Homemade Pineapple Upside Down Cake is one of those classic Desserts from the 1930’s that deserves a comeback! It’s so delicious and easy to make it’s no wonder it’s back on the rise.
It’s the perfect recipe for spring entertaining because it’s so simple to put together but creates such a WOW factor!
WATCH MY VIDEO DEMO OF THIS RECIPE BELOW!
My grandmother and her sister used to make it and according to my dad “Homemade Pineapple Upside Down Cake” was a family mainstay at all get-togethers. Why buy it when you can make it from scratch?
Apparently there was a little “friendly competition” between the sisters. According to my dad, my grandmother (on the right) had the best one. But he may be partial?
I was excited to receive my grandmother’s original recipe, from my Aunt Nancy (the family recipe historian!) complete in her own handwriting. In today’s world of blogs, Instagram and Pinterest, it isn’t often we receive a handwritten recipe. So this of course, made it extra special.
I’ve never been a big fan of maraschino cherries and for some reason the combination of pineapple and cherry has never appealed to me, so I elected to leave them off, but you could certainly add them if you wish.
STEP#1: Prepare the Pan
Spray a 10″ cake pan with baking spray. For extra precision placing your pineapples you can use an Pineapple Upside down cake pan! Yes there is such a thing!
You can find it here (this link goes to Amazon where I am compensated on products sold at no additional cost to the consumer)
STEP#2: Add Butter, Sugar and Pineapple
Add the melted butter, brown sugar and pineapple rings to the cake pan. This will for the sticky top of the cake.
It looks like a ton of sugar but as it mixies with the butter and bakes into the cake it creates the most fantastic flavor.
TIP: I find canned pineapple works the best for these cakes!
You’ll get uniform sizes and the pineapple is softer baking the texture better once baked into the cake.
Arrange pineapple slices in a single layer in the pan. This is also why I like the canned pineapple because they fit perfectly into the cake pan.
STEP#3: Beat Eggs and Sugar
Beat the eggs and granulated sugar on high until a soft pale yellow mixture forms. Then add the vanilla extract.
Don’t skimp on this step, this is what makes the cake so light and airy! You should beat for at least 5-7 minutes.
STEP#4: Add Dry Ingredients
Mix together the flour, baking powder and salt. Add the flour mixture to your batter slowly until combined.
STEP#5: Pour in Batter and Bake
Pour the batter over the pineapple and bake at 350F for 30 minutes or until a toothpick inserted comes out clean.
Could this be any easier?! Even the baking time is quick!
How Long Should You Wait Before Flipping The Cake?
If you are serving this cake right away, wait at least 15 minutes before trying to flip the cake.
It needs some time to set into the cake otherwise the hot pineapples will slide off your cake!
TIP: The secret to inverting cakes is to first place the cake stand on top of the cake, then with one fluid motion, flip the cake stand and the cake pan at the same time and it will land right side up on your cake stand.
Does Pineapple Upside Down Cake Need to be Refrigerated?
If you are not serving the cake right away, allow to cool completely, cover and refrigerate in the tin.
Then moments before serving, place the cake in its tin in a 300F oven for 10 minutes or until warmed through.
Do You Serve Pineapple Upside Down Cake Warm or Cold?
Personally, I like to serve this cake warm, with a big scoop of coconut ice cream drizzled with some homemade caramel sauce (recipe below!).
I think the warm pineapple, the mist cake and the flavorful ice cream is just divine!
But you could also serve this cake chilled or at room temperature too.
MORE CAKE RECIPES!
- Blueberry Almond Tea Cake
- Flourless Chocolate Cake with Creme Anglaise
- Blood Orange Pound Cake Recipe
- Apple Spice Cake Recipe
Please let me know if you make this recipe by leaving a rating and review below
- 1 cup (180 g) brown sugar
- 4 tbsp (60 ml) melted butter
- 7 pineapple rings, canned variety
- 4 eggs
- 1 cup (200 g) of sugar
- 1 tsp (5 ml) vanilla
- 1 cup (120 g) of flour
- 1 tsp (5 ml) baking powder
- ¼ tsp (1.25 ml) salt
- Coconut Ice Cream
- Beth’s Caramel Sauce (see below)
- 2 tbsp (30 ml) Unsweetened Coconut flakes
For the Caramel Topping:
- 1 cup (200 g) sugar
- ½ cup (120 ml) heavy cream (AKA double pouring cream)
- 1 tbsp (15 g) unsalted butter
- 1/8 tsp (.75 ml) sea salt
- Spray a 10” (25 cm) cake pan with baking spray. Then pour the melted butter into pan, sprinkle with the brown sugar until evenly distributed. Place pineapple rings on top filling the bottom of the pan in an even layer. Set aside.
- In the bowl of an electric mixer beat the egg and the sugar on high for 5-7 minuets until doubled in volume and pale yellow. Add vanilla.
- In a separate bowl whisk together the flour, baking powder and salt. Add slowly to the egg mixture until just combined.
- Pour batter on top of pineapples and bake at 350F (175C) for 30 mins until golden brown and set.
- Allow to cool for 15 mins and then reverse the cake onto a cake stand.
- TO PREPARE THE CARAMEL TOPPING:
- Heat white sugar in a deep saucepan. As it heats the sugar will melt and begin to caramelize. Keep swirling it in the pan, lowering flame if needed so that it does not burn. Once it reaches a caramel color, add the heavy cream allow it to bubble and then it will settle down. Add butter and salt. Use immediately. Or transfer to a heat safe container and refrigerate until ready to re-heat and serve.
- Cut cake into slices and serve with coconut ice cream drizzled with caramel sauce and topped with unsweetened coconut flakes.
Be sure to spray the pan well with baking spray for easy release and flip once the cake is baked!
This cake can be made the day before serving. Cover and refrigerate in the tin. Re-heat in a 300F oven for 10 minutes, allow to cool for 15 minutes and then flip and serve.