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Pineapple Upside Down Cake

Pineapple upside down cake is a vintage recipe that is so easy to make from scratch. It’s a delicious nostalgic afternoon treat!

pineapple upside down cake with fresh pineapple

You can probably guess someone’s age on whether they grew up with a pineapple upside down cake being part of their childhood or not!

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History of the Pineapple Upside Down Cake

According to Wikipedia, the Dole Food Company held a contest for pineapple recipes using their product. Out of over 60,000 entries, there were over 2500 submissions just for this recipe, and you guessed it: one pineapple upside down cake was declared the winner.

pineapple upside down cake

If you enjoy this type of cake, try my honey pear cake recipe, too!

Honey pear cake getting sprinkled with sugar

This recipe for pineapple upside down cake couldn’t be easier. Unless of course you want a completely no bake, no cook treat like this pineapple dream dessert.

pineapple rings in pan

I based this easy pineapple upside down cake on my Victoria sponge cake recipe which yields spectacular results. You can even make this cake in a cast iron skillet. Top each serving with a dollop of freshly whipped cream, or scoop of vanilla ice cream to have a seriously luscious dessert.

pineapple upside down cake shot social

Top tip: drizzle some pineapple vodka on individual slices before serving to adults. This garnered rave reviews from family and friends when I had pineapple vodka on hand when I was making pineapple upside down cake shots a few weeks ago!

Another vintage cake: Election Cake was traditionally served after voting in the USA.

overhead shot of cut election cake on plates

Did you know you can make your own candied cherries? That way you avoid all the nasty ingredients in the store-bought version.

pineapple upside down cake

Pineapple Upside Down Cake Recipe

adapted by Christina Conte                        serves 8

FULL PRINTABLE RECIPE BELOW

Ingredients

FruitTopping

  • brown sugar
  • butter
  • rings
  • maraschino cherries

Batter

  • butter
  • sugar
  • self rising flour (or all purpose flour with baking powder)
  • 3 eggs

Directions

Preheat oven to 350° F (180°C)

Make the Topping

pouring sugar and butter into pan

Place the butter and brown sugar in a small pot over low heat and melt the butter. Stir to combine the sugar and allow to simmer for one minute then remove from heat. Pour into a 9″ cake tin.

adding pineapple to caramel in pan

Lay the pineapple rings in a circle with one in the center, then a cherry to the center of each ring.

adding cherries

The end result looks like this. It’s okay if the cherries stick up. If you have young kids or grandkids, have them help with the cherries! They’ll love it!

pineapple and maraschino cherries in caramel

Make the Cake Batter

creamed butter and sugar

In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too (given that you’re using a good quality, yellow butter).

adding egg to creamed butter and sugar

Add about one third of the beaten eggs, and mix well at medium speed. Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour and just mix until well combined.

adding mixture to tin

Scrape the cake mixture over the pineapple and cherries in the pan. 

batter in pan

Smooth the top of the mixture, and place in the center of a preheated oven for about 35 minutes. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).

Carefully check that the cake is done with a cake tester or thin skewer. When the cake is ready, remove it from the oven, put a serving plate over the top of the cake, and carefully invert. 

inverting pineapple upside down cake onto a plate

The cake doesn’t ever look perfect, it’s the nature of the beast, but it’s pretty nonetheless.

cherry in a pineapple ring

Serve the Cake

pineapple upside down cake shot overhead with cake

Allow to cool at least an hour before serving.

There’s pineapple in a Knickerbocker Glory, too! Learn about this Harry Potter treat and make one yourself!

Knickerbocker Glory in front of Union Jack

Upside Down Pineapple Cake Variations

According the Mrs. Beeton’s recipe, there are some delicious cake variations which can be made. Instead of using canned pineapple, you can use canned apricots with cherries, fresh plums, omitting the cherries, or tinned pears with cherries. Let me know if you give one of these a try!

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pineapple upside down cake

Pineapple Upside Down Cake

Yield: 8
Prep Time: 15 minutes
Total Time: 15 minutes

A yellow sponge cake topped with caramelized pineapple and maraschino cherries.

Ingredients

  • 3/4 c (150 g) brown sugar
  • ¼ c (57 g) butter
  • 6 pineapple rings
  • 6 maraschino cherries
  • 150 g butter
  • 150 g sugar
  • 150 g self rising flour
  • (big pinch of salt if using unsalted butter)
  • 3 eggs, beaten

Instructions

Make the Topping

  1. Place the butter and brown sugar in a small pot over low heat and melt the butter. Stir to combine the sugar and allow to simmer for one minute then remove from heat. Pour into a 9" cake tin.
  2. Lay the pineapple rings in a circle with one in the center, then a cherry to the center of each ring.

Make the Cake Batter

  1. In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too (given that you're using a good quality, yellow butter).
  2. Add about one third of the beaten eggs, and mix well at medium speed. Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour and just mix until well combined.
  3. Scrape the cake mixture over the pineapple and cherries in the pan and place in the center of a preheated oven for about 35 minutes. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).

Serve the Cake

  1. Carefully check that the cake is done with a cake tester or thin skewer. When the cake is ready, remove it from the oven and put a serving plate over the top of the cake and carefully invert. 
  2. Allow to cool at least an hour before serving.

Notes

  • This cake is best served the same day.
  • Splash each (adult's) serving with a little pineapple vodka or rum, if desired.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 110mgSodium: 372mgCarbohydrates: 51gFiber: 2gSugar: 33gProtein: 5g

Nutrition information is only estimated.

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26 Comments

  1. Oh my goodness…this cake tastes exactly like the one my grandmother made..delicious! The fruit bowl would be welcome in my home too.