Cakes & Baking

Traditional Pineapple Upside-Down Cake

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Traditional pineapple upside-down cake fabricated from scratch with ease. A young vanilla cake topped caramelized brown sugar, Maraschino cherries, walnuts, and pineapple rings. Label your loved ones members with this inspiring dessert!

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Pineapple upside-down cake with cherries and walnuts

Pineapple upside down cake is nostalgic and complete of flair. No frosting wanted for this timeless candy treat. Fruit and nuts are baked upright precise into a ravishing caramelized topping. The cake has three substances; brown sugar schmear, pineapple cherry ornament, and a thick and buttery vanilla batter. It’s a trifecta of flavors that don’t skedaddle out of vogue.

It’s our family tradition to create this cake for birthday celebrations. My husbands Grandma Rose extinct to whip this collectively as a special treat. A fine warmth reduce continually puts a smile on his face. I made sure to consist of it in my cookbook, Easy Culinary Science for Better Cooking so as that our children master the recipe and create it for us sometime!

spatula spreading a brown sugar and butter schmear to the bottom of a cake pan

Easy the formulation to create pineapple upside down cake

  • Mix butter, honey, brown sugar, and vanilla.
  • Spread created schmear on the bottom of a greased cake pan.
  • Organize pineapple rings, cherries, and walnuts.
  • Cream butter and sugar. Mix in vanilla, eggs, and milk.
  • Gradually add in sifted flour and baking powder.
  • Pour cake batter into the pan, and unfold out evenly.
  • Bake till cake is golden brown, 30 to 40 minutes.
  • Frosty for forty five to 60 minutes till warmth.
  • Invert cake onto a plate, wait 5 minutes, then capture away pan.

What dimension cake pan attain you recount?

I take advantage of an limitless 8½ X 2½-toddle pan, or 9-toddle round cake pan that’s now not now not as a lot as 2-inches deep. The dimension enables for the layers of fruit and batter to upward push and create greater. The cake bakes up huge nonetheless shrinks rather in dimension as soon as flipped over ensuing from the weight of the topping.

particular person collectively with cherries to the heart of a pineapple ring internal a cake pan

How attain you create the caramel topping?

The underside of the pan is layered with a buttery brown sugar schmear, and whenever you want, add a ½ teaspoon of rum to the topping. Most recipes demand melted butter and sugar, nonetheless I derive that whipping sugar with softened butter makes it more straightforward to unfold and it has a more even coating when baked. As the cake bakes the sugars start as a lot as caramelize round 320°F (160°C).

How attain you create the fruit make on the cake?

Use canned pineapple rings or nonetheless ripened can additionally be with out be troubled lower and cored with a round cutter. Generally seven pieces can match on top. Space two drained maraschino cherries in the heart of every ring. Add chopped walnuts into all of the nooks and crannies now not occupied by fruit, round the perimeter and in between. Diversified kinds of fruit like peach, pear, apple, strawberry, or mango will also be substituted.

spatula spreading cake batter over pineapple rings and chopped walnuts

What formulation attain you recount to create the cake?

The classic creaming formulation works the handiest. It offers a solid, neatly risen cake that’s ready to withhold the weight of the topping. Creaming cold butter and sugar helps with the upward thrust because the sugar creates mini pockets of air in the butter which beget with carbon dioxide as the baking powder reacts with the milk. Science! The gas expands in dimension to create the cake upward push and will get trapped by the rotund and gluten protein community in the batter because it cooks.

Does butter temperature topic when making a cake?

Sure! To maximize cake upward push, use cold butter between 60-65°F (16-18°C) for creaming with the sugar. The rotund crystals at this vary are ready to aerate the butter and entice it internal the batter. Too cool and air can not get whipped in, too warmth and the butter will now not withhold the air.

An instantaneous-read thermometer works handiest to envision the temperature, or it would also composed in actuality feel cold to the touch and a minute dent when pressed. This would per chance perchance capture 30 to 60 minutes to soften when left on the counter from the refrigerator.

baked vanilla cake in a pan cooling on a wire rack

What model of flour attain you recount for a gradual cake?

Cake flour is extinct ensuing from its lower protein drawl. It reduces gluten formation, to quit a gradual crumb whereas combating a rubbery texture.

How attain you unmold the cake so as that the topping stays in command?

Flip the cake when it’s warmth nonetheless now not sizzling, this offers the topping time to web web drawl the caramel and fruit collectively. Don’t wait till it’s fully cold or every little thing will persist with the bottom of the pan. Space a plate on top of the cake pan, then at the moment invert.

