Classic Pineapple Upside-Down Cake

Why You'll Love This Upside Down Pineapple

• It has a beautiful golden fruit topping that makes every slice feel special.
• The tender vanilla cake is made with simple pantry ingredients.
• It comes together in just 20 minutes of prep before baking.
• Turning it out warm reveals the pineapple and cherries in the sweetest way.
• It is a comforting dessert for family suppers, holidays, and afternoon coffee.

Ingredients

Gather these simple ingredients for a sunny, tender cake with a buttery brown sugar topping and plenty of old-fashioned charm.

• Unsalted butter - 1/4 cup, melted
• Light brown sugar - 1/2 cup, packed
• Pineapple rings - 8, drained
• Maraschino cherries - 8, optional
• All-purpose flour - 1 1/2 cups
• Baking powder - 1 1/2 teaspoons
• Salt - 1/4 teaspoon
• Unsalted butter - 1/2 cup, softened
• Granulated sugar - 3/4 cup
• Large eggs - 2
• Vanilla extract - 1 teaspoon
• Pineapple juice - 1/2 cup
• Whole milk - 1/4 cup

How to Make Upside Down Pineapple

Plan on 20 minutes for prep and 40 to 45 minutes for baking. Let the cake rest only briefly before turning it out while warm for the prettiest topping.

Step 1: Preheat the Oven

Preheat the oven to 350°F. Give it time to reach the proper temperature so the cake begins baking evenly.

Step 2: Add Melted Butter

Pour the melted butter into a 9-inch round cake pan. Tilt the pan gently if needed to coat the bottom.

Step 3: Sprinkle Brown Sugar

Sprinkle the brown sugar evenly over the melted butter. This creates the glossy, buttery topping beneath the fruit.

Step 4: Arrange the Pineapple

Arrange the drained pineapple rings over the brown sugar. Place them close together so every serving has a lovely ring of fruit.

Step 5: Add the Cherries

Place one cherry in the center of each pineapple ring. You may leave them out if you prefer the cake without cherries.

Step 6: Mix the Dry Ingredients

Whisk the flour, baking powder, and salt in a medium bowl. Whisking helps distribute the baking powder throughout the flour.

Step 7: Cream the Butter and Sugar

Beat the softened butter and granulated sugar in a large bowl until creamy. Scrape the sides of the bowl as needed for an even mixture.

Step 8: Add Eggs and Vanilla

Beat the eggs and vanilla into the butter mixture. Add the eggs one at a time if you like, mixing until the batter is smooth.

Step 9: Finish the Batter

Add the flour mixture, pineapple juice, and milk to the batter. Mix just until the ingredients are combined, taking care not to overmix.

Step 10: Spread the Batter

Spread the batter evenly over the pineapple. Use the back of a spoon to gently reach the edges without disturbing the fruit.

Step 11: Bake the Cake

Bake the cake for 40 to 45 minutes. It is ready when the top is golden and a toothpick inserted into the cake comes out clean.

Step 12: Invert While Warm

Invert the cake onto a serving plate while it is still warm. Work carefully, and lift the pan slowly so the fruit topping stays in place.

Recipe Snapshot

Pro Tips for Making Upside Down Pineapple

• Drain the pineapple well so extra liquid does not make the topping watery.
• Use softened butter for the cake batter so it creams smoothly with the sugar.
• Spread the batter gently and evenly over the fruit to keep the arrangement in place.
• Do not wait too long to invert the cake, since the brown sugar topping can begin to set in the pan.
• Place the cake pan on a baking sheet if you are concerned about any bubbling topping spilling over.

How to Serve Upside Down Pineapple

• Serve slices warm with a scoop of vanilla ice cream.
• Add a little softly whipped cream for a light, creamy finish.
• Offer small slices with coffee or tea for a cozy afternoon treat.
• Garnish each serving with an extra cherry if you have a few on hand.

Make Ahead and Storage

Storing Leftovers

• Cover the cooled cake and store it in the refrigerator for up to 3 days.
• Keep the cake in its serving dish or place slices in an airtight container.

Freezing

• Freeze individual slices without whipped cream or ice cream for up to 2 months.
• Wrap each slice securely, then place the wrapped pieces in a freezer-safe container.
• Thaw the slices overnight in the refrigerator for the best texture.

Reheating

• Warm an individual slice in the microwave for 10 to 15 seconds at a time until gently heated.
• For several slices, place them in a covered baking dish and warm them in a low oven until heated through.

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Final Thoughts

This classic upside down pineapple cake is a cheerful, welcoming dessert that turns simple ingredients into a treasured family favorite.

FAQs

Here are a few helpful answers for making and serving this sunny cake.

Can I leave out the maraschino cherries?

Yes. The cherries are optional, so you can leave them out or add another small piece of pineapple to the center of each ring.

How do I know when the cake is done?

The cake should look golden on top, and a toothpick inserted into the cake portion should come out clean or with a few moist crumbs.

Why should I invert the cake while it is warm?

The buttery brown sugar topping is easier to release while warm. Waiting too long can allow it to stick to the pan as it cools.

Can I use a different cake pan?

A 9-inch round cake pan is best for the listed ingredients and fruit arrangement. A different size may change the cake's thickness and baking time.