Easy Upside Down Pineapple Cake Recipe – Sweet & Buttery

There’s something magical about turning a cake upside down and revealing a glossy layer of caramelized fruit beneath. Upside Down Pineapple Cake is the kind of dessert that feels like sunshine on a plate—bright, golden, and beautifully nostalgic. It’s perfect for Sunday family dinners, summer gatherings, holiday potlucks, or simply when you crave a comforting homemade treat with tropical flair. This cake has long been a beloved classic in many households. For some, it brings back memories of grandmother’s kitchen, where canned pineapple rings and maraschino cherries transformed into a show-stopping dessert. For others, it’s the first cake they ever baked from scratch. No matter your story, this caramelized tropical dessert continues to win hearts with its buttery brown sugar topping and tender vanilla cake base. Let’s dive into everything you need to know to create the perfect Upside Down Pineapple Cake.

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Why You’ll Love This Classic Dessert

Upside Down Pineapple Cake stands out for its stunning presentation and irresistible flavor combination. The caramelized brown sugar melts into the pineapple slices, creating a rich, sticky topping that contrasts beautifully with the soft, fluffy cake beneath. Here’s why this recipe deserves a permanent place in your baking rotation:

• A visually impressive dessert with minimal decorating effort
• Perfect balance of sweet caramel and tangy pineapple
• Simple pantry ingredients
• Beginner-friendly baking process
• Great for holidays, birthdays, and everyday treats

The transformation that happens when you flip the cake is always a delightful moment. The golden pineapple rings glisten, and the caramel sauce drips slightly along the edges—making it as beautiful as it is delicious.

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Ingredients for Upside Down Pineapple Cake

Using high-quality, simple ingredients ensures the best flavor and texture. Below are the precise measurements you’ll need.

For the Caramelized Topping

• 1/2 cup (113 g) unsalted butter
• 1 cup (200 g) packed light brown sugar
• 7–8 pineapple rings (canned in juice, drained)
• 7–8 maraschino cherries

For the Cake Batter

• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120 ml) whole milk
• 1/4 cup (60 ml) reserved pineapple juice

These ingredients combine to create a moist, tender cake with a rich caramelized top that’s perfectly balanced.

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Step-by-Step Instructions

1. Prepare the Pan and Topping

Preheat your oven to 350°F (175°C). In a 9-inch (23 cm) round cake pan, melt 1/2 cup (113 g) unsalted butter directly in the oven or on the stovetop. Once melted, sprinkle 1 cup (200 g) packed light brown sugar evenly over the butter. Arrange the pineapple rings over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring for that classic look.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Set aside.

3. Cream Butter and Sugar

In a large mixing bowl, beat 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2–3 minutes. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.

4. Combine Wet and Dry Ingredients

Alternate adding the flour mixture and the liquid ingredients:

• Add half the dry mixture.
• Add 1/2 cup (120 ml) whole milk and 1/4 cup (60 ml) reserved pineapple juice.
• Finish with the remaining dry mixture.

Mix until just combined. Do not overmix.

5. Assemble and Bake

Carefully spoon the batter over the arranged pineapple slices. Spread evenly with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes. Then run a knife along the edges and carefully invert onto a serving plate.

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Tips for the Perfect Upside Down Pineapple Cake

Use Room Temperature Ingredients

Room temperature butter, eggs, and milk blend more smoothly, resulting in a lighter texture.

Don’t Overmix the Batter

Overmixing develops excess gluten, leading to a dense cake. Mix just until combined.

Let It Cool Slightly Before Flipping

If you flip the cake too soon, the topping may slide. If you wait too long, the caramel can harden. The sweet spot is 10–15 minutes after baking.

Choose Pineapple in Juice

Always use pineapple packed in juice rather than syrup to prevent an overly sweet topping.

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Serving Suggestions

Upside Down Pineapple Cake is delicious served slightly warm or at room temperature. Consider pairing it with:

• A scoop of vanilla ice cream
• Lightly sweetened whipped cream
• Fresh pineapple slices
• A dusting of powdered sugar

It also pairs beautifully with afternoon tea or coffee, making it ideal for gatherings and celebrations.

