Pineapple Upside Down Cake Clara quick dinners

Pineapple Upside Down Cake is a nostalgic, crowd-pleasing dessert known for its beautiful caramelized fruit topping and moist, buttery cake base. With vibrant pineapple rings and sweet maraschino cherries baked into a rich brown sugar glaze, this classic treat is as eye-catching as it is delicious.

Why You’ll Love This Recipe

This cake delivers a perfect balance of sweet, tangy, and buttery flavors in every bite. It’s easy to make, requires no frosting, and turns out stunning straight from the pan. Whether you’re baking for a holiday, a potluck, or just a cozy weekend at home, this retro favorite is a guaranteed hit. Bonus: flipping the cake out of the pan is oddly satisfying and reveals a gorgeous, glossy fruit topping.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pineapple slices (canned or fresh)
Maraschino cherries
Unsalted butter
Brown sugar
All-purpose flour
Granulated sugar
Baking powder
Salt
Eggs
Milk
Vanilla extract
Optional: a splash of pineapple juice for extra flavor

directions

Preheat your oven to 350°F (175°C).
In a 9-inch round cake pan, melt butter and sprinkle brown sugar evenly across the bottom.
Arrange pineapple slices over the sugar layer and place a maraschino cherry in the center of each ring.
In a mixing bowl, whisk together flour, baking powder, and salt.
In another bowl, beat sugar and softened butter until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternate adding the dry ingredients and milk to the wet mixture, mixing just until combined.
Pour the batter over the fruit layer and spread evenly.
Bake for 4045 minutes or until a toothpick comes out clean and the top is golden.
Let the cake cool for 510 minutes, then invert onto a serving plate. Allow it to rest a few more minutes before lifting the pan off.

Servings and timing

Serves 8
Prep time: 15 minutes
Bake time: 4045 minutes
Total time: about 1 hour

Variations

Use fresh pineapple for a more natural, less sweet flavor.
Swap the cherries for berries or omit them altogether.
Add a splash of rum or coconut extract for a tropical twist.
Make it mini by using a muffin tin with small pineapple pieces.
Try a spiced version with a pinch of cinnamon or nutmeg in the batter.

storage/reheating

Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
To reheat, microwave individual slices for 1520 seconds or warm in the oven at 300°F for 10 minutes.

FAQs

Why is it called “upside down” cake?

Because the cake is baked with fruit on the bottom, then flipped over after baking to reveal the fruit on top.

Can I use fresh pineapple?

Yes, just slice it thinly and core it. It may be less sweet than canned pineapple in syrup.

How do I keep the cake from sticking?

Use plenty of butter in the pan and allow the cake to cool for a few minutes before inverting.

Can I make it ahead of time?

Yes, it stores well and can be made a day in advance. Just store covered until ready to serve.

What type of pan is best?

A 9-inch round cake pan or cast-iron skillet works best. Avoid springform pans—they may leak the topping.

Do I need to refrigerate it?

Only if storing for more than 2 days. Otherwise, it’s fine at room temperature in a covered container.

Can I use boxed cake mix?

Yes, yellow or vanilla cake mix works great—just prepare the topping layer as described and follow the box instructions for the batter.

How do I flip the cake without breaking it?

Let it cool slightly, run a knife around the edges, place a plate over the pan, and invert with a confident flip.

Can I freeze pineapple upside down cake?

It’s best enjoyed fresh, but it can be frozen for up to 2 months. Thaw and reheat before serving.

What goes well with this cake?

Vanilla ice cream, whipped cream, or a drizzle of caramel make great pairings.

Conclusion

Pineapple Upside Down Cake is a timeless dessert that combines tropical fruit, caramelized sweetness, and soft cake into one show-stopping treat. Simple to make yet visually impressive, it’s the kind of dessert that never goes out of style. Whether you’re baking it for a special event or just because, this cake is sure to become a favorite in your kitchen.

Description

This classic pineapple upside down cake features a soft, buttery vanilla cake baked on top of a caramelized pineapple and cherry topping. It’s rich, moist, and full of tropical flavor. Perfect for holidays, potlucks, or whenever you want to impress with a retro dessert that never goes out of style.

Preheat oven to 350°F (177°C). Grease a 9-inch round cake pan.
Make the topping: Pour melted butter into the cake pan and sprinkle the brown sugar evenly over it. Arrange pineapple slices over the sugar, and place cherries in the center of each slice and in gaps.
Make the cake batter: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until creamy. Add eggs one at a time, then mix in sour cream, milk, pineapple juice, and vanilla until smooth.
Add dry ingredients to the wet and mix until just combined—do not overmix.
Pour the batter over the pineapple slices and spread evenly.
Bake for 4550 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 20 minutes, then carefully invert onto a plate.

Notes

For extra flavor, use dark brown sugar for the topping.
Best served the day it’s made, but leftovers keep in the fridge for up to 3 days.
Add a scoop of vanilla ice cream or whipped cream for a delicious finish.