Craving a dessert that’s both nostalgic and vibrant? Pineapple Upside-Down Cake delivers caramelized pineapple, juicy cherries, and a buttery vanilla cake in every bite. This Tropical Dessert bakes in under an hour, perfect for brunches, potlucks, or cozy nights. Enjoy this caramelized pineapple cake for a retro, crowd-pleasing treat!
Why You’ll Love Pineapple Upside-Down Cake
- Nostalgic Charm: Pineapple Upside-Down Cake evokes classic dessert vibes.
- Quick Prep: Ready in 55–65 minutes for an easy Tropical Dessert.
- Stunning Look: Caramelized topping makes this retro pineapple dessert shine.
- Simple Ingredients: Uses pantry staples for a fuss-free caramelized pineapple cake.
- Versatile: Perfect for holidays or casual gatherings.
Ingredients
Here’s what you’ll need for this retro pineapple dessert (makes ~8 servings):
For the Topping:
- ¼ cup (55g) unsalted butter, melted
- ½ cup (100g) packed light brown sugar
- 8–10 pineapple rings (fresh or canned, drained)
- 8–10 maraschino cherries (optional)
For the Cake Batter:
- 1 ½ cups (180g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp kosher salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk
Equipment
- 9-inch round or square metal baking pan
- Mixing bowls
- Whisk
- Stand mixer or hand mixer
- Spatula
Ingredient Tips
- Pineapple: Fresh or canned rings work for Pineapple Upside-Down Cake; drain canned well.
- Butter: Softened butter ensures a tender Tropical Dessert.
- Flour: All-purpose flour keeps this caramelized pineapple cake light; use a 1:1 gluten-free blend if needed.
- Cherries: Maraschino cherries add classic flair to this retro pineapple dessert.
- Milk: Whole milk adds moisture; almond milk works for dairy-free.
Directions
Preheat and Prep Topping
I preheat the oven to 350°F (175°C). In a 9-inch metal pan, I melt ¼ cup butter in the oven or on the stovetop, then sprinkle ½ cup brown sugar evenly over it, creating a caramel base for this caramelized pineapple cake.
Arrange Pineapple and Cherries
I place 8–10 pineapple rings over the brown sugar, arranging neatly. I add a maraschino cherry to the center of each ring (if using) for a classic Tropical Dessert look.
Mix Dry Ingredients
In a bowl, I whisk 1 ½ cups flour, 2 tsp baking powder, and ¼ tsp salt, ensuring an even mix for this retro pineapple dessert.
Cream Butter and Sugar
In a large bowl, I beat ½ cup softened butter with ¾ cup sugar for 3–4 minutes until light and fluffy, forming a perfect base for this Pineapple Upside-Down Cake.
Add Wet Ingredients
I beat in 2 eggs one at a time, then add 1 tsp vanilla extract. I alternate adding the dry mixture and ½ cup milk, mixing gently until just combined to keep this caramelized pineapple cake tender.
Assemble and Bake
I pour the batter over the pineapple layer, smoothing the top. I bake for 40–45 minutes until a toothpick comes out clean, creating a golden Tropical Dessert.
Invert and Serve
I cool the cake in the pan for 5 minutes, then place a plate over it and carefully invert. I leave the pan on for 5 more minutes before removing, revealing a stunning Pineapple Upside-Down Cake.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 40–45 minutes
- Total Time: 55–65 minutes
- Servings: 8 servings
- Calories: ~360–380 kcal per serving
- Macros per Serving: 48–50g carbs, 4–5g protein, 18–20g fat, 1g fiber
Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend for a Tropical Dessert.
- Dairy-Free: Swap butter for vegan butter and milk for almond milk in this caramelized pineapple cake.
- Sugar Swap: Use coconut sugar for a deeper flavor in this Pineapple Upside-Down Cake.
- Fruit Twist: Add mango slices for a tropical retro pineapple dessert.
