Pineapple Upside Down Cake Classic Recipe

You know that moment. You’ve made a beautiful, healthy dinner. And you’re met with a chorus of “eww” and “I don’t like that.” I’ve been there more times than I can count. It’s enough to make you want to serve cereal every night.

But what if I told you there’s a secret weapon? A retro dessert so fun and sweet, it can bridge the gap between picky palates and family dessert time. I’m talking about the classic Pineapple Upside Down Cake. If you love baking with fruit, you might also enjoy this twist on a classic: our Pineapple Upside-Down Banana Cake Bread.

This isn’t just any cake. It’s a magic trick you bake in a pan. It turns frowns upside down. The best part? It uses simple ingredients you probably already have. Let’s dig into this sweet, sticky, family-friendly favorite.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 8

Why Even My Picky Eaters Love This!

This cake is a total win with kids. First, it’s visually a home run. The golden pineapple rings and bright red maraschino cherries look like a party in a pan. Kids eat with their eyes first, and this cake passes the test.

Second, the flavor is pure, simple sweetness. The brown sugar and butter create a caramel-like sauce that soaks into the fruit and cake. There are no weird textures or hidden surprises. It’s just soft, sweet, and delicious. It feels like a special treat, which makes everyone happy.

Our Family-Friendly Ingredient List

I love recipes that don’t need a special trip to the store. This one is a pantry hero. Here’s what you’ll need:

For the Topping (which becomes the bottom!):

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1 can (20 oz) pineapple rings in juice (you’ll use the juice!)
• 1 jar of maraschino cherries

For the Cake Batter:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup of the reserved pineapple juice (see, no waste!)
• 1/3 cup softened butter
• 1/3 cup milk
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 large egg

How to Get the Kids Involved in Cooking This

Getting kids in the kitchen is a great way to make them more excited about eating. This cake has perfect jobs for little helpers.

Job 1: The Art Director. Once you’ve melted the butter and brown sugar in the pan, let your child arrange the pineapple rings. Then, hand them the cherries to place in the centers. It’s like a tasty puzzle!

Job 2: The Mix Master. Older kids can help measure the dry ingredients and mix the batter. Let them crack the egg (in a separate bowl first, just in case!). The big moment? Let them be the one to carefully spread the batter over the fruit. For another great baking project with kids, try our Tropical Carrot Banana Pineapple Muffins.

The Full Step-by-Step Instructions

Don’t let the “upside down” part scare you. It’s really simple. I’ll walk you through each step.

1. Preheat your oven to 350°F (175°C). Grab a 9-inch round cake pan or a 10-inch cast iron skillet.
2. Drain the can of pineapple rings. Save that juice! You’ll need 1/2 cup for the batter.
3. Melt the 1/2 cup of butter in your cake pan, either on the stovetop or in the warming oven. Once melted, take it out and sprinkle the brown sugar evenly over the butter. Stir it a bit to mix.
4. Now, arrange the pineapple rings in a single layer on top of the brown sugar mixture. Place a maraschino cherry in the center of each ring.
5. In a large bowl, beat the softened butter and granulated sugar together until creamy. Beat in the egg and vanilla.
6. In another bowl, whisk together the flour and baking powder.
7. Add the flour mixture to the butter mixture alternately with the milk and the 1/2 cup of reserved pineapple juice. Start and end with the flour mixture. Mix until just combined.
8. Carefully spoon the batter over the pineapple and cherries in the pan. Use a spatula to gently spread it evenly.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Here’s the magic part! Let the cake cool in the pan on a wire rack for only 10 minutes. Then, run a knife around the edge. Place a large serving plate upside down over the pan. Using oven mitts, hold the plate and pan together and flip it over in one confident motion. Lift the pan away. Ta-da!

Fun Twists for Different Tastes

Got a kid who doesn’t like “chunks”? Or a spouse who wants something more? Try these easy swaps.

For fruit-sensitive kids, you can use crushed pineapple instead of rings. Just spread the crushed pineapple over the brown sugar base. No big pieces in sight!

For a nutty crunch, sprinkle some chopped pecans or walnuts over the brown sugar layer before adding the fruit.

Want a fun breakfast twist? Add a handful of shredded coconut to the cake batter. It gives a tropical vibe that pairs perfectly with the pineapple.

Storing & Reheating (Perfect for Busy Nights)

This cake stores beautifully, making it a great make-ahead dessert.

Keep it covered at room temperature for up to 2 days. For longer storage, wrap it well and keep it in the fridge for up to 5 days.

To reheat a slice, pop it in the microwave for 15-20 seconds. This gently warms the cake and makes the caramel topping gooey again. It’s like it just came out of the oven!

Nutrition Notes

Let’s be real, this is a treat. But it’s good to know what’s in it. Here’s a simple breakdown per serving.

• It’s a source of quick energy from the carbohydrates.
• Using pineapple in juice (not heavy syrup) gives you a bit of vitamin C.
• It contains dairy and gluten.
• For a lighter version, you can use a sugar substitute blend made for baking in the cake batter.

FREQUENTLY ASKED QUESTIONS

Can I use fresh pineapple instead of canned?

You can, but canned is easier and often more reliable for this recipe. Fresh pineapple needs to be cored and sliced very thinly to soften properly during baking. Canned rings are perfectly tender and consistent, which is why they’re the classic choice.

My topping stuck to the pan! What do I do?

Don’t panic! This happens sometimes. Just put the pan back over low heat for a minute to re-melt the sticky bits. Then, use a spatula to scrape the delicious caramel and fruit glaze onto the cake. No one will know the difference, and it will still taste amazing.

Can I make this cake ahead of time?

Absolutely. You can bake it a day in advance. Let it cool completely after flipping, then cover it tightly. The flavors actually get better as they sit. Just bring it to room temperature or give it a quick warm-up before serving.

So there you have it. A little bit of kitchen magic that brings everyone to the table with a smile. In our house, the big flip is always met with cheers. It turns a simple baking project into a fun family event.

This Pineapple Upside Down Cake is more than a dessert. It’s a memory maker. It’s a way to say “yes” to something sweet and simple. And sometimes, that’s exactly what a busy family needs. If you’re looking for another sweet, crowd-pleasing treat, you must try our Coffee Cake Banana Muffins for the perfect crumb-topped bite.

I’d love to know if this was a hit with your family! Did your kids love arranging the fruit? Did the big flip work perfectly? Please leave a comment and rating below!