Perfect Pineapple Upside Down Cake

We love pineapple at our house, especially in desserts! Make this pudding salad or my homemade version of pineapple dole whip next. And for a sweet pineapple side dish, try our favorite brown sugar grilled pineapple!

Perfect Pineapple Upside Down Cake

Family favorite pineapple upside-down cake is a soft and moist cake with a sticky-sweet fruit layer. It is a great recipe for bakers who are looking for an easy but unique cake to make from scratch at home. The colorful fruit topping is simple but impressive to serve, and it is a classic dessert that you will not be able to get enough of! The cake layer is moist and rich and the pineapple flavor explodes in every bite! Once flipped over, the brown sugar and butter topping drips down and coats the fruit. Then, the caramelized fruit soaks into the cake and creates the most moist cake ever! It is a great recipe that you will make again and again because it is not only easy but also delicious in every way! For more upside-down cakes, try my blueberry, apple, and peach versions.

Ingredients Needed

Canned pineapple and maraschino cherries are some of the no-fuss ingredients to make this impressive, decadent dessert. These and a short list of other basic ingredients come together effortlessly to make a delicious cake your family and friends will go crazy over!

Topping

Brown Sugar: Combine with melted butter and spread on the bottom of the baking dish. Butter: Melted to easily spread along the bottom of the pan.

Cake

Pineapple: Sliced canned pineapple rings work great! Maraschino Cherries: The bright red color adds more sweetness and great color! All-Purpose Flour: Part of the cake batter that will give it a good structure that will hold up to the fruit layer. Baking Powder: Helps the batter rise. Salt: Added to cake batter to balance all of the sweetness. Butter: Softened to mix into the cake batter. Sugar: Part of any great dessert! Brown Sugar: Measure it packed to get a rich sweet molasses flavor in the cake. Egg: Adds moisture and stability to the batter. Sour Cream: Even more moisture! Milk: Adding milk to the batter makes the cake moist and soft. Pineapple Juice: Great pineapple flavor throughout every bite.

Let’s Make Pineapple Upside-Down Cake!

This buttery-rich homemade cake is topped with a baked fruit layer. It is incredibly delicious and easier than you think to make! The pineapple flavor is bursting throughout every single bite. A made-from-scratch cake has never been so easy!!

Topping

Cake

More Fruity Cake Recipes

Room Temperature Ingredients: Allow all ingredients to come to room temperature before combining them to get the best mixture. Dry the Fruit: Pat the pineapple and cherry dry before pouring the batter over it. This is already a very moist cake and any extra moisture from the fruit will make it overly wet. Flipping Tips: Wait 10-15 minutes before flipping your cake over. Allowing it to cool first will make sure your cake stays together and does not fall apart when you flip it over. Place your serving plate or cake stand with the top of the plate touching the cake pan. In one quick movement, flip the pan over so the cake drops onto the serving dish. Don’t wait too long to do this! If the cake cools too long in the pan, the caramel will solidify and make the cake stick to the pan.

In the Refrigerator: For best results when storing, let the cake cool completely, then wrap it tightly in saran wrap or in an airtight container. Refrigerate for 2-3 days. Reheating: To reheat in the oven, cover it with foil and place it in the oven at 350 degrees Fahrenheit for about 5 minutes or until heated throughout.