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Pineapple Upside-Down Cake
4.7 from 42 votes

Pineapple Upside-Down Cake

Learn how to make Pineapple Upside-Down Cake. With pineapples, cherries, butter and brown sugar, how can you go wrong?

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 10 servings
Calories: 390 kcal
Course: Dessert
Cuisine: American

Ingredients

Topping
  • 1/4 cup unsalted butter ½ stick/2 ounces/60 grams, melted
  • 3/4 cup light brown sugar 5.75 ounces/170 grams, packed, or ½ cup light brown sugar and ¼ cup dark brown sugar
  • 6-9 pineapple 20 ounces/560 grams, slices (½-inch thick), drained, or about 2½ cups crushed pineapple, drained
  • 8-12 maraschino cherries (optional)
  • 1/4 cup pecan halves 1 ounce/30 grams, or walnut halves, optional
Batter
  • 1 3/4 cups all-purpose flour 7.5 ounces/210 grams, sifted, or ¾ cup all-purpose flour and ¾ cup cake flour
  • 1 1/2 teaspoons double-acting baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon optional, ¼ teaspoon ground mace or nutmeg, or 2 teaspoons ground cardamom or ginger
  • 1/2 cup unsalted butter 1 stick/4 ounces/115 grams, or 1/3 cup vegetable shortening, softened (65 to 67°F
  • 3/4 cup granulated sugar (5.25 ounces/150 grams)
  • 2 large egg 6 tablespoons/3.5 ounces/100 grams
  • 1 1/2 teaspoons vanilla extract optional
  • 1/2 cup pineapple juice 4.25 ounces/120 grams, or milk

Instructions

To make the topping
    Cup of Yum
  1. In a 9- to 10-inch ovenproof skillet (it will produce flared sides), 10-inch round baking pan (for straight sides), or 9-inch square baking pan, stir in the butter and sugar, then spread the mixture evenly over the pan.
  2. Arrange one pineapple slice in the center of the pan and the remaining slices around it. You can break some of the slices to fill in the gaps in the outer portion. If using, place the cherries and/or pecan halves (flat side up) in the centers and around the pineapple.
To make the batter
  1. Position a rack in the lower third of the oven. Preheat the oven to 350°F (325°F for a convection oven).Sift together the flour, baking powder, salt, and, if using, cinnamon.
  2. In a large bowl, beat the butter on low speed until smooth, about 2 minutes. Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.
  3. Beat in the eggs, one at a time.
  4. Add the vanilla and, if using, lemon extract (or other flavoring extracts/rum). Add the flour mixture alternately with the juice (4 portions for the flour; 3 portions for the juice) beginning and ending with the flour, and beat until creamy, about 1 minute.
  5. Pour the batter over the pineapple.Bake until a tester inserted in the center comes out clean and the cake springs back when lightly touched or the cake reaches an internal temperature of 190°F on an instant-read thermometer, 45 to 55 minutes.  
  6. Let the cake cool in the pan set on a wire rack for 10 minutes, then run a knife around the edge, invert onto a serving plate, and lift off the pan. Serve slightly warm or at room temperature. Wrap in plastic wrap and store at room temperature for up to 2 days or in the freezer for up to 2 months.

Notes

  • ** substitutes for vanilla extract: 1 teaspoon vanilla and ¾ teaspoon grated lemon extract, ½ teaspoon almond extract, 1/8 teaspoon coconut flavor, or 1 tablespoon dark rum
  • 1 teaspoon vanilla and ¾ teaspoon grated lemon extract, ½ teaspoon almond extract, 1/8 teaspoon coconut flavor, or 1 tablespoon dark rum
  • For food safety and to extend the shelf life of your cake, you can store a classic version of this cake in the refrigerator for up to 3 days after wrapping it well in plastic wrap. The classic recipe above is shelf-stable for 2 days at room temperature. The buttermilk and pina colada variations above are safest when kept refrigerated.
  • For food safety and to extend the shelf life of your cake, you can store a classic version of this cake in the refrigerator for up to 3 days after wrapping it well in plastic wrap. The classic recipe above is shelf-stable for 2 days at room temperature. The buttermilk and pina colada variations above are safest when kept refrigerated.
  • Buttermilk Upside-Down Cake: Substitute ½ cup buttermilk or sour cream for the pineapple juice, reduce the baking powder to 1 teaspoon, and add ¼ teaspoon baking soda.
  • Buttermilk Upside-Down Cake:
  • Substitute ½ cup buttermilk or sour cream for the pineapple juice, reduce the baking powder to 1 teaspoon, and add ¼ teaspoon baking soda.
  • Oil Upside-Down Cake: Substitute 1/3 cup vegetable oil for the butter, increase the pineapple juice or milk to ¾ cup, and add ½ teaspoon baking soda.
  • Oil Upside-Down Cake:
  • Substitute 1/3 cup vegetable oil for the butter, increase the pineapple juice or milk to ¾ cup, and add ½ teaspoon baking soda.
  • Pina Colada Upside-Down Cake: Substitute 2/3 cup unsweetened coconut milk for the juice and add ¾ teaspoon rum extract and 1/3 cup (1 ounce/30 grams) flaked coconut.
  • Pina Colada Upside-Down Cake:
  • Substitute 2/3 cup unsweetened coconut milk for the juice and add ¾ teaspoon rum extract and 1/3 cup (1 ounce/30 grams) flaked coconut.
  • Although pineapple is the most common fruit used in upside-down cakes, many other types, fresh or canned, make tasty and interesting substitutes:
  • Although pineapple is the most common fruit used in upside-down cakes, many other types, fresh or canned, make tasty and interesting substitutes:
  • 3 to 4 (1 pound/455 grams) peeled, cored, and thinly sliced cooking apples
  • 1½ cups (8.25 ounces/240 grams) drained canned apricot halves
  • 3 medium (total 1 pound/455 grams) bananas cut into ¼-inch-thick slices
  • 1½ to 2 cups blueberries
  • 2 cups (10.5 ounces/300 grams) pitted cherries
  • 2 cups (7 ounces/200 grams) cranberries
  • 3 to 4 medium (1 pound/455 grams) peeled, halved, and pitted peaches or nectarines
  • 8 (1 pound/455 grams) pitted and thickly sliced plums.
  • 3 to 4 (1 pound/455 grams) peeled, cored, and thinly sliced cooking apples
  • 1½ cups (8.25 ounces/240 grams) drained canned apricot halves
  • 3 medium (total 1 pound/455 grams) bananas cut into ¼-inch-thick slices
  • 1½ to 2 cups blueberries
  • 2 cups (10.5 ounces/300 grams) pitted cherries
  • 2 cups (7 ounces/200 grams) cranberries
  • 3 to 4 medium (1 pound/455 grams) peeled, halved, and pitted peaches or nectarines
  • 8 (1 pound/455 grams) pitted and thickly sliced plums.

Nutrition Information

Calories 390kcal (20%) Carbohydrates 57g (19%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 9g (45%) Cholesterol 73mg (24%) Sodium 139mg (6%) Potassium 203mg (4%) Fiber 1g (4%) Sugar 38g (76%) Vitamin A 495IU (10%) Vitamin C 4.5mg (5%) Calcium 71mg (7%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 390

% Daily Value*

Calories 390kcal 20%
Carbohydrates 57g 19%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 73mg 24%
Sodium 139mg 6%
Potassium 203mg 4%
Fiber 1g 4%
Sugar 38g 76%
Vitamin A 495IU 10%
Vitamin C 4.5mg 5%
Calcium 71mg 7%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.