Ultimate Classic Pineapple Upside Down Cake: A Deliciously Moist Homemade Recipe for Any Occasion
This pineapple upside down cake has been a cherished family tradition for as long as I can remember, and it’s always a crowd-pleaser! This recipe features a wonderfully tender and flavorful yellow cake base, beautifully crowned with a rich, buttery brown sugar topping. The magic happens as the cake bakes, caramelizing the pineapple and cherries into a glistening, irresistible layer. The result is pure perfection: moist on the inside, wonderfully sweet and sticky on top, with delightfully crunchy edges. It’s truly a classic dessert that embodies comfort and joy, just the way we love it!
Mastering the Pineapple Upside Down Cake: Tips and Variations
I’ve been perfecting this pineapple upside down cake recipe for countless years, and it’s truly become a staple in my kitchen. You might recall when I first shared a version of this cake made in a cast iron skillet. That method creates a beautifully rustic presentation and a wonderfully crisp crust. This versatile recipe is fantastic because it allows for flexibility: you can either prepare two smaller skillet cakes, perfect for intimate gatherings or gifting, or bake one generously sized cake using a standard 13×9 baking pan, ideal for feeding a larger family or a party.
Through my many baking experiments, I’ve picked up a few invaluable tips. For instance, I recently noticed an interesting difference when using a glass baking pan compared to a metal one. With the glass pan, I ended up with a slight excess of butter that actually dribbled out after inverting the cake. This rarely happens with a metal pan, which seems to absorb or distribute the butter more efficiently. So, if you’re opting for a glass pan, I recommend reducing the initial amount of butter melted in the oven by a couple of tablespoons to prevent any buttery overflow. These small adjustments can make a big difference in achieving that perfectly clean, stunning presentation.
If you adore the bright, tropical flavor of pineapple as much as I do, you’ll be thrilled to explore some of our other highly popular recipes! For another take on this classic, be sure to try our much-loved Pineapple Upside Down Cake in a Cast Iron Skillet – it offers a unique texture and presentation that’s absolutely delightful. We also have a super easy Pineapple Dump Cake, perfect for when you need a quick yet impressive dessert. And don’t miss our creamy and refreshing Pineapple Dream Dessert, or the charming individual portions of Mini Pineapple Upside Down Cakes. For a straightforward, delicious treat, my general Pineapple Cake recipe is always a hit!
A little trick I’ve recently incorporated into my baking routine, thanks to the fine folks at Pam Cooking Spray, involves their new formula. They challenged me to try it out, and I decided to spray the pan before starting the topping. Typically, I don’t use cooking spray with this recipe, figuring the generous amount of butter in the topping would prevent sticking. However, I often found a few stubborn pieces of pineapple or cherry clinging to the pan after inverting. I’m delighted to report that using the spray was a game-changer! Nothing stuck, and the cake inverted beautifully, sliding out effortlessly to reveal its perfect, sticky-sweet top. It’s a simple step that guarantees a flawless presentation every time.
For the complete, step-by-step printable recipe, you’ll find it conveniently located at the end of this post!
Essential Ingredients for Your Perfect Pineapple Upside Down Cake
Crafting this delightful dessert requires a few key ingredients for both the moist cake batter and the irresistible caramelized topping. Ensure you have fresh, quality ingredients on hand for the best results.
Cake Batter:
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 1/4 cup shortening
- 1/2 cup cold unsalted butter, precisely cut into thin slices
- 3/4 cup milk
- 3 large eggs
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Topping:
- 1/2 cup unsalted butter, divided
- 2 cups packed light brown sugar
- 1 15-oz can pineapple chunks (or rings, if preferred for a different pattern)
- 6 oz jar of maraschino cherries, drained
Helpful Kitchen Tools for Easy Baking
Having the right tools can make all the difference in your baking experience, ensuring smooth preparation and perfect results for your pineapple upside down cake.
- 13×9 baking pan: The ideal size for this recipe, ensuring even baking.
- Stand mixer or hand mixer: Essential for achieving a smooth, well-combined cake batter.
- Measuring cups and spoons: Accuracy is key for baking success.
- Cutting board: Useful for draining pineapple and inverting the cake cleanly.
Watch the Magic Unfold: A Step-by-Step Video Guide
To give you an even clearer understanding of each step, I’ve put together a little video demonstration of this recipe. It’s incredibly helpful to have all your ingredients measured out and ready to go before you begin—this concept, known as “mise en place,” makes the baking process so much smoother. I recommend draining your fruit ahead of time and getting your batter mixed while the butter for the topping is melting in the oven. This multitasking approach will streamline your baking!
A FAIR WARNING (and a chuckle) – I am, by no means, a professional videographer. In fact, I’m a total video novice! So, you might notice one charmingly awkward spot where I accidentally overlapped the end of a segment (cue my internal groan, ha ha!). And during another moment, as I was trying to artfully add the brown sugar to the pan, my other hand, holding the video camera, ended up giving you a close-up of the mixing bowl instead of the pan. Haha! It’s a true testament to real-life, home kitchen chaos, but hopefully, it makes the process more relatable. So, please, feel absolutely free to have a good laugh at my ridiculous video abilities—the important thing is that you’ll still get a clear sense of how to make this delicious cake!
