- Dish type
- Cakes with fruit
- Pineapple cake
This lovely, moist cake is best if made one day before serving. Makes a beautiful presentation.
159 people made this
- For the topping
- 1 (432g) tin crushed pineapple
- 50g (2 oz) butter, melted
- 225g (8 oz) dark brown soft sugar
- For the cake
- 375g (13 oz) plain flour
- 5 teaspoons baking powder
- 225g (8 oz) butter
- 300g (11 oz) caster sugar
- 2 eggs
- 1 tablespoon vanilla extract
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Grease a 23x33cm (9x13 in) baking tin and preheat oven to 180 C / Gas 4.
- Drain crushed pineapple and reserve juice. Combine melted butter, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of the greased baking tin. Add enough water to remaining juice to make 325ml (11 fl oz) of liquid. Set aside.
- Combine flour and baking powder. Set aside.
- Cream butter and caster sugar until light and fluffy. Add eggs and vanilla and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
- Pour batter over pineapple mixture in baking tin. Bake in the preheated oven for 40 minutes, or until skewer inserted in centre comes out clean. Cool in tin 5 minutes and then invert onto a serving platter.
Reviews & ratingsAverage global rating:(125)
Reviews in English (110)
Altered ingredient amounts.Wonderful taste, and simplicity itself. We couldn't find a bakery that made Pineapple Upside-down Cake and this recipe was the best one we've tried. If you like too, add double the amount of brown sugar, butter and juice for the topping to really indulge yourself.-18 Jul 2008
Altered ingredient amounts.Recipe was Great - like my mother's recipe.. All Six of my grandchildren loved it I altered a bit - Doubled brown sugar & butter/sliced pineapple and then Cooled for at least 30 minutes before turning out --18 Jul 2008
Something else.used sliced pineapple with cherries cut in half in centre of each pineapple.-18 Jul 2008
Classic Pineapple Upside Down Cake
Caramelized pineapple rings top a perfect vanilla cake. Brown sugar and butter create the most delicious pineapple-infused caramel, which soaks into the cake and drips down the sides. Yes. Please.
- FOR THE PINEAPPLE TOPPING:
- 1 can (20 Oz Can) Pineapple Rings With Syrup (you'll Be Using About 6-7 Rings)
- 4 Tablespoons Unsalted Butter
- ⅔ cups Packed Brown Sugar
- 7 whole Maraschino Cherries, Drained Of Their Syrup
- FOR THE CAKE:
- 1-½ cup All-purpose Flour
- ¾ cups Vanilla Sugar
- 1-½ teaspoon Baking Powder
- ½ teaspoons Sea Salt
- ¾ cups Room Temperature Whole Milk
- 2 Tablespoons Reserved Pineapple Syrup
- 1 teaspoon Vanilla Extract
- 4 Tablespoons Unsalted Butter, Room Temperature
- 1 whole Egg, Room Temperature
1. Preheat the oven to 350°F and get out your 9″ cake pan. Using the butter wrapper (or some butter or non-stick spray), lightly grease the bottom and sides of your pan. Set aside. Also, drain the pineapple rings well and reserve 2 tablespoons of the syrup for your cake batter. Set aside.
2. In a small sauce pot add your first 4 tablespoons of butter. Melt over medium-low heat until just melted. I opted to go a little further and browned it slightly—it was delicious! Pour melted butter into the bottom of your lightly greased cake pan. Next, sprinkle your brown sugar over the butter. Finally, place the pineapple rings onto the brown sugar/buttered bottom and arrange so that it is one nice even layer of pineapple rings. Add one maraschino cherry into the middle of each ring and set pan aside.
3. Into the bowl of your stand mixer, add your flour, vanilla sugar, baking powder and salt. With a paddle attachment, mix on low to combine.
4. In another bowl or large measuring cup, mix together your milk, reserved pineapple syrup, and vanilla extract. Add the milk mixture and your butter into the flour mixture and beat on medium-low speed until combined. Stop and scrape down sides and bottom of bowl and beat another 1-2 minutes on medium (or until smooth).
