Bringing back the retro classic! You’ll love this Pineapple Upside Down Cake with the sticky caramelised edges on the pineapple. The ultra-moist, tender vanilla cake is studded with pineapple pieces and infused with pineapple juice. You can’t help but smile at the sight of this cheerful-looking cake. Right? 🙂
Pineapple Upside Down Cake
“Everything is brown!“, I observed, looking at the latest dessert recipes I’ve shared. “Chocolate, caramel, fruit cake – brown, brown, brown. Give me some COLOUR!”
And therein lies the exact reason I chose to share this cake today. A girl needs a splash of colour in her life every now and then, despite her commitment to all things chocolate.
And this girl needs little encouragement to bring retro fun into her life! Disco balls and flares, perms and … Apricot Chicken?? Hmm, I might pass on the Apricot Chicken!
Pineapple Upside Down Cake – What it tastes like
Pineapple Upside Down Cakes were all the rage from the 60’s right through the 80’s. Though as far as Aussies are concerned, they never went out of fashion. Rarely a summer would go by without one making an appearance at a barbie at some stage! (That’s a barbecue to you non-Aussies!)
“Upside Down” refers to the way the cake is made. Like a French tarte tatin, the cake is assembled and baked with fruit at the bottom and the batter on top. To turn it out, you flip the cake upside down, leaving you with the glistening, caramel-napped fruit layer exposed and the cake underneath it – Upside Down Cake!
The cake part is a vanilla cake. You’ll see versions that are more on the pudding-like side (ie. quite dense and wet like syrup-soaked cakes) and others that are quite dry sponge cakes. Mine lies squarely in the middle. It’s soft and fluffy, like my classic Vanilla Cake (except this is faster to make), but it is a bit more moist than traditional cakes because of the juices from the pineapple (and we are all for those juices!).
As for that pineapple topping? Think juicy pineapple pieces with caramelised edges, studded with sweet candied cherries. It is literally the crowning glory of this cake!
What you need for Pineapple Upside Down Cake
Pineapple Cherry Topping
Here’s what you need for the signature pineapple-and-cherry-studded topping:
Pineapple slices in JUICE – Be sure to get canned pineapple slices in juice rather than syrup. Syrup is too sweet for our needs. Also, we use some of the juice for the batter – and we save the rest for cocktails!
The recipe calls for 600g/20oz of canned pineapple. Those of you in Australia will need 1 large can (425g) and 1 small can (225g) which together totals 650g. This is more pineapple than you need to cover the surface. So chop up leftovers and toss them into the batter!
Maraschino cherries (image below) – These are preserved, sweetened cherries commonly used as a cocktail garnish, such as for a Tequila Sunrise, and desserts like Black Forest Cake. True maraschino cherries are marinated in a cherry liqueur called maraschino – hence the name. However these are expensive and hard to source, so mostly you’ll find cheaper substitutes that don’t use real maraschino. These are totally fine and actually better here for their vivid colour! Find it at liquor stores and some grocery stores, such as Harris Farms in Sydney. Substitute with glacé cherries; and
Butter and brown sugar – Together, these form the shiny caramel coating on the top of the cake.
Cake Batter
Here’s what you need for the cake batter:
Flour – Just plain/all-purpose flour;
Sour cream – This is a neat baker’s trick to thicken the batter without adding more flour, keeping the crumb of the cake nice and moist. We need a thick batter for this cake so it doesn’t leak under the pineapple slices which would tarnish the look of the surface!
Sugar – White sugar, which makes a nice light coloured cake crumb;
Unsalted butter – Softened to room temperature (18°C/64°F). This is the temperature at which butter is pliable and can be beaten (creamed) so it’s nice and fluffy, which in turn means a fluffy cake.
If the butter is so soft that when you touch it, you end up with a thick slick of grease on your fingers, it is too soft. This will likely lead to a greasy cake, or one that does not rise as much as it should. If your butter is >20°C/68°F, I wouldn’t use it for a cake. Refrigerate to chill before using;
Large eggs, at room temperature – “Large eggs” are 55-60g / 2oz each, which an industry standard. Large eggs are sold in cartoons labelled as such.
