Easy Pineapple Upside Down Cake
This Easy Pineapple Upside Down Cake recipe is a family favorite for every occasion. Sweet, buttery cake with a hint of pineapple is topped with caramelized pineapple slices and juicy maraschino cherries for a forkful of nostalgia that can’t be beat.
Spring is finally here and I can’t wait to open the pool so I can sit outside with a drink in hand and soak up the sun. But in the meantime, I’m planning to get outside as much as I can and enjoying all the flavors spring has to offer. I love cooking during the warmer months, things like fresh fruit salads, fruity cocktails and Classic Pineapple Upside Down Cake….because for some reason, this is the time of year that I can’t seem to get enough pineapple.
Easy Pineapple Upside Down Cake
Upside down cake is a single layer cake made with the toppings on the bottom topped with a buttery batter. Hence the name, upside down cake. Pineapple Upside Down Cake is the most common flavor but it can be made with other fruits, as well.
The cake pan is then inverted onto a plate and served right side up. It’s a beautiful dessert that’s retro and classic, total comfort food.
I love, love, love fresh pineapple and this Pineapple Upside Down Cake is made from scratch. With fresh cut pineapple, but you can totally use canned pineapple rings in a pinch.
I love to cut pineapple up into wedges to garnish cocktails or spears for snacking and salads but my favorite way to use up pineapple is in a Classic Pineapple Upside Down Cake. Sweet and tender, this cake just reminds me of my childhood so much and it’s a ton of fun to make. I mean, how can it not be fun to build something so beautiful and then turning it out onto a platter to reveal the prettiest dessert you ever did see.
How To Make It
It all begins with a bit of melted butter that’s drizzled into a cake pan then sprinkled with a healthy dose of brown sugar. Layer your pineapple slices in the bottom of the cake pan and up the sides, if you like, then arrange your cherries among the slices.
Pour the vanilla scented cake batter over your fruit. Then, bake until golden and turn out onto a cake plate to reveal your new masterpiece. Always a satisfying display and so much fun to make. Perfect for every summer party this year.
Pro Tips for Perfect Upside Down Cake
There are a few tips I learned over the years that I’m sharing to ensure you have a perfectly baked Pineapple Upside Down Cake. One that’s not too dense, wet or soggy. A cake that’s light, fluffy, buttery and perfect.
- Be sure to dry your pineapple and cherries thoroughly so they don’t add a ton of moisture to the topping. The excess liquid in the fruit can cause your cake to be too wet leading to a soggy cake.
- Whisk your dry ingredients together to add lightness. This cake is much more dense than say a regular vanilla cake but it’s not as dense as my pound cake.
- Don’t rush the flip, allow the cake to rest in the pan for 5 minutes so the topping sets a bit. If you flip too early, everything will slide right off the cake.
More Easy Cake Recipes
If you like this Pineapple Cake, you should also give these favorites a try:
- Pineapple Sunshine Cake...light, airy and simple.
- Easy Blueberry Dump cake.…as easy as it sounds
- Classic Jewish Apple Cake….like pound cake with apples…so good.
- The BEST Ever Carrot Cake…..with pineapple. Ahhmazing.
Get the Recipe: Classic Pineapple Upside Down Cake
- 5 tablespoons melted butter
- 1/2 cup light brown sugar
- 6-8 slices pineapple, fresh or canned
- 15-20 maraschino cherries, stems removed
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup light brown sugar
- 1/4 cup butter
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 egg
- 3 tablespoons pineapple juice
- Preheat oven to 350 degrees.
- Pour melted butter into the bottom of a 10 inch deep dish cake pan and sprinkle the brown sugar evenly over top.
- Arrange the pineapples and cherries on top of the butter mixture and up the sides, if desired. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat the brown sugar and butter together until smooth. Turn the mixer to low and, slowly add the milk, vanilla, egg and pineapple juice until combined.
- Add the dry ingredients to the wet mixture beating until combined and no lumps remain.
- Pour the batter over the pineapple and spread evenly — some of the fruit may poke through the batter.
- Bake for 45 minutes or until golden brown and the top springs back when pressed with your finger.
- Allow the cake to cool in the pan for 5 minutes then turn the cake out onto a cake plate or platter and leave the pan on the cake for 10 minutes longer.
- Remove the pan and allow to cool to room temperature or serve warm, if desired.