Irresistible Pineapple Upside Down Cake
A moist, homemade pineapple upside down cake featuring caramelized pineapple and a buttery cake base, perfect for any occasion and easy to make.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 tablespoons unsalted butter (softened, for topping)
- ½ cup light brown sugar (for topping)
- 7–8 pineapple slices (fresh or canned, drained well)
- 7–8 maraschino cherries (optional)
- 1 ½ cups all-purpose flour (or self-rising for fluffier texture)
- 1 ½ teaspoons baking powder (if using plain flour)
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter (melted and cooled)
- 2 large eggs (room temperature)
- ½ cup whole milk (room temperature; can substitute almond milk for dairy-free)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). In the cake pan or skillet, melt 4 tablespoons unsalted butter over low heat on the stove.
- Sprinkle ½ cup light brown sugar evenly over the melted butter and let bubble gently for 1-2 minutes until syrupy but not burnt.
- Arrange pineapple rings neatly over the sugar mixture, covering the surface. Tuck a maraschino cherry into the center of each ring if using. Set aside.
- In a medium bowl, sift together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
- In a large mixing bowl, whisk 1 cup granulated sugar with ½ cup melted unsalted butter until smooth.
- Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- Alternately add the sifted dry ingredients and ½ cup whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
- Carefully spoon the batter over the arranged pineapple and cherries in the pan. Spread evenly with a spatula, ensuring pineapple stays in place.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and the cake is golden brown.
- Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges to loosen it.
- Place a serving plate over the pan and carefully flip it over in one smooth motion. Tap the bottom lightly to release the cake.
- Allow the cake to cool slightly before slicing and serving.
Notes
Use fresh pineapple when in season for best flavor. Avoid overmixing batter to keep cake tender. Let cake cool 10-15 minutes before flipping to prevent sticking. Optional broil 1-2 minutes for a golden finish. Variations include gluten-free flour, vegan substitutions, and adding spices or other fruits.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 320
- Fat: 14
- Carbohydrates: 45
- Fiber: 1
- Protein: 3
Keywords: pineapple upside down cake, pineapple cake, caramelized pineapple, moist cake, homemade dessert, easy cake recipe, tropical dessert