It’s important to ensure the eggs are at room temperature before using in cakes to ensure they incorporate fully. Fridge-cold eggs added into a batter with butter in it can cause the butter to solidify – spelling disaster!
What is an egg at room temperature? Just take it out 30 minutes prior to using. As long as the egg is not fridge-cold when you hold it, it’s fine. There is more margin for error with eggs than there is with butter;
Baking soda AND baking powder – I always try to avoid the need for using both but sometimes it’s inevitable! Baking soda is like baking powder on steroids, it is 3x stronger. When combined with an ingredient with even a bit of acid in it (sour cream in this case), you get a great lift boost when the cake goes in the oven. This cake benefits from that extra boost because the batter is quite heavy. So unfortunately, we need both!
Milk – Any fat % is fine here, it’s not a major ingredient; and
Vanilla extract – This adds better flavour than vanilla essence, but essence is fine to use too.
How to make Pineapple Upside Down Cake
I feel like there’s a lot of process step photos below, which is quite misleading given how straightforward the recipe is. It’s not hard, I promise. 🙂
Part 1: Prepare pineapple topping
Pineapple juice for batter – Measure out 1/4 cup pineapple juice and set aside for the batter. Reserve the remaining juice for smoothies or cocktails!
Pat fruit dry – Pat the pineapple slices and cherries dry;
Melted butter – Pour melted butter in the cake pan and brush it over the bottom and sides;
Sugar – Sprinkle the brown sugar around the base. No need to be too even here, the caramel will just move around once melted;
Arrange pineapple slices – Cover base with pineapple slices. You can arrange as depicted, using one whole ring surrounded by halves (giving most coverage), or you can just use whole rings. Decorate with cherries, either just in the pineapple ring holes (as depicted), or with extra ones filling gaps between the pineapple. Press pineapple and cherries down firmly. This reduces the amount of caramel that adheres to the final presentation surface when baking so you get better vibrant yellow and red colour pops (that are not tarnished by caramel); and
Chop leftover pineapple – We’re going toss these into the batter. Note: you may not have leftover pineapple, it depends on the size of your can(s)!
Part 2: The batter
Dry ingredients – Whisk them in a bowl;
Wet ingredients – Whisk the milk, sour cream and pineapple juice in a separate bowl;
Cream butter and sugar – Then in a third (and I promise, last!) bowl, beat the softened butter and sugar for 2 minutes until it’s light and fluffy;
Add flour in 3 parts – Use a rubber spatula to fold the flour through rather than an electric mixer. This will ensure you don’t over-mix the batter which leads to a tough cake crumb;
Alternate with Milk Mixture (Wet ingredients mix) – Between each addition of the Flour Mixture, add the Milk Mixture in 2 parts. So: 1/3 flour, mix, 1/2 milk, mix, 1/3 flour, mix, 1/2 milk, mix, 1/3 flour mix. This might seem tedious to you at the time, but just wait until you see how soft the cake comes out!
Stir through pineapple pieces – Do this right at the end. Stir just to disperse the pineapple through.
Part 3: Baking
Scrape batter into cake pan over the pineapple;
Spread to level surface;
Bake uncovered for 30 minutes at 180°C/350°F (160°C fan);
Cover with foil, then bake for a further 15 minutes;
Check cake is cooked – Remove foil and check to ensure the cake is cooked by inserting a toothpick into the centre. It should come out with just crumbs on it, no raw batter!
Part 4: How to turn out Pineapple Upside Down Cake
There is nothing to fear with this step! And most importantly, I have NEVER had problems with the pineapple sticking to the cake pan – and as you can see, I do not use a non-stick pan!
Cover cake pan with a plate or serving platter;
Flip with confidence – now is not the time to hesitate! 😂
Lift the cake pan off slowly and … voila!
PRO TIP: If, when lifting off the inverted cake pan (slowly!), you can tell that the base is sticking, tap the base gently and/or shake gently. This will help loosen it. That said, with the amount of butter used in the base to make the caramel “sauce” that soaks into the pineapple topping, it is highly improbable that you’ll encounter sticking issues. But stranger things have happened in life!
