Classic Pineapple Upside-Down Cake (Sticky Caramel Top)
This classic Pineapple Upside-Down Cake is a nostalgic dessert that dates back to the early to mid-1900s in America, where convenience met creativity in the kitchen. Known for its caramelized pineapple topping and moist cake base, it's a delightful blend of sweet, fruity, and buttery flavors that promises to thrill both the eyes and taste buds with its vibrant appearance and tantalizing aroma. This modern take retains the charm of the classic while bringing a light, airy texture to the cake.
Equipment
- 9-inch round cake pan
- Wire cooling rack
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Serving platter or cake board (at least 10 inches)
Ingredients
For the topping
- ½ cup unsalted butter melted, 115g
- 1 cup light brown sugar packed, 220g
- 7 rings pineapple from one 20 oz (567g) can, well drained (reserve juice for another use)
- 7 pieces maraschino cherries
- 1 tsp butter for greasing the pan sides
For the cake
- 1 ¾ cups all-purpose flour 220g
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened, 115g
- 1 cup granulated sugar 200g
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 ¼ cups whole milk room temperature, 300ml
Instructions
- Preheat your oven to 350°F / 180°C (160°C fan-forced). Prepare a 9-inch (23cm) round cake pan by generously buttering only the sides — the melted butter for the topping will coat the base in the next step.1 tsp butter
- Pour the melted butter into the bottom of the prepared cake pan, swirling to evenly coat the base. Sprinkle the brown sugar evenly across the melted butter, then arrange the pineapple slices in a single layer over the sugar. Place a maraschino cherry in the center of each pineapple ring.1/2 cup unsalted butter, 1 cup light brown sugar, 7 rings pineapple, 7 pieces maraschino cherries
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.1 3/4 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the flour. Mix until just combined, being careful not to overmix.1 3/4 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp salt, 1 1/4 cups whole milk
- Pour the batter over the arranged pineapple and cherries, smoothing the top with a spatula. Bake in the preheated oven at 350°F / 180°C (160°C fan-forced) for 45–50 minutes, or until a toothpick inserted into the centre comes out clean and the top is golden brown with a slightly springy texture.
- Allow the cake to cool in the pan on a wire rack for exactly 10 minutes, then place a serving platter face-down over the pan and carefully flip both together. Lift the pan straight up. Serve warm or at room temperature within 4 hours for the glossiest caramel finish.
Notes
Storage: Cover tightly and keep at room temperature for up to 2 days. Refrigerate for up to 5 days total — the caramel firms when cold but softens again when reheated.
Freezing: Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Microwave a single slice for 20–25 seconds to re-soften the caramel without drying the cake.
Make-Ahead: Assemble the topping in the pan and prepare the dry ingredients the night before. In the morning, cream the butter and sugar, combine, pour, and bake.
Pro Tip: Let the cake cool in the pan for exactly 10 minutes — no more, no less. Too short and it falls apart; too long and the caramel sets and sticks to the pan.
Nutrition
Serving: 1servingCalories: 553kcalCarbohydrates: 75gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 113mgSodium: 227mgPotassium: 150mgFiber: 1gSugar: 54gVitamin A: 855IUVitamin C: 0.1mgCalcium: 148mgIron: 2mg
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