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Our Pineapple Upside-Down Cake recipe is so easy you don’t even need a mixer! With plenty of pineapple flavor in both the topping and batter, it’s easy to see why this cake has stood the test of time.
Easy skillet cakes with fruit on the bottom have been around for ages. Back in the early 1900’s Dole invented a way to slice and can fresh pineapple, thus creating an easy and convenient way to incorporate more pineapple into our recipes. For an interesting article on this history of Pineapple Upside-down Cake, click HERE.
For this Pineapple Upside-Down Cake recipe we use canned pineapple packed in 100% juice.
Canned pineapple is one of those convenience foods I really enjoy using when cooking and baking. It’s easy to pop open a can of sliced pineapple and add some to both sweet and savory recipes like our Grilled Hawaiian Chicken Sandwich and this easy Orange Barbecue Grilled Chicken recipe. We also use the delicious 100% juice to enhance the pineapple flavor throughout the recipes. For our Pineapple Upside-Down Cake recipe we use one 20-ounce can of Dole brand pineapple rings. Dole canned pineapple is sugar free, all-natural and rich in Vitamin C. Any brand will do but make sure you buy pineapple rings packed in juice, not syrup.
I’ll never forget the first time I tried this iconic American classic.
While in middle school I spent many nights at my best friends house. Her father was a neurosurgeon, a classical pianist and an accomplished baker. He made the best Pineapple Upside-Down Cake recipe and served it to us slightly warm, topped with whipped cream. I never knew that dad’s could bake or cook, so it really stuck with me. And, I can’t believe my mom had been holding out on us! I can’t imagine why this luscious cake wasn’t on her list of must-makes. This Pineapple Upside-Down Cake recipe is easy to make and has nice visual appeal. We love the naturally sweet and moist pineapple arranged in a circle with bright red cherries in the middle and a classic yellow cake.
Serve our Pineapple Upside-Down Cake recipe slightly warm topped with lightly sweet whipped cream.
That first taste of Pineapple Upside-Down Cake set the bar pretty high. While this cake is still very good served at room temperature, it’s the slightly warm, moist cake that thrills me. And, for me, the lightly sweetened whipped cream is a must!
One of my favorite things about our Pineapple Upside-Down Cake recipe is that it’s not overly sweet. While it’s not dripping in a brown sugar butter mixture, it has plenty of flavor and great texture. I hope you’ll give it a try!
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PRINT THE RECIPE!
An easy American classic made with canned pineapple and a moist yellow cake
- ¾ cup light brown sugar, packed
- ¼ cup unsalted butter
- 2 tablespoons pineapple juice, from the canned pineapple
- 1 (20-ounce) can pineapple slices in juice (drained, reserving juice
- 7-11 maraschino cherries
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup reserved pineapple juice
- ½ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Lightly spray a 9-inch cake pan (must be at least 2-inches deep) with vegetable cooking spray. Set aside.
- In a small saucepan combine the brown sugar, butter and 2 tablespoons of pineapple juice. Warm over medium heat until the butter is melted and the sugar is dissolved. Pour the warm sauce into the prepared pan.
- Place seven pineapple rings in the pan starting by centering one in the middle. Add the remaining six rings around the center pineapple ring. Or cut 5 or 6 rings in half and arrange as seen in the photos. Place a cherry in the center of each ring. Set aside while preparing the cake batter.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
- In a small mixing bowl lightly whisk the eggs. Add the buttermilk, 1/4 cup reserved pineapple juice, the melted cooled butter and vanilla. Whisk until blended.
- Pour the buttermilk mixture into the flour mixture and gently fold together with a spatula until the flour is incorporated. The batter will be thick and lumpy, this is okay. Gently scoop dollops of batter into the prepared pan taking care not to move the pineapple rings. Gently smooth the top.
- Place the cake pan on a foil lined baking sheet and bake at 350 degrees F until a toothpick comes out with no wet batter, about 45-50 minutes. Tent the cake with foil if over-browning. Allow the cake to cool in the pan for 15-20 minutes.
- Invert a serving platter over the cake pan. Invert the cake pan and platter together, then lift off the cake pan. Cool to room temperature, slice and serve.
It may seem like there is too much cake batter but if you use a deep or high-sided cake pan, you will be fine. Also, it may appear as if the cake will overflow while baking, but it shouldn’t spill over the edges. You can use a deep springform pan for this cake if you prefer. Make sure you have a good locking springform pan and wrap the bottom in foil just to make sure. It would be very messy if the brown sugar pineapple mixture leaked into your oven.
If you prefer more pineapple goodness and less cake, cut the recipe in half but be sure to adjust the baking time.
Here are a few more recipes you might also enjoy:
Pineapple Pound Cake ~ with plenty of crushed pineapple baked inside, this Pineapple Pound Cake is a moist, tender tropical treat! Finished with a drizzle of simple icing made from pineapple juice and powdered sugar for pure pineapple perfection. Click HERE to get the recipe.
Try our easy-to-make Orange Olive Oil Cake with a light, fine textured, luscious crumb and a crackly sugar topping for added sweetness. Click HERE to get the recipe.
Thanks so much for stopping by! Tricia