Pineapple Upside-Down Cake

Pineapple Upside-Down Cake is a classic American dessert known for its caramelized pineapple topping and soft, moist cake base. This timeless recipe features pineapple slices and cherries layered in a buttery brown sugar glaze, baked beneath a light vanilla cake. Once flipped, the cake reveals a glossy fruit topping that makes it both visually appealing and flavorful. It is a popular choice for family gatherings, holidays, and casual desserts.

Ingredients (Serves 8–10)
For the Topping

½ cup unsalted butter

¾ cup brown sugar

1 can (20 oz / 565 g) pineapple slices, drained

Maraschino cherries (one for each pineapple slice)

For the Cake Batter

1½ cups all-purpose flour

1 cup granulated sugar

⅓ cup vegetable oil or melted butter

2 large eggs

½ cup milk

1 teaspoon vanilla extract

1½ teaspoons baking powder

¼ teaspoon salt

Instructions
1. Prepare the Pan

Preheat the oven to 350°F (175°C). Grease a square or round baking pan. Melt the butter and pour it evenly into the bottom of the pan. Sprinkle the brown sugar evenly over the melted butter.

2. Arrange the Topping

Place pineapple slices on top of the brown sugar mixture in a single layer. Place one maraschino cherry in the center of each pineapple slice. Set aside.

3. Make the Cake Batter

In a large bowl, whisk together flour, baking powder, and salt. In another bowl, mix sugar, oil (or melted butter), eggs, milk, and vanilla until smooth. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

4. Assemble the Cake

Carefully pour the cake batter over the pineapple layer, spreading evenly without disturbing the fruit.

5. Bake

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.

6. Cool and Flip

Allow the cake to cool in the pan for about 10 minutes. Place a serving plate over the pan and carefully invert the cake. Let the pan lift away gently.

Serving Suggestions

Serve warm or at room temperature

Enjoy on its own or with a scoop of vanilla ice cream

Pair with coffee or tea for dessert

Helpful Tips

Do not let the cake cool completely before flipping, as the topping may stick

Drain pineapple slices well to avoid excess moisture

Arrange fruit neatly for the best presentation

Storage

Store the cake covered at room temperature for up to 1 day, or refrigerate for up to 3 days. Bring to room temperature before serving.