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Homemade Pineapple Upside Down Cake Recipe

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4.1 from 52 reviews

This Homemade Pineapple Upside Down Cake is a classic dessert featuring caramelized brown sugar and butter topped with juicy pineapple rings and maraschino cherries. The moist, tender cake is infused with almond extract and pineapple juice, creating a perfect balance of sweet and fruity flavors. Ideal for family gatherings or an elegant treat, the cake is baked to golden perfection and flipped upside down to reveal a beautifully glazed pineapple topping.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

Topping

  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 (20-ounce) can pineapple rings in juice
  • 10 maraschino cherries

Cake Batter

  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup reserved pineapple juice
  • 1 teaspoon almond extract

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a 9×13-inch baking dish thoroughly to ensure easy removal of the cake after baking.
  2. Make Caramel Topping: Melt 1/2 cup unsalted butter in a medium pot over medium heat. Keep the remaining 1/2 cup butter aside to soften. Stir 1 cup light brown sugar into the melted butter and bring the mixture to a boil, stirring frequently. Boil for 1 minute to create a caramel, then pour this hot caramel evenly into the prepared pan.
  3. Arrange Pineapple and Cherries: Drain pineapple rings, reserving 1/2 cup of the juice for later. Place the pineapple rings neatly over the caramel in the pan, then place a maraschino cherry in the center of each ring. Set aside.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined well.
  5. Cream Butter and Sugars: In another bowl, using a hand mixer, beat the softened butter with granulated sugar and the remaining 1/2 cup brown sugar until the mixture is light and fluffy. Add eggs one at a time, blending thoroughly after each addition.
  6. Combine Batter: Gradually add the flour mixture to the wet ingredients, mixing until just combined. While continuing to mix, add the milk, reserved pineapple juice, and almond extract until the batter is smooth.
  7. Assemble Cake: Carefully spread the prepared batter evenly over the arranged pineapple and cherries in the pan.
  8. Bake: Bake in the preheated oven for 35–40 minutes, or until the center is cooked through and a toothpick inserted comes out clean.
  9. Cool and Invert: Allow the cake to cool for at least 30 minutes. Then slide a sharp paring knife or spatula around the edges to loosen. Place a serving platter larger than the pan on top, hold the pan and platter firmly, and flip to invert the cake onto the platter. Let it sit for a few minutes before carefully removing the pan to reveal the glossy pineapple topping.

Notes

  • Different pans: Use a large cast iron skillet preheated at 325°F; bake for 40-45 minutes. For a bundt pan, bake at 350°F for 35-40 minutes. For two 9-inch cake rounds, bake at 375°F for 30-35 minutes.
  • Make ahead: Prepare the cake 1-2 days in advance; store covered at room temperature or refrigerated.
  • Storage: Store leftovers in an airtight container at room temperature for 2 days, refrigerated for up to 3 days, or freeze for up to 2 months wrapped in plastic and foil.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/homemade-pineapple-upside-down-cake-recipe/