For the base
- 1 pineapple slice
- 1 dark brown sugar
- 1 maraschino cherry or several raisins
For the cake
- 1 egg
- 1 1/2 Tablespoon canola oil
- 3 Tablespoons plain lowfat yogurt
- 1/16 Teaspoon salt
- 2 1/2 Tablespoons white rice flour
- 1/2 Teaspoon baking powder
- 1 1/2 Tablespoon sugar
- 1/8 Teaspoon vanilla
For the base
Prepare the base. Spray a 2-cup straight-sided microwave-safe ramekin with nonstick cooking spray. Place pineapple slice, brown sugar, and cherry or raisins in the bottom of the prepared ramekin. Set aside.
For the cake
In small bowl or cup, briefly beat egg until almost uniform in color. Add remaining ingredients and mix well to combine. Pour batter over prepared base and tap ramekin to level batter. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking. Gently remove from dish, invert, and cool.
Calories Per Serving275
Folate equivalent (total)28µg7%
Pineapple Upside Down Cake
This pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping. Its juices seep down into the cake, adding even more luscious flavor and texture. A classic favorite using canned pineapple and maraschino cherries, this retro cake is served upside down and perfect any time of year.
I love learning in the kitchen and I’m always working hard to improve my skill. With constant practice comes the opportunity to bring you the best recipes I can. This is an exciting post!
Pineapple Upside-Down Cake Recipe
Make this slimmed-down classic dessert! A buttery rich caramel flavor paired with pineapple takes this cake to a whole new place. This cake is made with Truvia ® Sweet Complete ® Granulated All-Purpose Sweetener and has 28% fewer calories* and 65% less sugar* per serving than the sugar-sweetened version. Makes 8 servings.
7 fresh pineapple slices, drained, towel-dried
7 maraschino cherries, drained, towel-dried, without stems
2 Tbsp instant mashed potato flakes
In an 8-inch round cake pan, melt butter in a warm oven, 1-2 minutes.
Sprinkle Truvia ® Sweet Complete ® Granulated All-Purpose Sweetener evenly over melted butter.
Arrange pineapple slices over Truvia ® Sweet Complete ® Granulated All-Purpose Sweetener.
Place cherry in center of each pineapple slice.
Combine dry ingredients in a large bowl and mix.
Add butter to dry ingredients and mix on low speed for 1–2 minutes.
Add 1 egg, mix for 30 seconds at low speed and 1 minute at medium speed. Scrape bowl and repeat with other eggs until well blended.
Slowly add milk and vanilla, mix for 1 minute on low then 1 minute on medium speed.
Bake for 35-40 minutes just to the point when a toothpick comes out clean.
Immediately place a heatproof serving plate upside down over pan turn plate and pan over.
Leave pan over cake a few minutes so Truvia ® mixture can drizzle over cake remove pan.
Store leftovers in a sealed container.
*This cake has 180 calories and 11 grams of sugar per serving as compared to 250 calories and 32 grams of sugar per serving in the full-sugar version. See nutrition table for additional information.
**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.
Truvia ® Sweet Complete ® Granulated All-Purpose Sweetener contains chicory root fiber. This recipe has 6 grams of dietary fiber per serving.
This is the best Pineapple Upside Down Cake recipe of all time! This is this pineapple upside down cake recipe is perfect dessert to make. Forget the idea that baking a pineapple upside down cake is time-consuming. This recipe stars a buttery cake that gets baked on top of a layer of pineapple slices and cherries in a brown sugar-butter mixture, and when it gets flipped over after baking. It’s easier than you think! The sweet syrup infuses the pineapple upside down cake with extra flavor.
It is hard to overstate how simple yet stunning pineapple upside down cake is. This cake has retro charm, but it’s a classic whose appeal hasn’t waned since it first appeared on the home baking scene. It starts with a rich butter cake that, once removed from the pan, reveals a design of caramelized pineapple rings studded with maraschino cherries.
Each bite is little treasure chest of flavor — tender cake, mingled with the sweet and slightly tangy notes of pineapple and cherry. The thing about pineapple cake that makes it so beloved is that it is dead simple to make at home. The fruit for pineapple upside down cake is canned, meaning you never have to worry about it being in season, and you don’t need to know any special baking techniques to make this cake successfully at home.
