Crispy, Flavor-Packed recipe for pineapple upside down cake

The Perfect Pineapple Upside Down Cake: A Classic Dessert Made Easy

Have you ever wondered why some desserts never go out of style? The recipe for pineapple upside down cake is one of those timeless treasures that brings warmth and nostalgia to any gathering. This stunning dessert combines caramelized pineapple rings, sweet maraschino cherries, and a tender, buttery cake that's as delicious as it is beautiful. Making this classic treat at home allows you to control the quality of ingredients, customize flavors to your liking, and create memories that store-bought versions simply can't match. Whether you're an experienced baker or just starting your culinary journey, mastering this pineapple upside down cake recipe will give you a go-to dessert that impresses every single time.

Ingredients List

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 ½ teaspoons baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Topping:

• ¼ cup unsalted butter
• ⅔ cup packed brown sugar
• 1 can (20 oz) pineapple rings, drained
• 8-10 maraschino cherries
• Optional: ¼ cup chopped pecans or walnuts for added crunch

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

This dessert is perfect for weekend baking or preparing ahead for dinner parties. The hands-on time is minimal, making it an excellent choice when you want impressive results without spending hours in the kitchen.

Step-by-Step Instructions

Step 1: Prepare the Topping Preheat your oven to 350°F (175°C). In a 9-inch round cake pan or cast-iron skillet, melt ¼ cup butter over low heat. Once melted, remove from heat and evenly sprinkle the brown sugar over the butter. Arrange pineapple rings on top, placing a cherry in the center of each ring. This creates the signature look of the cake. Pro tip: Press the fruit gently into the sugar mixture to ensure proper caramelization.

Step 2: Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening agents and prevents lumps in your batter. Sifting these ingredients creates an even lighter texture.

Step 3: Cream Butter and Sugar Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes). This incorporates air into the batter, resulting in a tender crumb. When you're working on this recipe for pineapple upside down cake, don't rush this step—proper creaming is essential for texture.

Step 4: Add Eggs and Vanilla Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and combine thoroughly. Room-temperature eggs incorporate better and create a smoother batter.

Step 5: Combine Wet and Dry Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix on low speed just until combined—overmixing leads to a tough cake. The batter should be smooth but not overworked.

Step 6: Assemble and Bake Carefully pour the batter over the arranged pineapple and cherries, spreading it evenly to the edges. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.

Step 7: Cool and Invert Let the cake cool in the pan for 5 minutes—no longer, or the topping may stick. Run a knife around the edges, place a serving plate over the pan, and quickly flip. Let the pan sit for a minute before lifting to allow the caramel to drip down.

Nutritional Information

Nutritional Information

Per serving (serves 8):

• Calories: 385
• Protein: 4g
• Carbohydrates: 58g
• Fat: 16g
• Fiber: 1g
• Vitamin C: 15% DV
• Iron: 8% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a gluten-free version, substitute 1:1 gluten-free baking flour. Dairy-free bakers can use coconut oil and almond milk with excellent results. Reduce sugar by ¼ cup if you prefer a less sweet dessert.

Flavor Variations: Try replacing pineapple with peaches, apples, or pears for seasonal twists. Add ½ teaspoon cinnamon or nutmeg to the batter for warm spice notes. Coconut rum (2 tablespoons) added to the batter creates a tropical version.

Equipment Tips: A cast-iron skillet creates the most even caramelization and makes a beautiful presentation. If using a regular cake pan, ensure it's not nonstick, as the sugar needs direct contact with metal for proper caramelization.

Make-Ahead Option: Prepare the topping in the pan and refrigerate. Mix dry ingredients separately. When ready to bake, bring ingredients to room temperature, prepare the batter fresh, and proceed with baking.

Common Mistakes to Avoid

Waiting Too Long to Flip: Inverting the cake while it's still warm is crucial. If it cools completely, the caramelized sugar hardens and sticks to the pan. Set a timer for exactly 5 minutes after removing from the oven.

Using Cold Ingredients: Cold butter won't cream properly, and cold eggs can cause the batter to curdle. Always bring dairy and eggs to room temperature 30 minutes before baking.

Overmixing the Batter: Once you add flour, mix only until just combined. Overmixing develops gluten, resulting in a dense, tough cake instead of a tender crumb.

Not Draining Pineapple: Excess moisture from canned pineapple creates a soggy cake. Pat the rings dry with paper towels before arranging them in the pan.

Incorrect Pan Size: Using a larger pan spreads the batter too thin, while a smaller pan causes overflow. Stick to a 9-inch pan for best results.

Storage / Leftovers Tips

Store your pineapple upside down cake recipe creation covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The caramel topping may soften slightly when refrigerated but will still taste delicious. For longer storage, wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.

To reheat, place individual slices in the microwave for 15-20 seconds, or warm the entire cake in a 300°F oven for 10 minutes. The gentle heat revives the cake's moisture without drying it out. For frozen slices, thaw in the refrigerator overnight before reheating. The texture remains remarkably close to fresh-baked when following these storage guidelines for your recipe for pineapple upside down cake and pineapple upside down cake recipe.

Serve slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience. This classic never disappoints!