Pineapple upside down cake has to be one of the most beautiful looking and best-tasting cakes that exists. Featuring a soft vanilla cake with the perfect pineapple and cherry glazed top, it is considered a classic American cake and the trick to making the beautiful top happens when you flip it once you remove it from the oven.
For a mini version of this recipe, you will love our pineapple upside down cupcakes. And make sure you check out this berry upside down cake as well – it’s divine! For more island flavors, make sure you try our Hawaiian wedding cake!
PINEAPPLE UPSIDE DOWN CAKE INGREDIENTS
For the Pineapple Glaze
- ¼ cup butter
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 24-ounce can of pineapple rings
- Maraschino cherries
For the Cake Batter
- 6 tablespoons butter, softened
- ¾ cup granulated sugar
- ⅓ cup softened cream cheese
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup of crushed pineapple (in juice)
- 1¼ cup of all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
SUBSTITUTIONS AND ADDITIONS
TOPPINGS: Fresh whipped cream would be delicious. You could also sprinkle coconut on your pineapple cake as well to give it an even more tropical flavor.
FRUIT: This traditional dessert can also be made with a huge variety of fresh fruit: rhubarb, pear, cranberry, strawberry, blueberry, mango, plum, pumpkin, banana, peach, apple or apricot.
HOW TO MAKE THIS PINEAPPLE UPSIDE DOWN CAKE RECIPE
STEP ONE: Line a 10-inch round cake pan with parchment paper.
PRO TIP: You can buy pre-cut parchment paper rounds to make lining the pan even easier.
PRO TIP: You could also bake your cake in a cast iron skillet or a bundt cake pan.
STEP TWO: In a small bowl, combine the ingredients for the pineapple glaze (butter, brown sugar, cinnamon) and melt them together for 5 minutes until the sugar dissolves and pour the melted butter mixture into the prepared pan.
STEP THREE: Arrange the pineapple slices in a single layer over the sugar mixture and place a maraschino cherry in the center of each pineapple slice. Set this aside for later.
STEP FOUR: Cream the softened butter, white sugar and cream cheese in a stand mixer at medium speed until it is light and fluffy.
STEP FIVE: With the mixer on low speed, beat into the butter mixture the eggs one at a time, followed by the vanilla and crushed pineapple until it’s all combined.
STEP SIX: In a medium bowl combine all of the dry ingredients.
STEP SEVEN: Slowly add the flour mixture to the wet ingredients until combined.
PRO TIP: Don’t over-mix the batter or your cake will be tough and rubbery.
STEP EIGHT: Carefully pour batter over the pineapple and cherry glaze that is already in the pan.
STEP NINE: Bake pineapple upside down cake in a preheated oven at 350°F for 30-40 minutes, or until a toothpick test comes out clean, and then remove from the oven.
STEP TEN: After you’ve removed the cake from the oven, let it cool for about 5 minutes. Then, you will want to flip the cake upside down onto a serving platter. The pineapples, cherry glaze part will become the top and your cake will be on the bottom.
HOW TO SERVE
This traditional homemade pineapple upside-down cake recipe can be served in a variety of ways. It’s delightful on its own, but there are lots of tasty topping ideas as well. Fresh whipped cream with a scoop of vanilla ice cream would be delicious. You could also sprinkle the cake with coconut and a bit of powdered sugar before serving.
ON THE COUNTER: You can store your cake at room temperature on the counter, covered carefully with plastic wrap or in a cake container. If stored this way, it will last for no more than two days.
IN THE FRIDGE: To store your pineapple upside-down cake in the refrigerator you have a couple of options. You can use a cake container or you will want to place toothpicks all over the surface of the cake. Then you can lay plastic wrap lightly over top of the toothpick and the plate that the cake is on. That way the plastic wrap won’t stick to the glazed pineapple and cherry top. If kept in the refrigerator, the pineapple upside-down cake will last for about three days.
IN THE FREEZER: You most definitely can freeze your pineapple upside-down cake. After you have flipped the cake onto a serving platter, let it cool down completely. Then, place it in the refrigerator overnight. In the morning, wrap your cake in plastic wrap and put it in a freezer bag or container. Leave it in the freezer until you are ready to serve. When the time comes, you will want to defrost the cake in the fridge, but be sure to take the plastic off before defrosting.
Our easy Pineapple upside-down cake is such a classic favorite. It was delicious many years ago and it is still as delicious today. This beautiful and moist cake is sure to be a hit no matter what the occasion that you are making it for.
Pineapple upside-down cake is a classic dessert that features a glaze with pineapple rings on the bottom of the pan with the cake on top when baking. Before serving, you flip over so the pineapple rings are on the top of the cake. It’s so moist and tasty!
Let your cake cool on a wire rack for about 5 minutes, then lay a flat plate over the top of the cake pan. Carefully flip the cake over onto the plate. Bang on the bottom of the pan for good measure, then lift the pan off.
If you have any leftovers of this delicious cake (and I’m betting you won’t!), you can wrap the cake in plastic wrap and then store in an airtight container in the freezer for up to 3 months.
MORE CAKE RECIPES:
- Strawberry Angel Food Cake
- Banana Pudding Cake
- No Bake Eclair Cake
- Chocolate Icebox Cake
- Jello Poke Cake
MORE EASY DESSERTS:
Pineapple Upside Down Cake
For the Pineapple Glaze:
- 1/4 cup of butter
- 1/2 cup of brown sugar
- 1/2 teaspoon of cinnamon
- 24 ounce can of pineapple rings
- Maraschino cherries
For the Cake Batter:
- 6 tablespoons of butter softened
- 3/4 cup of granulated sugar
- 1/3 cup of softened cream cheese
- 2 eggs
- 1 teaspoons of vanilla
- 3/4 cup of crushed pineapple in juice
- 1 1/4 cup of all purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- Pre-heat oven to 350°F. Line a 9 or 10 inch cake pan with parchment paper. Add the pineapple glaze ingredients to pan and melt for 5 minutes. Arrange pineapple slices over the sugar mixture and place a cherry in each ring. Set aside.
- Cream butter, sugar and cream cheese in a stand mixer until light and fluffy. In a medium bowl combine dry ingredients.
- With mixer on low speed beat in eggs one at a time , followed by vanilla and crushed pineapple until combined.
- Slowly add dry ingredients until combined. Do not over mix!
- Carefully spoon batter over pineapples in pan. Bake for 30-40 minutes. Let cool for 5 minutes. Invert onto serving platter.