Pineapple upside-down cake is one of my favourite retro recipes — and it’s a surprisingly easy dessert to make! My one tip: be sure to pat the pineapple and cherries dry before using them. Removing the excess moisture helps prevent the cake from turning soggy.
Here are a few other frequently asked questions to help you out:
Can I Use Fresh Pineapple for Pineapple Upside-Down Cake?
Absolutely! If using fresh pineapple, peel and core it, then slice it into ¼” to ½” rounds. (Note that you likely won’t need the entire pineapple!) If using fresh pineapple, you can substitute the pineapple juice needed in this recipe with dark rum, milk, or water, as indicated.
How Do I Prevent the Cake from Sticking to the Pan?
To prevent sticking, be sure to remove the cake from the pan while it’s still warm! As it cools, the caramel topping will get thick and sticky, which makes it harder to release the cake from the pan. For best results, I also recommend using a non-stick pan!
Can I Make it Ahead of Time?
Yes! You can easily bake the cake a day in advance. Once it has cooled completely, store it in an airtight container — or tightly wrap in plastic — and keep it chilled in the refrigerator. You can then serve it cold, bring it back up to room temperature, or warm it up slightly in the oven. To warm it up, cover the cake with aluminum foil and place it in a 350℉ oven for about 10 minutes, until just warmed through.
Should Pineapple Upside-Down Cake be Refrigerated?
If you’re not serving the cake that same day, I recommend allowing it to cool completely before refrigerating. You can store it in an airtight container — or on a large plate covered with plastic wrap — in the refrigerator for up to 3 days.
HOW TO MAKE PINEAPPLE UPSIDE-DOWN CAKE
Note before beginning: I recommend making this cake in a 9″ round cake pan, preferably non-stick, but it can also be made in a 9″ skillet.
Preparing the Caramel Topping
Start by preheating your oven to 350℉.
Drain the pineapple slices and reserve any pineapple juice in a small bowl. Place the pineapple slices on a large plate, covered with paper towel, to remove any excess moisture. Set aside.
If using a 9″ round cake pan, butter the bottom and sides of the cake pan and set it aside.
In a frying pan (or in a 9″ skillet, if using a skillet for the final cake), add in the butter, brown sugar, and dark rum (or pineapple juice), and heat over medium heat until the mixture begins to get foamy, thick, and bubbly.
If baking in a cake pan: Pour the caramel from the frying pan into the cake pan and set the pan on a wire rack.
If baking in a skillet: Remove the skillet from the heat and set it on a cooling rack.
Arrange the pineapple slices in your desired pattern in the caramel. Fill in any gaps with maraschino cherries (as many or as few as desired). Set aside while preparing the cake batter.
Preparing the Cake Batter
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
In a glass measuring cup (or small bowl), whisk together the sour cream and reserved pineapple juice (or milk). Set aside.
In a large bowl, add in the unsalted butter and granulated sugar. Using an electric hand mixer (alternatively, you could use a stand mixer), cream the butter and sugar together for about 3 minutes, until it is light yellow and fluffy.
Mix in the eggs, one at a time, followed by the vanilla. Continue to mix for 1 to 2 minutes, until well combined, scraping down the sides of the bowl as necessary with a rubber spatula.
With the mixer on low, add in ⅓ of the dry ingredients until just combined, followed by ½ of the wet ingredients. Repeat with the next ⅓ of the dry ingredients, then the remaining ½ of the liquid ingredients, followed by the final ⅓ of the dry ingredients. Be careful not to overmix!
Spoon the cake batter over the pineapple and cherries and carefully level the batter in the pan using an offset spatula or the back of a spoon.
Baking and Serving the Cake
Place the pan on a baking sheet in the centre of your preheat oven. Bake for 40 to 45 minutes, until the top of the cake is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and place it on a wire rack to cool for 15 minutes. You want the cake to cool slightly, but not fully, so the caramel doesn’t stick!
Run a knife along the edges of the cake, then carefully invert it onto a large cake plate. Allow the cake to cool for at least an additional 30 minutes before serving.
To store, allow the cake to cool completely before covering it in plastic wrap and refrigerating it.
