Pineapple Upside Down Cake is a classic dessert that’s both beautiful and delicious. Its caramelized pineapple topping and moist cake base make it a favorite for many. If you’ve never made one before, don’t worry! This recipe is simple and straightforward, perfect for bakers of all skill levels.
Why You Will Love This Recipe
This Pineapple Upside Down Cake recipe is special because it delivers a perfectly balanced sweetness and tanginess. The caramelized pineapple and brown sugar create a rich, buttery topping that infuses the cake with incredible flavor. The cake itself is moist and tender, thanks to the addition of melted butter and buttermilk. It’s a show-stopping dessert that’s surprisingly easy to make, and it’s always a crowd-pleaser. Plus, it’s a great way to use up canned pineapple, making it a pantry-friendly option.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed light brown sugar
- 1 (20-ounce) can pineapple slices, drained (juice reserved)
- Maraschino cherries, halved (optional)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Step-by-Step Instructions
1. Prepare the Pan:
Preheat your oven to 350°F (175°C). Melt 1/2 cup (1 stick) of butter in a 9-inch round cake pan in the oven, or in the microwave. Spread the melted butter evenly over the bottom of the pan. Sprinkle the brown sugar evenly over the melted butter.
2. Arrange the Pineapple:
Arrange the pineapple slices in a single layer over the brown sugar mixture. You can place a maraschino cherry half in the center of each pineapple ring for a festive look.
3. Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
5. Pour Batter into Pan:
Pour the cake batter evenly over the pineapple slices in the cake pan. Spread the batter gently to cover the entire surface.
6. Bake the Cake:
Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
7. Cool and Invert:
Let the cake cool in the pan for 10 minutes. This allows the caramel to set slightly. Place a serving plate over the top of the cake pan, then carefully invert the cake onto the plate. If any pineapple slices stick to the pan, gently remove them and place them back on the cake.
Serving Suggestions
Pineapple Upside Down Cake is fantastic on its own, but you can also serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The coldness of the ice cream complements the warm, caramelized flavors of the cake perfectly.
For an elegant presentation, dust the cake lightly with powdered sugar or garnish with fresh mint sprigs. This dessert is perfect for potlucks, birthday celebrations, or any special occasion where you want to impress your guests with a homemade treat.
Storage and Reheating
To store your Pineapple Upside Down Cake, let it cool completely. Then, cover it tightly with plastic wrap or store it in an airtight container. It will keep at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
To reheat, you can warm individual slices in the microwave for 20-30 seconds. Alternatively, you can reheat the entire cake in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until it’s warmed through. This is the perfect homemade cake recipe to make in advance for an event or family dinner.
Key Details
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Servings: 8-10
- Equipment: 9-inch round cake pan, mixing bowls, whisk, electric mixer (optional), wooden skewer
Pineapple Upside Down Cake
Ingredients
- 1/2 cup 1 stick unsalted butter
- 3/4 cup packed light brown sugar
- 1 20-ounce can pineapple slices, drained (juice reserved)
- Maraschino cherries halved (optional)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Melt 1/2 cup (1 stick) of butter in a 9-inch round cake pan in the oven, or in the microwave. Spread the melted butter evenly over the bottom of the pan. Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices in a single layer over the brown sugar mixture. You can place a maraschino cherry half in the center of each pineapple ring for a festive look.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Pour the cake batter evenly over the pineapple slices in the cake pan. Spread the batter gently to cover the entire surface.
- Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
- Let the cake cool in the pan for 10 minutes. This allows the caramel to set slightly. Place a serving plate over the top of the cake pan, then carefully invert the cake onto the plate. If any pineapple slices stick to the pan, gently remove them and place them back on the cake.
