Pineapple Upside Down Cake

The magic moment is the great reveal, when this cake is flipped to unveil its stunning top. Jewel-like cherries and golden pineapple rings glisten under a rich, sticky amber glaze that seeps into the incredibly tender, vanilla-kissed crumb below. 

It’s a perfect harmony of sweet, caramelized fruit and soft, buttery cake in every single bite. This dessert fills the room with a warm, inviting aroma and is absolutely divine when served warm with vanilla ice cream melting over the sides.

Why You’ll Love This Recipe

This pineapple upside-down cake recipe balances caramelized fruit with a fluffy base.

Caramel topping: Pineapple and cherries coated in buttery brown sugar glaze.

Moist crumb: The cake stays soft and tender throughout.

Easy to make: Simple ingredients and quick preparation.

Show-stopping look: The glossy pineapple topping is eye-catching.

Versatile dessert: Perfect for both casual and special occasions.

Classic flavor: A timeless cake that never goes out of style.

Craving a tropical vibe? Stir shredded coconut into the batter. Want more depth? Try a splash of rum extract. For a fantastic crunch, add pecans under the pineapple. You can even swap the cherries for sliced mango for a fresh, colorful look.

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Ingredients

For the Topping:

• ¼ cup unsalted butter, melted
• ½ cup brown sugar, packed
• 7–8 pineapple slices (canned or fresh)
• Maraschino cherries

For the Cake Batter:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Prepare the Pan

Preheat your oven to 350°F. Pour melted butter into a 9-inch round cake pan and spread evenly. Sprinkle brown sugar over the butter. Arrange pineapple slices in a single layer on top, placing a cherry in the center of each slice.

2. Make the Batter

In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter, eggs, milk, and vanilla. Beat until the batter is smooth and well combined, about 2 minutes.

3. Assemble the Cake

Pour the batter evenly over the arranged pineapple and cherries. Use a spatula to spread it gently so it covers the fruit completely.

4. Bake the Cake

Place the pan in the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. The top should look golden and slightly spring back when touched.

5. Invert and Serve

Remove the cake from the oven and let it rest for 10 minutes. Run a knife along the edges of the pan to loosen, then carefully flip the cake onto a serving plate. Serve warm or at room temperature.

Tips & Variations

• Extra Moist: Replace half the milk with pineapple juice for a stronger flavor.
• Nutty Layer: Sprinkle chopped pecans or walnuts under the fruit before baking.
• Tropical Twist: Add shredded coconut into the batter.
• Boozy Touch: A splash of rum or coconut extract gives depth to the cake.

Serving Suggestions

This cake tastes amazing on its own, but pairs perfectly with vanilla ice cream or fresh whipped cream. Serve it with coffee or tea for a cozy afternoon treat. For a party, slice it into neat squares and serve on a platter with fresh pineapple chunks. It also makes a wonderful dessert after BBQ or grilled meals.

Final Thoughts

Pineapple upside-down cake is a classic dessert that blends caramelized fruit with soft, buttery cake. It’s simple to prepare yet looks impressive on any table. With its glossy topping and nostalgic flavor, this cake works for gatherings, celebrations, or whenever you’re craving a sweet, fruity treat.