4.4 from 225 votes
Best Pineapple Upside Down Cake
My pineapple upside-down cake with caramelized fruit and a soft, buttery texture, is easy to prep in 20 minutes, and ready in an hour.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 12 people
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup (4 oz/115 g) butter
- 2 cups (10 oz/284 g) all-purpose flour
- 1 ¼ cups (7½ oz/213 g) dark brown sugar
- 2 teaspoons baking powder
- 2 cans (20 oz/567 g) sliced pineapple in juice (12 slices)
- ½ teaspoon salt
- 10-13 Maraschino cherries (stems removed)
- ½ cup (4 oz/115 g) butter, softened
- ½ cup (4 oz/115 g) granulated sugar
- ⅓ cup (2 oz/57 g) dark brown sugar
- 2 large eggs, at room temperature
- ½ cup (4 fl oz/120 ml) whole milk
- ½ cup (4 fl oz/120 ml) juice from the tinned pineapple
- 1 teaspoon almond extract
Notes
- Use Fresh Pineapple: Elevate with fresh fruit: You can use fresh pineapple for this recipe. Peel, core, and slice it to 1/2 inch thick. If you do this, replace the reserved can juice with ½ cup (4floz/120ml) of pineapple or orange juice in the cake batter.
- Fresh Cherries: Upgrade with homemade glacé cherries: If you have fresh cherries, make homemade glacé cherries instead of using store-bought maraschino cherries for a more authentic flavor.
- Perfect Inversion: Let it rest for easy flipping. Be sure to invert the cake while it is still warm, but not hot out of the oven. Let it rest for 10 minutes before flipping to prevent it from sticking or breaking.
- Coconut Whipped Cream: Add a creamy, dairy-free topping. This cake is delicious served with coconut whipped cream. Refrigerate a can of full-fat coconut milk, scoop out the solids, discard the liquid, and whip until soft peaks form.
- Pineapple Rum Twist: Infuse with tropical flavor. Make a pineapple rum upside-down cake by stirring 2 tablespoons of rum into the butter and brown sugar mixture before pouring it into the pan.