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This pineapple upside down cake recipe is a home baker’s dream — easy to make with simple pantry ingredients and loads of charm. Unique for its tender, buttery crumb and beautifully caramelized pineapple topping, it’s perfect for any occasion, whether a cozy dessert or a festive treat. With my pro tip on how to achieve the perfect caramel glaze without burning, you’ll have this cake turning out moist, flavorful, and visually stunning every time.

Why This Recipe Works (Baking Science)

The secret to this cake’s moist and tender crumb lies in the balance of butter and sugar, and the way caramelized pineapple juices soak into the cake during baking. Butter coats flour proteins, limiting gluten formation for tenderness. Brown sugar in the topping melts and caramelizes, creating a sticky, glossy finish that seeps into the cake for flavor depth. Using room-temperature eggs helps emulsify the batter better, trapping air for a lighter texture. The acid in pineapple also reacts with baking soda to create lift and crumb softness.

Ingredients

• Unsalted butter – 120g (1/2 cup) – Moisture, richness, caramel base
• Brown sugar (light or dark) – 150g (3/4 cup packed) – Caramel topping flavor and cake sweetness
• Granulated sugar – 100g (1/2 cup) – Cake sweetness and structure
• All-purpose flour – 160g (1 1/4 cups) – Structure
• Baking powder – 5g (1 tsp) – Leavening
• Salt – 2g (1/2 tsp) – Flavor balance
• Large eggs – 2 (approx. 100g) – Structure, moisture, binding
• Whole milk – 120ml (1/2 cup) – Moisture and crumb tenderness
• Vanilla extract – 5ml (1 tsp) – Flavor enhancer
• Pineapple rings (canned or fresh) – 6 rings, about 250g – Decorative topping, flavor, acidity
• Maraschino cherries (optional) – 6–8 – Visual appeal and sweet accents

Equipment

Required:

• 8-inch (20cm) round cake pan
• Oven or OTG set at 175°C (350°F)
• Kitchen scale
• Mixing bowls and whisk or electric hand mixer
• Spatula
• Measuring cups and spoons

Nice to have:

• Offset spatula for even batter spreading
• Parchment paper circles for easier pan release

Step-By-Step Instructions with Timing and Visual Cues

Step 1: Prepare Caramelized Topping

Preheat the oven to 175°C (350°F).
In a small saucepan, melt 60g (1/4 cup) of butter and stir in 120g (3/4 cup) packed brown sugar over medium heat until it dissolves and starts bubbling gently (about 3-4 minutes). Pour this evenly into the bottom of your greased 8-inch pan. Arrange pineapple rings on top, placing cherries in the ring centers if using. Visual cue: The caramel should be glossy and liquid but not dark brown or burnt.

Step 2: Make Cake Batter

In a bowl, whisk together 160g (1 1/4 cups) flour, 5g (1 tsp) baking powder, and 2g (1/2 tsp) salt. In another bowl, cream 120g (1/2 cup) softened butter with 100g (1/2 cup) granulated sugar until light and fluffy (about 3-4 minutes). Add eggs one at a time, beating well after each. Mix in 5ml (1 tsp) vanilla extract. Alternately add flour mixture and 120ml (1/2 cup) milk in three additions, starting and ending with flour, mixing gently until combined. Batter should be smooth and medium thick. Visual cue: Batter ribbons fall slowly and smoothly off a spoon.

Step 3: Assemble and Bake

Pour the batter evenly over the pineapple and caramel in the pan. Spread gently to cover all fruit. Place on the middle rack of oven and bake for 40-45 minutes. Visual cues for doneness: Cake edges pull slightly from pan, center springs back when touched lightly, and a skewer inserted in center comes out clean or with moist crumbs. Internal temperature should be about 96-98°C (205-208°F).

Step 4: Cool and Invert

Allow cake to cool for 10-15 minutes on a wire rack. Run a knife gently around the edges to loosen. Place a serving plate upside down over the cake pan and carefully invert the cake. Lift off the pan and let the caramel topping drizzle over the pineapple. Cool completely or serve slightly warm.

Troubleshooting: Common Failures and Fixes

• Cake sinks after baking: Underbaked center; increase baking time or check oven temp.
• Dry cake crumb: Overbaking or too much flour; measure accurately and shorten bake slightly.
• Sticky or gummy crumb: Too much sugar or underbaked; reduce sugar by 10g and ensure full bake.
• Burnt caramel: Overheated butter/sugar; melt gently and monitor closely during caramel prep.
• Pineapple rings stick to pan: Use butter and parchment paper circle on pan bottom for easier release.

Substitutions and Variations

• Egg-free: Replace each egg with 60g unsweetened apple sauce or 60g mashed banana (slightly denser texture).
• Dairy-free: Use vegan butter and almond or oat milk equal substitutions, flavor may be subtly different.
• Gluten-free: Use 200g gluten-free all-purpose flour blend with xanthan gum; expect slightly different crumb firmness.
• Flavor swaps: Add 1 tsp grated orange zest or 1/2 tsp ground cinnamon for warm notes; swap pineapple for peach or mango slices for seasonal variations.
• Scaling: For 6-inch pan, reduce ingredients by ~60%; for 10-inch pan, increase by ~150%. Cupcake version possible by portioning into 12-16 liners, bake 20-25 minutes.

