Pineapple Upside Down Cake | Recipe

Discover the ultimate classic pineapple upside-down cake recipe! Featuring fluffy, buttery cake topped with glossy caramelized pineapple rings and sweet maraschino cherries, this nostalgic dessert is wonderfully moist, delicious, and easy to bake.

Classic Pineapple Upside-Down Cake

Nothing beats a timeless dessert that looks as amazing as it tastes. This pineapple upside-down cake blends a rich, brown sugar caramel topping with juicy fruit and a soft, vanilla-scented cake base.

Prep Time & Yields

• Prep Time: 20 minutes

• Bake Time: 40–45 minutes

• Servings: 8 to 10 slices

Ingredients

For the Caramelized Fruit Topping:

• Unsalted butter: ¼ cup (melted)

• Light brown sugar: ½ cup (packed)

• Pineapple slices: 1 can (20 oz), drained (reserve 2 tbsp of juice for batter)

• Maraschino cherries: 7–9 cherries, stems removed

For the Cake Batter:

• All-purpose flour: 1 ½ cups

• Baking powder: 1 ½ teaspoons

• Salt: ½ teaspoon

• Unsalted butter: ½ cup (softened to room temperature)

• Granulated sugar: ¾ cup

• Eggs: 2 large (room temperature)

• Vanilla extract: 1 teaspoon

• Whole milk: ½ cup

• Reserved pineapple juice: 2 tablespoons

Instructions

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Pour the melted butter evenly into the bottom of an ungreased 9-inch round cake pan. Sprinkle the brown sugar evenly over the butter.

2. Arrange the Fruit: Place one pineapple ring in the center of the pan, then arrange the remaining rings around it. Place a maraschino cherry in the center of each pineapple ring.

3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

4. Make the Batter: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each, then stir in the vanilla extract.

5. Combine: Alternately add the flour mixture, milk, and reserved pineapple juice to the wet ingredients, starting and ending with the flour. Mix just until combined—do not overmix.

6. Bake: Gently spoon the batter over the arranged fruit and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

7. Invert and Serve: Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges, place a large serving plate upside-down over the pan, and carefully flip them together. Let the pan sit for 1 minute so the caramel drizzles down, then lift the pan off. Serve warm or at room temperature!