- Extract Boost: Add ¼ tsp coconut extract for extra flair.
Serving Ideas:
- Pair with Layla Cooks’ tropical smoothie for a summery vibe.
- Serve with Layla Cooks’ fruit salad recipes for freshness.
- Enjoy with Layla Cooks’ iced coffee for a retro touch.
Storage
I store this caramelized pineapple cake in an airtight container in the refrigerator for up to 4 days. To freeze, I wrap slices in plastic wrap and foil, placing them in a freezer bag for up to 2 months. I reheat slices in a 300°F oven for 10 minutes or microwave for 20–30 seconds for a warm Tropical Dessert.
Serving Tips
- Presentation: Serve Pineapple Upside-Down Cake warm for a glossy, caramelized look.
- Garnish: Add whipped cream or vanilla ice cream to this retro pineapple dessert.
- Pairing: Enjoy with tea or Layla Cooks’ coffee recipes to complement this Tropical Dessert.
- Portion Size: 1 slice (1/8 of cake) per person for a satisfying treat.
- Occasions: Ideal for brunches, potlucks, or holiday desserts.
FAQs
Can I use fresh pineapple?
Yes, slice fresh pineapple thinly for this Tropical Dessert.
How do I make it dairy-free?
Use vegan butter and almond milk for a dairy-free caramelized pineapple cake.
Why does my topping stick?
Grease the pan well and rest 5 minutes before inverting this Pineapple Upside-Down Cake.
Can I make it ahead?
Bake a day ahead and store at room temperature for a fresh retro pineapple dessert.
How do I keep it moist?
Use room-temperature ingredients and avoid overmixing for a tender Tropical Dessert.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Pineapple Upside-Down Cake is a nostalgic, buttery dessert with caramelized pineapple and cherries. This Tropical Dessert is quick, versatile, and perfect for any occasion. Bake this caramelized pineapple cake for a retro, crowd-pleasing treat!
Pineapple Upside-Down Cake
Ingredients
For the Topping:
- ¼ cup 55g unsalted butter, melted
- ½ cup 100g packed light brown sugar
- 8 –10 pineapple rings fresh or canned, drained
- 8 –10 maraschino cherries optional
For the Cake Batter:
- 1 ½ cups 180g all-purpose flour
- 2 tsp baking powder
- ¼ tsp kosher salt
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup 120ml whole milk
Instructions
Preheat and Prep Topping
- I preheat the oven to 350°F (175°C). In a 9-inch metal pan, I melt ¼ cup butter in the oven or on the stovetop, then sprinkle ½ cup brown sugar evenly over it, creating a caramel base for this caramelized pineapple cake.
Arrange Pineapple and Cherries
- I place 8–10 pineapple rings over the brown sugar, arranging neatly. I add a maraschino cherry to the center of each ring (if using) for a classic Tropical Dessert look.
Mix Dry Ingredients
- In a bowl, I whisk 1 ½ cups flour, 2 tsp baking powder, and ¼ tsp salt, ensuring an even mix for this retro pineapple dessert.
Cream Butter and Sugar
- In a large bowl, I beat ½ cup softened butter with ¾cup sugar for 3–4 minutes until light and fluffy, forming a perfect base for this Pineapple Upside-Down Cake.
Add Wet Ingredients
- I beat in 2 eggs one at a time, then add 1 tsp vanilla extract. I alternate adding the dry mixture and ½ cup milk, mixing gently until just combined to keep this caramelized pineapple cake tender.
Assemble and Bake
- I pour the batter over the pineapple layer, smoothing the top. I bake for 40–45 minutes until a toothpick comes out clean, creating a golden Tropical Dessert.
Invert and Serve
- I cool the cake in the pan for 5 minutes, then place a plate over it and carefully invert. I leave the pan on for 5 more minutes before removing, revealing a stunning Pineapple Upside-Down Cake.
Notes
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