Pineapple Upside-Down Cake Recipe – Easy Cherry & Brown Sugar Bake

Last Updated on 6 months ago by Neha Deshmukh

Pineapple Upside-Down Cake Recipe – Easy Cherry & Brown Sugar Bake

Hey everyone! If there’s one cake that screams “comfort” to me, it’s a classic Pineapple Upside-Down Cake. I remember my grandmother making this every Christmas, and the smell alone is enough to transport me right back to her kitchen. It’s surprisingly easy to make, and the result is always a showstopper. Let’s get baking!

Why You’ll Love This Recipe

This Pineapple Upside-Down Cake is a delightful treat that’s perfect for any occasion. It’s moist, tender, and bursting with tropical flavors. The caramelized pineapple and cherries create a beautiful presentation, and honestly, who can resist that golden-brown, sugary topping? It’s a guaranteed crowd-pleaser, and it’s easier to make than you might think!

Ingredients

Here’s what you’ll need to create this delicious cake:

• 5 tablespoons unsalted butter (approx. 70g)
• ½ cup light brown sugar (approx. 100g)
• 7 pineapple slices
• 12 maraschino cherries
• 1.25 cups all-purpose flour (approx. 150g)
• 1 teaspoon baking powder (approx. 4g)
• ½ teaspoon baking soda (approx. 2.5g)
• ½ teaspoon salt (approx. 2.5g)
• 1 cup granulated sugar (approx. 200g)
• 5 tablespoons canola oil (approx. 75ml)
• ½ cup buttermilk (approx. 120ml)
• ½ cup pineapple juice (approx. 120ml)
• 1 egg
• 2 teaspoons vanilla extract (approx. 10ml)

Ingredient Notes

Let’s talk ingredients! A few things make this cake extra special.

• Buttermilk: Don’t skip the buttermilk! It adds a lovely tang and helps create a super tender crumb. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
• Canned Pineapple: I know fresh pineapple is great, but for this recipe, canned pineapple rings really are the way to go. They hold their shape better during baking and give you that classic, sweet-tart flavor. Make sure to drain them well!
• Brown Sugar: The brown sugar is key to that gorgeous caramel topping. It melts and bubbles around the pineapple, creating a sticky, sweet glaze. Light brown sugar works best, but dark brown sugar will give you a richer, more molasses-y flavor.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan really well. This is important – we don’t want any sticking!
2. In a bowl, sift together the flour, granulated sugar, baking powder, baking soda, and salt. Sifting helps ensure everything is evenly distributed and makes for a lighter cake. Set this aside for now.
3. In another bowl, whisk together the egg, buttermilk, vanilla extract, pineapple juice, and canola oil until everything is smooth and combined.
4. Now, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – overmixing can lead to a tough cake.
5. Melt the butter in a saucepan or microwave and pour it into the bottom of your prepared cake pan. Sprinkle the brown sugar evenly over the melted butter.
6. Arrange the pineapple slices and cherries in the pan. Start with one ring in the center, then fan out halved pineapple slices around it, tucking cherries in between.
7. Gently pour the batter over the pineapple layer, trying not to disturb the beautiful arrangement you just created.
8. Place the cake pan on a cookie sheet (this will catch any drips!) and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 30-40 minutes before inverting it onto a serving plate. Be gentle!
10. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

Expert Tips

Want to make sure your Pineapple Upside-Down Cake turns out perfectly? Here are a few tips:

• Preventing Sticking: Greasing the pan thoroughly is crucial. You can also line the bottom with parchment paper for extra insurance.
• Golden-Brown Crust: Keep an eye on the cake during the last 10-15 minutes of baking. If it’s browning too quickly, loosely tent it with foil.
• Even Baking: Make sure your oven is properly preheated and that the cake pan is placed in the center of the oven for even heat distribution.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Pineapple Upside-Down Cake: My friend Sarah is vegan and loves this cake! Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water), use plant-based buttermilk, and ensure your sugar is vegan-friendly.
• Gluten-Free Pineapple Upside-Down Cake: For a gluten-free version, use a 1:1 gluten-free flour blend. I’ve had great results with Bob’s Red Mill.
• Spice Level Adjustment: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warmer, more festive flavor.
• Festival Adaptations: This cake is perfect for Christmas or Thanksgiving! You could even add a sprinkle of festive sprinkles before baking.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a few accompaniments.

• A scoop of vanilla ice cream is a classic pairing.
• A dollop of freshly whipped cream adds a light and airy touch.
• A drizzle of caramel sauce takes it to the next level.

Storage Instructions

• Leftover cake can be stored in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week.

FAQs

Let’s answer some common questions:

(1) Can I use fresh pineapple instead of canned? What adjustments should I make?

You can, but fresh pineapple has a higher water content. You’ll need to cook the pineapple slices slightly before arranging them in the pan to reduce the moisture and prevent a soggy cake.

(2) My cake stuck to the pan – how can I prevent this next time?

Grease the pan very well with butter or cooking spray, and consider lining the bottom with parchment paper. Letting the cake cool completely before inverting also helps.

(3) Can this cake be made ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Assemble and bake the cake when you’re ready to serve.

(4) What’s the best way to reheat leftover pineapple upside-down cake?

Gently warm individual slices in the microwave for 10-15 seconds, or reheat the entire cake in a preheated oven at 300°F (150°C) for 10-15 minutes.

(5) Can I substitute the maraschino cherries with another fruit?

Absolutely! You could use raspberries, blueberries, or even cranberries for a different flavor profile.

(6) What type of oil is best for this recipe and can I use melted coconut oil?

Canola oil is a good neutral choice. You can use melted coconut oil, but it will impart a slight coconut flavor to the cake.