Pineapple Upside-Down Cake 🍍 | Classic Retro Dessert with Caramelized Pineapple
This timeless Pineapple Upside-Down Cake is everything you love about retro desserts: golden pineapples, buttery brown sugar topping, and a moist vanilla cake that flips like a dream. Perfect for brunch, potlucks, or family dinners!
Why You’ll Love It 🍒
- ✅ Caramelized top: Brown sugar + butter = the dreamiest glaze.
- ✅ Easy presentation: Flip and reveal a stunning fruit design.
- ✅ Soft & buttery cake: Light, flavorful, and tender crumb every time.
🛒 Ingredients
🍍 Topping:
- ¼ cup unsalted butter, melted
- ½ cup packed brown sugar
- 6–8 canned pineapple rings, drained
- Maraschino cherries (optional, for center of rings)
🍰 Cake Batter:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk (or buttermilk for extra tenderness)
- ¼ cup pineapple juice (from the can)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Make the topping: Pour melted butter into the bottom of the pan. Sprinkle brown sugar evenly over the butter. Arrange pineapple rings and add cherries to centers if using.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
- Cream butter & sugar: In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Combine: Alternate adding flour mixture and milk + pineapple juice, mixing until just combined.
- Pour batter over the arranged fruit, smoothing the top.
- Bake for 40–45 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 10–15 minutes. Run a knife around the edges, then carefully invert onto a serving plate.
💡 Pro Tips for a Perfect Flip
- 🔁 Let it rest: Wait 10–15 minutes before flipping to let the topping settle without sticking.
- 🥄 Use a metal cake pan: Glass pans can caramelize unevenly – metal gives you even golden edges.
- 🍰 Smooth the batter: Level out the top before baking so it bakes up evenly and flips cleanly.
- 🔪 Loosen gently: Run a knife along the edges before flipping to prevent fruit from tearing.
🌈 Fun Variations
- 🥭 Mango upside-down cake: Sub sliced mangoes for pineapples and add lime zest to the batter.
- 🍑 Peach version: Use canned or fresh peach slices with a touch of cinnamon in the cake.
- 🥥 Coconut flair: Add ¼ cup shredded coconut to the batter and sprinkle some on top before baking.
- 🍒 All-cherry version: Cover the base with halved maraschino cherries for a bright, ruby-red finish.
📦 Storage & Make-Ahead Tips
- 🧊 Fridge: Store covered for up to 4 days. Bring to room temp before serving for best flavor.
- ❄️ Freezer: Wrap tightly in plastic and foil. Freeze whole or in slices for up to 2 months.
- 🔥 Reheat: Warm individual slices in the microwave for 15–20 seconds to revive the topping.
- 🕒 Make-ahead: Bake a day in advance and flip right before serving – it actually improves in flavor!
❓ FAQ
- Can I use fresh pineapple?
Yes! Slice it thinly and pat it dry before layering to avoid sogginess. - Can I make this in a bundt pan?
It’s tricky – use only if your bundt has a wide base and is non-stick. Otherwise, stick with round pans. - Can I use boxed cake mix?
Absolutely – use a vanilla or yellow cake mix and prepare as directed. Just make sure to reduce liquid slightly if using juice. - Why did my topping stick?
Make sure to grease the pan well, let the cake cool slightly before flipping, and flip while still warm.
🍍 A Retro Classic That Always Impresses
Whether you’re introducing this to a new generation or reliving childhood memories, this Pineapple Upside-Down Cake never goes out of style. Simple, stunning, and sweet in all the right ways.
