Jacy Warm, caramelized fruit and tender, buttery cake combine to create a timeless dessert that turns the ordinary into something extraordinary. The classic pineapple upside down cake has been a beloved treat for generations, and with good reason. Its stunning presentation and delightful sweet-and-tart flavor profile make it a guaranteed crowd-pleaser for any occasion. Today, I’m sharing my foolproof easy pineapple upside down cake recipe that delivers perfect results every time. Whether you’re a seasoned baker or just starting out, this simple pineapple upside down cake recipe is your key to a spectacular dessert with minimal fuss.
Table of Contents
Pineapple Upside Down Cake
Ingredients
- For the Topping:
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 (20 oz) can pineapple rings in juice (about 10 rings)
- 10-12 maraschino cherries
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup whole milk, room temperature
- 2 tablespoons pineapple juice (from the can)
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Do not grease your 9-inch round cake pan or 10-inch cast-iron skillet.
2. Make the caramel topping: Melt the ½ cup of butter in a small saucepan over medium heat. Stir in the brown sugar and cook, stirring constantly, until the mixture is bubbly and smooth, about 2-3 minutes. Immediately pour this mixture into the bottom of your cake pan, tilting to coat evenly.
3. Arrange the fruit: Drain the pineapple rings, reserving 2 tablespoons of juice for the cake batter. Place one pineapple ring in the very center of the pan. Arrange the remaining rings around it in a single layer. Place a maraschino cherry in the center of each ring.
4. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt.
5. In a separate large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
6. Beat in the eggs, one at a time, followed by the vanilla extract.
7. With the mixer on low, add the dry ingredients and the milk alternately, beginning and ending with the dry ingredients. Mix just until combined. Finally, stir in the 2 tablespoons of reserved pineapple juice.
8. Carefully spoon the batter over the arranged fruit in the pan, and gently spread it into an even layer. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Follow this simple pineapple upside down cake recipe carefully, and you’ll have a beautifully golden cake.
9. Cool the cake in the pan on a wire rack for only 10 minutes. Then, run a knife around the edges to loosen. Place a large serving plate over the pan. Using oven mitts, quickly and confidently flip the pan and plate over. The key to this easy pineapple upside down cake recipe is letting the cake cool just enough so it releases but is still warm. Lift the pan away slowly. If any fruit sticks, gently reposition it.
10. Allow the cake to cool slightly before serving. It’s delicious warm or at room temperature.
Tips & Variations
- For a boozy twist, add a tablespoon of dark rum or bourbon to the caramel after removing it from the heat.
- Swap pineapple rings for canned peach or apricot halves.
- Use a 10-inch cast-iron skillet for a more rustic presentation and to make the caramel topping directly in the pan.
- For a nutty crunch, sprinkle chopped pecans or walnuts over the caramel layer before adding the fruit.
Serving & Storage
Serve this cake warm, ideally with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The contrast of the cold cream with the warm, caramelized cake is sublime.
Store any leftovers covered at room temperature for up to 2 days. For longer storage, cover tightly and refrigerate for up to 4 days. Reheat individual slices in the microwave for 15-20 seconds to refresh the caramel topping.
Nutritional Benefits
This dessert is a treat, but pineapple provides vitamin C, manganese, and bromelain, an enzyme that can aid digestion. Using fruit in juice rather than heavy syrup also slightly reduces added sugars. Enjoy it as part of a balanced diet.
Common Mistakes to Avoid
- Inverting the cake too late: Waiting longer than 10-15 minutes allows the caramel to harden and stick to the pan.
- Overmixing the batter: This develops gluten and leads to a tough, dense cake. Mix just until the ingredients are combined.
- Using cold ingredients: Room temperature eggs, milk, and butter emulsify better, creating a lighter, more uniform crumb.
- Not measuring flour correctly: Spoon flour into your measuring cup and level it off. Scooping directly packs the flour, leading to a dry cake.
- Forgetting to add the reserved pineapple juice: This small amount adds crucial moisture and enhances the pineapple flavor throughout the cake.
Final Conclusion
Creating a show-stopping dessert doesn’t have to be complicated. This classic cake, with its glittering caramelized fruit topping and soft vanilla crumb, is a testament to the magic of simple, quality ingredients combined with a reliable method. I hope this easy pineapple upside down cake recipe becomes a new staple in your baking repertoire. Don’t hesitate to make this simple pineapple upside down cake recipe for your next gathering—it’s a guaranteed way to bring smiles and delicious memories to the table.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can. Use a ripe, sweet pineapple. Peel, core, and slice it into ½-inch thick rings. You may need to simmer the fresh rings in a simple syrup for a few minutes to soften them slightly and ensure they release enough juice.
My fruit stuck to the pan when I flipped it. What went wrong?
This usually happens if the cake cooled in the pan for too long before inverting. The caramel re-solidifies. Next time, be bold and flip at the 10-minute mark. If it happens, you can gently warm the bottom of the pan over a low burner for 20-30 seconds to re-melt the caramel, then try flipping again.
Can I make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Be sure all other ingredients (like baking powder) are certified gluten-free.
Why is my cake dense and gummy?
This is typically caused by overmixing the batter after adding the flour, which over-develops the gluten. Mix just until you no longer see dry streaks of flour. Also, ensure your baking powder is fresh and not expired.
How can I tell when the cake is truly done baking?
The top will be golden brown and spring back lightly when touched. The most reliable test is to insert a toothpick or thin skewer into the center of the cake (avoiding the fruit layer underneath). It should come out clean or with a few moist crumbs, not wet batter.