5. Finally, add your egg and beat for another 1-2 minutes, making sure to stop and scrape sides and bottom of bowl once more.
6. Carefully pour cake batter into your prepared cake pan, making sure to spread evenly over the pineapple and cherries (but not disrupting them too much). Pat the pan on the counter a few times to settle the batter even further.
7. Bake at 350°F for 35-40 minutes or until the cake is golden brown along the sides, the middle springs back when gently pressed and a toothpick inserted into the middle (but not through to the very bottom) comes out clean. Remove pan from oven and set it on a rack. Cool the cake for 5 minutes in the pan and then carefully (with oven mitts) turn it out onto a cake platter or plate. I did this by flipping my cake stand upside down, placing it over the top of the cake pan and then carefully pressing the two together, flipping the bottom of the cake pan over, so it’s now the new top. Then, gently remove the cake pan. Your pineapples and cherries should be beautifully displayed on the top of your cake, with syrup dripping down. Yum!
Serve warm with vanilla ice cream or whipped cream or cool to room temperature!
Bake at 350 degrees F, 25 to 30 minutes. As the Pineapple Upside Down cake bakes, the buttery brown sugar sauce will bubble up the sides, creating a buttery glaze on all sides of the cake. Test for doneness by inserting a toothpick in the center or pressing the Pineapple Upside Down cake lightly with a fingertip.
If the impression springs back, the Pineapple Upside Down cake is done. Allow your pineapple upside down cake to cool for 10-15 minutes before you attempt inversion. Once your pineapple upside-down cake is baked and slightly cooled, you’ll need to flip the cake out onto a serving plate.
If any of the pineapple upside down cake has baked into the edge of your pie plate or cake pan, you can use a knife to gently loosen the edges and free them from the pan. Run a knife around the edges of the pan and place a serving dish on top. Using oven mitts carefully and firmly grip both the side of the cake platter and the cake pan on either side.
Set the serving plate over the cake pan, or a large serving plate, and flip the two together. Then invert the cake onto your cake stand or a large serving plate. Watch the bubbly, brown sugar sauce drip down the sides.
Now let gravity slowly drop the pineapple cake out of pan — banging or thrusting the pan may break the cake, so have a little patience here! Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.
Finally, if any pineapples or cherries have slipped out of place, gently nudge them back where they belong. Serve warm with a scoop of ice cream. Cover Pineapple Upside Down cake and store in an airtight container in the refrigerator for up to 3 days.
What size cake pan do you use?
I use a tall 8½ X 2½-inch pan, or 9-inch round cake pan that’s at least 2-inches deep. The size allows for the layers of fruit and batter to rise and expand. The cake bakes up tall but shrinks a little in size once flipped over due to the weight of the topping.
Tips for Pineapple Upside Down Cake
- This recipe calls for a 9&rdquo cake pan, which fits about 7 pineapple rings. Depending on the size of your rings, you may need to press them together to get them to fit into your pan.
- To ensure an easy removal of your cake, be sure to let it cool at least 10 minutes and take a knife around the edges of your cake to loosen it before flipping it.
- The cake will be soft and moist &ndash avoid handling it too much or moving it after it&rsquos flipped. Ideally, you&rsquoll want to flip your cake onto the platter that you&rsquoll serve it on.
- To know when your cake is done, insert a toothpick or fork into the center of your cake. If it comes out clean, you can remove the cake from the oven. The top of the cake should also be lightly golden brown.
- This recipe calls for a boxed yellow cake mix, but you can also use a pineapple cake mix if you can find it!
If you enjoy cherries in your cake, try my Black Forest Cake Recipe with Cherry Filling or my Chocolate Meringue Cake with Chocolate Covered Cherries.
Classic pineapple upside-down cake recipe - Recipes
Celebrating Southern Cooking in Every Season!
