Classic Pineapple Upside-Down Cake
This retro favorite never goes out of style! Sweet caramelized pineapple slices with bright red cherries sit atop a buttery, tender vanilla cake. Here’s how to make it from scratch.
Ingredients
For the Topping:
- ¼ cup (60 g) unsalted butter, melted
- ½ cup (100 g) packed brown sugar
- 7–8 pineapple rings (canned or fresh)
- Maraschino cherries (about 7–8, optional but traditional)
For the Cake Batter:
- 1 ½ cups (190 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) milk (whole milk or buttermilk works best)
- ¼ cup (60 ml) pineapple juice (reserved from the can if using canned rings)
Instructions
Step 1: Prepare the Pan
- Preheat oven to 350°F (175°C).
- Pour the melted butter into a 9-inch round cake pan or cast-iron skillet.
- Sprinkle the brown sugar evenly over the butter.
- Arrange pineapple slices on top of the sugar mixture. Place a cherry in the center of each pineapple ring. Set aside.
Step 2: Make the Cake Batter
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in the vanilla.
- Mix the milk with the pineapple juice.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the milk/juice mixture. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
Step 3: Assemble and Bake
- Pour the batter evenly over the pineapple topping in the pan. Smooth the surface with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes (not longer, or the topping will stick).
- Place a serving plate over the pan and carefully invert the cake onto the plate. Lift the pan away gently.
Serving Tips
- Best served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store leftovers covered at room temperature for 1–2 days or in the refrigerator for up to 4 days.
Pro Tips
- For a more caramelized topping, cook the butter and brown sugar together in a saucepan until bubbling, then pour into the pan before arranging pineapples.
- You can use fresh pineapple slices, but canned pineapples are softer and more classic.
- Don’t skip the pineapple juice—it gives the cake its signature flavor.