Let the cake sit for roughly 5 minutes sooner than lifting up the pan. This allows any stuck bits to gradually release onto the skin. Look that caramel ring on the perimeters and collected baked fruit that’s finest snuggling with the cake? Yep, the splendid marriage of candy, fruity and collected pieces of heaven.

pack up of a cake with pineapple rings with cherries in the heart

More Sweets recipes

  • Apple Crisp
  • Cinnamon Rolls
  • Oatmeal Raisin Cookies

What’s the profit of the use of cake flour vs. all-aim flour?

One in every of the predominant differences in kinds of flour is the quantity of protein. The more protein, the simpler the gluten-forming capability, which contributes to volume, texture, constructing, and appearance. Cake flour accommodates between 6-8% protein versus all-aim which has 10-13%. This would per chance perchance create a fine distinction in the feel of the baked cake. (Provide: On Baking: A Textbook of Culinary Fundamentals)

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  • ½ cup unsalted butter, softened to room temperature
  • 4 ½ teaspoons honey
  • 1 cup darkish brown sugar, packed
  • ¼ teaspoon pure vanilla extract
  • 7 pieces pineapple rings, canned, 3-inches wide
  • 14 maraschino cherries, drained
  • ¼ cup walnuts, chopped


  • 1 ⅓ cups cake flour
  • 2 teaspoons double-acting baking powder
  • ½ cup unsalted butter, softened, 60 to 65°F (16 to 18°C)
  • ½ cup granulated sugar, plus 2 more tablespoons
  • ½ teaspoon pure vanilla extract
  • 2 huge eggs, room temperature
  • 4 teaspoons complete milk, room temperature
  • Alter oven rack to heart situation and preheat to 350°F (177°C).


  • Use a handheld mixer or stand mixer fitted with a inch to combine butter, honey, brown sugar, and vanilla over medium tempo in a bowl, 30 seconds.

  • Lightly grease the bottom and sides of an 8 1⁄2 x 2 1⁄2-toddle or 9 x 2-toddle round cake pan with vegetable oil.

  • Evenly unfold brown sugar mixture over the bottom of the pan.

  • Space one among the pineapple rings in the heart and 6 round the perimeters.

  • Add two cherries in the heart of every pineapple ring.

  • Add walnuts to the perimeters where the brown sugar mixture is uncovered and add minute broken pieces in the heart between the rings.


  • Sift flour and baking powder in a medium-dimension bowl. Hurry to combine.

  • In a separate medium-sized bowl, add softened butter and granulated sugar. Utilizing the inch attachment, combine on low tempo till finest blended, 20 seconds. Expand tempo to medium and combine for 3 minutes till the mix is light and creamy. Salvage 22 situation down the perimeters as wanted.

  • Add vanilla and combine on medium tempo for 10 seconds.

  • Add eggs one at a time, on medium tempo till creamy, 30 seconds. Salvage 22 situation the bowl and repeat with the 2nd egg.

  • Add milk and combine on medium tempo, 15 seconds.

  • On low tempo add flour mixture in 3 batches, mixing till finest blended, 10 seconds every interval. Salvage 22 situation sides as wanted. Pour batter into the pan over the pineapples; it will be thick. Use a spatula to unfold evenly.

  • Bake till cake is golden brown, springs reduction when touched and a toothpick inserted in the heart comes out ravishing with about a crumbs connected, or heart of the cake registers about 185-190°F (85-88°C), about 30 to 40 minutes. The bake time is dependent upon the scale of your pan.

  • Enable cake to chill in the pan on a cooling rack for forty five to 60 minutes. The cake will composed be a minute warmth nonetheless will web web drawl because it continues to cook dinner in the pan. Grasp now not cold fully or the topping will persist with the bottom.

  • Bustle a knife round the perimeters of the cake, invert onto a serving platter, after which wait 5 minutes sooner than lifting off the pan. Support warmth.

  • Leftover cake will also be stored at room temperature in an airtight container for 1 day.
  • No longer foremost: Add in ½ teaspoon of rum to brown sugar and butter schmear for added flavor!

Diet Facts

Traditional Pineapple Upside-Down Cake

Quantity per Serving

% Each day Effect*

* Percent Each day Values are in step with a 2000 calorie diet.

Tried this recipe?

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Jessica Gavin

I am a culinary faculty graduate, cookbook creator, and a mother who loves croissants! My passion is organising recipes and sharing the science on the support of cooking to order you suggestions to to reach self perception in the kitchen.

Jessica Gavin standing in the kitchen

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