It consist of a delicate cake mix topped with maraschino cherries and a ring of pineapple caramelized to perfection with a buttery brown sugar mixture.
I thought baking Pineapple Upside Down Cake is a wonderful recipe to create new memories, and it brought just that with my grandchildren.
- 1/2 cup butter
- 1 cup firmly packed brown sugar
- 20-ounce can of pineapple slices, drained, reserving 5 tablespoons juice
- 1 10 oz. jar maraschino cherries
- 1 box yellow cake mix, and the ingredients on the box
Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and stir well to thoroughly combine, then turn off the heat -- don't cook it.
Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping).
Place maraschino cherries in the center of the pineapple and around the outside. Set the skillet aside.
Prepare the yellow cake mix as printed on the box, replacing some of the water with pineapple juice.
Pour cake batter over brown sugar, pineapple, and cherries. Bake 45 minutes.
Loosen cake around the edges, place a plate or serving tray over the cake, and turn the cake over.
How To Make Easy Pineapple Upside-Down Cake from Scratch
Yield Serves 8 to 10 , Makes 1 (9-inch) cake
- Calories 355
- Fat 16.1 g (24.8%)
- Saturated 9.2 g (45.8%)
- Carbs 50.4 g (16.8%)
- Fiber 0.7 g (2.8%)
- Sugars 34.7 g
- Protein 3.4 g (6.9%)
- Sodium 115.6 mg (4.8%)
For the topping:
pineapple rings in pineapple juice
For the cake:
(1 stick) unsalted butter, at room temperature
Large and medium mixing bowls
Heat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-inch round cake pan with cooking spray set aside.
Melt the butter and sugar for the topping. Melt the butter and sugar in a small frying pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly more brown.
Pour the sugar mixture into the baking pan. Pour the sugar mixture into a prepared cake pan and spread into an even layer to cool slightly.
Arrange the pineapple slices and cherries in the cake pan. Remove the pineapple rings from the can and reserve 1/2 cup of the juice. Set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside.
Whisk together the dry cake ingredients. Whisk the flour, baking powder, and salt together in a medium bowl set aside.
Cream the sugar and butter together with a hand mixer, then add the eggs. Place the sugar and butter in a large bowl. Using an electric hand mixer, beat on medium speed until lightened and creamy, about 5 minutes. Add the eggs and beat until smooth, about 1 minute more.
Add the flour mixture and pineapple juice in alternating batches. With the mixer on low speed, add the flour mixture in 3 batches, alternating with the reserved 1/2 cup pineapple juice, in this order: Add 1/3 of the flour mixture and mix until incorporated, about 30 seconds. Add 1/2 of the pineapple juice, mixing until smooth, about 30 seconds. Add another 1/2 of the remaining flour and mix again for about 30 seconds, followed by the remaining pineapple juice and 30 seconds of mixing. Finally, add the remaining flour mixture and mix until completely smooth, about 1 minute total.
Spread the batter over the fruit. The batter will be thick, so use a large spoon to dollop large spoonfuls of the batter evenly over the fruit in the pan. Smooth the batter with an offset spatula, then tap the cake pan lightly on the counter to settle the batter.
Bake the cake for 45 minutes. Bake the cake until dark golden-brown and a cake tester comes out clean, about 45 minutes.
Cool the cake for 10 minutes and then invert the cake onto a serving plate. Remove the warm cake from the oven to a cooling rack and cool for 10 minutes (do not wait longer or the cake will not come out of the pan). Invert a plate over the cake pan and, using kitchen towels or oven mitts to grasp onto both the plate and the cake pan, flilp both the pan and the plate over so the pan now sits on top of the plate. Slowly lift the cake pan away. Serve the cake warm or cool before serving and storing.
Storage: Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Classic Pineapple Upside Down Cake
This recipe is a throwback to the 50’s! It’s a yummy classic you don’t see much of these days. Pineapple, maraschino cherries, and moist cake.
