Name: Homemade Pineapple Upside Down Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 20 oz can pineapple rings (reserve juice); 1/4 cup unsalted butter; 1/2 cup brown sugar; 1 jar Maraschino cherries; 3/4 cup granulated sugar (150g); 1 1/4 cup all-purpose flour (160g); 1 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp kosher salt; 3/4 cup reserved pineapple juice; 1/4 cup vegetable oil; 1 large egg; 2 tsp vanilla extract (optional)

Jump to Recipe

If there is one dessert that instantly brings a smile and brightens up any gathering, it has to be this Homemade Pineapple Upside Down Cake. This timeless classic is an absolute showstopper when it comes to combining beautiful presentation with incredible flavor. The golden caramelized brown sugar and butter glaze pools perfectly around tender pineapple rings and juicy cherries, while the moist, fluffy cake beneath absorbs all those tropical juices to create a symphony of sweetness in every bite. Sharing this recipe feels like passing along a treasured secret that will surely become a staple in your kitchen, too.

Homemade Pineapple Upside Down Cake Recipe - Recipe Image

Ingredients You’ll Need

Simple, yet essential, the ingredients for this Homemade Pineapple Upside Down Cake come together to create a harmonious balance of flavor, texture, and color. Each element plays its part: the brown sugar and butter form the luscious caramel topping, the pineapple brings juicy brightness, and the cake batter offers lightness that wraps it all up perfectly.

20 oz canned pineapple rings: Use ripe pineapple for natural sweetness and reserve the juice for extra flavor in the batter.
¼ cup unsalted butter: Melts into a rich, caramel base that complements the tart pineapple beautifully.
½ cup brown sugar: Adds depth and that classic caramelized character to the topping.
1 jar Maraschino cherries: For vibrant color and a pop of sweetness in the design.
¾ cup granulated sugar: Sweetens the cake evenly without overpowering.
1 ¼ cup all-purpose flour: Provides structure while keeping the cake tender.
1 tsp baking powder: Helps the cake rise to a light, fluffy perfection.
¼ tsp baking soda: Works with the acidic pineapple juice to ensure the cake is airy.
½ tsp kosher salt: Enhances all the sweet flavors without being salty.
¾ cup pineapple juice: Adds moisture and an authentic tropical zing to the batter.
¼ cup vegetable oil: Keeps the cake moist without heaviness.
1 egg: Binds ingredients and contributes to the cake’s soft crumb.
2 tsp vanilla extract (optional): Adds warm aroma and balances the tang of pineapple beautifully.

How to Make Homemade Pineapple Upside Down Cake

Step 1: Prepare Your Pan and Pineapple

Start by preheating your oven to 350° F and greasing a 9-inch round cake pan with a baking spray that contains flour—this ensures your cake releases beautifully. Next, drain your pineapple, but don’t toss that juice! Set aside ¾ cup for the batter. Dry the pineapple slices thoroughly; this step is key to getting that perfect caramelized topping without sogginess.

Step 2: Make the Caramel Topping

Melt the butter in a small bowl, then stir in the brown sugar until it forms a smooth, luscious mixture. If you find any hard sugar pieces, just break them up with your spoon. Pour this sticky caramel mixture into the bottom of your prepared pan, spreading it evenly to create that iconic glossy surface your pineapple and cherries will nestle in.

Step 3: Arrange the Pineapple and Cherries

Now comes the fun part—arranging your pineapple slices on top of the caramel. Place them evenly around the pan’s edge and add one slice in the center. Fill the holes with bright, cheerful maraschino cherries, and scatter a few more around for a playful, colorful pattern that will shine through once baked and flipped.

Step 4: Whisk Together the Dry Ingredients

In a large mixing bowl, combine granulated sugar, flour, baking powder, baking soda, and kosher salt. Give them a light whisk to evenly distribute all the leavening agents and salt, setting the stage for a balanced and tender cake crumb.

Step 5: Incorporate the Wet Ingredients

Pour the reserved pineapple juice, vegetable oil, egg, and optional vanilla extract into the dry ingredients. Gently mix until just combined—be careful not to overmix, as that can make the cake tough. The batter should be smooth and thick, ready to soak up the vibrant pineapple flavors.

Step 6: Pour, Bake, and Cool

Carefully pour the cake batter over your beautifully arranged pineapple and cherries in the pan, making sure the slices remain evenly distributed. Bake for 35 to 40 minutes or until the cake’s top feels firm and a toothpick inserted near the center comes out clean. After baking, allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack or serving plate. Be gentle but confident—the delicious reveal is worth it. Let it cool completely before slicing.

How to Serve Homemade Pineapple Upside Down Cake

Garnishes

While this cake is stunning all on its own, a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream elevates the experience to pure decadence. Fresh mint leaves or a light dusting of powdered sugar can add a delicate touch of elegance if you want to impress guests even further.

Side Dishes

The bright, tropical flavors of Homemade Pineapple Upside Down Cake pair beautifully with a simple fruit salad or coconut flan for a refreshing and indulgent dessert spread. For afternoon tea, serve alongside lightly toasted nuts or a tangy citrus sorbet to keep the palate excited.