Pineapple upside down cake is simple enough to be considered an everyday cake. I prefer to keep with the classic canned pineapple rings and maraschino cherries, as they give the cake its iconic look. This Pineapple Upside Down Cake is made completely from scratch, but I promise it’s easy to make.
Whether you need something sweet to cap off Easter or Mother’s Day, or are simply looking for something to transform a weeknight dinner into something special, this pineapple upside down cake is the answer!
The Best Pineapple Upside Down Cake! This is my favorite recipe for homemade classic Pineapple Upside Down Cake. Super-moist and full of flavor! I make this recipe all the time.
Best Pineapple Upside Down Cake Recipe
- 1/2 stick (1/4 cup) unsalted butter (melted)
- 2/3 cup light brown sugar ( firmly packed)
- 3 cups fresh pineapple, cut into 1-inch chunks (about 1 pineapple)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder (double-acting)
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 stick (1/2 cup) unsalted butter (softened)
- 2/3 cup sugar (granulated)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup milk
- Garnish: whipped cream or vanilla ice cream
Make the Topping
In a small bowl, stir together the butter and the brown sugar until it's well-mixed and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan.
Pat the pineapple dry between several thicknesses of paper towels and arrange it evenly on the sugar mixture.
Make the Cake
Preheat the oven to 350 F.
Sift together into a bowl the flour, baking powder, salt and cinnamon.
Place the butter and sugar in another bowl and cream with an electric mixer until the mixture is light and fluffy.
Add the eggs, one at a time, beating well after each addition, and beat in the vanilla.
Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition.
Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean.
Let the cake cool in the pan on a rack for 15 minutes, then run a thin knife around the edge and invert the cake onto a plate.
Serve the cake warm or at room temperature with the whipped cream or vanilla ice cream.
Emphasize the tropical flavor of pineapple upside-down cake by adding maraschino cherries to the topping. Arrange them along with the pineapple on top of the topping sugar mixture, alternating each one.
Substitute rings for chunks for a pretty presentation. Cut fresh pineapple into rings or use canned pineapple rings.
Use a Bundt cake pan for a more spectacular presentation. Use fresh or canned pineapple rings with this pan. Cut the rings in half and stand them vertically against the sides of the pan for an interesting look.
Pineapple upside-down cake
This cake is best served warm with a little double cream, ice-cream or custard.
Prep 25 min
Cook 1 hr
100g unsalted butter
140g light muscovado sugar
1 tsp vanilla bean paste
Large (435g) tin pineapple slices, in natural juice
For the cake
250g plain flour
2 tsp baking powder
1 tsp fine sea salt
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground clove
150g golden caster sugar
150g light brown sugar
3 large eggs
130g unsalted butter
75ml soured cream
Heat the oven to 180C (160C fan)/350F/gas 4. Grease and line a deep, 23cm cake tin.
To make the caramel, melt the butter and sugar in a saucepan over a medium heat, until the sugar has dissolved. Stir in the vanilla bean paste, then pour the caramel over the base of the prepared cake tin and smooth so you have an even layer.
Drain the tinned pineapple and, working from the outside in, arrange the rings on top of the caramel. If you have any left over, cut them and use to fill any gaps.
Put all the cake ingredients in a large mixing bowl and beat with an electric whisk or a stand mixer with a beater attachment on a low speed until smooth. Pour the batter over the pineapple and level with a spatula. Bake for an hour, then leave to cool in the tin for 15 minutes.
Now it’s time for the moment of truth: the flip. Put a large plate over the tin, quickly flip the tin and plate upside down, and tip the cake out on to the plate. Slice and serve warm.
My father completely adored pineapple upside-down cake. His one complaint was that nobody put enough pineapple in it! Over the years I saw him bake them different ways until finally he just started putting crushed pineapple in the bottom. He said that way you got some with every bite!
While Dad’s method was effective, I didn’t think it was very pretty. Half the fun of pineapple upside down cake is how pretty it looks when you flip it out of the pan! I have finally solved the problem to my satisfaction by slicing each ring of pineapple in half. Now the cake is beautiful and there is lots of pineapple!
The History of Pineapple Upside Down Cake
Pineapple Upside Down Cake first showed up in the 1920s with the widespread availability of canned pineapple. It was unusual to be able to find fresh pineapple and if you could it would be horribly expensive for the average household. However, canned pineapple was a reasonable price and had become widely available.
Jim Dole (Dole Food Co.) expanded pineapple production in his company and canned about 95% of it which brought canned pineapple to the average home cook.
