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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.
Loving this cake!
I used crushed pineapple instead of slices but followed your recipe otherwise.
Plan to put this it my recipe file and share with others.
Yay!! Thank you so much!!
I FORGOT THE POSSIBLE ELEVATION DIFFERENCE MIGHT CHANGE COOKING TIME SO IF YOU LIVE HIGH UP IN THE MOUNTAINS LIKE I DO YOU MIGHT NEED AN EXTRA 10 OR 15 MINUTES OF BAKE TIME. I THINK MINE TOOK 50 MIN TOTAL.
Love how easy the recipe was to make. My 5 year old helped me and it was easy enough he could follow it without me.
My cakes currently cooling. Hoping it COMES out of the pan ok. It looks absolutely beautiful. Cant wait to cut into it for hubs birthday tomorrow (i know its best warm but its 97°F in the middle of summer and im not about to use the oven during the day.) We can have it cold and be happy i made i stayed up until MIDNIGHT to make it. I loathe baking in a heat WAVE.
I hope it was a hit! Thanks for sharing that! It’s a great reminder to those who are at higher elevation.
One of my favorite cakes!! It is so moist! Love pineapple!
This cake is not only beautiful, but it is so heavenly! The flavor and texture is amazing. Perfect Summer dessert!
Made this tonight, best dessert I’ve ever made!!!
Woohoo!! I am so glad you liked it! Thank you!
Just made THIS for COMPANy for dinner tonight. It looks amazing. Do I just leave it out on the counter until THIS evening?
Sorry, to have not gotten back to you sooner. I sure hope your company loved it. Yes, I would have left it out.
I’m currently about 20 pregnant with our 5th amazing baby! I have been craving a good carmelized upside down pineapple cake and this recipe looks like the ONLY 1 that will end up being like I want it to be. Will update comment as soon as I’m done eating the 1st slice
Its 8 pm NOw. Should be done before long ! Hopefully it ends up as beautifully as yours has.!.
So, what did you think!! I hope you liked it! I know all about those cravings!
Ive always loved This cake baked in a dutch oven while camping. Now i can get a taste of that at home.
Love pineapple upside down cake and this looks insanely delicious!
Pineapple upside down cake is a big favorite here at our house. delish!