Pineapple Upside Down Cake Recipe | Easy Homemade Classic Dessert
A classic pineapple upside down cake with a buttery brown sugar caramel, juicy pineapple, and maraschino cherries, topped by a tender vanilla crumb. Simple ingredients and a forgiving method make it an easy, impressive dessert.
Ingredients
Ingredients
- 1/4 cup (60 g) unsalted butter, melted
- 2/3 cup (135 g) packed light brown sugar
- 8–9 pineapple rings (canned in juice, drained well; reserve 1/2 cup juice)
- 10–12 maraschino cherries, drained and patted dry
- 1 and 1/2 cups (195 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (80 g) sour cream, room temperature
- 1/2 cup (120 ml) pineapple juice (from the can), room temperature
- 2 tablespoons whole milk, room temperature
Instructions
Instructions
- Heat oven to 350°F (175°C) and grease a 9-inch round cake pan at least 2 inches tall or a 9-inch cast-iron skillet.
- Pour the melted butter into the pan and sprinkle the brown sugar evenly over the bottom.
- Arrange the pineapple rings over the sugar in a single layer and place cherries in the centers and gaps, patting fruit dry first.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, then mix in the vanilla and sour cream until smooth.
- On low speed, add the dry ingredients in two additions, alternating with the pineapple juice and milk, mixing just until combined.
- Gently spread the batter evenly over the fruit layer and smooth the top without shifting the rings.
- Bake for 38–45 minutes until the center springs back and a tester comes out clean or with a few moist crumbs, tenting with foil if browning too quickly.
- Cool in the pan for 10–15 minutes, run a thin knife around the edges, invert a serving plate over the pan, and flip to unmold, then lift the pan to reveal the top.
Notes
Dry the pineapple and cherries thoroughly to prevent a soggy topping. Use room-temperature dairy and eggs for even mixing. Do not overmix the batter; stop when no dry streaks remain. Invert the cake within 10–15 minutes so the caramel doesn’t stick. Store covered at room temperature for 1 day or refrigerate for 3–4 days; freeze slices up to 2 months. Reheat at 300°F (150°C) for 8–10 minutes. Variations: add cinnamon and nutmeg, swap some flour for shredded coconut, use fresh pineapple, or add 1–2 tablespoons dark rum to the juice. A 9-inch cast-iron skillet also works well.