forkue
Pineapple Upside-Down Cake

American · Dessert · Easy

Pineapple Upside-Down Cake

Total
1 hr 15 min
Prep
30 min
Serves
10
Calories
335
Jump to recipe

Pineapple rings and cherries sit in a glossy brown-sugar topping over a tender butter cake, revealed when the warm pan is turned out.

The topping for Pineapple Upside-Down Cake starts at the bottom, where butter and brown sugar bubble around the fruit. A short rest after baking lets that syrup settle while it is still warm enough to release.

Drain the pineapple well so the cake does not sit in excess juice. Use a solid nine-inch cake pan rather than a springform, which can leak the melted topping into the oven.

SweetRichBakingClassicVegetarianNut-free

Method

  1. Heat the oven to 350°F (175°C). Melt 4 tbsp butter in a 9-inch metal cake pan in the oven for . Stir brown sugar into the butter and spread evenly.

  2. Arrange seven pineapple rings over the sugar and place the maraschino cherries in their centers. Cut remaining pineapple to fit any large gaps.

  3. Beat the remaining softened butter with sugar until light. Beat in eggs one at a time, then vanilla extract.

  4. Whisk flour, baking powder and salt. Fold into the butter mixture alternately with milk, then spread gently over the fruit.

  5. Bake for until golden and a toothpick from the cake center comes out clean. Rest for , run a knife around the edge and invert onto a rimmed plate.

Forkue tips

  • Use a pan at least 2 inches deep and support the serving plate firmly against it before turning.

Storing and reheating

Refrigerate covered for up to 4 days. Warm individual slices gently so the butter topping softens; avoid overheating the fruit.

Kitchen gear

Cake panTop picks on AmazonHand mixerTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

335Calories
4gProtein
52gCarbs
13gFat

Photo: Kimberly Vardeman from Lubbock, TX, USA, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)

Pineapple Upside-Down Cake: FAQ

Why did the topping stick?

The pan may have cooled too long. Turn the cake out after the short rest while the butter-sugar layer is still warm and fluid.

Can I use fresh pineapple?

Yes. Slice it thinly and blot it dry; thicker fresh slices release more moisture and can keep the topping from setting neatly.

How do I store and reheat Pineapple Upside-Down Cake?

Refrigerate covered for up to 4 days. Warm individual slices gently so the butter topping softens; avoid overheating the fruit.

How long does Pineapple Upside-Down Cake take?

About 1 hr 15 min in total: 30 min prep and 45 min cooking.

What do I need to make Pineapple Upside-Down Cake?

The key ingredients are canned pineapple rings, maraschino cherries, butter, eggs, all-purpose flour and baking powder, plus pantry basics.

Any tips for Pineapple Upside-Down Cake?

Use a pan at least 2 inches deep and support the serving plate firmly against it before turning.

Cook this next

More canned pineapple ringsMore maraschino cherriesMore eggsMore baking powder