- 1 can 20 Oz Can Sliced Pineapple In 100% Natural Juice. Prefer Dole Brand
- 1 stick Unsalted Butter
- 1 cup Packed Brown Sugar
- 7 whole Maraschino Cherries Or As Many As You Like!
- 3 Eggs
- 1 cup White Sugar
- 1 cup All Purpose Flour, Sifted
- ½ teaspoons Salt
- 1 teaspoon Baking Powder
- 5 Tablespoons Reserved Pineapple Juice (from The Can Of Pineapple)
- ¼ teaspoons Vanilla Extract
Preheat oven to to 350 F. Drain pineapple but reserve the juice. Set both aside.
Pull out a 9 1/2 to 10-inch cast iron skillet. Add butter into the skillet and melt it over low heat. Remove from heat, add brown sugar and mix to combine. Place pineapple rings in the brown sugar mixture, laying them flat on the bottom of the skillet. You’ll use about 7 slices—place them around the edge of the skillet and 1 in the middle. Decorate the pineapple with cherries. Set the skillet aside.
In a large bowl, beat eggs and then mix in the white sugar. Then add sifted flour, salt and baking powder. Stir to combine. Then add 5 tablespoons of the reserved pineapple juice and the vanilla. Mix well till mixture is smooth and creamy.
Pour the batter over the pineapple mixture. Place skillet on a baking pan that you’ve lined with parchment paper—to collect any drippings. Believe me you need it! It will prevent your oven from smoking if any of the butter sugar mixture drips out of skillet. You don’t want this to happen, I did it the first time and my entire house filled with smoke, fire alarms went off and had to open all windows turn on fans and vent to air out the house in the middle of a cold Chicago winter! Added bonus: It makes clean-up easy.
Bake in the preheated oven for 45 minutes. Take a toothpick and insert it in the middle of the cake and remove it. It should come out clean. Adjust cooking time by 5 minutes either way depending on your oven. You know your oven! I always need to add a few extra minutes to everything I make.
When it’s done, remove the cake from the oven and let it sit in the skillet for 5 to 10 minutes. Take a knife and run it around the outside edge of cake. Put a plate over the top of the skillet, hold the plate and skillet together then flip or turn over the skillet onto the plate. The cake should drop right out onto the plate. Let cake cool and then enjoy!
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Classic Pineapple Upside Down Cake
You love easy cake recipes, especially popular ones that everyone enjoys again and again. This recipe for Classic Pineapple Upside Down Cake is so simple and tastes amazing! It uses only five ingredients, including pineapple cake mix. Pineapple upside down cakes are often made for special occasions and holidays, which is why you'll want to savor every last bite when you get a slice. The delicious pineapple flavor and unique preparation of this cake make it timeless. Make this cake at your next family reunion and watch as each generation of your family goes gaga.
More simple cake recipes are just a click away! Check out this collection of 24 Effortless Recipes with Cake Mix.
- 1 (20-ounce) can pineapple slices, drained and juice measured
- 1 cup firmly packed brown sugar
- 1 stick butter
- 10 red maraschino cherries
- 1 (16.5-ounce) boxed cake mix, Pineapple Supreme flavor
- 3 eggs
- 1 / 3 cup oil
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch bake pan (or two 9-inch pans) with cooking spray. Cut parchment paper to fit the bottom of the pan, lay it into the pan and rub to coat with the spray, then turn paper over, greased side up.
- Drain the pineapple slices and measure the juice in a measuring cup. Add water as necessary to make 1 cup liquid.
- Sprinkle the brown sugar evenly over the bottom of the pan(s) and arrange circles of pineapple on top. Melt the butter and pour it over the brown sugar and pineapple, then place a cherry into the center of each pineapple circle.
- Place cake mix into large bowl of an electric mixer and with motor on low, beat in the cup of liquid plus the oil. Add the eggs one at a time and mix for 2 minutes on medium speed until completely smooth. Gently pour the batter into the pan(s) and smooth with a rubber spatula. Bake for 25 &ndash 30 minutes.
