Pineapple Upside Down Cake
Pineapple upside down cake is one of those recipes that feels like it belongs to a different era in the best possible way. My mom made this every summer when I was growing up and the whole house would smell incredible while it was baking. That moment when you flip the pan and the golden caramelized pineapple rings are revealed is genuinely one of the most satisfying things in all of baking. I have been making my own version for years now and it is still the dessert that makes people the most happy every single time.
What I love about this cake is that the topping and the batter work together so perfectly. The brown sugar and butter create this glossy caramel that soaks slightly into the top of the cake as it bakes, and the pineapple juice in the batter itself adds this subtle fruity flavor that keeps it moist and delicious. It is a classic for a reason.
Pineapple Upside Down Cake
Ingredients
Method
- Preheat oven to 350 degrees F. Melt 4 tbsp butter in a 9-inch round cake pan in the oven, about 3 minutes.
- Sprinkle brown sugar evenly over melted butter. Arrange pineapple rings in a single layer on top. Place a cherry in the center of each ring.
- Whisk flour and baking powder together. Set aside.
- Beat softened butter and granulated sugar until light and fluffy. Mix in eggs one at a time.
- Alternate adding flour mixture and reserved pineapple juice, beginning and ending with flour. Mix until just combined.
- Gently pour batter over the pineapple topping and spread evenly.
- Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.
- Cool in pan 5 minutes, then run a knife around the edge and flip immediately onto a serving plate. Serve warm.
Notes
The Flip is Everything
The most nerve-wracking part of making a pineapple upside down cake is the flip, but I promise it is much easier than it sounds. The key is timing: you want to flip the cake while it is still hot, within about 5 minutes of coming out of the oven. If you let it cool too long the caramel topping starts to harden and stick to the pan. Run a thin knife around the edge of the pan before you flip to make sure nothing is sticking, then place your serving plate face down on top of the pan, hold both firmly, and flip in one confident motion. Do not hesitate! Set the pan down and slowly lift it off. Beautiful every single time.
Tips for the Best Caramelized Topping
Use a good quality 9-inch round cake pan for this. I prefer a light-colored pan because darker pans can cause the brown sugar topping to get too dark before the cake is fully baked. Drain your pineapple rings really well and pat them dry so they do not add too much moisture to the topping. And use packed brown sugar, not a loosely measured cup, because you want enough caramel to really coat every ring and create that glossy gorgeous presentation. The maraschino cherries are technically optional but they add such a pretty pop of red and a sweet little pop of flavor in every bite, I always include them.
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Make It Ahead
This cake is honestly wonderful the day after it is made. The flavors meld together and the caramelized topping gets even more sticky and amazing. Store it covered at room temperature for up to two days or refrigerate for up to four days. If you want to serve it warm, a quick 20 seconds in the microwave does the trick beautifully. Whether you are making it for a summer cookout, a potluck, or just a cozy family dinner, this cake never disappoints. It is pure comfort in dessert form. xo, Pam
