Family favorite pineapple upside-down cake (+video)
Pineapple upside-down cake with delicious caramelized pineapple and cherries on top. This classic dessert is so soft and moist, full of perfect pineapple flavor!
This dessert is perfect all year round, especially in summer. Be sure to check out our cupcake version of this recipe, because it’s just as good and simple.
My mother has been making pineapple upside-down cakes for many years. This is my dad’s favorite family favorite and dessert recipe! She has a preferred recipe for making this delicious cake (from scratch), and we adjusted it by adding almond extract because it is our favorite “secret” ingredient. 😉
What I like most about this treat is that it is so moist and delicious. Pineapple and cherries are the perfect complement, making it an incredible summer delicacy, perfect for barbecues, parties and holiday gatherings.
We also like to do this during the holidays, because it has become a family favorite.
Make pineapple upside-down cake
fruit. Make a mixture of butter and sugar, then pour it into a 9×13 pan. Put the drained pineapple rings and cherries in the pot and set aside.
Batter. First mix the dry and wet ingredients separately, and then mix to make a cake batter. While you are still stirring, add milk, pineapple juice and almond extract. Spread the batter on the pineapple rings in a 9×13 pan.
bake. Bake at 350° for 35-40 minutes, or until cooked through. Let the cake cool for 30 minutes, then carefully flip the cake onto the serving plate.
How to turn it over?
The tricky part of this recipe is that you can flip the cake once it’s done. Here are some tips for flipping it without any problems:
- Wait long enough for the cake to cool (at least 30 minutes)
- Using a sharp paring knife or rubber spatula, slide it along the inner circumference of the pan.
- Place the serving plate on top of the pan. Make sure the plate is bigger than the cake.
- Put one hand on the plate and one hand on the bottom of the pan, then turn it over.
- Let the cake stand for a few more minutes, the pan still covers it.
- Carefully remove the pan.
These steps should help you flip the cake without problems.
Changes and tips
Want to change with this cake? Here are some suggestions:
- Cut some pineapple rings in half and line up on both sides of the pan
- Sprinkle chopped walnuts or pecans along with cherries and pineapple on the bottom
- You can eat this cake hot or cold. Either way it is delicious. If you eat it while it is hot, I suggest adding a scoop of vanilla ice cream.
If I use a pan, how long will I bake? Preheat the oven to 350 °F, then Bake or 35-40 minutes or until done. Use wooden skewer to check. If you want to make a 9-inch round shape, preheat the oven to 375°F and bake for 30-35 minutes. Check if it is done with toothpicks.
How to freeze pineapple upside-down cake? Let the cake cool and put it in the refrigerator for 1-2 hours; long enough for the outside of the cake to freeze. Wrap the cake in plastic wrap, and then wrap it in foil. Label and freeze for 2-3 months.
How long can the pineapple upside-down cake last? Store the cake in the refrigerator in an airtight container for about 3 days.
This classic dessert will be a hit at your next party. Be sure to check out our cupcake version! It tastes equally good and is very suitable for parties.
For more fruit cakes, please try:
Preparation time 10 minutes
Cooking time 35 minutes
Total time 45 minutes
Calories 401 kcal
Author Little Luna
- 1/2 cup butter
- 1 cup brown sugar packed
- 20 oz pineapple juice pineapple rings
- 10 black cherries
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon almond extract
Melt ½ cup of butter in a pan.
Add 1 cup of brown sugar, bring to a boil, stirring often. Continue to boil for 1 minute. Pour into a greased 9×13″ pan.
Drain the pineapple rings and reserve ½ cup of juice.
Put the pineapple rings in the bottom of the pan. Put a cherry in the middle of each ring. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In another medium bowl, combine the softened butter, sugar, and ½ cup of brown sugar. Add eggs and mix well.
Add the flour mixture to the wet mixture. Beat until the combination is good.
While mixing, add milk and ½ cup of reserved pineapple juice and almond extract.
Carefully spread the batter on the pineapple slices.
Bake at 350 degrees for 35-40 minutes or until cooked through.
Let cool for 30 minutes.
Carefully flip the cake onto the tray and enjoy!
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