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Pineapple upside down cake is a classic dessert that is so soft and moist, filled with the perfect amount of pineapple flavor!
Pineapple upside-down cake is perfect all year long, but is an especially good summertime dessert along with our cupcake version!
We Love This Fruity Dessert!
My mom has been making pineapple upside down cake for years. It’s a family favorite and a dessert recipe that my dad LOVES!
She has a go-to recipe for this delicious cake (from scratch), and we adapted it by adding almond extract since it’s our favorite “secret” ingredient. 😉
Why we love it:
- The flavor. What I love most about this treat is that it is so moist and delicious.
- Easy. With a quick prep, it’s a showstopper that is quite simple!
- For friends. This is an incredible summer treat perfect for barbecues, parties, and holiday get-togethers.
Ingredients
- unsalted butter
- light brown sugar
- pineapple rings in juice
- maraschino cherries
- all-purpose flour
- baking powder
- salt
- granulated sugar
- eggs
- milk
- almond extract
how to make pineapple upside down cake
- PREP. Preheat the oven to 350°F. Grease a 9-x-13-inch baking dish.
- SAUCE. Melt ½ cup butter in a medium pot over medium heat. Set remaining ½ cup butter aside to soften.
- Stir 1 cup brown sugar into melted butter in the pot and bring to a boil, stirring frequently. Continue boiling for 1 minute, then pour into the prepared pan.
- Drain pineapple rings, reserving ½ cup of the juice, and place rings into the bottom of the pan. Place a cherry in the middle of each ring. Set aside.
- CAKE. Prepare cake batter. Carefully spread batter over pineapple slices.
- BAKE. Bake for 35–40 minutes, or until the middle is cooked through and a toothpick inserted in the center comes out clean. Let cool for at least 30 minutes.
- FLIP AND SERVE!
DIFFERENT PANS
- Bundt pan. Bake at 350°F for 35-40 minutes or until done.
- 9” rounds. Bake at 375°F for 30-35 minutes or until done.
Cake Flipping 101
Allow the classic pineapple upside-down cake to cool enough that the structure will hold up, but don’t wait too long otherwise the caramelized juices from the pineapple will harden making it difficult for it to release from the bottom of the pan (between 10-30 minutes).
- Use a sharp paring knife or a rubber spatula and slide it around the inner perimeter of the pan.
- Place the serving platter over the top of the pan. Be sure the platter is larger than the cake.
- Place one hand on top of the platter and one hand on the bottom of the pan, then flip.
- Allow it to sit for another few minutes with the pan covering it.
- Carefully remove the pan.
Recipe Tips
- Variations.
- Add halved pineapple slices to the sides.
- Sprinkle chopped walnuts or pecans in the bottom.
- Serve this cake warm or cold with a scoop of Vanilla Ice Cream.
- Sinking cake. There are a couple of factors to avoid:
- Opening the oven door too soon or too often can cause the oven temperature to drop which can cause the sake to sink.
- Using expired or too much baking powder. Either it won’t rise enough or it will rise too much, then fall.
- Not properly drying the pineapples can yield too much liquid which may cause the cake to become oversaturated and then sink.
- Soggy cake. The biggest culprit of a soggy cake is excess juice from the pineapples. Drain excess liquid into a bowl (don’t discard it since some of it is needed in the recipe).
- Leave the pieces of pineapple in a colander to finish draining. Blot the remaining juice with a paper towel then place in the pan.
Storing Info
- Make ahead of time. Store this best pineapple upside down cake at room temperature for 1-2 days, in the fridge for a few days, or even freeze it for a couple of months.
- STORE the cake covered with plastic or in an airtight container at room temperature for up to 2 days, or in the fridge for about 3 days.
- FREEZE. Allow the cake to cool and place it in the freezer for 1-2 hours; long enough to allow the outside of the cake to freeze. Wrap the cake with plastic wrap then again with foil. Label and freeze for 2-3 months.
- Allow to thaw if applicable. Reheat it in the microwave, or loosely wrap it in foil and place it in the oven. Heat at 350°F until warm.