Storage, Make-Ahead, and Freezing

• Store at room temperature in airtight container for up to 2 days.
• Refrigerate in sealed container up to 4 days; bring to room temp before serving.
• Freeze uncut cake wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in fridge, reheat briefly in warm oven or microwave to refresh texture.
• Avoid freezing cakes with whipped cream or fresh fruit toppings to maintain best quality.

Serving Suggestions and Pairings

Serve with whipped cream or vanilla ice cream to balance caramel sweetness, or a light drizzle of coconut cream for dairy-free option. A sprinkle of toasted coconut flakes adds texture contrast. This cake pairs beautifully with coffee or lightly brewed black tea.

FAQs

• Can I replace butter with oil? Butter gives caramel flavor and structure; however, 3/4 cup neutral oil can be used, but omit caramel topping or it may not set well.
• How do I prevent a soggy bottom? Bake fully and cool slightly before inverting; do not underbake. Use parchment to ease release.
• Can I double the recipe? Yes, use two pans and bake separately; batter will not fit one pan evenly.
• What is best sugar for caramel? Light or dark brown sugar adds moisture and rich caramel taste; avoid white sugar alone for topping.
• How to bake in OTG? Preheat for 15 minutes, bake on middle rack, use thermometer to check doneness for best results.

Notes from My Kitchen

Batch 1: Used fresh pineapple rings, caramel was slightly overcooked — adjusted by lowering heat to medium-low next time.
Batch 2: Tried egg-free with apple sauce — denser but moist, pleasing texture for allergies.
Final: Standard recipe with canned pineapple, light brown sugar, and room-temp eggs—best balance of moist, tender crumb and glossy topping.

Nutrition and Disclaimer

Approximate per serving (12 servings): 320 calories, 12g fat, 45g carbs, 2g protein. Values vary by ingredient brands and portion size. Follow food safety best practices when handling eggs and dairy.

Final Thoughts

This pineapple upside-down cake is a delightful crowd-pleaser that brings a lovely vintage charm to your kitchen table. With its tender crumb, luscious caramelized pineapple topping, and simple technique, it’s one of those recipes that reward a little care with impressive results. Remember the key pro tips—gently melting the caramel, using room-temperature eggs, and watching your bake for the perfect doneness—to ensure your first attempt is a success.

Baking is always a mix of science and creativity; feel free to experiment with flavors and substitutions to make this cake your own while relying on the tested basics here. Whether you’re baking for family, friends, or just treating yourself, the joy of slicing into this glossy, fragrant cake is truly worth it.

Don’t forget to store leftovers properly to keep that luscious texture and revisit this recipe whenever you crave a sweet, nostalgic treat. Happy baking from my kitchen to yours!

Pineapple Upside Down Cake That’s Always Tender and Gorgeous

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

320

kcal

Total time

1

hour 

5

minutes

A buttery, tender pineapple upside down cake with caramelized pineapple rings and cherries, baked in one pan — easy for beginners and reliably moist, flavorful, and show-stopping.

Ingredients

• Unsalted butter – 120g (1/2 cup), divided

• Brown sugar – 150g (3/4 cup packed), divided

• Granulated sugar – 100g (1/2 cup)

• All-purpose flour – 160g (1 1/4 cups)

• Baking powder – 5g (1 tsp)

• Salt – 2g (1/2 tsp)

• Large eggs – 2, room temperature

• Whole milk – 120ml (1/2 cup)

• Vanilla extract – 5ml (1 tsp)

• Pineapple rings (canned or fresh) – 6 rings, about 250g

• Maraschino cherries – 6–8 (optional)

Directions

• Preheat oven & prepare topping:
  Preheat oven to 175°C (350°F). Melt 60g (1/4 cup) butter and 120g (3/4 cup) brown sugar in a saucepan over medium heat until bubbly (3–4 min). Pour sugar mixture into greased pan, spread gently. Arrange pineapple rings and cherries atop the caramel.
• Make cake batter:
  Whisk together flour, baking powder, and salt. In a separate bowl, cream remaining 60g (1/4 cup) butter with granulated sugar until light/fluffy (3–4 min). Beat in eggs one at a time, then add vanilla. Alternate adding dry ingredients and milk in 3 stages, mixing gently. Batter should be smooth, medium thickness, and fall in ribbons.
• Assemble and bake:
  Spread batter evenly over fruit/caramel. Bake middle oven rack for 40–45 min, until golden and skewer comes out clean (center springs back, internal temp 96–98°C / 205–208°F).
• Cool & invert:
  Cool 10–15 min. Loosen edges, invert on plate, lift pan off, let caramel drizzle over fruit. Cool fully or serve warm.

Notes

• Storage & Serving
  Counter: Airtight, up to 2 days
  Fridge: 4 days, bring to room temp before serving
  Freezer: 2 months, wrap well; thaw overnight + reheat briefly to refresh
  Best served with whipped cream, ice cream, or coconut cream. Enjoy with tea or coffee for classic pairing.
• What Success Looks Like
  Topping: Glossy, golden caramel
  Cake: Tender, moist crumb, no gumminess
  Fruit: Pineapple and cherries intact, not burnt or stuck
• Troubleshooting
  Cake sinks: Underbaked center; check oven temp, extend baking
  Dry cake: Overbaking or excess flour
  Gummy: Underbaked or too much sugar
  Burnt top: Watch caramel, use parchment
  Fruit sticks: Grease well, use parchment circle
• Nutrition & Food Safety
  Per serving (est.): 320 kcal, 12g fat, 45g carbs, 2g protein
  Values are estimates—adjust for ingredient brands and portion size. Use good hygiene with eggs/dairy.