Pineapple Upside Down Cake Recipe

4.95 from 20 votes

Pineapple Upside Down Cake Recipe

When spring has sprung, make this light and fluffy homemade pineapple upside down cake! An easy vanilla cake batter is baked with a brown sugar pineapple topping with maraschino cherries. The vanilla cake is made with melted butter, so this pineapple upside down cake recipe comes together in less than 30 minutes!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 471kcal

Author: Heather Perine

Ingredients

For the topping:

1 20 ounce can pineapple slices
19 maraschino cherries
¼ cup (4 Tbs., 57 g) unsalted butter, melted
⅔ cup (143 g) packed light brown sugar

For the cake:

1 ½ cups + 2 Tablespoons (195 g) cake flour spooned and leveled
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup (4 Tbs., 57 g) unsalted butter, melted
¼ cup (60 ml) canola oil
1 cup (200 g) granulated white sugar
2 large eggs room temperature
1 ½ teaspoons vanilla extract
⅔ cup (160 mL) buttermilk

Instructions

Prep oven and prepare pan. Position a rack in the center of your oven and preheat oven to 350°F (180°C). Spray 9-inch (23 cm) cake pan with non-stick cooking spray. You can also line the bottom of the cake pan with parchment which will help with any sticking issues.
Prep fruit. Drain pineapple. Place pineapple slices and cherries on a plate and blot with a paper towel to remove excess moisture. Cut 3 pineapple slices in half. 1 20 ounce can pineapple slices 19 maraschino cherries
Prepare topping. Pour the melted butter into the bottom of the cake pan, swirling to coat the entire bottom. Sprinkle the brown sugar over the top of the butter. Place the whole pineapple slices on top of the brown sugar (7 on the bottom of the pan, and with the remaining cut pineapple slices, place each pineapple half slice around the sides standing upright alternating between the slices on the bottom. Place a cherry in the center of each pineapple slice and in between the pineapple slices and around the sides. ¼ cup (4 Tbs., 57 g) unsalted butter, ⅔ cup (143 g) packed light brown sugar
Combine dry ingredients. Whisk together the cake flour, baking powder and salt in a small mixing bowl and set aside. 1 ½ cups + 2 Tablespoons (195 g) cake flour 1 ½ teaspoons baking powder ¼ teaspoon salt
Combine the wet ingredients. In a large mixing bowl, whisk together the melted butter, oil, sugar, vanilla, eggs, and buttermilk until combined. ¼ cup (4 Tbs., 57 g) unsalted butter, ¼ cup (60 ml) canola oil 1 cup (200 g) granulated white sugar 2 large eggs 1 ½ teaspoons vanilla extract ⅔ cup (160 mL) buttermilk
Add dry ingredients.. Add the flour mixture to the wet mixture and whisk to combine until the last of the flour has been incorporated. Pour the batter over the top of the pineapple topping. Some of the pineapple slices may still peak above the top of the cake batter.
Bake. Bake in the center of your preheated 350°F oven for 45 to 55 minutes or until toothpick inserted in center of cake comes out clean (don’t go all the way down or you will just get the brown sugar bottom) . Top of the cake will be a golden brown and spring back when lightly touched. Remove from the oven and allow to cool for 5 minutes in the pan. Use a knife and loosen around the edge of the cake pan, and invert out onto a serving platter. Store leftovers in an airtight container for up to 3 days.

Video

Notes

Storage: You can store the cake or leftovers in a container, covered, for up to 3 days. Or freeze for up to 3 months. Thaw before serving.
Pineapple - I used canned pineapple slices, but you can definitely use fresh pineapple if you want. I use pineapple slices and not chunks which might make for a messy topping that doesn't stay in place. I recommend blotting the pineapple slices dry before starting to remove any extra liquid.
Cherries - I used jarred maraschino cherries but I think fresh cherries might also work. If they are large I would recommend cutting them in half.
Cake Flour - I made this cake with cake flour to create a light, fluffy texture. If you don't have cake flour on hand you can make a Homemade Cake Flour but it won't be quite the same, or swap and use AP flour (but again the cake might be a bit denser than intended).
Buttermilk - If you don't have any buttermilk on hand, you could try making Homemade Buttermilk but it won't be quite the same as the store-bought but will do in a pinch. But milk and buttermilk are the NOT the same thing and react differently with the baking powder and baking soda, so do not swap in milk.

Nutrition