This Pineapple Upside-down cake is a quick sweet classic dessert that is not only easy to make but incredibly delicious! You will get an explosion of sweet and tangy flavors in each bite. This irresistible buttery-rich cake is packed with the right amount of pineapple and cherries. This cake is certainly an incredible dessert!
Sweet Classic Pineapple Upside-down cake
Pineapple upside-down cake was created sometime in the 1920s when the Dole pineapple company developed a method to produce more pineapples and decided canned as they had abundant fruit. This cake has been around for generations, and I’m confident it will stay relevant for more generations to come. It is truly a straightforward cake to make. However, there are a few tips to consider to accomplish such an unbelievably good dessert! Let’s talk ingredients first.
Pineapple Cake Ingredients:
- Unsalted butter: Softened butter to room temperature. I suggest using unsalted butter; salted butter can ruin the flavor of the cake with an excessive amount of salt.
- Flour: In this recipe, I use all-purpose flour. You can use cake flour, especially if you are looking for a more soft crumb on your cake.
- Pineapple Rings: Canned pineapples, fresh works as well. When I use fresh pineapple, I like to use this practical tool that facilitates getting those pineapple rings without the hassle of cutting and peeling the fruit. This pineapple corer and slicer is amazing.
- If using canned pineapples *Make sure to get the canned pineapples in juice, NOT syrup. This can ruin the cake, making it too sweet.
- Pineapple juice: Save the juice of the canned pineapple. We will use some of that juice to mix our cake batter. In addition, it will provide moister to our cake.
- Milk: Whole milk is key. Adding whole milk to the cake batter will make our cake moist.
- Cherries: Maraschino cherries are a sweet preserved fruit that makes this cake shine with color. I also used them to garnish my Tres Leche Cake Recipe.
- Vanilla: Pure Vanilla Extract is the best. It adds a very delightful taste to the cake. You can get a bottle at your local supermarket. I get mine at Costco, or sometimes I order on amazon.
- Salt: Adding a salt pin when baking sweets is the key to balancing and waking up the flavors. Just a pinch goes a long way.
- Eggs: To room temperature.
- Sugar: In this recipe, I use two types of sugars. White granulated sugar to make the cake batter. Brown/light brown sugar for the bottom topping (the upside-down part of the cake). I find the brown sugar adds so much flavor to the cake. It’s much like sweet caramel, very similar in taste to the one from my Flan Recipe.
- Sour cream: Again, moist Sour cream will add moisture to the cake, and it will give the batter the right consistency…
- Baking powder & Baking soda: As you know, a Pineapple upside-down cake has a heavy topping, so these ingredients will give a lift in volume to the cake batter and balanced the texture.
Now, let me share a few tips on how to make a delicious Pineapple Upside Down Cake:
Soak up any liquids/moisture from the pineapples and cherries: To avoid the cake coming out excessively moist ( from the excess liquids), place the slices of pineapple and the cherries onto a paper towel soak up the excess moisture.
Place a baking pan or sheet on a lower rack of your oven: This will catch any juices splattering over the edges. I learn this the hard way 🙂
Cool: Let the cake cool down for at least 15- 20 minutes before flipping the cake into a serving plate.
How to Make Pineapple Upside-down cake:
Below you will find a convenient printable recipe card. Please, feel free to leave any comments and suggestions. I am looking forward to hearing from you!
Sweet Classic Pineapple Upside-Down Cake
This Pineapple Upside-down cake is a quick sweet classic dessert that is not only easy to make but incredibly delicious! You will get an explosion of sweet and tangy flavors in each bite. This irresistible buttery-rich cake is packed with the right amount of pineapple and cherries. This cake is certainly an incredible dessert!
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Servings: to 10 people
Calories: 257kcal
Ingredients
Topping Ingredients: (which is the upside-down part of this cake)
- 4 tablespoons unsalted butter (melted)
- ½ cup brown/light sugar for the bottom (the upside-down part of the cake; the topping)
- 1 (20oz.) can pineapple rings (slices) in 100% pineapple juice
- 1 (10 oz.) maraschino cherries (substitute for Candy Pecans)
Cake Batter Ingredients:
- 1 ½ cup all-purpose flour You can use cake flour, both works!
