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Pineapple Upside Down Cake Recipe
Sweet, buttery, and bright: that’s what you get with my Pineapple Upside Down Cake Recipe, a classic dessert that feels like sunshine on a plate. This easy baking treat blends caramelized brown sugar and tangy pineapple rings for a truly nostalgic finale to any meal.
I’ve been baking this Pineapple Upside Down Cake since my kids were little, and it still brings out that warm, festive feeling. Imagine popping open your oven to a room scented with caramel and pineapple—pure joy. What makes this pineapple cake extra special? A hint of vanilla bean, a sprinkle of sea salt on top, and the perfect balance between moist crumb and caramel crunch. Whether it’s Memorial Day, a Sunday brunch, or just a midweek pick-me-up, this dessert delivers smiles.
Why You’ll Love This Pineapple Upside Down Cake Recipe
- Caramelized pineapple rings that glow golden and juicy
- Simple pantry ingredients—no exotic items required
- Ready in under an hour (including baking time)
- Perfect for spring and summer celebrations
- One-bowl batter means fewer dishes to wash
- Crowd-pleaser for potlucks or family dinners
- Easily customizable with cherries, nuts or spices
- Moist, tender crumb thanks to a touch of Greek yogurt
- Great make-ahead dessert that tastes even better next day
Ingredients
• 1/4 cup unsalted butter, melted (or dairy-free spread)
• 1/2 cup packed light brown sugar (for topping)
• 8 pineapple rings (canned in 100% juice or fresh, drained well)
• Maraschino cherries, for garnish (optional)
• 1 1/2 cups all-purpose flour (or whole wheat pastry flour for more fiber)
• 2 teaspoons baking powder (ensure it’s fresh for best rise)
• 1/2 teaspoon fine sea salt
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup plain Greek yogurt (adds moisture and a tender crumb)
• 1/2 cup whole milk (or coconut milk for dairy-free version)
• 2 teaspoons pure vanilla extract (I love Nielsen-Massey)
• Zest of 1 lemon (optional bright note)
Tips on ingredients
– Use ripe pineapple or canned rings with no added syrup to avoid cloying sweetness.
– Let eggs sit out for 20 minutes so they whip up fluffier.
– Swap Greek yogurt for sour cream or buttermilk if you prefer a tangy twist.
– Whole wheat pastry flour adds fiber without toughening the cake.
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet with butter, then sprinkle in the brown sugar so it evenly coats the bottom.
- Arrange pineapple rings over the sugar in concentric circles. Tuck a cherry into the center of each ring if you like that pop of red.
- In a medium bowl, whisk together flour, baking powder and salt. Pause to sift if you find any lumps—this keeps the cake light.
- In a large bowl, beat granulated sugar and melted butter until just combined. Add eggs one at a time, mixing until smooth. Stir in Greek yogurt, milk, vanilla extract and lemon zest.
- Gently fold dry ingredients into wet, using a spatula to scrape the bowl sides. A few small lumps are okay—over-mixing can toughen the crumb.
- Pour batter over the pineapple, smoothing the top with a spatula. Tap the pan lightly on the counter to release air bubbles.
- Bake on the center rack for 30–35 minutes or until a toothpick comes out with moist crumbs attached. The cake will puff up around the fruit.
- Let it rest for 10 minutes on a wire rack. Run a knife around the edge, then invert onto a serving plate. If a few rings stick, just press them back in place.
- Cool 15 more minutes before slicing—warm cake can be delicate. Dust with powdered sugar or serve with a scoop of vanilla ice cream.
Servings & Timing
Yield: 8–10 generous slices
Prep Time: 20 minutes (including zest and measuring)
Bake Time: 30–35 minutes
Rest Time: 25 minutes
Total Time: About 1 hour
Variations
• Cherry-Pineapple Swirl: Add a teaspoon of almond extract and swirl in 1/4 cup cherry preserves.
• Tropical Twist: Mix diced mango and shredded coconut into the batter.
• Gluten-Free Version: Substitute cup-for-cup gluten-free flour blend.
• Maple Date Upgrade: Swap brown sugar for dark maple sugar and top with chopped dates.
• Boozy Boost: Brush rings with rum or bourbon before adding batter.
• Mini Bundt Cakes: Bake in a nonstick mini bundt pan for individual servings.
Storage & Reheating
Store cooled cake in an airtight container at room temperature for up to 2 days (or refrigerate up to 4 days). To freeze, wrap slices in plastic wrap then foil; freeze up to 2 months. Thaw overnight in the fridge. Reheat single slices in a toaster oven at 300°F for 5 minutes or until warm. Make-ahead tip: Assemble in pan, cover tightly and refrigerate overnight; bake next day.
Notes
Honestly, the first time I tested this recipe, I used margarine instead of butter—you could taste the difference. Butter wins every time, trust me. I also learned that resting the cake slightly before flipping stops the fruit from sticking. And here’s a trick: zingy lemon zest lifts the sweet pineapple perfectly. If you like a softer crust, cover with foil for the last 10 minutes of baking.
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Absolutely—fresh rings need about 1 minute less bake time since they contain more moisture.
Q: Why did my pineapple cake stick?
A: Usually the sugar bakes into the pan; make sure you grease well and let it rest 10 minutes before flipping.
Q: How do I keep the cake moist?
A: Fold batter gently—over-mixing develops gluten that can dry out the crumb.
Q: Can I halve this recipe?
A: You can, but baking time may drop to around 25 minutes—keep an eye on it.
Q: Is this recipe allergy-friendly?
A: For gluten-free, use a GF flour blend. For dairy-free, swap butter for coconut oil and milk for almond milk.
Q: What pan works best?
A: A 9-inch cast-iron skillet gives the best caramelization, but any nonstick round pan will do.
Q: Why is my cake too dense?
A: Check your baking powder—it might be old. Also, measure flour by spooning it into the cup, not packing it down.
Q: Can I make cupcakes?
A: Yes! Line a 12-cup muffin tin, divide fruit and batter evenly, then bake for 18–20 minutes.
Conclusion
This Pineapple Upside Down Cake Recipe wraps up tangy fruit, buttery caramel and a pillowy cake into one irresistible dessert. It’s easy enough for weeknights but special enough for celebrations. Give it a try, leave a comment below, and don’t forget to pin it for your next baking adventure—your taste buds will thank you!
Pineapple Upside Down Cake
Ingredients
- 1/4 cup unsalted butter melted
- 1/2 cup packed light brown sugar for topping
- 8 pineapple rings canned in 100% juice or fresh, drained well
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder ensure it’s fresh for best rise
- 1/2 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1/4 cup plain Greek yogurt adds moisture and a tender crumb
- 1/2 cup whole milk or coconut milk for dairy-free version
- 2 teaspoons pure vanilla extract I love Nielsen-Massey
- Zest of 1 lemon optional bright note
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and sprinkle brown sugar evenly on the bottom.
- Place pineapple rings over the sugar in concentric circles. Add cherries in the center of each ring if desired.
- Whisk together flour, baking powder, and salt in a medium bowl. Sift if needed to remove lumps.
- In a large bowl, combine granulated sugar and melted butter. Add eggs, one at a time, then mix in yogurt, milk, vanilla extract, and lemon zest.
- Gently fold dry ingredients into wet, being careful not to overmix. It's okay to have a few lumps in the batter.
- Pour the batter over the pineapple in the pan and bake for 30–35 minutes until a toothpick comes out with moist crumbs attached.
- Let the cake cool for 10 minutes, then invert onto a serving plate. Cool an additional 15 minutes before slicing and serving.