This is not a very tall cake. It stands around 4cm/ 1.6″ tall using a 23cm/9″ cake pan. A smaller cake pan would make it stand taller but it would take too long for the middle of the cake to cook before the caramel on the base becomes too brown, I think.
Also, at this height, you have a nice ratio of cake to caramelised pineapple.
Pineapple Upside Down Cake will keep for 5 days or so in the fridge. The crumb will get a bit more soaked with those caramel pineapple juices as it sits. But nobody complains, that’s for sure! – Nagi x
PS. This is what I was listening to as I was typing up this post. Just in case you also want to get into the retro spirit. 👯♂️
Watch how to make it
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Pineapple Upside Down Cake
Ingredients
Topping:
- 565g/ 20 oz canned pineapple slices in juice (not in syrup, Note 1)
- 12 – 18+ maraschino cherries (Note 2)
- 60g/ 4 tbsp unsalted butter , melted
- 1/2 cup brown sugar
CAKE:
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda (sub 1 tsp baking powder)
- 1/4 tsp salt
- 1/3 cup milk , full or low-fat
- 1/4 cup pineapple juice , reserved from can (under Topping ingredients)
- 1/4 cup sour cream , full fat (sub plain yogurt)
- 1 tsp vanilla extract (or essence)
- 115g/ 1 stick butter , unsalted, softened (to 18C/64F, Note 3)
- 3/4 cup white sugar
- 2 large eggs , at room temperature (Note 4)
- Any leftover pineapple , chopped (Note 1)
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
Pineapple decorative top:
- Dry fruits: Line a tray with paper towels or a tea towel, then place pineapple and cherries on. Pat dry with paper towels.
- Butter: Pour melted butter into a 23cm/9" cake pan at least 5cm/2" deep. (Not springform, as they'll leak.) Brush butter up the sides.
- Brown sugar: Sprinkle sugar over the base, roughly spreading it out (use the brush).
- Arrange pineapple: Place one pineapple ring in the centre, then surround with either halved pineapple rings (as pictured), or whole ones.
- Decorate with cherries as desired. Most people just put them in the middle of the pineapple rings.
- Press cherries and pineapples down firmly so they are in direct contact with the base of the cake pan – so you get vibrant red and yellow colour pops at the end, not tarnished by caramel. (Note 5)
Batter:
- Flour Mixture: Whisk flour, baking powder, baking soda and salt in a bowl.
- Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl.
- Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy.
- Eggs: Add eggs one at a time, beating for 20 seconds in between.
- Add Flour Mixture then Milk Mixture, alternating: Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix. Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover pineapple pieces.
- Fill pan: Spread batter over pineapple layer, smooth and level the surface.
- Bake: Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the centre comes out clean.
Turning out cake:
- Cool 20 minutes: Remove cake from oven and leave inside pan to cool for 20 minutes.
- Flip! Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly. Voila!
- Cool completely before serving.
Recipe Notes:
Nutrition Information:
More classic cakes
Life of Dozer
Cake, anyone?
Kelly says
Made this yesterday for Mother’s day, and it was enjoyed by all!! Thank you for a great recipe!
Dawn S says
I’m in the process of making your cake recipe and I found your directions confusing at the end. When I got to what goes into which bowl is where the break down happens. I’m going to assume you mean to add the egg in the 3rd sugar butter bowl because that wa as the last bowl you spoke on just before you said add the eggs. The break down is eggs are kind of wet so I originally thought the eggs went in the 2nd bowl. So I’m taking my best guess here. For the next person that may be confused by that as well maybe you could update it being a little more specific. As for me I’m making mine this very moment so I’m just going to hope you meant 3rd bowl and run with it
Nagi says
Hi Dawn! Yes you beat the eggs into the butter and sugar mixture. If you want to double check things like this in my recipes, I usually have a video of the entire process just above the recipe for you to watch! N x
Robert Stannard says
maybe just correct the recipe?
Nagi says
Woo hoo!! I am happy that you liked it Kelly! N x
Elsie says
Just a quick note, you never mention when to add the eggs. I almost forgot to add them.
