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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:
Pineapple Upside Down Cake Recipe
Pineapple upside down cake is a classic dessert that is so soft and moist, filled with the perfect amount of pineapple flavor!
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-x-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 together 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
Make ahead of time. This cake can be made ahead of time and stored, covered, at room temperature for 1–2 days or in the refrigerator for up to 3 days.
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.
We have so many favorites in our family! One would be pineapple upside down cake. My husbands favorite. He would prefer this over chocolate.my favorite part is the brown sugar that becomes carmelized.so easy to make!
I love pineapple Upside down cake!! Can’t wait to make this!
My husband loves pineapples and when it’s in a cake it is even better! Delicious!
This is such a classic, yummy cake! Sometimes, I just want a fruity dessert & this one is delicious!
My daughter loves pineapple! She can eat an entire can in one sitting if I let her; she will love this dessert!
This looks delicious!! Can’t wait to give it a try!!!
Perfectly caramelized!
Pineapple upside down cake is my husbands favorite. I have tried several different recipes and this is by far the best. I substituted vanilla for the almond extract and used 2 9″ deep cake pans vs the 9×13. Thank you for sharing!
Glad to share 🙂 Thank you for saying this!
your ingredients and directions don’t match- Will use a different recipe
The only thing that was different, was the vanilla & almond extract, but I fixed it 🙂
You’re welcome. Gee, so snappy when she is giving you this recipe for free.
I’ve made this a few times with the almond extract but find it overpowered the taste. I’m making it again as a request from my kids for Christmas and am going to try vanilla extract instead. Otherwise a delicious cake! One of our favorites!!
Hi Kristyn, this cake looks wonderful! I have a question, as I am making this tomorrow for my husband’s birthday. In the ingredients, you have vanilla extract, in the directions, you have almond extract. I’m going to use vanilla unless you tell me different. Thanks!
Kristyn, this looks so good I can almost taste it through my computer screen! I’ve always loved pineapple upside down cake, and this one looks like a winner. : D
Thank you, Joan!! You’re too kind!! 😀