The Pineapple Upside Down Cake Recipe is a dessert that’s stood the test of time, bringing a perfect balance of flavors and textures to the table. It’s sweet, tangy, buttery, and moist, offering a delightful combination that’s hard to resist. What truly makes this cake special is its stunning presentation golden caramelized pineapple rings crowning the top of a soft, tender cake. A homemade pineapple upside down cake far surpasses its store-bought counterparts, offering fresh, vibrant flavors and the satisfaction of creating a beautiful dessert from scratch.

Ingredients You’ll Need

The key to making an extraordinary pineapple upside down cake recipe lies in the quality of ingredients you use. Fresh pineapple adds a bright, juicy flavor that canned pineapple just can’t match. The slight tartness of fresh pineapple perfectly balances the sweet caramelization that forms as it bakes.

Butter is crucial, not only in creating a rich, tender crumb for the cake but also for developing that glossy, caramelized topping. By melting butter in the pan and sprinkling it with brown sugar and cinnamon, you form a rich base that transforms into a sticky, irresistible layer of sweetness as the cake bakes.

The combination of eggs, sour cream (or plain yogurt), and vanilla extract gives the cake its light yet moist texture. Sour cream brings just the right amount of tanginess, while the vanilla enhances the overall flavor profile of the cake. Finally, baking powder ensures the cake rises beautifully without being overly dense, and the fine sea salt helps to balance the sweetness.

Step-by-Step Guide to Making Pineapple Upside Down Cake Recipe

Before anything else, you’ll want to prepare your pineapple. Start by cutting away the ends and skin, then slice the pineapple into long wedges and remove the tough core. From there, cut half-inch thick slices to arrange on the cake. These slices will bring not only visual appeal but also a burst of fresh flavor.

To achieve that iconic caramelized base, begin by spreading softened butter over the bottom of the cake pan. Evenly sprinkle brown sugar and cinnamon on top of the butter, which will melt into a luscious syrup as the cake bakes. Once you’ve arranged your pineapple slices on this buttery bed, the rest of the cake comes together quickly.

The cake batter begins with creaming butter, granulated sugar, and citrus zest. The zest brings a subtle brightness to the cake, lifting its flavor with a hint of lime or lemon. Once light and fluffy, the egg yolks and vanilla are added to further enrich the batter. Next, the dry ingredients flour, baking powder, and salt are folded in gradually, keeping the mixture smooth and light. The final touch is the addition of sour cream and unbeaten egg whites, which give the cake a soft and fluffy texture.

Once the batter is ready, carefully spoon it over the pineapple slices, ensuring it spreads evenly across the pan. Baking takes around 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, revealing a golden-brown masterpiece ready to be enjoyed.

Recipe Tips & Frequently Asked Questions

The best way to invert the cake without losing any of the pineapple topping: Allow the cake to cool for a few minutes before running a knife around the edges. Use a firm grip to invert it onto a plate, and if any pineapple sticks to the pan, gently lift it with a spatula and replace it on top.
Adjustments for different cake pan sizes and altitudes: An 8 or 9-inch pan works best, but if you’re baking at a high altitude, you may need to slightly adjust the flour and baking powder ratios for better results.
How to avoid a soggy bottom or burnt edges: Ensure the butter, sugar, and cinnamon are spread evenly across the pan, and don’t let the cake cool for too long before inverting to avoid a soggy texture. For burnt edges, watch the cake closely towards the end of the bake time.
Make-ahead tips for prepping ingredients in advance: The pineapple can be sliced and stored in the fridge, and the dry ingredients can be pre-mixed to save time when you’re ready to bake.

What to Serve With This Recipe

This pineapple upside down cake recipe is already a showstopper on its own, but it becomes even more indulgent when paired with whipped cream or a scoop of vanilla ice cream. The cool, creamy texture contrasts beautifully with the warm, caramelized pineapple and soft cake.