By 1926 Dole Food Co. had a contest for “cooking-with-pineapple” recipes and Pineapple Upside Down Cake was such a popular recipe that Dole got 2,500 recipes for the cake submitted!
Almost 100 years later we are still making Pineapple Upside Down Cake and still usually using canned pineapple to make it! You can use fresh pineapple instead if you prefer. I suggest using a small biscuit cutter or doughnut hole cutter to cut out the core and make rings out of pineapple slices before layering them into the brown sugar.
How to Make Pineapple Upside Down Cake
Pineapple Upside down cake always LOOKS like hard work but thankfully it is a nice, easy dessert ready in just a few steps:
- Pour melted butter in the pan and sprinkle brown sugar over it.
- Put the pineapple and cherries into the sugar.
- Stir together a simple but rich cake batter and pour over the top!
Bake and serve – easy as cake! (Yeah, I know the saying is easy as pie but it could be easy as cake if all cakes turned out as well as this one does!)
I like to serve this cake with a scoop of vanilla ice cream or a big dollop of my homemade whipped cream to cut the sweetness of the cake with a nice creamy addition. But it is perfectly good just by itself!
Pineapple Upside Down Cake Pan
A pineapple upside down cake needs a spring form cake pan. A standard cake pan without removable sides makes it almost impossible to remove the cake without it breaking. Also, standard cake pans are just not tall enough for this recipe. There are plenty of times where one pan can be used for another but this recipe is not one of them.
A word of wisdom as you pick out your pan – NOT all spring form pans are created equal! All over the internet people are lamenting about leaking pans! I think I have heard it all and seen it all on various other pineapple upside down cake recipes!
A spring form pan is just like any other cake pan. You get what you pay for! So if you buy a shoddy pan it will leak and you will have a big mess in your oven and it will be frustrating. If you buy a good quality pan it won’t leak and your cake baking experience will be wonderful! Remember you can also use your spring form pan for cheesecakes, torts and ice cream cakes!
I recommend picking up a good quality Cephalon Spring Form pan. They make nice solid bakeware at a reasonable price.
- 1 1/3 cups unbleached all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup safflower or other neutral-flavored oil
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/4 cup unsalted butter (1/2 stick)
- 1/2 cup packed light brown sugar
- 7 slices fresh pineapple (each 1/4 inch thick and 3 inches in diameter)
- 1/4 cup pecans
- Maraschino cherries, for garnish (optional)
Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.
Tips for making the best pineapple upside down cake
- Don’t over-mix the batter. Just blend until you no longer see any flour.
- Test the cake with a toothpick. Every oven is different- your cake may bake a few minutes faster or slower than ours.
- When you toothpick test the cake, it may not come out completely clean. There might be a bit of darker caramel from the pineapples on the bottom. Look just for the lighter colored batter.
- Make sure you let the cake cool for 5-10 minutes after you take it out of the oven- don’t try to flip it right away.
In a large bowl, whisk together flour, sugar, salt, baking powder, eggs, pineapple juice and vanilla extract until well mixed. Set aside.
Next melt butter to a 9-inch cast iron skillet over medium heat.
Once melted, whisk in brown sugar and cook for 1 minute.
Line the bottom of the butter and sugar mixture with 6 to 7 pineapple rings and sauté over medium heat for an additional 2 minutes.
If using, place one cherry inside of each pineapple ring.
Pour cake batter on top of the pineapples.
Bake cake for 28-33 minutes or until toothpick inserted into center comes out clean.
Cool cake for 10 minutes then invert the cake onto a serving plate and serve.
- 1/2 cup (1 stick) butter or margarine
- 1 cup packed brown sugar
- 1 (20 oz) can pineapple slices
- Maraschino cherries
- 1 pkg Duncan Hines® Moist Deluxe® Golden Yellow Cake Mix
- whipped cream
- Preheat oven to 350 ºF.
- Place butter in 13x9 inch pan. Place pan in oven to melt butter. Sprinkle with sugar. Arrange pineapple slices and maraschino cherries on sugar mixture.
- Prepare cake mix as directed on package. (Do not substitute pineapple juice for water.) Pour batter evenly over fruit.
- Bake 50 minutes or until toothpick in center comes out clean. Let stand 5 minutes. Invert onto large serving plate or cookie sheet. Serve warm with whipped cream.