Name: Pineapple Upside Down Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 565g / 20 oz canned pineapple slices in juice (not in syrup); 12 – 18+ maraschino cherries; 60g / 4 tbsp unsalted butter, melted; 1/2 cup brown sugar; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda (or substitute with 1 tsp baking powder); 1/4 tsp salt; 1/3 cup milk, full or low-fat; 1/4 cup pineapple juice (reserved from canned pineapple); 1/4 cup sour cream, full fat (or plain yogurt as substitute); 1 tsp vanilla extract or essence; 115g / 1 stick unsalted butter, softened to 18°C / 64°F; 3/4 cup white sugar; 2 large eggs, at room temperature; Any leftover pineapple pieces, chopped

Introduction

Pineapple Upside Down Cake is a classic dessert that’s both visually stunning and deliciously moist. The caramelized pineapple and cherries on top create a vibrant, sweet topping that contrasts beautifully with the tender cake beneath. Perfect for any occasion, this cake is sure to impress your guests.

A round pineapple upside-down cake is shown on a white plate, placed on a white marbled surface. The cake has a golden brown, slightly shiny texture with caramelized edges. On top, there are two layers of fruit decoration: the first layer has bright yellow pineapple rings arranged in a circle, including one big ring in the center and smaller rings around it. The second layer features glossy red cherries placed in the middle of each pineapple ring and scattered between them, adding contrast and color. The cake's surface looks moist and slightly sticky from the caramel glaze. photo taken with an iphone --ar 4:5 --v 7

Ingredients

565g (20 oz) canned pineapple slices in juice (not in syrup)

12 – 18+ maraschino cherries

60g (4 tbsp) unsalted butter, melted

1/2 cup brown sugar

1 1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda (or substitute 1 tsp baking powder)

1/4 tsp salt

1/3 cup milk (full or low-fat)

1/4 cup pineapple juice (reserved from canned pineapple)

1/4 cup sour cream (full fat; substitute plain yogurt if preferred)

1 tsp vanilla extract or essence

115g (1 stick) unsalted butter, softened to 18°C/64°F

3/4 cup white sugar

2 large eggs, at room temperature

Any leftover pineapple, chopped

Instructions

Preheat the oven: Set your oven to 180°C (350°F), or 160°C for fan ovens.

Prepare the fruit: Place pineapple slices and maraschino cherries on paper towels or a clean tea towel to dry. Pat them gently to remove excess moisture.

Prepare the cake pan: Pour the melted butter into a 23cm (9″) deep cake pan (at least 5cm/2″ deep; avoid springform pans), and brush the butter evenly up the sides.

Add the sugar: Sprinkle the brown sugar evenly over the melted butter in the pan, spreading it roughly with a brush.

Arrange pineapple and cherries: Place one pineapple ring in the center of the pan. Surround it with halved or whole pineapple rings as you prefer. Decorate the centers of the pineapple rings with maraschino cherries.

Press fruit down: Gently press the pineapple and cherries down so they are firmly in direct contact with the butter and sugar base. This ensures vibrant caramelized colors after baking.

Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.

Mix wet ingredients: In a separate bowl, whisk together milk, sour cream, pineapple juice, and vanilla extract.

Cream butter and sugar: In a third bowl, beat the softened butter with white sugar for about 2 minutes until fluffy.

Add eggs: Beat in the eggs one at a time, mixing for about 20 seconds after each addition.

Combine mixtures: Alternately add the flour mixture and the milk mixture to the butter mixture, starting and ending with flour. Use a rubber spatula to fold each addition in gently. Stir in any leftover chopped pineapple.

Fill the pan: Spread the batter evenly over the pineapple and cherries in the pan, smoothing the top with a spatula.

Bake: Bake for 30 minutes, then loosely cover the cake with foil and bake for another 15 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.

Cool before flipping: Remove the cake from the oven and allow it to cool in the pan for 20 minutes.

Invert the cake: Run a butter knife around the edge of the pan to loosen the cake. Place a plate or serving platter over the pan, then flip it over carefully. Tap or shake gently if needed, then lift the pan off to reveal the caramelized fruit on top.

Cool completely: Let the cake cool fully before slicing and serving.

Tips & Variations

Use pineapple slices packed in juice, not syrup, to avoid overly sweet results and maintain balanced flavor.

For a tangier taste, substitute sour cream with plain yogurt.

Make sure the butter used in the batter is softened—not melted—to achieve the best texture.

If you prefer, add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.

Try substituting maraschino cherries with fresh or dried cherries for a less sweet, more natural flavor.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used but it should be sliced thinly and patted dry to avoid excess moisture. You might also want to reduce the pineapple juice in the batter slightly to keep the cake from getting too wet.

Why should I avoid a springform pan for this cake?

Springform pans have removable sides which can leak the butter and sugar mixture during baking. Using a deep, solid cake pan ensures the caramel syrup stays contained and the topping sets properly.