Easy Pineapple Upside-Down Cake: A Classic Dessert Made Simple

There’s something undeniably comforting about a classic pineapple upside-down cake. With its golden caramelized pineapple rings, juicy cherries, and tender buttery cake, this dessert is a nostalgic favorite. Best of all, it’s incredibly easy to make!

In this article, we’ll walk you through a foolproof recipe for Easy Pineapple Upside-Down Cake, complete with step-by-step instructions, baking times, and temperatures to ensure perfect results every time. Plus, we’ll share tips for variations and serving suggestions.

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Ingredients

For the Topping:

• ½ cup (1 stick / 113g) unsalted butter

• 1 cup (200g) packed light brown sugar

• 1 can (20 oz / 567g) pineapple rings in juice (about 8 rings)

• 8-10 maraschino cherries

For the Cake Batter:

• 1 ½ cups (190g) all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup (1 stick / 113g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup (120ml) whole milk or pineapple juice (from the can)

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Instructions

Step 1: Preheat & Prepare the Pan

• Preheat oven to 350°F (175°C).

• Melt ½ cup butter in a 9-inch round cake pan (or a 10-inch cast-iron skillet) over low heat on the stovetop (or microwave and pour into the pan).

• Sprinkle 1 cup brown sugar evenly over the melted butter.

• Arrange pineapple rings in a single layer (you may need to cut some to fit).

• Place a cherry in the center of each ring and between gaps.

Step 2: Make the Cake Batter

1. In a bowl, whisk together:

   • 1 ½ cups flour

   • 1 ½ tsp baking powder

   • ¼ tsp salt

2. In a separate bowl, beat ½ cup softened butter and ¾ cup sugar until light and fluffy (about 3 minutes).

3. Add 2 eggs, one at a time, mixing well after each.

4. Stir in 1 tsp vanilla.

5. Alternate adding the dry ingredients and ½ cup milk (or pineapple juice), beginning and ending with the flour mixture. Mix until just combined—do not overmix.

Step 3: Bake the Cake

• Gently spread the batter over the pineapple layer.

• Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

• Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate.

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Tips for Success

✔ Use room-temperature ingredients for a smoother batter.
✔ Don’t skip the cooling step—letting the cake sit for 10 minutes helps the caramel set before flipping.
✔ For extra flavor, add a splash of rum or cinnamon to the brown sugar layer.
✔ Storage: Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days.

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Variations

• Individual Mini Cakes: Use a muffin tin for single-serving cakes (bake for 20-25 minutes).

• Tropical Twist: Add shredded coconut to the batter or topping.

• Spiced Version: Mix ½ tsp cinnamon or nutmeg into the batter.

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Serving Suggestions

• Serve warm with vanilla ice cream or whipped cream.

• Drizzle with caramel sauce for extra decadence.

• Pair with a cup of coffee or tea for a delightful dessert.

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Why This Recipe Works

This Easy Pineapple Upside-Down Cake is a guaranteed crowd-pleaser because:
✅ The brown sugar caramelizes beautifully with the pineapple.
✅ The cake is moist and tender, thanks to the butter and milk (or pineapple juice).
✅ It’s simple to make with pantry staples.

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Final Thoughts

Whether you’re baking for a potluck, family gathering, or just craving a sweet treat, this pineapple upside-down cake delivers every time. With its perfect balance of fruity sweetness and buttery cake, it’s a dessert that never goes out of style.

Give this recipe a try, and enjoy a slice of nostalgia!

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Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hour
Servings: 8-10 | Difficulty: Easy