Classic Pineapple Upside-Down Cake

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Classic Pineapple Upside-Down Cake

This Pineapple Upside-Down Cake is a timeless dessert known for its caramelized fruit topping and soft, buttery crumb. The combination of sweet brown sugar, juicy pineapple slices, and a moist vanilla cake creates a beautiful presentation and a delicious flavor in every bite. This recipe is easy to make and works perfectly in a standard 9-inch round cake pan, though it can be doubled for a 9×13-inch pan.

The process begins with a caramel-like layer of butter and brown sugar, which melts into the fruit as the cake bakes. Once the cake is inverted, the glossy pineapple slices form a stunning top layer that needs no frosting. This dessert is ideal for gatherings, special occasions, or a simple homemade treat.

Ingredients

For the Topping

  • 3 tablespoons (43 g) unsalted butter, melted
  • ½ cup (100 g) brown sugar, packed
  • 9–10 canned pineapple slices in juice
  • Optional: maraschino cherries for decorating

For the Cake Batter

  • 1 ½ cups (180 g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (76 g) unsalted butter, melted
  • ½ cup (100 g) brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup (80 ml) milk
  • ¼ cup pineapple juice (reserved from can)
  • ⅓ cup Greek yogurt

Instructions

Prepare the Topping

  1. Pour the melted butter into a 9-inch round cake pan, ensuring it coats the entire bottom evenly.
  2. Sprinkle the brown sugar over the butter in an even layer.
  3. Arrange 7 pineapple rings over the sugar to fully cover the bottom of the pan.
  4. Cut additional pineapple rings in half and place them along the sides of the pan for a decorative border.
  5. If using, place a maraschino cherry in the center of each pineapple ring and in any gaps between them.

Make the Cake Batter

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
  3. Add the egg, vanilla extract, milk, pineapple juice, and Greek yogurt. Whisk until the mixture is smooth and just combined.
  4. Add the baking powder, baking soda, and salt. Stir briefly.
  5. Add the flour gradually, stirring until the batter is just combined. The batter should be thick but smooth.
  6. Carefully spoon the batter over the pineapple topping, spreading it evenly with a spatula.

Bake the Cake

  1. Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  2. Once baked, remove the cake from the oven and run a thin knife around the edges to loosen it.
  3. Place a serving platter over the pan, then carefully invert the cake in one motion.
  4. Leave the pan over the cake for 5–10 minutes to allow the buttery brown sugar syrup to fully soak into the cake.
  5. Carefully lift the pan off and let the cake cool slightly before slicing.

Serving Suggestions

  • Serve warm for a soft, tender texture and deeply caramelized flavor.
  • It also tastes wonderful at room temperature after the topping sets slightly.
  • Pairs well with whipped cream or a scoop of vanilla ice cream.

 

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