Pineapple Upside Down Cake Recipe

Pineapple upside down cake on a cake stand.

5 from 5 votes

Pineapple Upside Down Cake Recipe

This Pineapple Upside Down Cake Recipe is an easy dessert made with pineapple rings, cherries, and a buttery brown sugar topping. The cake bakes up soft, moist, and full of classic pineapple flavor, making it perfect for holidays, potlucks, or an easy family dessert.

Prep Time15

Cook Time50

Cool30

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $7.88, $0.79 per Serving

Ingredients

Toppings:

½ cup unsalted butter (melted)
¾ cup Light Brown Sugar (packed)
20 oz pineapple slices drained and patted dry (reserve 2 tablespoons of the juice)
12 maraschino cherries (drained)

Cake Batter:

1 cup All Purpose Flour
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon Salt
1 large egg (room temperature)
½ cup buttermilk (room temperature)
⅓ cup sour cream (room temperature)
3 Tablespoons Vegetable Oil
2 Tablespoons Reserved Pineapple Juice
1 Tablespoon vanilla extract

Instructions

Preheat the oven to 350°F. Place a rimmed baking sheet on the lower oven rack to catch any drips while the cake bakes.
Pour the melted butter into a deep 9-inch round cake pan (at least 2 inches deep). Tilt the pan to coat the bottom and lightly coat the sides.
Sprinkle the brown sugar evenly over the melted butter.
Arrange 1 whole pineapple slice in the center of the pan. Cut the remaining pineapple slices in half and arrange them, cut-side facing inward, around the center slice. Use any remaining pineapple pieces to fill gaps around the outside edge. Pat the pineapple dry before arranging to help the topping stay in place.
Place a maraschino cherry in the center of each whole pineapple ring and tuck additional cherries between the pineapple pieces as desired. Set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk the egg until smooth. Add the buttermilk, sour cream, oil, reserved pineapple juice, and vanilla extract. Whisk until fully combined.
Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. The batter will be fairly thick. Do not overmix; a few small lumps are perfectly fine.
Carefully spoon the batter over the pineapple layer and gently spread it into an even layer without disturbing the fruit.
Place the cake pan on the prepared baking sheet and bake for 35 to 42 minutes, checking after 35 minutes. The cake is done when the center is set and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Transfer the cake to a wire rack and cool in the pan for 30 minutes.
Run a knife around the edge of the pan. Carefully invert the cake onto a serving platter or cake stand larger than the cake pan. Lift off the pan and allow the cake to cool slightly before serving.

Notes

Pat the pineapple dry. Blot the pineapple slices well with paper towels to prevent excess moisture and help the topping stay in place.
Use room-temperature ingredients. Bringing the egg, buttermilk, and sour cream to room temperature helps the batter mix more evenly.
Don't overmix. Stir just until the flour is incorporated for a soft, tender cake.
Bake on a rimmed baking sheet. This catches any bubbling butter or brown sugar that may spill over.
Start checking early. Every oven bakes a little differently, so begin checking around the 35-minute mark.
Cool before inverting. Letting the cake rest for 30 minutes allows the caramel topping to set while still releasing easily from the pan.
Loosen the edges first. Running a knife around the cake before inverting helps ensure a clean release.

Storage:

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. For the best texture, let refrigerated slices come to room temperature or warm them in the microwave for 10-15 seconds before serving.

Make Ahead:

This cake is best enjoyed the day it is made, but it can be baked 1 day in advance. Store it covered at room temperature, then warm individual slices slightly before serving if desired.

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