I grew up watching my aunt flip this bright pineapple beauty out of a skillet, and the room went quiet every time. My pineapple upside down cake recipe keeps that easy ritual, and it works in a round pan or a bundt version if you want drama. You get a caramel top, buttery crumb, and fruit that tastes like sunshine. We build the batter in one bowl, pour it over the glossy topping, bake, then flip. That flip turns into a little kitchen stunt, and yes, we cheer. You can riff on this upside down cake recipe with peaches, or try a playful pineapple upside down cheesecake recipe for a rich twist. Craving fizz and fun, I have a soft spot for a 7 up cake recipe on hot days. When I feel bold, I go for an upside down german chocolate cake recipe and watch eyes go wide. Stick with the classic first. It is simple, it is reliable, and it tastes like home. We keep the steps short, we keep the tools basic, and we keep the crumb tender. If you bake with me often, you know I test and retest, then I write what works in plain words. Let us bake, flip, and enjoy.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pineapple Upside Down Cake Recipe
- 3) Ingredients for Pineapple Upside Down Cake
- 4) How to Make Pineapple Upside Down Cake
- 5) Tips for Making Pineapple Upside Down Cake
- 6) Making Pineapple Upside Down Cake Ahead of Time
- 7) Storing Leftover Pineapple Upside Down Cake
- 8) Try these desserts next
- 9) Pineapple Upside Down Cake
- 10) Nutrition
1) Key Takeaways
This cake flips clean and brings a glossy fruit crown. The crumb stays soft. The flavor leans warm caramel with bright pineapple. You can bake it in a round pan. You can bake it in a bundt pan as well. The method stays simple and friendly.
Dry fruit gives a neat top. Room temp eggs and milk give lift. A short rest before slicing keeps the syrup in place. A small offset spatula helps release the edge with care. Vanilla and a splash of pineapple juice bring a mellow tropical note.
From Elena at Elena Cooks you get clear steps that we test in home kitchens. We keep tools basic. We keep timing steady. Serve the cake plain or add vanilla ice cream. Both work.
2) Easy Pineapple Upside Down Cake Recipe
I reach for this pineapple upside down cake recipe on busy nights and bright weekends. The same pineapple upside down cake recipe that my family asks for again and again. The batter comes together fast. The flip brings a small thrill. The slice brings quiet at the table.
I use brown sugar for a deep caramel edge. I use real butter for gloss. I pat the fruit dry so the top sets. I learned that trick after a slide on a summer potluck. Now the crown holds steady and looks like gold.
If you love a classic pineapple upside down cake, this method respects it. If you crave a new lane, you can try the peach upside down cake recipe on a sunny day. For a party stunt, the upside down cake recipe in a bundt pan turns heads and brings tall slices. Elena at Elena Cooks keeps notes that help even first timers.
3) Ingredients for Pineapple Upside Down Cake
Unsalted butter soft butter melts into a shiny base that coats the pan and hugs the sugar. The butter also lifts flavor in the crumb and gives a tender bite that feels rich but not heavy.
Light brown sugar packed brown sugar melts into a smooth caramel that carries pineapple juice without turning runny. It sets into a glossy sheet that stays put when we flip.
Pineapple rings dry the rings with a towel so the topping does not weep. Canned fruit works well and keeps the shape neat. Fresh fruit works if you slice with a steady hand.
Maraschino cherries bright dots land in the center of each ring and in the small gaps. Drain them well. A dry cherry sits pretty and keeps the syrup from bleeding.
All purpose flour this gives structure that still eats soft. Spoon and level the flour so the crumb stays light. Too much flour can make a tough slice.
Granulated sugar this sweetens the batter and helps browning. The level we use keeps balance with the tart fruit on top.
Baking powder fresh baking powder gives lift and a fine crumb. Check the date on the can before you start. Old leavener leads to a flat cake.
Fine salt a small pinch sharpens flavor and keeps the cake from tasting flat. I like fine sea salt for even mix in the bowl.
Neutral oil or melted butter oil brings moisture that lasts. Melted butter brings flavor. Pick one based on what you like in a crumb.
Large eggs room temp eggs blend fast and trap small bubbles. That gives rise and a tender bite that holds under the fruit.
Whole milk milk softens the crumb and adds body. Room temp again helps the batter come together without lumps.
Pineapple juice a quarter cup from the can ties the top and the crumb. The scent reads sunny and clean.
Vanilla extract one small spoon warms the background and rounds the fruit. I like pure extract for the clean finish.
4) How to Make Pineapple Upside Down Cake
Step 1 heat the oven to one hundred seventy five C. Grease a round pan. Line the base with parchment. This prevents sticking when we flip.
