How to make traditional (and classic) pineapple upside down cake. The best version of the recipe you all love and grew up with!
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Pin ItHow to Make Pineapple Upside Down Cake
- Prep the Cake Pan and Pineapple. Melt butter with brown sugar in a greased cake pan. Arrange the pineapple and cherries on top.
- Put Together the Cake Batter. Mix flor, baking powder, salt, sugar, eggs, vanilla, and milk (or oil/butter depending on recipe) into a smooth batter.
- Bake It and Flip it Over. Pour the batter over fruit and bake at 350°F until golden and cooked through. Cool briefly, then invert onto a plate and serve warm.
Upside Down Cake Variations
Here are more good variations if you want to switch it up from traditional pineapple upside down cake:
- Caramel Pecan Upside Down Cake
- Strawberry Upside Down Cake
- Peach Upside Down Cake
- Blueberry Upside Down Cake
Upside Down Cake
Pecan Upside Down Cake
Upside Down Cake
Strawberry Upside Down Cake
Upside Down Cake
Blueberry Upside Down Cake
Upside Down Cake
Peach Upside Down Cake
Can I Use Canned Pineapple?
You can use canned pineapple as an alternative to fresh pineapple when making this recipe, but it’s strongly recommended to stick with fresh fruit whenever possible. If you have no choice but to go for canned pineapple, then aim for a variety that’s canned with light syrup.
How to Store Pineapple Upside Down Cake
You’ll first need to allow the cake to cool off completely before then loosely wrapping it with plastic wrap; you can use toothpicks if desired to prevent it from sticking. Then transfer the cake into an airtight container and store in the fridge for up to 3 to 4 days.
Pineapple Upside Down Cake
Ingredients
For the pineapple layer:
- 1 large pineapple, peeled, sliced and cored
- ¾ cup brown sugar
- 1/3 cup butter
- maraschino cherries
For the cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1/3 unsalted butter, softened
- 1/3 cup sour cream
- ½ cup granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/3 cup whole milk, at room temperature
Instructions
- To make the pineapple layer, add the butter and brown sugar in a small saucepan.
- Cook over medium low heat until the sugar is dissolved and mixture is bubbling, about 5 minutes.
- Spread the mixture over the base of a 9 inch cake pan.
- Arrange the pineapple slices and cherries on top of brown sugar mixture.
- Halve 4 pineapple slices and arrange them around the sides of the pan.
- Refrigerate the pan while you make the cake.
- To make the cake, preheat oven to 350ºF.
- Separate the egg whites from the yolks.
- In a bowl combine the flour, baking powder and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter.
- Add the sugar and beat until smooth.
- Add the egg yolks, sour cream and vanilla extract and beat to combine.
- Add the milk and beat until combined.
- Add the flour mixture and mix to combine.
- In a bowl, whisk the egg whites until stiff peaks form.
- Carefully fold in the egg whites, working in batches. Do not overmix.
- Pour the mixture into the prepared pan.
- Bake for 45-50 minutes or until a toothpick, inserted in the middle comes out clean.
- Let the cake cool in pan for 10 minutes.
- Cover pan tightly with a serving dish and invert so that the pineapple side is up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
