The Ultimate Pineapple Upside-Down Cake Recipe

Introduction

Few desserts are as nostalgic and visually striking as the pineapple upside-down cake. This classic treat has been a favorite in American kitchens for decades, known for its caramelized pineapple rings, vibrant maraschino cherries, and moist, buttery cake base. If you’re looking to bake a stunning, flavorful dessert, this guide will walk you through everything you need to know, from its origins to variations and expert tips.

A Brief History of Pineapple Upside-Down Cake

The concept of upside-down cakes dates back centuries when people cooked fruit and sugar in cast-iron skillets before topping it with batter. However, the pineapple upside-down cake became popular in the 1920s when canned pineapple became widely available, thanks to the Hawaiian Pineapple Company (now known as Dole). In fact, their 1926 contest for the best pineapple recipe brought this dessert into the spotlight [source].

According to Sally’s Baking Addiction, using the right balance of brown sugar, butter, and pineapple juice is crucial to achieving the perfect caramelized topping. The natural sweetness of pineapple pairs well with the richness of butter, creating an irresistible glaze that seeps into the cake for extra moisture.

Why This Cake Remains Popular

Beautiful presentation – The glossy caramelized fruit topping makes it a showstopper.
Easy to make – Simple ingredients and a single-layer design keep things uncomplicated.
Perfectly balanced flavors – The sweet brown sugar glaze contrasts beautifully with the tangy pineapple and soft vanilla cake.

Ingredients for the Perfect Pineapple Upside-Down Cake

For the Topping:

¼ cup unsalted butter
½ cup brown sugar
6–7 pineapple rings (canned or fresh)
6–7 maraschino cherries

For the Cake Batter:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
¼ cup pineapple juice (from the can)

Step-by-Step Instructions

1. Prepare the Topping

Preheat your oven to 350°F (175°C).
In a 9-inch cake pan, melt butter over low heat, then sprinkle brown sugar evenly.
Arrange pineapple rings over the sugar, placing a maraschino cherry in the center of each ring.

2. Make the Cake Batter

In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and granulated sugar until fluffy.
Add eggs one at a time, then mix in vanilla extract.
Alternately add the flour mixture and milk + pineapple juice, mixing just until combined.

3. Assemble and Bake

Pour the batter over the pineapple topping, spreading evenly.
Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
Let cool for 10 minutes, then invert onto a serving plate while still warm.

Variations to Try

Tropical Twist – Add coconut flakes to the batter for a tropical touch.
Spiced Pineapple Cake – Incorporate cinnamon and nutmeg for warmth.
Mini Upside-Down Cakes – Use a muffin tin to create individual portions.
Vegan Alternative – Substitute butter with coconut oil and use almond milk.

Common Mistakes & How to Avoid Them

Cake Sticking to the Pan – Ensure the pan is well-greased, and invert while warm.
Soggy Bottom – Don’t overdo the pineapple juice in the batter.
Cake Too Dense – Avoid overmixing, which can toughen the cake.

Serving Suggestions & Storage

Serve warm with vanilla ice cream or whipped cream.
Store leftovers in an airtight container for 2 days at room temperature or 5 days in the fridge.

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