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Variations to Try

Coconut Pineapple Upside Down Cake

Add 1/2 cup (40 g) shredded coconut to the batter for extra tropical flavor.

Pineapple Mango Twist

Replace half the pineapple rings with thin mango slices for a vibrant variation.

Mini Individual Cakes

Bake in muffin tins for personal-sized servings. Adjust baking time to 20–25 minutes.

Gluten-Free Version

Substitute all-purpose flour with a 1:1 gluten-free baking blend for similar texture and structure.

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Frequently Asked Questions

1. Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can absolutely be used in Upside Down Pineapple Cake. However, there are a few considerations to keep in mind. Fresh pineapple contains more natural enzymes and moisture, which can slightly affect the texture of the caramel topping. To use fresh pineapple, slice it into rings approximately 1/4 inch thick. Pat the slices dry with paper towels before placing them in the pan. This helps reduce excess moisture and prevents the topping from becoming too watery. You may also want to simmer the pineapple slices lightly for a few minutes in a small saucepan to soften them before assembling the cake. Since this recipe calls for reserved pineapple juice in the batter, you can substitute with 1/4 cup (60 ml) orange juice or additional milk if using fresh pineapple. While canned pineapple provides convenience and consistent sweetness, fresh pineapple delivers a brighter, more natural flavor that many people enjoy.

2. Why did my topping stick to the pan?

If the caramelized topping sticks to the pan, it’s usually due to one of three reasons: insufficient butter, overcooling, or the wrong type of pan. Make sure you use the full 1/2 cup (113 g) of butter for the topping, as it helps prevent sticking and creates a smooth caramel layer. Timing is also crucial. Letting the cake cool for 10–15 minutes allows the caramel to settle but remain fluid enough to release easily. Waiting too long can cause the sugar to harden and adhere to the pan. If this happens, gently warm the bottom of the pan on the stovetop for a few seconds before attempting to flip again. Finally, using a nonstick or well-seasoned cake pan significantly improves results. Avoid springform pans, as the caramel can leak out during baking.

3. How do I store Upside Down Pineapple Cake?

Upside Down Pineapple Cake should be stored covered at room temperature for up to 24 hours. Because of the fruit topping, refrigeration is recommended if storing longer than one day. Wrap the cake tightly in plastic wrap or place it in an airtight container and refrigerate for up to 4 days. Before serving, allow refrigerated cake to sit at room temperature for about 30 minutes. You can also warm individual slices in the microwave for 15–20 seconds to restore the soft texture and enhance the caramel flavor. If freezing, wrap slices individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

4. Can I make this cake ahead of time?

Yes, this cake is an excellent make-ahead dessert. You can bake it one day in advance and store it covered at room temperature if serving within 24 hours. For longer storage, refrigerate as mentioned above. If preparing for a special event, consider baking it the night before and flipping it shortly before serving. This ensures the caramel topping looks glossy and fresh. Another option is to prepare the batter and topping separately ahead of time and assemble just before baking. However, baking it fully ahead of time is generally the most convenient approach.

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Final Thoughts

Upside Down Pineapple Cake is more than just a dessert—it’s a celebration of classic baking. With its caramelized brown sugar topping and tender vanilla crumb, it offers a comforting balance of sweetness and tropical brightness. Few desserts deliver such dramatic presentation with such simple ingredients. What makes this cake truly special is its versatility. It feels equally at home on a holiday table as it does at a casual family dinner. It’s nostalgic without being outdated, elegant without being complicated. The act of flipping the cake and revealing the golden pineapple rings is always a rewarding moment that never fails to impress. This recipe is ideal for beginner bakers and seasoned home cooks alike. It requires no advanced techniques, no elaborate decorations, and no specialty equipment. Just a handful of pantry staples, a little patience, and a love for homemade desserts. Whether you’re baking it to recreate childhood memories or starting a new tradition in your own kitchen, Upside Down Pineapple Cake remains a timeless favorite. The rich caramel flavor, juicy fruit, and soft cake layers come together in perfect harmony—making every slice feel like a warm invitation to gather around the table and share something sweet. Now it’s your turn to preheat the oven, arrange those pineapple rings Print