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Easy Upside Down Pineapple Cake Recipe – Sweet & Buttery

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A nostalgic island-inspired classic showcasing golden pineapple rings caramelized in a glossy brown sugar glaze, resting atop a light, buttery vanilla sponge. Baked upside down and flipped to reveal its beautiful, sun-kissed topping, this retro favorite balances sweet, tangy fruit with tender cake in every slice. Perfect for potlucks, holiday tables, or whenever you crave a simple yet stunning homemade dessert that never goes out of style.

Ingredients

Scale

For the 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:

  • 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

  • 1 teaspoon vanilla extract

  • 1/2 cup (120 ml) whole milk

  • 1/4 cup (60 ml) reserved pineapple juice

Instructions

  • Preheat oven to 350°F (175°C).

  • Melt 1/2 cup (113 g) butter in a 9-inch (23 cm) round cake pan and sprinkle 1 cup (200 g) brown sugar evenly over it.

  • Arrange pineapple rings and place cherries in the center of each ring.

  • In a bowl, whisk flour, baking powder, and salt.

  • Cream softened butter and granulated sugar until fluffy. Add eggs one at a time, then vanilla.

  • Alternate adding dry ingredients with milk and pineapple juice. Mix until just combined.

  • Spread batter over pineapple layer.

  • Bake 40–45 minutes or until a toothpick inserted in the center comes out clean.

  • Cool 10–15 minutes, then invert onto a serving plate.

Notes

  • Use pineapple packed in juice, not syrup.

  • Allow the cake to cool slightly before flipping to prevent sticking.

  • Store covered at room temperature for 24 hours or refrigerate up to 4 days.

Find it online: https://claradelish.com/easy-upside-down-pineapple-cake-recipe-sweet-buttery/