The Perfect Dessert for Easter, Thanksgiving, and Beyond!
This pineapple upside down cake is more than just a dessert; it’s a timeless classic, perfect for special occasions. Its vibrant colors and comforting flavors make it an exceptional choice for your Easter celebrations or a delightful addition to your Thanksgiving feast. The bright pineapple and cherries add a festive touch that truly stands out on any holiday table. Its universal appeal ensures it’s loved by guests of all ages, making it a reliable and impressive dessert option for family gatherings, potlucks, or simply a sweet treat on a regular weeknight.
Planning your Easter menu and looking for more dessert inspiration? We’ve got you absolutely covered with a fantastic array of delicious recipes that are perfect for the spring holiday. Dive into our collection below for some truly tempting options:
- Carrot Cake Trifle: Layers of moist carrot cake, creamy filling, and a hint of spice make this a show-stopping dessert.
- Easter Chick Cupcakes: Adorably decorated cupcakes that are as fun to make as they are to eat, perfect for kids and adults alike.
- Rice Krispie Nests: A quick, no-bake treat that mimics bird nests, often filled with candy eggs for a festive touch.
- Checkerboard Cake for Easter: An impressive cake with alternating colored squares inside, guaranteed to delight when sliced.
- Frosted Sugar Cookie Bars: Easy to make and share, these soft sugar cookie bars topped with creamy frosting are always a hit.
- Homemade French Silk Pie: A rich, smooth, and decadent chocolate pie that’s a sophisticated addition to any dessert spread.
Classic Pineapple Upside Down Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Cake batter:
- 2 ¼ cups cake flour
- 1 ½ cups granulated sugar
- ¼ cup shortening
- ½ cup unsalted butter cold, cut into thin slices
- ¾ cup milk
- 3 large eggs
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ teaspoons vanilla extract
Topping:
- ½ cup unsalted butter
- 2 cups brown sugar packed
- 15 oz canned pineapple chunks drained
- 6 oz maraschino cherries jarred, drained
Instructions
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Preheat your oven to 375 degrees Fahrenheit (190°C) and ensure the oven rack is centered. Lightly spray a 13×9 inch baking pan with Pam Cooking Spray or a similar non-stick spray. This step helps ensure a perfect release!
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Begin by preparing the delicious topping. Place 1/2 cup of unsalted butter directly into your prepared baking pan. Transfer the pan to the preheated oven and allow the butter to melt completely, which typically takes only a few minutes. Keep a close eye on it to prevent burning.
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Carefully remove the pan from the oven. Evenly sprinkle 2 cups of packed brown sugar over the melted butter, creating a delicious base. Remember to drain your pineapple chunks thoroughly; you can reserve the juice if you plan to store any cake leftovers.
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Now for the beautiful arrangement! Gently place the drained pineapple chunks onto the brown sugar and butter mixture. Arrange them in decorative patterns, perhaps creating “flowers” using 5-6 pineapple pieces per design. In the center of each pineapple flower, place a single maraschino cherry. A 13×9 inch pan typically accommodates about 6 such flower arrangements.
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Next, prepare the cake batter. In a large mixer bowl, combine all the cake batter ingredients. Start mixing at a low speed for about 30 seconds to gently incorporate everything. Then, increase the speed to medium and continue mixing for a full 5 minutes. Scrape down the sides of the bowl with a spatula occasionally to ensure all ingredients are well combined.
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Don’t be alarmed if you notice some small bits of cold butter still visible in the batter; this is perfectly normal and will not affect the final outcome. The cake will still bake up beautifully moist and tender!
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Carefully, but with a steady pace, pour the prepared cake batter over the pineapple and cherry topping in the pan. Distribute the batter evenly, moving your pouring stream around the pan to avoid displacing the fruit pieces underneath. This ensures your topping remains intact and beautiful.
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Bake the cake for 35-40 minutes. You’ll know it’s ready when the sides are bubbly and the top has turned a golden brown. A toothpick inserted into the cake part (avoiding the fruit) should come out clean. Once baked, remove the pan from the oven and let it cool on a wire rack for exactly 10 minutes. This cooling time is crucial for the topping to set slightly.
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After the 10-minute cooling period, place a flat cutting board or a serving platter face down over the top of the cake pan. Using oven mitts for safety, firmly grasp both the pan and the board/platter together and quickly invert the cake. Give the pan a gentle shake, then carefully lift it off to reveal your stunning pineapple upside down cake. If any topping happens to stick to the pan, simply use an icing spatula to scoop it up and gently patch any bare spots on top of the cake. Serve warm and enjoy!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on October 3, 2011, and has been updated with fresh insights and baking tips.
