Easy Pineapple Upside Down Cake Recipe

This easy Pineapple Upside Down Cake is one of those classic Dessert Recipes from the 1930s 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! It would be great to serve at any springtime occasion, such as Easter or Mother’s Day.

For more cake recipes, try my Lemon Ricotta Cake, Cinnamon Apple Cake, or my Crumb Cake Recipe.

Ingredients:

• Pineapple Slices: Buy the pre-sliced pineapple in a cake. It’s so much easier that way and will fit into the cake pan perfectly. Pat the pineapple dry of any excess pineapple juice before using. The excess liquid will dilute the caramelization on top of the cake.
• Brown Sugar: Is the base for creating the caramelized topping.
• Melted Butter: Gets mixed with the brown sugar for the caramelized topping.
• Eggs: You’ll need 4 eggs for that light, fluffy texture.
• Sugar: White granulated sugar is best for the cake batter.
• Vanilla Extract: Use pure vanilla extract for the best flavor.
• Flour: All-purpose flour works just fine. No need for any fancy cake flours.
• Baking Powder: For a nice lift to the cake.
• Kosher Salt: I prefer the flavor of kosher salt; it enhances the cake’s flavors without making it “too salty.”
• Coconut Ice Cream: Is a delicious complement to the cake’s flavors, but you could also use vanilla extract if you prefer.
• Unsweetened Shredded Coconut Flakes: For a little extra coconut flavor on top.
• Maraschino Cherries (optional): Personally, I’m not a fan of the cherries. I find their sweetness a bit too much for this cake. They are better left for a hot fudge sundae, but you can absolutely add them to the interiors of the pineapple rings if not having them is a deal-breaker for you.

Step#1: Prepare the Pan

• Spraying a 10″ cake pan with baking spray.
• For extra precision when placing your pineapples, use a Pineapple Upside-Down Cake Pan!
• You can find them on Amazon or in kitchen stores. Just look for the ones that are offered as a non-stick pan, the cake will be easier to release that way.

Step#2: Add Butter, Sugar, and Pineapple

• Add the melted butter, brown sugar, and pineapple rings to the cake pan.
• This will create the sticky top of the cake.
• It looks like a ton of sugar, but as it mixes with the butter and bakes into the cake, it becomes better distributed and creates the most fantastic flavor.
• Then place the pineapple on top.

The Benefits of Canned Pineapple

• Not only will the canned rings give you uniform sizes, but the texture is softer, making it easy to eat once baked into the cake.
• Arrange pineapple slices in a single layer in the pan.
• This is also why I like canned pineapple: it helps line up the pieces and ensures they are evenly distributed. 

Step#3: Beat Eggs and Sugar

• In a standing mixer fitted with the whisk attachment, beat the eggs and granulated sugar on high speed 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 5-7 minutes to get the best volume.

Step#4: Add Dry Ingredients

• Then you’ll mix together the flour, baking powder, and salt.
• I use regular all-purpose flour, and the texture is still light and delicate, so there’s no need to use cake flour, in my opinion.
• Add the flour mixture to your batter slowly until combined.
• Don’t overmix, or you’ll deflate your lovely voluminous mixture.

Step#5: Pour in Batter and Bake

• Pour the cake batter over the pineapple.
• Tamp down any air bubbles by gently tapping the cake pan on the counter.
• Bake at 350F for 30 minutes or until a toothpick comes out clean.

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, in order to stick the pineapples to the cake; otherwise, the hot pineapples will slide off your cake! Not a good look. 
• Once cooled, use a knife to gently loosen the cake around the edges.

How To Flip an Upside-Down Cake?

The secret to flipping upside-down 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 so the cake lands right side up on your cake stand. Watch my YouTube video, in the recipe card below, to see how it’s done.

Does the Cake Need to be Refrigerated?

• If you are not serving the cake right away, allow it 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.
• Serve 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 cake and the flavorful ice cream are just divine together!
• But you could also serve this cake chilled or at room temperature, too.