stand that is larger than your cake pan. A larger plate will catch any potential drips from the warm caramel topping. Place the platter upside down on top of the cake pan.
Flip with Confidence
Using oven mitts, as the pan will still be very hot, firmly grip both the platter and the sides of the cake pan. In one quick, smooth motion, carefully but quickly flip everything over so the cake pan is now on top. Do not hesitate, as this can cause the cake to shift.
Let it Rest, Then Reveal
After flipping, set the platter down on the counter. Leave the hot cake pan on top of the cake for about 5 minutes. This allows all of the warm brown sugar topping to drizzle down onto the cake. After it rests, carefully lift the pan off. If you feel any resistance, you can gently tap the bottom of the pan to help it loosen.
Fix Any Sticking Fruit
It is normal if a pineapple slice or a cherry occasionally sticks to the bottom of the pan. If this happens, it is no big deal. Simply use a spatula to gently lift the fruit from the pan and place it back on top of the cake. There should be a clear indent showing you exactly where it belongs.
The Ultimate Troubleshooting Guide
Even a straightforward recipe can have its challenges. Here is how to solve the most common issues with pineapple upside down cake.
Problem: My Cake is Soggy
Common Causes:
Excess liquid from the fruit is the most common reason for a soggy cake. This happens when pineapple slices are not blotted dry before being placed in the pan.
The cake was not baked long enough. Relying only on baking time without testing for doneness can lead to an undercooked, wet center.
The Solution:
Always pat your pineapple slices and cherries completely dry with paper towels before arranging them in the pan.
Test for doneness by inserting a toothpick into the center of the cake layer. It should come out with just a few moist crumbs, not wet batter.
Problem: My Cake Stuck to the Pan.
Common Causes:
The cake was left to cool in the pan for too long. When the caramel topping cools completely, the sugar solidifies and acts like glue, sticking the fruit to the pan.
The pan was not greased sufficiently with butter at the start.
The Solution:
Flip the cake while it is still warm. The ideal window is after it has cooled for only 10 to 20 minutes.
If you wait too long and it sticks because the butter solidified, you can put it back in a warm oven for a few minutes to help melt the caramel again, then try to flip it.
Always run a knife around the edges of the cake after baking to loosen any spots that may be stuck before you flip it.
Problem: My Cake is Dry or Dense
Common Causes:
The batter was over-mixed after the flour was added. Over-mixing develops gluten and leads to a tough, dense cake crumb instead of a tender one.
The cake was over-baked, even by just a few minutes.
The Solution:
Once you start adding the dry ingredients, mix only until they are just combined and you no longer see streaks of flour. It is often best to do the final mixing gently by hand with a spatula to avoid overdoing it.
Start checking for doneness at the minimum baking time listed in the recipe, as some ovens run hotter than they indicate.
Variations and Customizations
This classic cake is wonderfully flexible. Once you have mastered the main recipe, it is easy to get creative. Here are some tested and approved ways to customize the recipe to your liking.
Use a Different Pan
You can bake this cake in a 9 or 10-inch cast iron skillet. A cast iron skillet cooks much faster, so your baking time will likely be shorter. You can also use a 13×9-inch pan, though you may need to adjust ingredient quantities. For individual cakes, some bakers use deep muffin containers.
Use Fresh Pineapple
Instead of canned, you can use fresh pineapple. You will need to peel, core, and slice it to your desired thickness. Note that you may need to bake the cake for an extra 3 to 5 minutes to ensure the fresh slices soften completely. You will also need to substitute the reserved canned juice in the batter with regular pineapple or orange juice.
Swap the Fruit
You can easily swap the pineapple rings for other fruits. Sliced canned peaches are a popular and delicious choice that pairs perfectly with the caramel glaze. Other options include sliced pears, apricots, fresh blueberries, or even strawberries
Add a Hint of Rum
To infuse the caramel topping with a rich, tropical flavor, stir 2 tablespoons of your favorite dark rum into the melted butter and brown sugar mixture before pouring it into the pan.
Add Citrus Zest
For a lovely tropical flavor that works very well with the sweet pineapple, add 1 to 2 teaspoons of fresh lime zest or lemon zest to the cake batter when you cream the butter and sugar.
Use Nuts for Crunch
For a different texture and flavor, you can substitute chopped pecans for the maraschino cherries in the topping. This allows you to add a caramelized nut topping to your cake.
Storage, Freezing, and Make-Ahead Tips.
This cake is delicious served warm on the day it is made, but leftovers are still wonderful. Here is the best way to store, freeze, and even prepare the cake in advance for easy entertaining.
Storing Leftover Cake
Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, you can keep it in the refrigerator for up to 5 days.
To prevent plastic wrap from sticking to the gooey topping, you can insert a few toothpicks into the cake to hold the wrap up and away from the surface.
Be aware that as the cake is stored, it will become softer and moister as it absorbs more of the pineapple juice from the topping
Freezing Instructions
You can freeze this cake for longer storage, but be aware that some find the freezing and thawing process can change the texture of the cake.
For best results, wrap individual slices or the entire cake in plastic wrap and then a layer of aluminum foil before freezing.
It can be frozen for up to three months. Thaw it overnight in the refrigerator and let it come to room temperature before enjoying
Reheating
To enjoy the cake warm, you can reheat individual slices in the microwave for 10 to 15 seconds to refresh the cake.
You can also reheat the cake, covered with foil, in a 350°F oven for about 10 minutes until it has warmed through
Make-Ahead Tip for Easy Entertaining
This is a perfect choice for easy entertaining because you can assemble the entire cake up to 1 day before you plan to bake it.
Prepare the topping in the pan, layer the fruit, and spread the finished batter over them. Cover the pan tightly with plastic wrap and keep it in the refrigerator.
When you are ready to bake, simply remove the pan from the refrigerator and bake as directed.
A Brief History of a Classic Cake
This dessert is a true retro classic, having been loved for nearly 70 years. It was first introduced as a scratch cake recipe in Betty Crocker’s Picture Cook Book in 1956, where it was originally baked in a heavy 10-inch skillet. The cake became all the rage from the 1960s right through the 1980s. For many, this recipe brings back nostalgic memories of cakes made by their mothers or grandmothers, cementing its status as a sentimental favorite for family gathering
Frequently Asked Questions
What is the best way to serve this cake?
This cake is delicious served warm or at room temperature. Most people agree it tastes best when served warm. You can serve slices with a dollop of whipped cream, a scoop of vanilla ice cream, or even coconut whipped cream. check pineapple coconut dream cake recipe.
Can I use fresh pineapple instead of canned?
Yes, you can absolutely use fresh pineapple. You will need to peel, core, and slice it. Be sure to blot the fresh slices just as you would with canned slices to remove excess moisture. Note that you may need to add 3 to 5 minutes to the baking time to ensure the fresh slices soften. You will also need to substitute the reserved canned juice in the batter with regular pineapple or orange juice.
Can I make this recipe gluten-free?
Yes. To make this cake gluten-free, you can substitute the all purpose flour with a 1:1 gluten-free all purpose flour blend.
Can I bake this cake in a cast iron skillet?
Yes, this cake works very well when baked in a 9 or 10-inch cast iron skillet. Keep in mind that cast iron conducts heat very well, so the baking time will likely be shorter than in a standard cake pan. You should start checking for doneness sooner than the recipe suggests.
Can I use a cake mix for this recipe?
While this recipe is designed to be made from scratch for superior flavor, many popular pineapple upside down cake recipes do use a yellow cake mix as a shortcut. If you choose to use one, brands like Betty Crocker offer specific instructions for using their cake mix for this type of cake.
