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Best Pineapple Upside-Down Cake Recipe

Best Pineapple Upside-Down Cake Recipe

A tender homemade vanilla cake baked over buttery brown sugar, pineapple rings, and maraschino cherries, then inverted while warm to reveal a glossy fruit topping. This classic fruit dessert serves 8–10 people.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Topping
  • 1/4 cup (57 g) Unsalted butter
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 20-ounce can (565 g) Pineapple rings, well drained
  • 6-10 cherries Maraschino cherries, drained
  • 1-2 tablespoons, optional Reserved pineapple juice
Cake
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 eggs Large eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 ml) Milk

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-inch round cake pan or 9-inch cast-iron skillet.
  2. Melt 1/4 cup butter in the pan, sprinkle the brown sugar evenly over it, and arrange the drained pineapple rings and cherries on top.
  3. Whisk the flour, baking powder, and salt together in a separate bowl.
  4. Cream the softened butter and granulated sugar until light, beat in the eggs one at a time, and mix in the vanilla.
  5. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix only until combined.
  6. Spread the batter evenly over the pineapple layer and bake for 40–50 minutes, until golden and a toothpick comes out clean.
  7. Cool the cake in the pan for 5–10 minutes, run a knife around the edge, cover with a serving plate, and carefully invert while warm.

Notes

Drain the pineapple very well so the topping caramelizes instead of becoming watery. Invert the cake after 5–10 minutes because the brown-sugar layer can harden and stick if the cake cools completely. For a shortcut, use one 15.25-ounce box of yellow cake mix prepared with 3 large eggs, 1/3 cup vegetable oil, and 1 cup pineapple juice; bake at 350°F for approximately 45–55 minutes.