This classic upside-down cake with its glossy caramelized pineapple topping and tender, buttery cake is one of the most elegant desserts you can make at home. The beauty is in the simplicityâa few quality ingredients and perfect timing create a showstopping cake that looks like it came from a bakery.
Did You Know?
Pineapple upside-down cake became popular in the 1920s when canned pineapple became available to home cooks. The caramelization that happens when brown sugar and butter melt under the pineapple creates that glossy, amber-colored topping through the Maillard reaction.
Pro Tips
Melt the brown sugar and butter together and spread it evenly in the panâthis ensures even caramelization. Arrange pineapple rings in a visually pleasing pattern and don't skip the maraschino cherries in the center of each ring for color and flavor. Let the cake cool only briefly before inverting so the caramel doesn't harden and stick to the pan.
Storage & Meal Prep
This cake keeps covered at room temperature for up to 2 days, or refrigerated for up to 4 days. It can be baked ahead and reheated gently before serving. Freezing isn't recommended as the pineapple topping can weep when thawed.
What to Serve With
- Serve warm with whipped cream or vanilla ice cream
- Pair with fresh fruit for a lighter dessert
- Serve alongside coffee or tea
- Perfect for casual dinner parties
- Can be served at room temperature for picnics
Frequently Asked Questions
Q: Can I use fresh pineapple?
Canned pineapple rings are traditional and easier, but you can slice fresh pineapple and pat it dry thoroughly before arranging. Fresh pineapple will release more juice during baking, which may affect the caramel.
Q: My cake stuck to the pan!?
This usually means the cake cooled too long before inverting. Invert immediately or within a few minutes while the caramel is still warm and pliable. If it happens, you can reheat the pan and try again.
Canned pineapple rings are traditional and easier, but you can slice fresh pineapple and pat it dry thoroughly before arranging. Fresh pineapple will release more juice during baking, which may affect the caramel.
Q: My cake stuck to the pan!?
This usually means the cake cooled too long before inverting. Invert immediately or within a few minutes while the caramel is still warm and pliable. If it happens, you can reheat the pan and try again.
Watch How to Make This
the perfect Pineapple Upside Down Cake at home
Ingredients
Method
- Pour the melted butter into a 9 or 10-inch round cake pan.
- Sprinkle the brown sugar evenly over the butter.
- Place the pineapple slices to cover the bottom of the pan.
- Arrange a maraschino cherry in the center of each pineapple ring and in between the rings.
- Preheat the oven to 350F (175C).
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.
- Add the egg, vanilla, milk, pineapple juice, and Greek yogurt. Whisk until combined.
- Stir in the baking powder, baking soda, and salt.
- Gradually add the flour and mix until just combined. The batter should be thick.
- Pour the batter over the arranged pineapple and cherries in the pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake rest for 5-10 minutes in the pan to absorb the syrup.
- Run a knife around the edges to loosen, then invert onto a serving dish.
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