Add Preferred SourcePeople have been baking Pineapple Upside Down Cake for over 100 years, and it’s still just as good today as it ever was. This classic no-fuss recipe uses wholesome ingredients and no fancy baking skills are required!
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I love Pineapple Upside Down Cake. It was one of my grandmother’s favorite cakes, and she’d make it for just about every special event and family gathering.
It’s such a simple cake to make. All you need is a can of pineapple, some maraschino cherries, and some staple pantry supplies. That’s it!
Take a trip down memory lane and bake this cake today. I know you’ll love it as much as I do!
History
The Pineapple Upside Down Cake soared in popularity in the 1920s following the commercial availability of canned pineapple, courtesy of the Dole Pineapple Company. This accessibility transformed an exotic treat into a household staple. During the economic challenges of the Great Depression, the cake symbolized American innovation and culinary flair, providing a delightful mix of flavor and beauty.
Ingredients
- Butter – I cook with salted butter. If you’re using unsalted, add ¼ teaspoon of salt to prevent the cake from tasting flat.
- Brown sugar – Light or dark brown sugar both work; I prefer dark for a richer caramel flavor.
- Canned pineapple – Drain well and reserve the juice for the batter. Too much liquid can make the cake soggy.
- Maraschino cherries – About 16 cherries. Pat them dry so the color doesn’t bleed into the cake.
- Flour – Measure by spooning into the cup and leveling to avoid a dense crumb.
- Baking powder – I always check the expiration date. Old baking powder can keep the cake from rising properly.
- Pineapple juice – Use the juice from the can, not bottled, for consistent sweetness and acidity.
- Vanilla extract – Pure or artificial both work without affecting the outcome.
- Eggs – I use large eggs for a consistent batter, but extra-large eggs will work if that’s what you have.
- Granulated sugar – Regular white sugar dissolves evenly and keeps the texture consistent.
How To Make Pineapple Upside Down Cake
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F (175°C). Place the butter in the cake pan and set it in the oven for a few minutes until melted, then carefully remove the pan and spread the butter evenly across the bottom. Melting the butter directly in the pan creates the base for the caramel topping.
Sprinkle the brown sugar evenly over the melted butter, making sure it fully covers the bottom of the pan. This layer will caramelize as the cake bakes.
Arrange the pineapple slices over the brown sugar, placing a maraschino cherry in the center of each slice and filling any gaps with extra cherries. Press them gently into the sugar so they stay in place.
Whisk the flour and baking powder together in a medium bowl and set aside. Mixing the dry ingredients ahead of time helps them blend evenly into the batter later.
Beat the eggs on high speed in a stand mixer or with a handheld mixer for 5 to 6 minutes, until thick, pale, and fluffy. This step helps create a light, airy cake texture.
Gradually add the granulated sugar to the eggs, mixing well after each addition so it fully dissolves and stays smooth.
Mix in the reserved pineapple juice and vanilla extract until just combined. The pineapple juice adds moisture and enhances the fruit flavor.
Add the dry ingredients to the wet mixture gradually, mixing just until combined. Avoid overmixing so the cake stays tender.
Carefully pour the batter over the arranged fruit and smooth it into an even layer so it bakes evenly.
Bake for 30 to 40 minutes, until the cake is golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then loosen the edges with a knife. Invert the cake onto a serving plate, lift off the pan, and serve warm or at room temperature.
Chef Jenn’s Tips
- Ensure the butter and sugar mixture is thoroughly melted and spread to avoid the cake sticking to the pan.
- A toothpick should come out clean or with just a few crumbs to indicate the cake is perfectly baked.
- Let the cake rest in the pan for 10 minutes before inverting to allow it to set properly and release cleanly.
Serving Suggestions
This vintage Pineapple Upside Down Cake recipe is the perfect finish to just about any meal. From special occasion dinners like Grandmother used to serve to potlucks and BBQs, it’s versatile and easy enough to make any day of the week!
Storage
Keep any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For long-term storage, wrap the cake well in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Pineapple Upside Down Cake
Ingredients
- 3 tablespoons butter salted
- ½ cup packed brown sugar
- 1 16 oz can canned pineapple rings drained but 1/3 cup juice reserved
- 16 maraschino cherries about 16 cherries
- 1 cup flour
- ½ teaspoon baking powder
- ⅓ cup pineapple juice
- 1 teaspoon vanilla extract
- 2 eggs
- ⅔ cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter in the cake pan by popping the pan into the oven for a few minutes to melt, then spread it around.
- Sprinkle the brown sugar on top.
- Arrange the pineapple slices over the sugar layer, placing a maraschino cherry in the center of each pineapple slice and any spaces in between.
- Combine the flour and baking powder in a medium-sized bowl. Set this mixture aside for later.
- Whip the eggs on high speed until they are thick and fluffy, about 5-6 minutes, in a stand mixer or using a handheld mixer.
- Slowly incorporate the granulated sugar into the eggs, ensuring it mixes thoroughly after each addition.
- Blend in the reserved pineapple juice and vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until they are just combined, taking care not to overmix.
- Gently pour the batter over the arranged fruit in the pan, smoothing it out to an even layer.
- Place the cake in the oven and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes after baking. Loosen the edges with a knife, then invert the cake onto a serving plate by flipping the pan over.
- Enjoy your beautifully crafted dessert!
Notes
Chef Jenn’s Tips
- Ensure the butter and sugar mixture is thoroughly melted and spread to avoid the cake sticking to the pan.
- A toothpick should come out clean or with just a few crumbs to indicate the cake is perfectly baked.
- Let the cake rest in the pan for 10 minutes before inverting to allow it to set properly and release cleanly.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
I remember my momma making this. Delicious! Not in a cast iron skillet though.
I like making it in a skillet because it looks so pretty, but any baking dish will work. ~Jenn
Delicious 💗🐕🐕💗