For special occasions like brunches or festive gatherings, this Pineapple Upside Down Cake can serve as a standout dessert. You can also pair it with refreshing drinks like tropical fruit smoothies, iced teas, or even a light sparkling wine. The tropical notes of the cake make it perfect for summer gatherings, although it’s just as delightful served during the colder months.

Variations to Try

While the classic pineapple upside down cake recipe is a favorite, there are plenty of ways to make this dessert your own. One popular twist is adding maraschino cherries to the pineapple arrangement for an extra pop of color and sweetness. You can also try adding chopped nuts, like pecans or walnuts, to bring a bit of crunch to the topping.

For those who prefer individual servings, you can divide the batter into muffin tins and create mini pineapple upside down cakes perfect for parties or small gatherings. Additionally, the recipe can easily be adjusted for dietary preferences. Substituting the flour for a gluten-free blend or using dairy-free yogurt and butter can turn this into a treat everyone can enjoy.

Final Thoughts and Serving Suggestions

When it comes to serving your pineapple upside down cake Recipe, presentation is key. The stunning caramelized pineapple rings make for an eye-catching display, whether you’re serving it warm or at room temperature. You can sprinkle a little extra zest on top for a vibrant finish or serve it with tropical fruit slices on the side for an added touch.

Leftovers, if there are any, can be stored in the refrigerator for a couple of days. And while this cake is delightful as-is, don’t hesitate to get creative with leftovers turn them into a decadent bread pudding or use slices as a base for a layered dessert.

This pineapple upside down cake is the kind of recipe that invites sharing. It’s easy enough to make on a whim but impressive enough to steal the spotlight at any gathering. Whether you’re serving it to family or friends, this is a dessert that’s sure to win hearts with its nostalgic flavors and beautiful presentation.

Pineapple Upside Down Cake Recipe

Classic Pineapple Upside Down Cake with fresh pineapple and a buttery caramel topping.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 39

Servings:

Author: Jessica Harmon

Ingredients

2 teaspoons lime or lemon zest
1 teaspoon vanilla extract
1 ½ cups 195g all-purpose flour
8 ounces 225g fresh pineapple, about 1/4 of a pineapple
1/2 teaspoon ground cinnamon
12 tablespoons 170g unsalted butter, softened, divided (1 ½ sticks)
2 large eggs separated
1/2 cup 125g sour cream or plain yogurt
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup 100g brown sugar
1 cup 200g granulated sugar

Instructions

Position your oven rack in the lower third of the oven and preheat to 350°F (177°C).
Begin by preparing the pineapple. Cut off both ends and remove the outer skin. Slice the pineapple into four long wedges, trimming away the tough core. From two of the wedges, cut 1/2-inch thick slices. These slices will be arranged in the cake.
Take 4 tablespoons of the softened butter and spread it evenly over the bottom of an 8 or 9-inch cake pan with at least 2-inch tall sides.
Next, sprinkle the brown sugar and cinnamon evenly over the butter layer.
Carefully arrange the pineapple slices over the butter and sugar mixture, ensuring they are in a single, even layer.
In a large mixing bowl, beat the remaining 8 tablespoons of butter along with the granulated sugar and citrus zest. Use an electric mixer on high speed for about 2 to 3 minutes until the mixture turns light and fluffy.
Add in the egg yolks and vanilla extract, continuing to beat until everything is smooth and fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add half of this flour mixture to the butter and egg yolk blend, mixing on low speed until only small streaks of flour remain. Then, mix in the remaining flour.
Without whipping, add the egg whites and sour cream to the batter. Gently mix on low speed until everything is fully combined and smooth.
Carefully spoon the batter over the pineapple slices in the cake pan, spreading it out evenly to ensure it covers the fruit layer.
Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for 5 minutes. Run a knife along the edges to loosen it, then invert the cake onto a serving plate. If any pineapple slices stick to the pan, use a spatula to lift them and place them back on the cake, spreading any remaining brown sugar syrup over the top.