- Cool cake in the pan for 5 minutes, then invert the pan onto a serving platter. Remove the parchment paper and allow to cool completely before serving.
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It's been so long since I've made this cake. back in the day in Home Economics class to be exact. I've been meaning to make it but I never know what to do with the rest of the cake after I've had a piece or two. Does this cake freeze well? Maybe if I made it into cupcakes and froze them individually, I can have Pineapple upside down cake anytime I wanted. that would be wonderful!
Pineapple supreme flavor? I've never heard of it. Yellow cake would work. I am sure. If you go with yellow cake, you could try different fruits on the bottom. Whatever sounds good. I like the pineapple part, but not fond of the cherry part. I wonder if strawberries would work well instead.
I haven't had pineapple upside down cake in years! But seeing the picture makes me want to make it soon. I'm not sure if they sell pineapple supreme cake in my local stores. If I can't find it, I too will use yellow cake mix. Ashleroo, what a fun idea to make mini cakes!
My family LOVES a good pineapple upside-down cake. Where I live, it is hard to find pineapple flavoured cake mix, so I usually just use a generic boxed yellow cake mix, and it turns out just fine. Something that I have done in the past, which is kind of fun, is to use the same recipe and instead of making a full cake, make it in little cupcake tins. You will end up cooking them for a shorter time (I think I just used the guide on the back of the cake box for an idea) and you will have adorable mini pineapple cakes! They look super cute if you top them with a dollop of whipped cream and a maraschino cherry. So much yumminess!
would definitely want to be sure the pineapple is packed in juice NOT syrup.
This was super soft and the fresh pineapple was a great.
I really enjoyed the texture of this cake, not too dry. I might use less sugar to make it a little lighter, though.
I love pineapple, but I don't think pineapple upside down cake is for me. The cake itself was great, but I avoided the overly sweet pineapple and cherry topping.
I'm not sure I've ever had pineapple upside down cake before, but this one was simply divine. You might even say it took the cake LOL. I loved how the brown sugar and butter made a sort of crunchy/crumbly top to the cake, and it turned out super-moist. I'll definitely keep this recipe on hand.
Usually I'm a big fan of anything that has pineapple in it. I did like the cake - but not my favorite. Flavor was good but thought that the cake itself was a little dry. Feeling a little guilty about eating the cake, will have to work out a little more today!
Yummy pineapple flavor with a surprisingly sweet topping. This is a dessert that both looks and tastes great!
I love pineapple upside down cake. This one was very sweet and delicious.
I also sprinkle some pecan halves between the pineapple rings..nice addition if you like nuts..
My family and i really enjoy this cake however, I have made several alterations. First of all, any yellow cake mix will work just fine. I use a 20 oz. can of crushed pineapple and drain it. Simply melt the margarine in the pan, sprinkle the brown sugar, mix. Then sprinkle the crushed pineapple and pour the cake batter on top, bake as directed. Sorry, I dont like marachino cherries, so I dont use them.
All the butter and margarine that we buy, one stick is marked 1/2 cup. This is a delicious bread .. definitely a keeper!
The recipe calls for 1/2 cup (1 stick) butter. 1 Stick is 1/4 cup. 1/2 Cup would be 2 sticks. Is it 1/4 cup or 1/2 cup? Had to give a star rating in order to post. Haven't tried it yet.
One stick it one half cup.
I have made this using a Cherry Chip cake mix - when I can find it. As for the amount of juice in a can - you may need to add a little water to make it the amount called for on the box. I have also used orange juice to make up the liquid.
what is the amount of juice in a can of pineapple?
HOW CAN I ADAPT THIS RECIPE FOR USING FRESH PINEAPPLE
comment left does help in the lsightest
Slice the fresh pineapple and use either canned or bottled pineapple juice or water.
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The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.
Where will my image appear?
Generally your image will appear where you uploaded it: in the article image gallery.
Who owns the images I upload?
The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.