Creative Ways to Present

For a charming twist, try making individual mini cakes in ramekins using the same method—perfect for parties or gift-giving. Another idea is to layer slices of this cake with whipped cream and fresh pineapple chunks in parfait glasses for a stunning trifle-inspired dessert that showcases every layer’s flavor.

Make Ahead and Storage

Storing Leftovers

This Homemade Pineapple Upside Down Cake stays moist and flavorful when stored at room temperature in an airtight container for up to 2 days. For longer freshness, keep it refrigerated, well covered, for up to 4 days. Bring back to room temperature before serving to enjoy the best texture.

Freezing

If you want to save some for later, wrap the cooled cake tightly in plastic wrap and then foil before freezing. It will keep well for up to 3 months. When you’re ready, thaw it overnight in the refrigerator and let it come to room temperature before enjoying its full tropical glory again.

Reheating

To warm leftovers, place individual slices in the microwave for about 20 seconds or until just warmed through. Avoid overheating as it can dry the cake out. A quick reheat brings back the melting butteriness and makes the brown sugar topping sparkle fresh again.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple will add a wonderful natural sweetness and texture, but be sure to drain and dry the slices well to prevent extra moisture from affecting the caramel topping consistency.

Is it necessary to reserve the pineapple juice?

Yes, reserving pineapple juice adds unique moisture and tropical flavor to the cake batter, ensuring a moist crumb and enhancing the overall pineapple character of the cake.

Can I make this cake gluten-free?

With a gluten-free all-purpose flour blend, you can definitely adapt this recipe. Just ensure your blend includes xanthan gum or a binder to help keep the cake tender and prevent it from crumbling.

Why does the cake need to cool before flipping?

Cooling for about 10 minutes allows the caramel topping to set slightly so it doesn’t run or stick. This step helps the cake release cleanly and beautifully onto your serving plate.

Can I make this cake vegan?

You can substitute the egg with a flax or chia seed egg and use vegan butter and oil to make a delicious vegan version, though the flavor and texture will be slightly different but still delightful.

Final Thoughts

There is something genuinely joyful about making and sharing a Homemade Pineapple Upside Down Cake. Its nostalgic charm, combined with those bright, caramelized tropical flavors, makes it an irresistible dessert that both family and friends will cherish. So go ahead, dive into this recipe, and savor the delightful blend of simplicity and elegance—your taste buds will thank you!

Homemade Pineapple Upside Down Cake Recipe

★★★★★

5.2 from 7 reviews

Author: Noah
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic Homemade Pineapple Upside Down Cake featuring caramelized pineapple rings and maraschino cherries atop a moist, vanilla-infused cake base. This easy-to-make dessert combines the tropical sweetness of pineapple with a buttery brown sugar glaze, perfect for any occasion.

Instructions

Preheat and Prepare Pan: Preheat your oven to 350° F (175° C). Spray a 9-inch round cake pan with baking spray that contains flour to prevent sticking.
Prepare Pineapple: Drain the pineapple slices from the can, reserving 3/4 cup of the juice. Pat the pineapple slices dry thoroughly using paper towels to avoid excess moisture.
Make Brown Sugar Topping: In a small bowl, melt the 1/4 cup unsalted butter. Stir in 1/2 cup brown sugar until completely combined and smooth, breaking up any lumps. Pour this mixture evenly into the bottom of the prepared cake pan.
Arrange Pineapple and Cherries: Place the dried pineapple rings over the brown sugar mixture in the pan, arranging one ring in the center and the others around it. Fill the holes of the pineapple rings and spaces around with maraschino cherries to create a decorative pattern.
Mix Dry Ingredients: In a large mixing bowl, whisk together 3/4 cup granulated sugar, 1 1/4 cups flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp kosher salt until evenly combined.
Add Wet Ingredients: Pour in the 3/4 cup reserved pineapple juice, 1/4 cup vegetable oil, 1 large egg, and 2 tsp vanilla extract (if using) to the dry ingredients.
Combine Batter: Stir the ingredients together gently until just combined; avoid overmixing to keep the cake tender.
Bake: Pour the cake batter evenly over the arranged pineapple and cherries in the pan. Bake in the preheated oven for 35 to 40 minutes, or until the top is firm and a toothpick comes out clean.
Cool and Invert: Let the cake cool for 10 minutes in the pan. Then, place a wire rack or serving plate on top of the cake and carefully invert the pan to release the cake with the pineapple topping facing up.
Final Cool: Allow the cake to cool completely before serving to let the topping set and flavors meld.

Notes

Make sure to dry the pineapple slices well to prevent the topping from becoming soggy.
Use a cake pan with non-stick spray containing flour for easier inversion.
If maraschino cherries are too sweet, rinse them briefly with water to balance sweetness.
Allowing the cake to cool completely ensures the caramelized topping doesn’t slide off when serving.
For a richer flavor, use fresh pineapple slices and substitute brown butter for melted butter.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American