PINEAPPLE UPSIDE DOWN CAKE
Pineapple Upside Down Cake is a classic that never goes out of style! Perfect to enjoy with friends and family and always a hit.
Pineapple upside-down cake is an old-fashioned classic that has been around as long as I can remember. My mother made this cake for every picnic, potluck or gathering and it was always a hit. This cake is wonderful served with coffee. You can always add ice cream or whipped cream but my family likes it just plain. You might also like to this Vanilla Wafer Cake, it’s vintage and delicious.
Table of contents
❤️WHY WE LOVE THIS RECIPE
This cake is made from scratch and we make it our iron skillet. You can also use a 9X13 but there is something about making it in an old cast iron that just bring so many memories back. The juice seeping into the cake is what makes this cake so wonderful.
🍴KEY INGREDIENTS
- Butter
- Brown Sugar
- 20-ounce can of pineapple rings in pineapple juice
- All-purpose flour
- Baking powder
- Salt
- White Granulated Sugar
- Eggs
- Evaporated Milk or Regular Milk (see more about this below)
- Vanilla Extract
- Pineapple Juice
- Maraschino Cherries
SWAPS
Honestly I have seen a few recipes lately that have changed up this classic recipe, using just egg whites, different flour, etc. This is a classic for ar season and this is the recipe we have always used. Some people make this with a cake mix, but we have always made it from scratch.
🍽️HOW TO MAKE
This pineapple upside down cake is made in a 10 inch iron skillet but you could make it in a 9×13 baking dish. My mother always made this cake in an iron skillet and we have definitely kept that tradition going. A 9X13 dish works fine too! If you have any pineapple juice left over, it is great poured over cake slices when served.
COOKING STEPS
Step 1
Preheat oven to 350 degrees. Spray a 10 inch iron skillet generously with cooking spray. Add the butter to the skillet and melt in the preheated oven. Remove skillet, sprinkle in brown sugar and arrange pineapple rings on top. Set aside or on top of stove while you make the cake batter.
Step 2
Whisk together the flour, baking powder and salt. Set aside. In another bowl using a mixer cream butter, sugar and eggs. Add milk, vanilla and pineapple juice along with creamed butter, sugar and eggs to flour mixture and mix until all ingredients are wet. Spread in skillet over pineapple.
Step 3
Bake in preheated 350 degree oven on middle shelf for 35 to 45 minutes until center tests done. Remove from oven and let cool 10 to 15 minutes. Turn out onto plate or platter. Decorate with cherries. Makes 6 to 8 large servings
⭐TIP
If you feel like your pineapple rings are really wet, then blot them dry with a paper towel before adding them to the skillet or dish. Same with the cherries, it just takes some of the moisture down.
SERVE THIS WITH
We often don’t serve this with anything on top, but it is delicious with whipped topping or ice cream. This is a wonderful cake and we love it year round.
RECIPE VARIATIONS
Love pineapple? Well so do we, so check out these delicious recipes:
Elvis Presley Cake – Excellent cake!
Pineapple Fritters – great for breakfast and has wonderful reviews!
Pineapple Banana Bread – great with coffee!
❓FREQUENTLY ASKED QUESTIONS
All ovens vary, so you may need to cook it longer or less time depending on the oven. Check the center before removing from the oven.
I usually set a timer for around 12 minutes and then remove it.
STORING AND REHEATING
We store this in a covered container, you can put it in the fridge if you like. The cake is good served at room temperature or heated for a few seconds in the microwave.
💕MORE POPULAR RECIPES TO ENJOY
This is a great twist on a classic! If you love pecans and coconut this is a winner!
SERVING SIZE
This makes 6-8 servings depending on how large you make the slices.
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Pineapple Upside Down Cake
Video
Ingredients
Topping Ingredients
- 4 tablespoons butter or 1/4 cup
- 1 cup brown sugar
- 1 20 ounce can pineapple rings in pineapple juice, drained (save the juice)
Cake Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons butter or 1/2 cup or 1 stick softened (I use salted butter)
- 3/4 cup white granulated sugar
- 2 eggs
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice
- Maraschino cherries for decoration
Instructions
Topping Instructions
- Preheat oven to 350 degrees. Spray a 10 inch iron skillet generously with cooking spray. Add the butter to the skillet and melt in the preheated oven. Remove skillet, sprinkle in brown sugar and arrange pineapple rings on top. Set aside or on top of stove while you make the cake batter.
