This Pineapple Upside Down Cake recipe has a perfect light, but moist, crumb and is filled with pineapple flavor.
Pineapple upside down cake is such a classic recipe! In my opinion it can be totally underrated. It may not be the first cake recipe you think of when you’re planning a birthday party or making a dessert but I promise it will be memorable once you take that first bite.
The topping of this pineapple upside down cake is made with brown sugar and butter. When it goes into the oven it melts and cooks and turns into a caramel-like texture. That’s delicious on its own but then its topped with pineapple and cherries!
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When you flip the cake over so the pineapples are on the top that caramel mixture seeps into the cake and makes this pineapple upside down cake so tender and moist.
Do you put pineapple upside down cake in the refrigerator?
To store pineapple upside down cake you can put it in the refrigerator. To make sure the pineapple and cherries don’t stick to your plastic wrap stick toothpicks around the edges ad in the middle.
Once you’ve done that wrap the cake and the plate its sitting on loosely in the plastic wrap. Place the pineapple upside down cake in the refrigerator for up to 3 days.
I like to serve my pineapple upside down cake a little warm but you can easily serve it cold straight out of the refrigerator. If you serve it warm make sure to grab a pint of vanilla ice cream to go on top. You’ll thank me later.
In addition to being stored in the refrigerator you can cover this cake in plastic wrap and place it in the freezer for up to one month, but I’ll bet you’ll be lucky if it lasts that long!
How You Make a Pineapple Upside Down Cake:
Pineapple Upside Down Cake
- 3 tablespoons unsalted butter melted
- 1/2 cup light brown sugar packed
- 9-10 slices canned pineapple in juice
- 5-7 maraschino cherries
- 1 1/2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter melted
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/3 cup milk
- ¼ cup pineapple juice reserved from can
- ⅓ cup greek yogurt
- Preheat the oven to 350°F and adjust the oven rack to the middle position.
- Pour melted butter in an 8x8 inch square baking. Sprinkle the brown sugar over the butter evenly then arrange whole pineapple rings in three rows on top of the butter and sugar so you have 9 pineapple rings total. Cut 4 pineapple rings in half and place them around the sides or the pan cut side up. Place one maraschino cherry in the center of each pineapple ring. Set pan aside.
- To make the cake, whisk the flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
- In a large bowl, whisk together the melted butter with the brown sugar and granulated sugar. Add the egg, vanilla, milk, pineapple juice and greek yogurt and whisk until just combined. Slowly add the dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
- Pour the batter evenly into the pineapple-lined baking pan and bake for 40-45 minutes or until toothpick inserted in the center comes out clean.
- Gently run a knife around the edges of the pan to loosen the cake. Top the pan with a serving dish and inver the cake onto the serving dish. Leave the pan on top of the cake for 5-10 minutes to ensure all the brown sugar and butter syrup soaks into the cake.
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