Pineapple Upside-Down Cake is a perfect dessert for the summer months. This is a moist cake with a caramelized pineapple top. Picnics, barbecues, and parties will all love the addition of this scrumptious cake.
To be honest, we were a bit intimidated by this cake… Would it stick to the cake pan and not invert properly? Would we get the top too soggy? The concerns were pretty high for this one for some reason.
However, we think we have mastered this Pineapple Upside-Down Cake recipe! There were a few trial and errors on our part, but sometimes that is just because we get ahead of ourselves or because we have two people in the kitchen (it doesn’t typically work well if we both add in the same ingredient!).
Pineapple Upside-Down Cake Tips
Make sure when you are making the sauce to go into the bottom of the cake pan to not go ahead and place the pineapple slices and cherries beforehand. We may or may not have had to remove our beautiful masterpiece when we found out we jumped the gun. 😉
Be sure to keep the pineapple juice that is leftover in the pineapple slice can. We repeat…do NOT throw this out. You will need the juice for the sauce, as well as the cake.
When you go to invert the cake to create the “upside-down” part of the title, pick a baking sheet or serving board that is larger than your cake pan! If you don’t, parts of the cake will be falling off and could potentially break apart. The wow factor of this Pineapple Upside-Down Cake is the pretty presentation, we don’t want you to miss out on the ooohs and ahhhs!
Pineapple Upside-Down Cake
- 1/4 cup salted butter
- 3/4 cup light brown sugar packed
- 2 tbsp pineapple juice reserved from canned pineapple
- 15 maraschino cherries more or less to taste
- 1 20 ounce can pineapples slices in juice drained (reserve juice for rest of recipe)
- 3/4 cup white sugar
- 2 1/2 tsp baking powder
- 2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 extra large eggs
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup salted butter melted and cooled
- 1/4 cup pineapple juice reserved from canned pineapple
- Preheat oven to 350 degrees F. Use cooking spray to lightly coat a rectangular cake pan.
- In a saucepan, combine the butter, brown sugar, and 2 tbsp of pineapple juice over medium heat. Continue until the sugar is dissolved and the butter is melted. Pour the sauce into the bottom of your cake pan.
- Place 10 pineapple rings on top of the sauce (we did four on each of the long sides and two in the center). Place the cherries in the center of the pineapple slices. We chose to put a few more in where it was bare.
- In a large bowl, whisk together the sugar, baking powder, flour, baking soda, and salt. Create a well in the middle of the dry ingredients.
- In a small bowl, whisk the eggs lightly. Add in the buttermilk, vanilla, cooled butter, and pineapple juice. Whisk until combined well.
- Pour the wet ingredient bowl into the dry ingredient bowl. Carefully fold together until the flour is incorporated (a flexible spatula is best for this step). The batter will be thick and lumpy.
- Spoon dollops of batter into the cake pan (try not to move the pineapple rings). Gently smooth the top of the batter.
- Bake for 38-45 minutes depending on your oven. You do not want to over-bake this cake.
- Let the cake cool in the pan for 15 minutes. Invert onto a baking sheet/serving platter. Allow to cool to room temperature. Enjoy!
The trick to this recipe is to just take your time and don’t rush. If you do that you will end up with a beautiful and tasty summer dessert!
The inspiration for this recipe came from savingdessert.com.
Here are a few other dessert recipes that are perfect for the summer:
Have a great day everyone!