Cake Intructions
- Whisk together the flour, baking powder and salt. Set aside. In another bowl using a mixer cream butter, sugar and eggs. Add milk, vanilla and pineapple juice along with creamed butter, sugar and eggs to flour mixture and mix until all ingredients are wet. Spread in skillet over pineapple.
- Bake in preheated 350 degree oven on middle shelf for 35 to 45 minutes until center tests done. Remove from oven and let cool 10 to 15 minutes. Turn out onto plate or platter. Decorate with cherries. Makes 6 to 8 large servings
Notes
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Can I use a square or round cake pan to make this? Thank you!
Yes, we say in the blog entry you can use a 9X13. Enjoy!
Is there enough batter to bake in 9×13 pan?
This is answered in the post.
Made this cake for my son‘s birthday he loved it said it was the best one to hit ever eaten. Thank you.
That is wonderful! Thrilled your son loved it. Thank you so much for the kind comment.
This is my 4th time making this delicious cake. Made 2 tonight one for me and one for tomorrow at our annual family’s brunch
YAY!! Love that you’re loving this recipe!
do you use a 10 or 12 inch skillet? I have a 12 inch do you think that would work?
We use a 10 inch.. you can try a 12 inch but will have to adjust the cooking time as it will be a thinner cake.
If you like Pineapple Upside Down Cake this is the recipe to make. The cake texture is fluffy and delicious! Definitely a keeper you will make over and over again. Came out of the pan very easy which I was worried about.
hi, i am a little confused on when and how to add the milk, vanilla and pineapple juice? i am def. not an amateur in the kitchen, but this part of directions confused me….it specified creaming butter, sugar and eggs, but didn’t offer specifics on afore mentioned items… first time i made this, i added creamed items to flour, then mixed a little, then added the rest…milk, vanilla, pineapple juice, then mixed again. i just KNEW it was overly mixed. sure enough, i gifted a friend with it. she was thrilled, and offered a slice to eat with her. i was APPALLED. as soon as i saw it, just knew it was overmixed. texture was horrible, and it even looked just as bad. trying this recipe again, but this time added milk, pineapple juice and vanilla to dry ingredients, mixed briefly, then added creamed goodies, with caution on mixing briefly. hoping this one comes out better…it is another gift, and i won’t be trying it, so i hope it is better than the first attempt. it seems to make sense to me, to just cream ALL wet ingredients together…anyone here that can clarify? i used to have an AMAZING p.u.c. recipe, but lost it years ago. thanks in advance, people.
“Whisk together the flour, baking powder and salt. Set aside. In another bowl using a mixer cream butter, sugar and eggs. Add milk, vanilla and pineapple juice along with creamed butter, sugar and eggs to flour mixture and mix until all ingredients are wet.” I don’t see how this is confusing.
Great Recipe, never baked this style of cake before but worked beautifully. I didn’t have any cherries, so I used pecans which were just as good
This is a good recipe. I HAVE to eat gluten free so I’m trying some tweaks with different flours. Today is my first attempt and the flavor is great. I think the cake is a little denser than I like ideally, but it is really really good still. I used a cup-for-cup gluten free flour based with almond flour (which I’m trying to use up). It is not my favorite flour but worked okay in this recipe and the almond flavor is fantastic with these flavors. The only other thing I did different than the recipe is the cherries… I added them from the start and baked them with the cake. I like the look better that way and the cherries were plenty juicy still.
Saturday I will try this recipe again with my favorite gluten free flour called Cup4Cup brand. l think this recipe with the Cup4Cup flour will be perfectly fluffy gluten-free alternative!
Okay, every once in a while I try a recipe that, when eating it, I say, “Are you kidding me? Did I actually make this?” Because it tastes like heaven. This is one of those recipes! The texture, flavour, ease of making … It’s the absolutely best! I actually made three more for my neighbours.
We’re so glad it was a hit for you!!
Howdy!Thank You! And I Love your pineapple upside down recipes! And have Bless Holidays! Rainis
Love it.
This cake was Mmmmm good.
Made it on a 9X13 baking dish and subbed evaporated milk for canned coconut milk. One of those deviations made me end up with a flatter cake, but it was delicious nonetheless. The sweetness was a little up there for my taste, though. Might try 1/2 cup of sugar next time. Thank you so much for the recipe!!!