The Best Pineapple Upside

The Best Pineapple Upside-Down Cake Recipe – Moist, Sweet, and Irresistible!

Introduction

Pineapple upside-down cake is a timeless classic that never goes out of style. With its buttery caramelized topping and sweet, juicy pineapple, this cake is both stunning to look at and absolutely delicious to eat. In this detailed guide, you’ll learn exactly how to make the best pineapple upside-down cake from scratch, with pro tips to guarantee a moist and flavorful result every time.

Ingredients

For the Topping:

• 1/2 cup real, unsalted butter
• 1 and 1/3 cups packed brown sugar
• 3 and 1/2 cups fresh pineapple chunks (you can use canned, but fresh is highly recommended)

For the Cake Batter:

• 2 and 2/3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 1 and 1/2 cups whole milk mixed with 1 tablespoon white vinegar (to make homemade buttermilk)
• 2 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract

Instructions

Prepare the Topping:

1. Preheat your oven to 350°F (175°C).
2. Place the butter in a 9×13-inch glass baking pan and put it in the oven for a few minutes to melt completely.
3. Once the butter has melted, remove the pan from the oven and sprinkle the brown sugar evenly over the melted butter.
4. Arrange the pineapple chunks evenly over the brown sugar layer. Try to distribute them nicely for a beautiful pattern once the cake is flipped.

Pro Tip: Make sure your pineapple pieces are not too wet. If using canned pineapple, pat them dry with a paper towel.

Make the Cake Batter:

1. In a large mixing bowl (or the bowl of your stand mixer), whisk together the flour, sugar, baking powder, and salt.
2. Add the vegetable oil, milk-vinegar mixture (homemade buttermilk), beaten eggs, and vanilla extract.
3. Using a whisk attachment or a hand mixer, mix on low speed for about 30 seconds just to combine the ingredients.
4. Scrape down the sides of the bowl, then turn the mixer to high speed and beat the batter for 3 minutes, scraping the sides once or twice during mixing.

Assemble and Bake:

1. Pour the cake batter carefully over the arranged pineapple chunks in the baking pan.
2. Smooth the top gently with a spatula.
3. Important: Place the baking pan on a jelly roll pan or line your oven rack with aluminum foil to catch any potential drips.
4. Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached (not wet batter).

Baking Tip: Start checking the cake at 50 minutes. Every oven is a little different!

Flip the Cake:

1. Once the cake is baked, remove it from the oven and let it sit for 5 minutes.
2. Run a butter knife carefully around the edges to loosen it from the pan.
3. Place a clean jelly roll pan or a large serving platter over the baking dish.
4. Using oven mitts, carefully flip the cake upside-down. Let the pan sit inverted over the cake for 3 minutes to allow the caramel topping to drip down beautifully.
5. Gently lift the baking pan off the cake.

How to Serve:

• Serve warm for a gooey, luscious texture.
• Let it cool for a firmer cake that still retains its moistness.
• Top with sweetened whipped cream, a scoop of vanilla ice cream, or maraschino cherries for extra flair!

Pro Tips for Perfect Pineapple Upside-Down Cake:

• Use fresh pineapple if possible for the best flavor and texture.
• Don’t overbake! A few moist crumbs on the tester mean the cake is perfectly done.
• Use real butter – margarine will not give you the same rich caramel flavor.
• Pat pineapple dry before layering to avoid a soggy cake bottom.

Storage Instructions:

• Room Temperature: Keep the cake covered tightly for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving for best flavor. Amish Peanut Butter Cream Pie
• Freezing: You can freeze slices individually wrapped in plastic wrap and then foil for up to 2 months. Thaw in the refrigerator overnight.

FAQs (Frequently Asked Questions)

Can I use canned pineapple?

Yes! While fresh pineapple is best for flavor, canned pineapple rings or chunks (well-drained) also work wonderfully.

Can I make this cake ahead of time?

Absolutely. You can bake it a day ahead and store it covered at room temperature or in the fridge. Just let it sit out a bit before serving to soften the caramel topping.

What if I don’t have a 9×13 pan?

You can divide the batter between two 8×8 pans. Just adjust the baking time (check after 40–45 minutes).

Final Thoughts

Making a pineapple upside-down cake from scratch might seem a little intimidating at first, but once you follow these detailed steps, you’ll realize it’s easier than you think — and so worth it! Whether you’re baking for a birthday, a holiday gathering, or just because you crave something sweet, this cake will steal the show every single time.

Give this recipe a try today and experience the magic of homemade pineapple upside-down cake — warm, moist, caramelized, and bursting with fruity flavor!