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!
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.
If you enjoy this type of cake, try my honey pear cake recipe, too!
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.
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.
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! 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 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
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.
Lay the pineapple rings in a circle with one in the center, then a cherry to the center of each ring.
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!
Make the Cake Batter
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).
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.
Scrape the cake mixture over the pineapple and cherries in the 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.
The cake doesn’t ever look perfect, it’s the nature of the beast, but it’s pretty nonetheless.
Serve the 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!
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
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
- 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.
- 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
- 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).
- 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.
- 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
- 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.
- 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: 1Amount 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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I will serve this cake with coffee made with the BIALETTI DOLCE E GABBANA coffee maker.
Good luck, Darla!
Over here in Uk, we’ve always made it with Lyles Golden syrup instead of a brown sugar and butter topping – may have been a marketing ply by the manufacturers Tate and Lyle, who still sell it in a lovely green and gold tin. It uses a truly scandalous amount of syrup poured straight into the baking tin before the pineapple rings are added, and the whole thing is deeply satisfying accompanied by proper custard
Oooh that sounds wonderful, Lynne! I’ll have to try it that way, too! Thank you!
Your pineapple upside down cake caught my eye! It was one of my mom’s favorite desserts! I would have loved to have a piece with her along with espresso from that beautiful Bialetti moka pot !
What a classic. My husbnd’s favorite cake. Thank you so much. The next time I bake this cake, I am going to use your recipe. I hope the young people who are into baking will try it. If they do, I’m sure it will become a favorite.
Yummy with my bialetti coffee pot…. And bailey’s
Can I use just a box of yellow cake mix
You can, and it won’t be nearly as good or healthy as making this recipe, Donna. Will probably take you 5 extra minutes total to make it homemade.
With a nice Bailey’s coffee on the side
This brings me back to my 60s childhood in New England, when my French Canadian mom would make it in an electric frying pan. I’m going to give it a try…after the New Year, of course! Too busy right now with the Feast of the Fishes.
Fantastic, Judith! Merry Christmas!