Pineapple Upside-Down Cake
Ingredients
For the Caramel Topping
- 1 can (at least 13.5oz or 398mL) pineapple slices, in 100% pineapple juice (not syrup) (see Notes if using fresh pineapple)
- Maraschino cherries, stems removed
- ¼ cup (½ stick) unsalted butter
- ⅓ cup brown sugar, packed
- 2 Tbsp good-quality dark rum, or reserved pineapple juice, or water
For the Cake Batter
- 1 ½ cups all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt (I use Diamond Crystal)
- ½ cup full-fat sour cream, at room temperature
- ¼ cup reserved pineapple juice (or milk if using fresh pineapple)
- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ tsp pure vanilla extract
Equipment
Instructions
- Note: I recommend making this cake in a 9" round cake pan, preferably non-stick, but it can also be made in a 9" skillet.
Preparing the Caramel Topping
- Preheat oven to 350℉.
- Drain pineapple slices, reserving juice in a small bowl. Dry pineapple slices on a large plate lined with paper towel. Set aside.1 can (at least 13.5oz or 398mL) pineapple slices, in 100% pineapple juice (not syrup)
- If baking in a 9" round cake pan, butter bottom and sides of pan. Set aside.
- In a frying pan (or in 9" skillet) set over medium heat, combine butter, brown sugar, and dark rum (or pineapple juice, or water). Heat until mixture becomes thick, foamy, and bubbly.¼ cup (½ stick) unsalted butter⅓ cup brown sugar, packed2 Tbsp good-quality dark rum, or reserved pineapple juice, or water
- If baking in a cake pan: Pour the caramel from the frying pan into the prepared cake pan, then place it on a wire rack.If baking in a skillet: Remove the skillet from heat and place it on a wire rack.
- Arrange the pineapple slices in the caramel as desired. Fill any gaps with maraschino cherries (stems removed), using as many or as few as desired. Set aside to cool while preparing the cake batter.
Preparing the Cake Batter
- In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour1 tsp baking powder¼ tsp baking soda½ tsp kosher salt
- In a glass measuring cup (or small bowl), whisk together sour cream and reserved pineapple juice (or milk, if using fresh pineapple). Set aside.½ cup full-fat sour cream, at room temperature¼ cup reserved pineapple juice
- In a large bowl, combine butter and sugar. Using an electric hand mixer (or a stand mixer), cream together butter and sugar until the mixture is light yellow and fluffy (about 3 minutes).½ cup (1 stick) unsalted butter, at room temperature¾ cup granulated sugar
- Add in eggs, one at a time, followed by the vanilla. Mix until well combined, scraping down the sides of the bowl as necessary (about 1 to 2 minutes).2 large eggs, at room temperature1 ½ tsp pure vanilla extract
- With the mixer on low, alternate adding in the dry and wet ingredients, as follows: ⅓ of the dry mixture (until just combined), ½ of the wet mixture, another ⅓ of the dry mixture (again, until just combined), the remaining ½ of the wet mixture, and finish with the final ⅓ of the dry mixture. (Note: Be careful not to overmix!)
- Carefully spoon the cake batter over the arranged fruit. Using an offset spatula (or the back of a spoon), gently spread the batter to evenly cover the surface and create a smooth, level layer.
Baking and Serving the Cake
- Set the cake pan on a baking sheet and into the center of preheated oven. Bake until the top of the cake turns golden brown and a toothpick inserted into the center comes out clean (about 40 to 45 minutes).
- Remove the cake from the oven and set it on a wire rack. Allow it to cool for 15 minutes — just long enough to cool slightly without allowing the caramel to harden and stick to the pan!
- Run a knife around the edge of the pan to loosen the cake. Carefully invert it onto a large serving plate. Allow the cake to cool for at least another 30 minutes before serving.
- To store, allow cake to cool completely, cover with plastic wrap, and refrigerate.
Notes
- Using Fresh Pineapple: You can use fresh pineapple in this recipe. Peel and core the pineapple and slice it into ¼” to ½” rounds. If using fresh pineapple, you can substitute the pineapple juice needed in this recipe with dark rum, milk, or water, as indicated.
- Storing and Serving: Once the cake has cooled completely, store it in an airtight container (or cover with plastic wrap) and store it in the refrigerator. You can serve it cold, bring it back up to room temperature, or even warm it up. To serve warm, you can either reheat individual slices in the microwave, or cover the whole cake with aluminum foil and place it in a 350℉ oven for about 10 minutes, until just warmed through.
