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pineapple upside down cake recipe

Perfect Pineapple Upside Down Cake Recipe

A classic, moist vanilla cake topped with a golden crown of caramelized pineapple rings and cherries. This fool-proof recipe uses the 12-minute flip rule for a perfect result every time.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Butter melted
  • 3/4 cup Light brown sugar packed
  • 1 can Pineapple rings well-drained and blotted dry
  • 1 jar Maraschino cherries pat dry to avoid bleeding
  • 1 1/2 cups All-purpose flour scoop and level
  • 1 cup Granulated sugar white sugar
  • 1/2 cup Butter softened
  • 2 large Eggs room temperature
  • 1 tsp Vanilla extract pure vanilla
  • 1/2 cup Milk whole milk

Equipment

  • 1 9-inch round cake pan You can also use a 10-inch cast iron skillet for deeper caramelization.
  • 1 Electric hand mixer Used for creaming the butter and sugar until pale and fluffy.
  • 1 Paper towels Essential for blotting pineapple slices to prevent a soggy cake.
  • 1 Large serving plate Must be larger than the pan to catch juices during the flip.
  • 1 Offset spatula Ideal for loosening the cake edges from the pan before inverting.
  • 1 Oven mitts Required for safety when handling and flipping the hot cake pan.

Method
 

  1. Prepare your pan Pour melted butter into the pie plate and make sure you spoon or brush a bit up the sides of the plate as well. Sprinkle brown sugar evenly overtop the butter.
  2. Layer the fruit Arrange the pineapple rings and cherries over the pie plate and around the edge, too. Make sure to blot your pineapple slices well with paper towels first to absorb excess liquid and avoid a soggy cake.
  3. Make the cake batter Cream the sugar and butter, add eggs and vanilla, then gradually alternate adding the dry ingredients and milk until the batter is combined. Do not over-mix the dry ingredients; just stir until combined.
  4. BakePour the batter over the fruit and bake. Check the cake at the 30-minute mark and loosely tent with foil to avoid over-browning. Bake until a toothpick comes out clean.
  5. Flip & serve Let the cake cool for just 10-15 minutes. Use a knife to gently loosen the edges, place a platter larger than your cake over the pan, and quickly but firmly flip everything over. Remove the pan carefully.

Notes

Pro Tips for the Best Result

  • Blotting the Pineapple: This is the most important step! Use paper towels to pat the pineapple slices completely dry. Any excess juice will make the top of the cake soggy and prevent that beautiful caramelization.
  • The 12-Minute Rule: Don't flip the cake immediately after taking it out of the oven, and don't wait too long. Exactly 12 minutes allows the caramel to set slightly so it doesn't run off, but keeps it warm enough to release from the pan.
  • Room Temperature Ingredients: Make sure your eggs and milk are at room temperature. This ensures the batter emulsifies perfectly, resulting in a light and airy sponge rather than a dense one.
  • Preventing Over-Browning: Because of the high sugar content, the edges can brown quickly. Check the cake at the 30-minute mark; if it's already golden, loosely tent a piece of aluminum foil over the top for the remaining bake time.

Storage & Reheating

  • Storage: This cake is best served warm, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: To get that "just baked" texture, microwave a slice for 15-20 seconds before serving.