Besides being easy, this Pineapple Upside Down Cake recipe is a true delight for every occasion. Pineapples and Maraschino cherries are the stars here, topping a moist, rich cake with just the right amount of sweetness; the combination is hard to resist!😋Serve the Pineapple upside-down cake with vanilla ice cream or whipped cream for a sophisticated dessert. For More Tasty Desserts, check out this Cherry Upside Down Cake, Cherry Galette, Orange Sheet Cake, and Old Fashioned Cranberry Cake.
Jump to:
- What is Pineapple Upside-Down Cake?
- Why this Pineapple Upside Down Cake Works
- Pineapple Upside-Down Cake Ingredients
- Tools You’ll Need
- How to Make Pineapple Upside-Down Cake
- Substitutions
- Variations
- How to Store
- Make-Ahead
- How to Freeze
- Tips for Making The Best Pineapple Upside-Down Cake
- FAQ
- Related Recipes:
- 📖 Recipe
What is Pineapple Upside-Down Cake?
Pineapple upside-down cake is a soft and tender butter cake with pineapple and maraschino cherries on top. It owes its name to the technique of placing pineapple rings, cherries, and sugar glaze on the bottom of a cake pan, covering it with batter, and inverting it after baking.
Why this Pineapple Upside Down Cake Works
This classic pineapple upside-down cake is studded with maraschino cherries and covered in a sticky glaze. Using canned pineapples ensures perfectly round pineapples. We used light brown sugar for the fruit layer for a caramel taste that didn’t obstruct the pineapple flavor.
Pineapple Upside-Down Cake Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Flour: All-purpose flour that has been sifted 2× to create a tender crumb.
- Baking Powder: This will help the cake rise better; ensure it is not expired.
- Sugar: I like to combine white and light brown sugar for moisture and flavor, but you can use one or the other.
- Kosher Salt: To balance the sweetness of the pineapple upside-down cake.
- Butter & Avocado Oil: I used a combination of unsalted butter and avocado oil. (I like using Avocado oil or Grapeseed oil when making a cake, but any neutral-flavored oil or all butter will work here).
- Eggs & Egg Yolk: For structure, moisture, color, and flavor.
- Pure Vanilla Extract: It enhances the Flavor.
- Sour Cream: It provides tenderness and moisture.
- Pineapple juice: To enhance the flavor.
- Pineapple Slices: Canned or fresh pineapple rings/slices. ( I used one 20-ounce canned pineapple slice in 100% juice/ 10 pineapple rings).
- Cherries: Maraschino or fresh cherries.
- Cornstarch or Tapioca starch: It helps trap the juices to prevent the cake from getting soggy, but it is an optional ingredient you can omit if you desire.
Tools You’ll Need
- Stand Mixer or Hand Mixer
- (1) 9 by 13 nonstick sheet cake pan
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Pineapple Upside-Down Cake
Note: The full instructions are provided in the recipe card below.
Adjust the oven rack to the middle position and heat the oven to 350 degrees F—Pour 4 tablespoons of melted butter into a (1) 9 by 13 nonstick rectangle cake pan, tilting to coat the bottom and sides. Whisk 1 cup light or brown sugar, 1 teaspoon cornstarch or tapioca starch, and 1 teaspoon pure vanilla extract in a small bowl, then sprinkle evenly over the melted butter. Pat the pineapple and cherries dry with paper towels, then arrange pineapple slices on brown sugar. Place cherry in the center of each pineapple slice, and arrange remaining cherries; press gently into brown sugar.
Set aside the flour and baking powder in a large bowl. Place the 1/4 cup avocado oil, 1 stick unsalted butter, 1/4 teaspoon kosher salt, 1 cup granulated sugar, 1 tablespoon vanilla extract, and 1/2 cup light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 3 minutes.
Beat in the eggs and egg yolk one at a time, ensuring they emulsify completely with the butter mixture. Reduce the mixer speed to low, scrape bowl and beater, add 1/2 of the dry ingredients, and add the pineapple juice and beat until just combined.
Next, add the remaining flour mixture and the sour cream, and beat on low speed until combined. Do not overmix the batter! Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl. Pour batter over the cherries in the pan and smooth the top with a rubber spatula.
Bake the Pineapple Upside-Down Cake until deeply golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let the cake cool in the pan on a wire rack for 5 minutes. Run a knife around the pan’s edge to loosen the pineapple upside-down cake’s sides, then invert the cake onto a serving platter. Discard parchment paper. Let the cake cool for a least 1 hour. Serve warm or cool—store covered in the refrigerator for up to 3 days.
Substitutions
- Buttermilk: Feel free to substitute the buttermilk for this homemade buttermilk.
- Avocado Oil: You can use any neutral-flavored oil instead of avocado oil.
- Canned Pineapple: You can use fresh pineapple if you prefer.
Variations
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like orange zest or lemon zest,
- Cherry Upside Down Cake
How to Store
This Pineapple Upside Down Cake can be refrigerated airtight for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving.
Make-Ahead
The Pineapple Upside Down Cake can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the top of the pan.
How to Freeze
Freeze the Pineapple Upside Down Cake for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—before serving.
Tips for Making The Best Pineapple Upside-Down Cake
- Follow the recipe: Follow the Pineapple Upside Down Cake recipe directions precisely.
