This recipe for Pineapple Upside Down Cake, is a classic that marries the sweetness of caramelized pineapple with the tangy burst of citrus. Tender cake with brown sugar pineapple rings is pure dessert perfection!
Buckle up, buttercup. This might be the easiest, most luscious pineapple cake recipe you’ve ever dreamed of making! That is a big statement, I know. And, I can almost bet you have everything you need to make this delicious cake in your pantry and fridge.
Why You’ll Love This Cake
- It has a moist and tender cake layer that melts in your mouth.
- This cake is adorned with slices of pineapple that have been caramelized with rich brown sugar and butter.
- The citrus kick of lemon or lime perfectly balances the sweetness of the pineapple and caramel.
- It’s beautiful and easy to make!
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Pineapple Upside Down Cake Recipe Ingredients
- All Purpose Flour
- Baking Powder
- Vegetable Oil
- Whole Milk
- Vanilla Extract
- Large Egg
- Lime or Lemon Zest
- Lime or Lemon Juice
- Brown sugar
- Fresh Pineapple Rings – canned pineapple slices can easily be substituted.
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How To Make Homemade Pineapple Cake
- If using a fresh pineapple, peel, slice and remove the core to make pineapple slices. If you’re using canned pineapple, drain the pineapple juice and set the slices aside.
- Whisk the flour, sugar, baking powder, and salt in a medium bowl.
- Add the oil and milk to the bowl and beat with a hand or stand mixer for 1 minute.
- Add vanilla, egg, lemon, lime zest, and juice. Blend until just combined.
- In a cast iron skillet on the stovetop, melt butter. Remove from the heat and sprinkle in the brown sugar. Place the pineapple slices in the skillet.
- Pour the cake batter evenly over the pineapple/brown sugar mixture and bake for 35- 45 minutes.
- Remove from oven and let cool completely. Turn out onto a serving platter.
- If you can, use fresh pineapple for a more intense flavor or canned pineapple slices for convenience.
- Test the cake to ensure it’s done by inserting a toothpick in the center. It should come out clean when the cake is done.
- After cooling on a wire rack, to help the cake release easily from the pan, run a knife around the edges before flipping the cake on to a serving platter.
People Often Ask
Oh, yes. Pineapple is traditional, but, you can also use peaches, apples, or pears for a delicious twist.
You can leave out the citrus elements, but they really add a refreshing tang that complements the sweetness of the cake.
Sure. Drain the cherries and place one in the center of each pineapple slice. Pour the batter over the fruit and bake as directed.
Certainly! Substitute all-purpose flour (1-1 ratio) with a gluten-free flour alternative.
How To Store Upside-Down Pineapple Cake
Store any leftover cake covered with plastic wrap or aluminum foil in the refrigerator for up to 5 days. Before serving, let it come to room temperature for the best flavor.
What’s the Best Way To Serve One Pan Pineapple Cake?
For me, I love serving it warm or at room temperature and with a dollop of whipped cream or a scoop of vanilla ice cream. It is so, so good!
More Delicious Cake Recipes
If you tried this Pineapple Upside Down Cake Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
- 1 ⅓ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup vegetable oil
- ¾ cup whole milk
- 1 teaspoon vanilla
- 1 egg
- zest from 1 lime or lemon
- 1 tablespoon fresh lime or lemon juice
- ¼ cup butter (½ stick)
- ½ cup dark brown sugar
- 1 fresh ripe pineapple rings or 1-20 ounce can pineapple slices drained.
- Preheat oven to 350 degrees. Prep the fresh pineapple by peeling, slicing it into rings, and removing the core. If using canned pineapple, drain off the juice.
- In a mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Add the oil and milk to the bowl and beat, using a hand or stand mixer, for 1 minute.
- Add in vanilla, egg, lemon rind and juice. Blend until just combined.
- In a cast iron skillet on stove top, melt butter. Remove from the heat and sprinkle in the brown sugar. Place the pineapple slices in the skillet.
- Pour the batter evenly over the pineapple and bake for 35- 45 minutes.
- Remove from oven and let cool completely in the pan. Invert onto a serving platter, slice, and serve.
- To add maraschino cherries, drain the cherries and place one in the center of each pineapple slice. Pour the batter over the fruit and bake as directed.
- Substitute all-purpose flour (1-1 ratio) with a gluten-free alternative.
- Store any leftover cake covered with plastic wrap or aluminum foil in the refrigerator for up to 5 days. Before serving, let it come to room temperature for the best flavor.