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There’s something downright magical about a Pineapple Upside-Down Cake. The caramelized pineapple rings, the golden buttery cake, and that irresistible old-fashioned charm—this dessert is a showstopper every time. It’s the kind of sweet treat that instantly transports you back to childhood bake sales and cozy Sunday dinners.
If you love a dessert that’s both stunning and simple, this Pineapple Upside-Down Cake is about to become your new favorite. And guess what? We’re making it the easy way—no complicated steps, just pure pineapple-caramel goodness in every bite!
❤️ Why You’ll Love This Recipe
- Classic & Nostalgic – This cake has been a favorite for generations, and for good reason!
- Beautiful Presentation – No frosting needed! That caramelized pineapple topping is naturally gorgeous.
- Simple Ingredients – You probably have most of these in your pantry already.
- Perfectly Moist – Thanks to a buttery batter, this cake turns out soft and tender every time.
🛒 Ingredients Breakdown
For the Topping:
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup packed brown sugar
- 1 can (20 oz) pineapple slices, drained
- 10–12 maraschino cherries (optional but highly recommended!)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup pineapple juice (reserved from the canned pineapple)
⭐ Pro Tips:
- If you love a deeper caramel flavor, use dark brown sugar instead of light brown sugar.
- Don’t skip the pineapple juice in the batter—it adds moisture and a subtle tropical sweetness!
👩🍳 Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously to make sure nothing sticks.
Step 2: Make the Topping
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until fully combined and smooth. Pour this caramel mixture into the prepared cake pan, spreading it evenly.
Step 3: Arrange the Pineapple
Place the pineapple slices over the caramel layer, fitting them neatly. Add maraschino cherries in the center of each pineapple ring for that perfect retro look.
Step 4: Make the Cake Batter
In a bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat butter and sugar together with a hand mixer until light and fluffy. Add eggs one at a time, followed by vanilla extract.
Alternately add the flour mixture and the milk + pineapple juice, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix!
Step 5: Bake the Cake
Pour the batter over the pineapple slices and spread it evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Flip & Reveal
Let the cake cool in the pan for about 10 minutes, then run a knife around the edges. Place a serving plate over the pan and carefully flip it upside down. Gently lift the pan off, and voilà!
🔑 Chef’s Tips and Tricks
- Don’t rush the flip! Let the cake cool for 10 minutes before inverting—this helps the caramel set just enough to release cleanly.
- Use room temperature ingredients. It helps the batter mix smoothly for the perfect texture.
- If using fresh pineapple, cook it slightly. Fresh pineapple has more moisture—lightly cooking it first prevents a soggy topping.
✨ Recipe Variations & Serving Suggestions
- Make it tropical. Add shredded coconut to the batter for an island-inspired twist!
- Switch up the fruit. Try mango slices or even peaches if you’re feeling adventurous!
- Serve with: Vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce—because why not?
❓ FAQs
Can I make this cake in advance?
Yes! Pineapple Upside-Down Cake can be made a day ahead. Just store it covered at room temp and reheat slices in the microwave for 10–15 seconds before serving.
How do I store leftovers?
Cover the cake with plastic wrap and store it in the fridge for up to 3 days. Warm slices slightly before serving for the best taste.
Can I freeze it?
Absolutely! Wrap slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge before reheating.
📌 Pineapple Upside-Down Cake Recipe
Ingredients:
For the Topping:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1 can (20 oz) pineapple slices, drained
- Maraschino cherries
For the Cake:
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup milk
- 1/4 cup pineapple juice
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch round pan.
- Melt butter and brown sugar, pour into pan. Arrange pineapple slices and cherries.
- Whisk flour, baking powder, salt. Beat butter and sugar, add eggs, vanilla.
- Alternately add dry ingredients and milk + pineapple juice. Mix until combined.
- Pour batter over pineapple. Bake 40–45 min.
- Cool 10 min, flip onto a serving plate, and enjoy!
Trust me, once you’ve made this Pineapple Upside-Down Cake, you’ll want to bake it on repeat! If you try it, let me know in the comments or tag your post with #TheKitchensAid on social media—I’d love to see your creations! 🍍💕
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