Pineapple Upside Down Cake Recipe – This is the best pineapple cake recipe online! It’s a moist sponge cake caramelized to perfection with brown sugar pineapple rings and cherries.
How to Make Pineapple Upside Down Cake
Have you ever wanted to know how to make pineapple upside down cake? Well this the recipe to teach you. I found it in one of my Big Mama’s old handwritten recipe notebooks so I knew it would be amazing, and indeed it was. Whenever you see a cake made in a cast iron skillet, you know it has the goods.
I have tried making pineapple upside down cake in some very inventive ways but sometimes a classic is really all you need. This cake starts with a light yet moist sponge cake base with a hint of pineapple juice to really liven up the flavor. I love adding that touch of pineapple so you get pineapple essence in every single bite you take. The base is really a pineapple cake recipe on a smaller scale.
The best part of any pineapple upside down cake is the bottom (or top once its turned over). I love using a cast iron skillet to really get that deep caramelization from butter and brown sugar. Add your pineapple rings and cherries (I actually leave these out due to a cherry allergy) and you have the most perfect cake. You can use fresh pineapple for this but make sure to cut the pineapple slices thin enough so that they get tender during the bake. For ease, you can just used canned pineapples. They are also perfectly sized and evenly sized, and you can use the juice in the can for the juice in the recipe.
Once you flip the cake over (this cake comes out perfect each and every time), the buttered brown sugar sinks deep into the sponginess of the cake creating the most sensational taste ever. I love to eat it when its fresh out of the oven and cooled just for a few minutes. It is perfection when it is warm. You could even add a scoop of ice cream too!
Pineapple Cake Recipe Alternatives
Check out the recipe below! And if you want more Pineapple Upside Down Cake inspiration check out these Pineapple Upside Down Pancakes.
Or these individual Pineapple Upside Down Hummingbird Cakes! Or even for summer grilling, I love to make these Pineapple Upside Down Milkshakes and these Grilled Pineapple Donut Sundaes. And if you want to go savory, try my Pineapple Honey Bourbon Grilled Catfish. It is serious eats.
If you are searching for more pineapple deliciousness, check out these recipes:
- This No Bake Pineapple Dream Dessert from Crazy For Crust is calling my name.
- I’m ready to get my grill hot to make this Grilled Pineapple with Cinnamon Honey Drizzle from Wine and Glue.
- Make sure you make me a tall glass of this fun Pineapple Mojito from Barefeet In The Kitchen.
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 2 tsps pure vanilla extract
- 3 large eggs
- 1/4 cup pineapple juice
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar
- 6-7 fresh pineapple rings or more to create design
- maraschino cherries
- Preheat oven to 350 degrees.
- For the cake batter: In a large bowl, whisk together flour, sugar, salt, baking powder, vanilla extract, eggs and pineapple juice until well mixed. Set aside.
Next melt butter to a 9 inch cast iron skillet over medium heat.
- Once melted, whisk in brown sugar and cook for 1 minute.
Line the bottom of the butter and sugar mixture with 6 to 7 pineapple rings and cook over medium heat for an additional 2 minutes.
- Pour cake batter on top of the pineapples.
- Bake cake for 28-33 minutes or until toothpick inserted into center comes out clean.
- Cool cake for 10 minutes then invert the cake onto a serving plate and serve.