Nagi says
Hi Elsie – Step 4 of the recipe says “Eggs: Add eggs one at a time, beating for 20 seconds in between.” Be sure that you are looking at the full written recipe at the bottom of the post! N x
Michael Capristo says
This is an AWESOME recipe! A luscious flavor filled cake that makes a beautiful presentation. I was able to use a springform pan by both lining it and sealing the edge with a flour and water paste and applying it like caulk…bake for 10 minutes…no leaks!
Nagi says
Thanks for that tip Michael!! I’m glad you liked the cake!! N x
Karin says
Hi Nagi,
Even on the other side of the world your cake is made. This cake is fantastic and the taste is really delicious. I will definitely make this more often!
Greetings from the Netherlands, Karin
Nagi says
I’m glad you liked the cake Karin!! N x
Katie says
I made it with my dad and it is sooooooooooooo good!! I loved it!! I am totally making this agian!!!!
Katie says
This looks great! Can’t wait to try it!
Leslie says
I loved this cake! Served it to company with pineapple flavored whipped cream. Was a huge hit!
Nagi says
Pineapple whipped cream sounds yummy!! N x
Syd C says
First time trying to make this and it came out amazing!!!! I only had a spring form pan and when putting it in the oven I used a long rectangular pan under it in case it leaked. Only a little grease came out from the butter, but other than that, the pan worked fine! Awesome recipe!!!
Nagi says
That’s great Syd!! Woo hoo!!! N x
Samantha says
Hi Nagi, Would love to make this cake but I can’t get marashino cherries at the moment, I thought I would use glace cherries and even they are out of stock. Do you think Morella cherries would work.
Kat says
Same problem here getting cherries and tried with jarred Morello ones. They worked fine (dry them well) but not the nice bright colour or same flavour as the maraschino. Still a very good cake!
Samantha says
Thanks so much Kat, will definitely try it now.
Aja says
I was freaking out because my cake batter looked much wetter than the video. But baking time was exactly as described in recipe, cake released beautifully from the pan, and I am very happy.
Lilla L says
Sooo good! The cake is so moist, the pineapple is so good and it’s so genius to put some chunks in the cake! It’s definitely the best pineapple upside down cake I’ve ever had!
Nagi says
I am happy that you enjoyed it Lilla!! N x
Kate says
It’s baking right now. My second one. It’s just me and my husband, so I share with my elderly neighbor ladies. We love it, and so do they!
Nagi says
Oh aren’t you sweet to share Kate!! N x
kathy says
i drizzled carmel on it when it was still warm , and let me tell you it was great…
Nagi says
OK TOTAL yum!!! That sounds delicious Kathy!! N x
Cristoforo Fornaro says
Hello, for your pineapple upside down cake I want to use the metric measurements but I need to know if you actually hand weighted all of these ingredients. especially the flour and then baked the cake or did you just convert everything into metric without baking it afterwards?
Nagi says
I always use weights when baking. This cake has been baked multiple times with both cups and metric, like all of my recipes! N x
Cristoforo Fornaro says
Thank you
Joyce A says
Tried this last night and it was a HIT! The cake is moist and buttery and able to stand on it’s own. The pineapple/ brown sugar/ butter top served as a delicious outer crust to this yummy cake. This recipe is a keeper!
Nagi says
I am happy you liked it Joyce! N x
Douglas Campbell says
Trying this recipe for the first time…. can’t wait to taste it! I used a 10″ cast iron enamel skillet.
Ross says
I made it we all love it we all ate it I started making this at 11:30PM Along with a couple of loafs of bread. There was only one piece left at 8:00AM!!
Serafina says
Do you use Plain flour in this recipe?
Nagi says
Yes Serafina – it’s plain or all purpose flour! N x
Cathy says
It would be helpful to suggest size of bowl needed for each part of the cake. I naturally used the smallest bowl for the smallest ingredients then realized that was the bowl everything was to end up in
May says
If you watch the video or read the recipe you can see what size bowl to use, or where each portions of the mix ends up in.
Nagi says
That’s a great idea – I also always say to read the full recipe before starting to cook – keeps things organised!! N x
Joyce says
Thank you for this recipe, it was my first attempt to make one and it turned out beautifully, I am so happy.
Nagi says
I am happy that you enjoyed it Joyce! N x