If you’re a fan of classic desserts with a fruity twist, you’re going to love this homemade pineapple upside down cake.
It’s the perfect balance between a buttery, moist cake and a caramelized pineapple layer with maraschino cherries and a hint of crunchy nuts.
No matter if you need a dessert for a special occasion or just a weekend treat, this cake is sure to impress.
So much to love about this homemade pineapple upside down cake recipe!
- The tropical sweetness of pineapple paired with the rich and buttery cake is irresistible.
- It is so pretty. Pineapple rings, maraschino cherries, and caramelized brown sugar create such a beautiful presentation that will wow your friends and family.
- It may look complicated, but this pineapple upside down cake is very easy to make with the simple instructions.
- Homemade desserts like this pineapple upside down cake, are the best! And you can customize the recipe to your taste or dietary preferences.
Ingredients
Cake Batter: A super easy batter is made with whisked dry ingredients blended together alternately with light cream and a butter, sugar, egg, and vanilla mixture.
Pineapple Layer: Sliced pineapple that has been drained well, is added to a buttery brown sugar base and topped with maraschino cherries and crushed pecans. Use chopped walnuts in place of pecans if you like.
Garnish: A simple garnish of whipped cream and maraschino cherries and pineapple chunks, even a sprinkle of crushed pecans, makes for a delightful and visually pleasing dessert.
Variations
For a tropical twist, sprinkle shredded coconut on top of the pineapple layer before adding the cake batter. Experiment with a dash of apple pie spice added to the dry ingredients.
Drained crushed pineapple can be used in place of sliced. It may not be as pretty, but it will be much easier to slice, especially when the cake is served warm.
Why not add a splash of rum to the cake batter, or caramelize the pineapple in rum, for a delicious adult-friendly version.
Make it nut-free. If you’re not a fan of nuts or have an allergy, skip the chopped pecans or walnuts.
How To Make This Recipe For Pineapple Upside Down Cake
- Melt butter in skillet, mix in brown sugar. Top with drained sliced pineapple, cherries and nuts.
- Mix dry ingredients together. Cream butter and sugar, add eggs and vanilla. Incorporate the dry ingredients and cream, alternately into the butter mixture, until incorporated.
- Pour over pineapple layer, (bake as directed below) Cool slightly then invert the cake onto a plate and serve. It’s a delish dessert with a hot cup of coffee.
Helpful Hints
- Pat the pineapple slices dry before placing them in the skillet to avoid excess moisture in the cake.
- Check for doneness before suggested bake time. Oven temperatures often vary, so begin checking the cake around the 20 minute mark to avoid over-baking.
- Invert the cake quickly and carefully. Once baked, let the cake cool for about 15 minutes. Use a plate larger than the skillet to invert the cake smoothly.
- A cast iron skillet works best for achieving that caramelized topping, but a springform or round cake pan will do if you don’t have one. In either case, the bake time will likely increase so watch carefully.
Simple Storage Solutions
Once the cake has cooled completely, cover it tightly with plastic wrap or store in an airtight container. It can be stored at room temperature for up to 2 days.
If you prefer to refrigerate it, the cake will last up to 5 days—just make sure to bring it to room temperature before serving for the best flavor.
This cake freezes very well, making it great for holiday prep or just to keep on hand for last minute guests. Either wrap entire cake with plastic wrap and then foil, or wrap in individual pieces. It will last in the freezer for about 3 months.
More Delightful Fruit Desserts!
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Homemade Pineapple Upside Down Cake
Equipment
Ingredients
Cake Batter
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter or margarine
- 1 cup sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 cup light cream
Pineapple Layer
- ¼ cup butter
- ½ cup brown sugar
- 2 cans sliced pineapple 14 ounce cans drained and slices patted dry a bit
- 1 cup chopped pecans or walnuts
- maraschino cherries to fill pineapple holes as desired
Garnish
- whipped cream optional
- maraschino cherries optional
- pineapple chunks optional
Instructions
- Preheat oven to 350˚F
- Melt ¼ cup butter in 10 inch cast iron skillet. Spread butter all over pan and up the sides. Add ½ cup brown sugar, mix and spread evenly.
- Drain sliced pineapple well. Pat dry a bit. Set aside.
- Place pineapple slices in skillet, add maraschino cherries (as desired) and sprinkle with chopped pecans.
Cake Batter
- In a medium bowl whisk together flour, baking powder and salt. Set aside.
- In a large bowl, use an electric mixer to cream butter and slowly add sugar until very white and fluffy.
- Add eggs one at a time and beat in between each addition.
- Alternate adding dry ingredients and cream, beating after each addition. Add vanilla.
- Carefully pour the cake batter over pineapple layer.
- Bake 25-30 minutes. Check early for doneness. If a toothpick inserted in the center comes out clean, it is done.
- Rest skillet on a cooling rack for about 15 minutes. Place a serving plate over skillet, and carefully invert to turn out the cake in one piece.
- Serve with whipped cream and garnish with a maraschino cherry.
Notes
- Nutrition calculated without maraschino cherries or garnish.
- I used a large 10 inch cast iron skillet for this recipe. If your skillet is smaller, you will likely have to increase the bake time. So watch carefully.
- If you do not have a cast iron skillet, use a 9×13 baking dish, a 9 inch springform pan, or a 10 inch round cake pan. Again, bake time will be different using these different types of pans.
- Reserve excess pineapple juice for smoothies or other recipes.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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