Pineapple Upside Down Cake is a timeless dessert loved for its soft vanilla cake base and beautifully caramelized pineapple topping. Baked with brown sugar, butter, pineapple slices, and cherries, this cake is flipped upside down after baking to reveal a glossy, golden top that looks as good as it tastes.
This recipe is beginner-friendly, uses simple ingredients, and delivers consistent results every time.
Why You’ll Love This Cake
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Soft and moist vanilla cake
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Juicy caramelized pineapple topping
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Beautiful presentation without extra decorating
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Easy to make with basic ingredients
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Perfect for parties, tea time, or dessert
Ingredients (Exact Measurements)
For the Topping
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⅓ cup (76 g) butter, melted
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¼ cup (50 g) granulated sugar
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Pineapple slices (fresh or canned, drained)
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Maraschino cherries
For the Cake Batter
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1 cup (125 g) all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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½ cup (100 g) granulated sugar
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⅓ cup (80 ml) milk
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1 large egg, room temperature
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1 teaspoon vanilla extract
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¼ cup (60 ml) vegetable oil or melted butter
Equipment Needed
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8- or 9-inch round cake pan
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Mixing bowls
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Whisk or hand mixer
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Measuring cups and spoons
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Rubber spatula
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Wire cooling rack
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 170°C (340°F).
Pour the melted butter into the bottom of the cake pan and spread evenly. Sprinkle the sugar evenly over the butter.
Arrange pineapple slices on top of the sugar mixture and place a cherry in the center of each slice. Set aside.
Step 2: Mix Dry Ingredients
In a bowl, whisk together:
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flour
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baking powder
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baking soda
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salt
Set aside.
Step 3: Mix Wet Ingredients
In another bowl, whisk together:
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egg
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sugar
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oil (or melted butter)
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milk
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vanilla extract
Mix until smooth.
Step 4: Combine Batter
Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined.
Do not overmix.
Step 5: Assemble the Cake
Carefully pour the batter over the arranged pineapple topping. Smooth the top with a spatula.
Step 6: Bake
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Flip the Cake
Let the cake cool in the pan for 10 minutes only.
Place a plate over the pan and carefully flip the cake upside down in one smooth motion.
Let the pan lift away slowly.
Serving Suggestions
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Serve warm or at room temperature
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Enjoy plain or with whipped cream
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Pair with vanilla ice cream for extra indulgence
Storage Instructions
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Room temperature: 2 days (covered)
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Refrigerator: up to 5 days
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Freezer: up to 2 months (wrap tightly)
Tips for Best Results
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Drain pineapple well to avoid soggy cake
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Flip the cake while still warm
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Do not overbake
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Measure ingredients accurately
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Use parchment if your pan sticks easily
Frequently Asked Questions (FAQ)
1. Why did my topping stick to the pan?
The cake may have cooled too long. Always flip it while warm (after about 10 minutes).
2. Can I use canned pineapple?
Yes. Just make sure it is well drained.
3. Can I use brown sugar instead of white sugar?
Yes. Brown sugar adds deeper caramel flavor and is highly recommended.
4. Can I make this cake without cherries?
Absolutely. Cherries are optional and only decorative.
5. How do I know the cake is fully baked?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s done.
6. Can I make this cake ahead of time?
Yes. It tastes even better the next day as the flavors settle.
Final Thoughts
Pineapple Upside Down Cake is a perfect blend of simplicity and elegance. With its moist texture, caramelized fruit topping, and classic flavor, it’s a dessert that never goes out of style. Whether you’re baking for guests or family, this cake is guaranteed to impress.
