American Cuisine
Pineapple Upside Down Cake
By Nora Bennett
Rate this recipe
Pineapple upside-down cake is gloriously retro, a mid-century classic that earns its dramatic reveal every single time. You build it in reverse: melted butter and brown sugar go into the pan first and become a caramel, pineapple rings and maraschino cherries are arranged in that sweet base, and the cake batter is poured right over the top. The magic happens when you flip the baked cake out and the fruit is now a glistening, caramelized crown. The two keys to a clean flip are buttering the pan well and inverting while the cake is still warm, after a short five-minute rest, because if it cools completely in the pan the caramel hardens and sticks. Patting the pineapple dry before arranging it keeps excess juice from making the topping soggy. Using the reserved pineapple juice in the batter ties the flavor together top to bottom. It is a one-pan showpiece that looks far fancier than its humble pantry ingredients suggest, and it is always a conversation starter.
Ingredients
Serves 10Instructions
- 1
Preheat oven to 350°F (175°C). Pour 1/4 cup melted butter into a 9-inch square cake pan.
- 2
Sprinkle brown sugar evenly over butter. Arrange pineapple slices over sugar. Place a cherry in the center of each pineapple slice.
- 3
In a medium bowl, beat 1/3 cup softened butter and granulated sugar until fluffy. Beat in egg.
- 4
In a separate bowl, whisk together flour, baking powder, and salt.
- 5
Add flour mixture to butter mixture alternately with reserved pineapple juice (about 1/2 cup), beating well after each addition.
- 6
Pour batter over fruit in pan.
- 7
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool in pan for 5 minutes, then invert onto a serving plate. Serve warm.
Chef's Tips
- ✦ Butter the pan generously and arrange the fruit on the brown sugar before the batter goes in; this becomes the caramelized topping.
- ✦ Pat the pineapple slices dry so excess juice does not make the topping soggy or the cake gummy.
- ✦ Invert the cake after just a 5-minute rest while it is still warm; if the caramel cools and hardens in the pan, the fruit sticks.
- ✦ Use the reserved pineapple juice in the batter to carry the fruit flavor through the whole cake.
Ingredient Substitutions
-
canned pineapple slices → fresh pineapple rings, or pineapple chunks for a mosaic
Fresh is lovely; if using fresh, you will need a little extra juice or water for the batter.
-
maraschino cherries → fresh cherries, or omit
Fresh pitted cherries are less sweet; leave them out entirely if you prefer.
-
brown sugar → dark brown sugar for a deeper caramel
Dark brown sugar makes a richer, more molasses-forward caramel topping.
-
all purpose flour → a 1:1 gluten-free baking blend
Works well in this simple butter cake; do not overmix the gluten-free batter.
Tags
Frequently Asked Questions
How do I flip pineapple upside-down cake without it sticking? ▼
Butter the pan well before adding the sugar and fruit, and invert the cake while it is still warm, after resting just 5 minutes. Run a knife around the edge first, place the plate on top, and flip confidently. Letting it cool completely in the pan lets the caramel harden and stick.
Can I use fresh pineapple instead of canned? ▼
Yes. Use peeled, cored fresh pineapple sliced into rings. Since you will not have reserved canned juice, add a little pineapple juice, orange juice, or water to the batter for the liquid. Fresh pineapple is slightly more tart and gives a brighter flavor.
Why is my upside-down cake soggy? ▼
Sogginess usually comes from too much fruit juice. Drain the pineapple well and pat the slices dry before arranging them, and do not skip baking until a toothpick comes out clean. Excess moisture from undrained fruit seeps into the cake as it bakes.
How should I store pineapple upside-down cake? ▼
Because of the fruit topping, store it covered in the refrigerator for up to 4 days. Bring slices to room temperature or warm them briefly before serving for the best texture. It is best within a day or two while the caramel topping is at its glossiest.