Step 2 melt butter and pour it into the pan. Sprinkle brown sugar over the butter. Spread to the edges for an even coat.
Step 3 arrange pineapple rings over the sugar. Set cherries in the centers and in small gaps. Press them down gently.
Step 4 whisk flour sugar baking powder and salt in a bowl. In another bowl whisk oil eggs milk juice and vanilla until smooth.
Step 5 pour wet into dry. Whisk until just combined. Stop when the streaks fade. A few small lumps are fine.
Step 6 pour batter over the fruit. Smooth the top. Bake for thirty eight to forty five minutes until a tester comes out clean.
Step 7 cool ten to fifteen minutes. Loosen the edge. Invert onto a plate. Lift the pan. Peel away parchment. Rest thirty minutes before slicing.
5) Tips for Making Pineapple Upside Down Cake
Pat the fruit dry. A dry top sets firm and shines. Wet rings can slip and leave gaps. A small towel works well for this step and takes one minute.
Use room temp eggs and milk. Cold batter slows rise. Warm batter traps air and bakes light. That helps this classic pineapple upside down cake keep a tender crumb under the syrupy crown.
Tent with foil near the end if the top browns fast. Keep the timer close. Check five minutes early. Ovens vary. A light spring in the center tells you it is ready.
6) Making Pineapple Upside Down Cake Ahead of Time
I bake the cake in the morning and flip at lunch. The top sets by dinner. If a party sits on the schedule for the next day, I wrap the cooled cake and chill it.
Before serving, I let it sit on the counter for thirty to forty minutes. The glaze loosens a touch and the crumb tastes soft again. A short warm up in a low oven can help on cold days.
If you want fun twists for later, put a note to try pineapple upside down cheesecake recipe for a rich mash up. For summer plans, tag a peach upside down cake recipe day. Readers of Elena Cooks share photos and we cheer.
7) Storing Leftover Pineapple Upside Down Cake
Cover the plate with an upturned bowl or slide slices into a tin. Room temp for one day tastes best. The top stays glossy and the crumb stays light.
For longer storage, move the cake to the fridge. Wrap well to block fridge smells. Warm slices in a low oven for a few minutes and the texture comes back.
Freezing works for up to one month. Wrap slices in parchment then in a bag. Thaw in the fridge. Warm and serve with a small scoop of ice cream.
8) Try these desserts next
9) Pineapple Upside Down Cake
Pineapple Upside Down Cake Recipe by Elena Cooks
Ingredients
Topping
- 6 tbsp unsalted butter, room temp
- 3/4 cup packed light brown sugar
- 8 to 10 pineapple rings, patted dry
- 12 to 16 maraschino cherries, drained
Cake Batter
- 1 3/4 cups all purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine salt
- 1/3 cup neutral oil or melted butter
- 2 large eggs, room temp
- 3/4 cup whole milk, room temp
- 1/4 cup pineapple juice from the can
- 1 tsp vanilla extract
Instructions
Prep
- Heat oven to 175 C. Grease a 23 cm round cake pan. Line the base with parchment.
- Melt the butter and spread it over the base. Sprinkle the brown sugar in an even layer.
- Arrange pineapple rings over the sugar. Nestle cherries in the centers and gaps.
Batter
- Whisk flour, sugar, baking powder, and salt in a bowl.
- In another bowl, whisk oil, eggs, milk, pineapple juice, and vanilla until smooth.
- Add wet to dry and whisk until just combined. Do not over mix.
Bake and Flip
- Pour batter over the fruit. Smooth the top.
- Bake 38 to 45 minutes until the center springs back and a tester comes out clean.
- Cool 10 to 15 minutes. Run a knife around the edge.
- Invert onto a plate. Lift the pan. Peel off parchment. Let cool 30 minutes before slicing.
10) Nutrition
One slice brings about three hundred fifty to four hundred calories based on cut size and choice of oil or butter. The sugar reads moderate for a dessert and the fat sits near the middle range.
A slice offers small protein from eggs and milk. Sodium stays reasonable for a cake. The fruit adds a bit of fiber. The values shift with brands and pan size.
If you track numbers, plan the day around a treat. Share the cake and the math gets nicer. For a light spin, you can try a 7 up cake recipe on a picnic day or explore an upside down german chocolate cake recipe when you want a deeper cocoa note. For bundt fans, the pineapple upside down cake recipe bundt delivers tall slices and a grand look.
Recipe by Elena for Elena Cooks. We test. We taste. We tell you what works in a clear voice.
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