- 1 (4 oz.) stick unsalted butter 8 tablespoons) softened butter to room temperature.
- ⅓ cup pineapple juice reserved from the can of pineapple slices
- 2 large eggs room temperature
- ¼ cup granulated white sugar
- ⅓ cup sour cream
- 1 teaspoon baking powder
- A pinch salt
- ¼ teaspoon baking soda
- 1 teaspoon pure vanilla extract
Instructions
Topping: (which is the upside-down part of this cake)
- Preheat oven to 350°F (180 °C)
- In a 9.5 inch ( 24 cm) oven-safe baking pan, pour in the melted butter and brown sugar.
- Roughly mix sugar and butter and spread it out.
- Place one of the pineapple rings in the center of the baking pan. Then, continue placing the rest of the rings. Finally, Place a cherry in the center of each pineapple ring.
- Take a few pineapple slices (rings) and cut them in halves. Place the rings at the edge of the baking pan with the opening facing up. Then, in that opening place, a maraschino cherry.
Cake Batter:
- In a mixing bowl, whisk to combine dry ingredients: flour, baking soda, baking powder, and a pinch of salt. In a separate mixing bowl, whisk to combine wet ingredients: unsalted butter, sour cream, vanilla extract, milk, pineapple juice, and white sugar.
- Combine dry ingredients (flour mixture) with wet ingredients. Whisk until well combined.
- Pour the batter over the pineapple layer and gently spread it until smooth and level on top.
- Bake for 45-50 minutes. Place a baking pan or sheet on a lower rack of your oven: This will catch any juices splattering over the edges. I learn this the hard way!
- Cool: Let the cake cool down for at least 15- 20 minutes before flipping the cake into a serving plate.
Notes
- Unsalted butter: Softened butter to room temperature. I suggest using unsalted butter; salted butter can ruin the flavor of the cake with an excessive amount of salt.
- Flour: In this recipe, I use all-purpose flour. You can use cake flour, especially if you are looking for a more soft crumb on your cake.
- Pineapple Rings: Canned pineapples, fresh works as well. When I use fresh pineapple, I like to use this practical tool that facilitates getting those pineapple rings without the hassle of cutting and peeling the fruit. It is amazing. *Make sure to get the canned pineapples in juice, NOT syrup. This can ruin the cake, making it too sweet.
- Pineapple juice: Save the juice of the canned pineapple. We will use some of that juice to mix our cake batter. It will provide moister to our cake.
- Milk: Whole milk is key. Adding whole milk to the cake batter will make our cake moist.
- Cherries: Maraschino cherries are a sweet preserved fruit that makes this cake shine with color. I also used them to garnish my Tres Leche Cake Recipe.
- Vanilla: Pure Vanilla Extract is the best. It adds a very delightful taste to the cake. You can get a bottle at your local supermarket. I get mine at Costco, or sometimes I order on amazon.
- Salt: Adding a pinch of salt when baking sweets is the key to balancing and waking up the flavors. Just a pinch goes a long way.
- Eggs: To room temperature.
- Sugar: In this recipe, I use two types of sugars. White granulated sugar to make the cake batter. Brown/light brown sugar for the bottom topping (the upside-down part of the cake). I find the brown sugar adds so much flavor to the cake. It’s much like sweet caramel, very similar in taste to the one from my Flan Recipe.
- Sour cream: Again, moist Sour cream will add moisture to the cake, and it will give the batter the right consistency…
- Baking powder & Baking soda: As you know, a Pineapple upside-down cake has a heavy topping, so these ingredients will give a lift in volume to the cake batter and balanced the texture.
Nutrition
Calories: 257kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 65mg | Potassium: 140mg | Fiber: 1g | Sugar: 21g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU! Also, don’t forget to follow me on Instagram.
Until the next one!
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