Pineapple upside-down cake is a retro dessert that seemingly never goes out of style, and for good reason. The pineapple-flavored sponge cake is moist and fluffy with a brown sugar topping that encases toasted pecans, caramelized pineapples and bursts of maraschino cherries. Our recipe is simple, sweet and true to the classic.
Ingredients for Pineapple Upside-Down Cake
- Butter: Butter helps make the delicious sugary topping, creating a rich sauce with the brown sugar.
- Brown sugar: Brown sugar makes the iconic pineapple upside-down cake topping deeply caramel-y.
- Pineapple: Whole pineapple rings will give you that traditional pineapple upside-down cake look, but you can slice the pineapples and try creative arrangements, too!
- Pecans: Pecans add a lovely crunch and nutty flavor to the upside-down pineapple cake.
- Eggs: Egg yolks create a rich cake base, while fluffed up egg whites lend an airy component to the cake.
- Maraschino cherries: Wipe off any excess maraschino cherry juice from the cherries so the juice doesn’t bleed throughout the top of the cake.
- Whipped topping: A little whipped topping as a garnish completes the cake. A scoop of vanilla ice cream could be used, too!
Directions
Step 1: Stir together the brown sugar and butter
Preheat the oven to 375°F. In an ungreased 9-inch square baking pan, stir together the butter and brown sugar.
Step 2: Add the pineapples and nuts
Drain the pineapple rings from the can, reserving 1/3 cup of the pineapple juice to use for later. Arrange nine pineapple rings in a single layer over the sugar mixture (refrigerate any remaining slices for a different use). Sprinkle the pecans over the pineapple. Set aside.
Step 3: Make the batter
In a large bowl, use a hand mixer or stand mixer to beat the egg yolks until thick and lemon-colored. Gradually add the sugar, beating well. Beat in the vanilla and reserved pineapple juice until well combined. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the batter, beating well. Set aside.
Step 4: Whip up the egg whites
In a completely clean small bowl with squeaky-clean beaters, beat the egg whites on high speed until stiff peaks form. If your tools aren’t perfectly cleaned and dried, the egg whites won’t fluff up!
Editor’s Tip: Not sure what stiff peaks look like? Learn the difference between soft peaks and stiff peaks (with helpful images!) so you don’t under-whip your whites.
Step 5: Fold in the egg whites
Fold the stiff egg whites into the batter, ever so gently so you don’t knock out a lot of air.
Step 6: Pour in the batter
Spoon the batter over the pineapple mixture in the baking pan.
Step 7: Bake and invert the cake
Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cake stand for 10 minutes, then invert onto a serving platter.
Step 8: Add cherries
Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.
Pineapple Upside-Down Cake Variations
- Bake in a different sized pan: Don’t have a 9-inch square pan? We got you! Use our baking pan conversions guide to see what else you can use to bake this upside-down pineapple cake.
- Try a different fruit: Now that you know how to make pineapple upside-down cake, you’re ready to create an upside-down cake using any fruit. Bananas, apples, pears, berries, stone fruits—the possibilities are endless!
- Sprinkle in warm spices: Our spiced pineapple upside-down cake is a hit for a reason! Sprinkle warm cinnamon and cozy nutmeg into the cake batter for an autumnal flavor upgrade.
- Go tropical: Pineapple and coconut are an unbeatable combo (looking at you, pina colada!), and a pineapple coconut upside-down cake is the ultimate tropical treat.
How to Store Pineapple Upside-Down Cake
Sweet upside-down desserts are best served the day they’re made. Any leftovers should be tightly covered and stored in the refrigerator for up to three days. Warm up a piece in the microwave to reignite its caramel magic!
Can you freeze pineapple upside-down cake?
Yes, you can freeze leftover pineapple upside-down cake, but it’s never as good as a freshly baked one. To freeze, let the cake cool completely to room temperature, then wrap tightly in a few layers of storage wrap. The cake can be stored in the freezer for up to three months. If you don’t want any leftovers, consider making one of our best desserts for two instead.
Pineapple Upside-Down Cake Tips
How do you flip a pineapple upside-down cake?
To flip a pineapple upside-down cake, first test the cake to make sure it’s completely baked, then let it stand for 10 minutes. After that, place a serving platter upside down on the top of the cake pan. Wear oven mitts if you’re able, but if you can’t wear mitts, protect yourself with hot pads or kitchen towels.
Once you’re ready, the most important thing to do when flipping the cake is to keep the serving platter firmly aligned over the cake. Flip the cake quickly and carefully, in one smooth and easy movement, being sure to protect your body. Place the flipped cake (platter side down) on the counter. Then gently wiggle and lift the baking pan away.
Can you wait to flip an upside-down cake?
We don’t recommend you wait longer than the recommended 10 minutes to flip an upside-down pineapple cake. You need to flip the cake within the proper time frame in order for the topping to seep down into the rest of the cake. If you wait too long, the caramel topping will solidify too much, and the cake won’t come out of the pan. If your caramel topping does solidify, pop your cake back in the oven for a moment to help it warm back up for a neat release.