- Dry the fruit: Patting the pineapple rings and maraschino cherries dry will help ensure the cake is not overly soggy and sets properly. (The sugar in the glaze will naturally pull out the pineapple juice, so you don’t need to worry about over-drying the pineapple.)
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all of your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter the Pan: Butter the pan well to prevent the cake from sticking to the sides.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything’s on the paper: When it’s time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don’t have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It’s easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet ingredients and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into the 9 by 13 nonstick sheet cake pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is done. You may also notice the Pineapple Upside Down Cake pulling away from the pan’s sides. You may also notice the Cake pulling away from the pan’s sides, and when lightly pressed on the top, it should slightly spring back.
- Cool the Cake: Cool your Pineapple Upside Down Cake in the pan for 5 mins (any more, and the sugars will start to set, and the cakes will stick to the pan)
FAQ
Why is my pineapple upside-down cake soggy?
Some upside-down pineapple cakes are soggy because of moisture on the pineapple slices and maraschino cherries; to prevent this, Dry the fruit. Patting the pineapple rings and maraschino cherries dry will help ensure the cake is not overly soggy and sets properly. (The sugar in the glaze will naturally pull out the pineapple juice, so you don’t need to worry about over-drying the pineapple.)
What is the secret to making moist Pineapple Upside Down Cake?
You can do a few things to ensure your Pineapple Upside Down Cake is moist and delicious. First, use oil or a combination of unsalted butter and oil. These fats help create a moist and tender texture while flavoring the cake. Second, before mixing the batter, be sure to preheat your oven; this will help the cake cook more evenly and prevent it from drying.
Third, don’t overmix the batter – overmixing can result in a tough, dry cake. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
What is the point of an upside-down cake?
The idea of cooking a cake upside down is an old technique that goes back hundreds of years when people cooked it in cast iron skillets over the fire. Then, when they wanted a sweet treat, they lined the bottom of the pan with fruit and poured the batter on top.
How do you get pineapple upside-down cake not to stick to the pan?
To get the Pineapple upside down, not stick to the pan, grease the baking pan. Line with parchment paper, then grease the parchment. Pour 4 tablespoons of melted butter over the bottom of the prepared pan and swirl to coat evenly.
What country does pineapple upside-down cake come from?
The first American recipes for inverted cake with prunes appeared in newspapers in 1923. Traditional inverted pineapple upside-down cake preparations include the American pineapple inverted cake, the French tarte Tatin, and the Brazilian or Portuguese bolo de ananás (also known as bolo de abacaxi).
Related Recipes:
📖 Recipe
Pineapple Upside Down Cake
Tools
Ingredients
For the Pineapple Upside Down Cake:
- 250 g (2 cups) all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 60 ml (1/4 cup / 4 tablespoons) avocado oil, grapefruit oil, or vegetable oil
- 113 g (1 stick/ 8 tablespoons) unsalted butter softened at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs , room temperature
- 1 egg yolk , room temperature
- 6 tablespoons pineapple juice (from the juice reserved), at room temperature
- 6 tablespoons Sour Cream (full-fat), plain whole milk yogurt, full fat evaporated milk, sour cream or whole milk, room temperature
- 1 tablespoon pure vanilla extract
For the Topping:
- 1/4 cup unsalted butter , melted
- 200 g (1 cup) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon cornstarch or tapioca starch ,optional
- 1 (20 oz) canned pineapple slices in 100% juice, drained, juice reserved.
- 1 jar (6 oz) maraschino cherries without stems, drained
Instructions
- Adjust the oven rack to the middle position and heat the oven to 350 degrees F—Pour 4 tablespoons of melted butter into a (1) 9 by 13 nonstick rectangle cake pan, tilting to coat the bottom and sides.
- Whisk 1 cup light or brown sugar, 1 teaspoon cornstarch or tapioca starch, and 1 teaspoon pure vanilla extract together in a small bowl, then sprinkle evenly over the melted butter.
- Pat the pineapple and cherries dry with paper towels, then arrange pineapple slices on brown sugar. Place cherry in the center of each pineapple slice, and arrange remaining cherries; press gently into brown sugar.
- Sift together the flour and baking powder in a large bowl; set aside. Place the 1/4 cup avocado oil, 1 stick unsalted butter, 1/4 teaspoon kosher salt, 1 cup granulated sugar, 1 tablespoon vanilla extract, and 1/2 cup light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 3 minutes.
- Beat in the eggs and egg yolk one at a time, ensuring they emulsify completely with the butter mixture. Reduce the mixer speed to low, scrape bowl and beater and add 1/2 of the dry ingredients, and add the pineapple juice and beat until just combined.
- Next, add the remaining flour mixture and the sour cream and beat on low speed until just combined. Do not overmix the batter!
- Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl. Pour batter over the cherries in the pan and smooth the top with a rubber spatula.
- Bake the Pineapple Upside-Down Cake until deeply golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let the cake cool in the pan on a wire rack for 5 minutes.
- Run a knife around the pan's edge to loosen the cake's sides, then invert the cake onto a serving platter. Discard parchment paper. Let the cake cool for a least 1 hour. Serve warm or cool—store covered in the refrigerator for up to 3 days.
Notes
This Pineapple Upside Down Cake can be refrigerated airtight for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving.
Make-Ahead The Pineapple Upside Down Cake can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the top of the pan. How to Freeze Freeze the Pineapple Upside Down Cake for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—before serving.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
