Sometimes you just need a bright, sunny dessert to lift your spirits. This Pineapple Upside-Down Cake is exactly what your family deserves today. It is sweet, buttery, and surprisingly simple to put together. You can have a beautiful treat ready in just over an hour. It is the perfect way to bring a little sunshine to your kitchen.
Why This Pineapple Upside-Down Cake Works
This recipe is perfect for your next spring brunch or family gathering. The caramelized fruit layer looks beautiful without any fancy frosting skills. You get a tender, golden crumb that stays moist for days. It uses simple ingredients you likely have in your pantry right now. This dessert brings a sense of joy to any table. You do not need any special skills to make it look amazing.
Simple Method
Making this Pineapple Upside-Down Cake is much easier than it looks. You start by creating a buttery sugar base right in the pan. Then, you arrange your fruit and pour a simple batter on top. Even if you are a beginner, you can master this classic flip perfectly. The sour cream in the batter keeps everything incredibly tender and soft. You will feel so proud when you see the beautiful pattern.
Ingredients You’ll Need
This recipe uses mostly pantry staples and a few fresh or canned items.
- 60g unsalted butter, melted
- 100g light brown sugar, packed
- 1 can (20 oz) pineapple slices in juice, drained (reserve 60ml juice)
- 12-15 maraschino cherries, stems removed
- 190g all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 115g unsalted butter, softened at room temperature
- 150g granulated white sugar
- 2 large eggs, room temperature
- 80ml whole milk
- 60g full-fat sour cream
- 1 teaspoon vanilla extract
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and ensure the oven rack is in the center position.
- Pour 60g of melted butter into a 9-inch (23cm) non-stick round cake pan and tilt to coat the bottom and 1-inch up the sides.
- Distribute the brown sugar evenly over the melted butter layer.
- Arrange 7 to 9 pineapple slices on top of the sugar layer (one in the center, others around it) and place maraschino cherries in the centers of the rings and in the gaps between them.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate small bowl, whisk together the milk, reserved pineapple juice, sour cream, and vanilla extract until homogenous.
- In a large mixing bowl, beat the softened butter and granulated sugar for 3 minutes until light and aerated.
- Add eggs one at a time to the butter mixture, beating well after each addition to emulsify.
- Incorporate the dry and wet ingredients into the butter mixture in three alternating batches, starting and ending with the dry ingredients, mixing until just combined.
- Transfer the batter into the prepared pan over the pineapple layer, smoothing the top with a spatula.
- Bake for 40 to 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Remove from the oven and allow to rest in the pan for exactly 10 minutes to let the caramel set slightly.
- Run a thin knife around the edge of the pan, then invert the cake onto a large serving platter and lift the pan carefully.
- Allow the cake to cool for at least 30 minutes before slicing to allow the fruit layer to adhere properly.
Best Ways to Enjoy It
Presentation is part of the fun with this classic dessert. Choose a large, flat platter to show off the caramelized fruit. The bright yellow rings and red cherries look stunning on the table. You can also serve it with a dollop of fresh whipped cream. It is a wonderful way to end a light spring meal. Your guests will love the sweet and tangy combination.
Keep It Fresh
Store any leftovers in the fridge for up to four days. Keep the cake in an airtight container to maintain its moisture. When you want a slice, reheat it in the microwave for 15 seconds. This makes the caramelized topping soft and delicious again. You can also reheat it briefly for a fresh-from-the-oven feel. It makes a great weekday treat for the whole family.
Tips for Best Results
- Don’t skip the 10-minute rest before you flip the pan.
- Avoid overmixing the batter so the cake stays light and fluffy.
- Swap the sour cream for full-fat Greek yogurt if you prefer.
- Bake the cake a day early to let the flavors develop fully.
- Add a few extra cherries for a festive, holiday-inspired look.
- Sprinkle toasted coconut on top for a fun tropical flavor boost.
- Use room temperature eggs to help the batter emulsify properly.
- Ensure your baking soda is fresh for the best possible rise.
Ways to Switch It Up
- Use a gluten-free flour blend for a gluten-free friendly version.
- Bake in individual ramekins for cute, personal-sized portions.
- Swap the pineapple for sliced peaches for a summer variation.
- Substitute maple syrup for the brown sugar for a deeper flavor.
Common Questions
Can I make it ahead?
Yes, this cake stays moist for several days in the fridge. The flavors actually improve if you make it one day early. Just keep it covered tightly.
How do I know when it’s done?
Use a wooden skewer to check the very center of the cake. It should come out clean or with just a few crumbs. Do not overbake or it will be dry.
Will kids eat this?
Most kids love the sweet fruit and the soft, buttery cake. It is a very kid-approved dessert for any night. They will love the bright colors.
I hope this sunny cake brings a smile to your table. It is the perfect way to celebrate a beautiful spring day. Happy baking!
— Alex
Ingredients
- 60 g unsalted butter, melted
- 100 g light brown sugar, packed
- 1 can (20 oz) pineapple slices in juice, drained (reserve 60ml juice)
- 12 -15 maraschino cherries, stems removed
- 190 g all -purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon sal t
- 115 g unsalted butter, softened at room temperature
- 150 g granulated white sugar
- 2 large eggs , room temperature
- 80 ml whole milk
- 60 g full -fat sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and ensure the oven rack is in the center position.
- Pour 60g of melted butter into a 9-inch (23cm) non-stick round cake pan and tilt to coat the bottom and 1-inch up the sides.
- Distribute the brown sugar evenly over the melted butter layer.
- Arrange 7 to 9 pineapple slices on top of the sugar layer (one in the center, others around it) and place maraschino cherries in the centers of the rings and in the gaps between them.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate small bowl, whisk together the milk, reserved pineapple juice, sour cream, and vanilla extract until homogenous.
- In a large mixing bowl, beat the softened butter and granulated sugar for 3 minutes until light and aerated.
- Add eggs one at a time to the butter mixture, beating well after each addition to emulsify.
- Incorporate the dry and wet ingredients into the butter mixture in three alternating batches, starting and ending with the dry ingredients, mixing until just combined.
- Transfer the batter into the prepared pan over the pineapple layer, smoothing the top with a spatula.
- Bake for 40 to 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Remove from the oven and allow to rest in the pan for exactly 10 minutes to let the caramel set slightly.
- Run a thin knife around the edge of the pan, then invert the cake onto a large serving platter and lift the pan carefully.
- Allow the cake to cool for at least 30 minutes before slicing to allow the fruit layer to adhere properly.
