Introduction
Pineapple Upside Down Cake is a classic dessert, perfect for family gatherings, potlucks, or retro-inspired celebrations. This sweet, nostalgic cake, featuring caramelized pineapple rings and maraschino cherries atop a moist vanilla cake, delivers a tropical, buttery flavor with a stunning, golden presentation. Presented on a white ceramic cake stand, optionally garnished with fresh pineapple slices or extra cherries, this Pineapple Upside Down Cake recipe offers a vibrant, retro aesthetic that elevates any occasion. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dessert that brings nostalgic, tropical charm to any table.
Ingredients
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 7–8 canned pineapple rings, drained (reserve 1/4 cup juice)
- 7–8 maraschino cherries
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/4 cup reserved pineapple juice
- 1/4 cup whole milk
Serving:
- Optional: Fresh pineapple slices, maraschino cherries
- Suggested Accompaniments: Whipped cream, vanilla ice cream
- Suggested Pairings: Coffee, tropical fruit juice
- Suggested Aesthetic: Serve on a white ceramic cake stand
- Suggested Equipment: 9-inch round cake pan, mixing bowls, electric mixer, spatula, measuring cups/spoons, knife
Step-by-Step Process
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan, spreading evenly. Sprinkle brown sugar over the butter. Arrange pineapple rings in a single layer over the sugar, placing a maraschino cherry in the center of each ring.
- Make Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, use an electric mixer to cream softened butter and granulated sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each. Mix in vanilla extract. Alternately add flour mixture, pineapple juice, and milk in three additions, starting and ending with flour, mixing until just combined.
- Taste and Adjust: Taste a small amount of batter (safe due to cooked end product) and adjust with a teaspoon more sugar for sweetness or a splash of vanilla for flavor to ensure a balanced taste.
- Assemble Cake: Pour the batter over the pineapple topping in the pan, spreading evenly with a spatula.
- Bake: Bake for 35–40 minutes until a toothpick inserted in the center comes out clean and the top is golden.
- Cool and Flip: Let the cake cool in the pan for 10 minutes. Place a white ceramic cake stand or plate over the pan, then carefully invert to release the cake. Remove the pan to reveal the pineapple topping.
- Serve: Slice and serve warm or at room temperature on the white ceramic cake stand. Optionally garnish with fresh pineapple slices or extra cherries. Pair with whipped cream, vanilla ice cream, coffee, or tropical fruit juice.
Tips for Better Pineapple Upside Down Cake
- Use canned pineapple rings for a consistent shape; pat dry to prevent excess moisture.
- Taste the batter before baking to balance sweetness and vanilla notes; adjust sparingly.
- Ensure evenly spread butter and sugar in the pan for a uniform caramelized topping.
- Invert the cake while warm to prevent sticking; run a knife around the edges if needed.
- Presented on a white ceramic cake stand to highlight the golden pineapple and cherries.
- Make ahead: Bake the cake up to 1 day in advance; store covered at room temperature and reheat gently at 300°F for 10 minutes before serving.
- Use room-temperature eggs and butter for a smoother batter.
- Enhance aesthetic: Garnish with fresh pineapple or cherries for a vibrant, retro pop.
Variations and Customization
- Gluten-Free Pineapple Upside Down Cake: Use a gluten-free flour blend for the cake and ensure all ingredients are gluten-free.
- Vegan Pineapple Upside Down Cake: Replace butter with vegan butter, eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and milk with plant-based milk.
- Low-Sugar Pineapple Upside Down Cake: Reduce brown sugar to 1/4 cup and granulated sugar to 1/2 cup; use no-sugar-added pineapple in juice.
- Spiced Pineapple Upside Down Cake: Add 1/2 tsp ground cinnamon or nutmeg to the batter for warmth.
- Coconut Pineapple Upside Down Cake: Add 1/4 cup shredded coconut to the topping and use coconut milk instead of whole milk.
- Mini Pineapple Upside Down Cakes: Divide topping and batter into a 12-cup muffin tin; bake for 20–25 minutes.
- Rum Pineapple Upside Down Cake: Add 1 tbsp dark rum to the batter and 1 tbsp to the topping for a tropical twist.
- Peach Pineapple Upside Down Cake: Replace half the pineapple rings with canned peach slices for a mixed fruit variation.
Storage and Serving Tips
- Store the cake covered at room temperature for up to 2 days or in the fridge for up to 4 days; reheat gently in the oven at 300°F for 10 minutes to restore warmth.
- Freeze the baked cake (without garnishes) wrapped tightly in plastic wrap for up to 2 months; thaw in the fridge overnight and reheat before serving.
- Serve warm or at room temperature for the best caramelized, tropical flavor.
- Use as a centerpiece dessert for gatherings or retro-themed parties.
- Pair with coffee or tropical fruit juice to complement the sweet-tart flavors.
- Presented on a white ceramic cake stand with garnishes for a vibrant, nostalgic charm.
Nutritional Information
Based on 8 servings (1 slice each):
- Calories: 360 kcal
- Total Fat: 16g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 220mg
- Total Carbohydrates: 50g
- Dietary Fiber: 1g
- Sugars: 34g
- Protein: 5g
- Vitamin A: 12% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 8% Daily Value
- Iron: 8% Daily Value
Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol). Moderate in calories; enjoy as a treat.
Conclusion
This Pineapple Upside Down Cake recipe delivers a sweet, nostalgic dessert perfect for family gatherings or retro celebrations, transforming simple ingredients into a tropical favorite. Its easy preparation and vibrant presentation make it a go-to. The caramelized pineapple and moist cake delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing retro charm.
Pineapple Upside Down Cake Recipe: Sweet and Nostalgic
Pineapple Upside Down Cake with a sweet, nostalgic flavor.
Ingredients
- Topping:
- ¼ cup unsalted butter melted
- ½ cup packed brown sugar
- 7 –8 canned pineapple rings drained (reserve 1/4 cup juice)
- 7 –8 maraschino cherries
- Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ¼ cup reserved pineapple juice
- ¼ cup whole milk
- Optional: Fresh pineapple slices cherries
- Suggested Pairings: Coffee whipped cream
Instructions
- Preheat oven to 350°F; pour butter into a 9-inch pan, sprinkle with brown sugar, and arrange pineapple and cherries.
- Whisk flour, baking powder, baking soda, and salt. Cream butter and sugar; add eggs and vanilla. Alternate adding flour mixture, pineapple juice, and milk.
- Taste and adjust the batter with sugar or vanilla.
- Pour batter over the topping; bake 35–40 minutes.
- Cool for 10 minutes, then invert onto a white ceramic stand.
- Serve with whipped cream or ice cream.
Notes
- Pat the pineapple dry for a clean topping.
- Store at room temp for 2 days or fridge for 4 days.
- Try a vegan or spiced variation.
- Pair with tropical juice.