For More Cakes with Fruit:
Best Pineapple Upside Down Cake
Our best pineapple upside down cake is a family favorite with a secret ingredient that takes this classic to a whole new level!
Equipment
Ingredients
- 1 cup unsalted butter, divided
- 1½ cups packed light brown sugar, divided
- 1 (20-ounce) can pineapple rings in juice
- 10 maraschino cherries
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup granulated sugar
- 2 eggs
- ½ cup milk
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Melt ½ cup butter in a medium pot over medium heat. Set remaining ½ cup butter aside to soften.
- Stir 1 cup brown sugar into butter in the pot and bring to a boil, stirring frequently. Continue boiling for 1 minute, then pour into the prepared pan.
- Drain pineapple rings, reserving ½ cup of the juice, and place rings into the bottom of the pan. Place a cherry in the middle of each ring. Set aside.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In another medium bowl, beat softened ½ cup butter, granulated sugar, and remaining ½ cup brown sugar with a hand mixer until well combined. Add eggs and blend well.
- Add flour mixture to wet mixture and beat until well combined.
- While still mixing, add milk, ½ cup reserved pineapple juice, and almond extract.
- Carefully spread batter over pineapple slices.
- Bake for 35–40 minutes, or until the middle is cooked through and a toothpick inserted in the center comes out clean. Let cool for at least 30 minutes.
- Slide a sharp paring knife or a rubber spatula around the inner perimeter of the pan. Invert a serving platter larger than the cake over the top of the pan. Place one hand on the platter and one hand on the bottom of the pan, then flip. Allow the cake to sit for another few minutes with the pan still covering it, then carefully remove the pan and enjoy!
Video
Notes
Different pans.
- Large cast iron skillet. Preheat the skillet in a 325°F oven. Add the pineapple, cherries, and batter, and bake for about 40-45 minutes.
- Bundt pan. Bake at 350°F for 35-40 minutes or until done.
- Two- 9-inch cake rounds. Bake at 375°F for 30-35 minutes or until done.
Nutrition
Serving: 1slice, Calories: 373kcal, Carbohydrates: 54g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 219mg, Potassium: 158mg, Fiber: 1g, Sugar: 37g, Vitamin A: 531IU, Vitamin C: 0.01mg, Calcium: 78mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This is by far the best pineapple upsidedown cake recipe! I made this for my dad for his birthday, as pineapple upsidedown cake is his favorite. He and my husband were in absolute awe of how good this cake is. My mother and I, who aren’t huge fans of pineapple upsidedown cake, also enjoyed it alot. My husband said this was the best cake he’s ever had. Where pineapple upsidedown cake typically seems to be a bit too dry, this cake was moist, full of flavor, and the texture was amazing. My husband’s birthday is in a month and he has already said he wants me to make this again and my dad just wants me to keep him in constant supply of it (lol). Thank you for this recipe!
Oh that is wonderful! That honestly makes me so happy to hear. Thank you so much for the review and I’m glad to hear the cake was such a hit!
Hi Kristin. I am almost 88 yrs old, live in an apt in a senior facility & I bake! We play bingo twice a week & I bake something for the players each time. I have used many of your recipes which have been lovingly eaten by residents who were lucky enough to share. I try to make enough for 18 servings from a 15 x 11″ pan. I sometimes i have to adjust ingredient amounts to accommodate number of servings. So far no problems because your recipes are ‘servings’ adjustable.
Thank you for your great recipes!
You’re welcome!! I’m so glad you enjoy the recipes!
In my opinion, this recipe was very simple and the cake came out beautifully, and delicious!
YOU TURNED A GOOD DESSERT INTO A UPSIDE DOWN PINEAPPLE Cake.
NOW I KNOW WHY THEY CALL IT UPSIDE DOWN.
NICE TRY.
DON’T CRY
You should have made a different dessert. This cake is perfect and meant to be a pineapple upside down cake.
Sorry to hear you didn’t enjoy the cake. Thanks for giving it a try!