Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

  • Author: Mary
  • Total Time: 50-55 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

Pineapple Upside-Down Cake is a classic, moist dessert featuring caramelized pineapple rings atop a buttery, tender cake base. This timeless treat balances tropical freshness and warm sweetness, making it perfect for family gatherings, celebrations, or cozy nights in. Easy to customize and made with simple pantry ingredients, it delivers an eye-catching presentation and nostalgic comfort in every bite.

Ingredients

Scale

Topping

  • 4 tbsp unsalted butter
  • 2/3 cup brown sugar, packed
  • 7–8 pineapple rings (fresh or canned)
  • Maraschino cherries (optional, 7-8 for center of pineapple rings)

Cake Batter

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 cup milk or buttermilk

Instructions

  1. Prepare the Caramelized Pineapple Topping: Melt 4 tablespoons of butter in your cake pan over low heat and evenly sprinkle 2/3 cup of brown sugar on top. Arrange 7-8 pineapple rings in a single layer over the sugar mixture and optionally place maraschino cherries in the center of each ring. Set the pan aside while you prepare the cake batter.
  2. Mix the Cake Batter: In a mixing bowl, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy. Add 2 eggs one at a time, beating well after each addition, then stir in 1 teaspoon of vanilla extract. In a separate bowl, combine 1 1/2 cups all-purpose flour and 1 1/2 teaspoons baking powder. Gradually alternate adding the dry ingredients and 1/2 cup milk to the creamed mixture, mixing gently until smooth and well incorporated.
  3. Assemble and Bake: Pour the cake batter evenly over the pineapple and caramel layer in the cake pan, spreading gently to cover. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  4. Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate to reveal the beautifully caramelized pineapple topping.

Notes

  • Use fresh pineapple when possible for brighter, juicier flavor; pat dry to avoid excess moisture.
  • Don’t skip butter in the topping—it’s essential for proper caramelization.
  • Let the cake rest and cool slightly before flipping to prevent the topping from sticking or breaking.
  • Ensure the oven temperature is accurate for an evenly cooked and moist cake.
  • Grease the pan well to avoid sticking and keep pineapple rings intact.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of cake)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 65mg

Keywords: pineapple upside-down cake, caramelized pineapple cake, classic dessert, tropical cake, retro dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://marysplate.com/pineapple-upside-down-cake/