When did you last make a delicious Old Fashioned Pineapple Upside Down Cake? This dessert is often forgotten, but it is a simple, fluffy homemade cake with pineapple rings and maraschino cherries. Yum!
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This vintage cake has been around for hundreds of years. Long ago, it was made over an open fire in cast iron skillets. They would dump fruit at the bottom of the pan and cover it with cake batter. Easy dessert that doesn’t cost much to make.
I love making this cake because it is a no-fuss cake. This is such a fun, happy cake that will please the masses.
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Why You’ll Love This Recipe
- Pantry Ingredients: This class pineapple upside down cake uses basic ingredients. You will need butter, flour, sugar, eggs, and a couple of other things that you most likely have in your kitchen.
- Flavorful Favorite: This dessert is always a favorite when I serve it. The combination of flavors creates a total party in your mouth.
- No Frosting: No frosting is required because the extra decorations of the pineapple slices and cherries are baked into the cake.
🍰 We really like pineapple around here so I try to find lots of ways to make pineapple flavored desserts!
Recipe Ingredients
- Pineapple
- Flour
- Sugar
- Eggs
- Maraschino cherries
See the recipe card below for full information on ingredients and quantities.
How to Make Old Fashioned Pineapple Upside Down Cake
- Prep your pan: I really like to use a little parchment in the bottom of my pan so it comes out easily.
- Add butter and sugar: Add your butter and brown sugar to the bottom of the pan, and then arrange the pineapples and cherries.
- Make the batter: Combine all of the ingredients and stir together.
- Pour and bake: Pour the batter over the pineapple and cherries and bake!
Recipe FAQs
This step could cause some stress but have no fear. Let the baked cake cool for at least 15-10 minutes. Once cooled, lay a flat plate over the top of the cake pan. Now, carefully flip the cake over onto the plate. If the cake pan was prepped properly, it should pop right out, but if it gets stuck, then hit the bottom of the pan, which should do the trick.
A pineapple upside down cake will last 3-4 days in the refrigerator. I like to put some plastic wrap over mine for added freshness, too.
This cake can be served warm or cold, but my personal favorite is to serve it warm with vanilla ice cream on the side.
You can use fresh or canned for this cake. Canned is my go-to because it is so easy, and no slicing is involved.
Expert Tips
- Cool Down: Let the baked cake cool for at least 15-10 minutes before attempting to remove it from the pan. Adding parchment paper to the bottom of the pan will also help the cake release easier.
- Pineapple Choices: You can use fresh or canned pineapple for this cake recipe; it’s totally your choice. I normally use canned because I have it in the pantry.
- Refrigerate: Store leftover pineapple upside down cake in the refrigerator, either in an airtight container or covered with plastic wrap or foil.
A Few More Pineapple Cake Recipes to Try
- Carrot Cake With Pineapple
- Pineapple Coconut Bar Cookies
- Coconut Pineapple Mango Cookie Cups
- How To Cut Up A Pineapple
More Cake Recipes to Consider
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Old Fashioned Pineapple Upside Down Cake
Ingredients
For the topping:
- 1 can pineapple slices 20 ounces, reserve ⅓ cup of juice for cake
- 19 maraschino cherries stems removed
- ¼ cup unsalted butter melted
- ⅔ cup packed light brown sugar
For the cake:
- 1 ⅔ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter melted
- ¼ cup canola oil
- 1 cup granulated white sugar
- 2 egg large, at room temperature
- 2 teaspoons vanilla extract
- ⅓ cup whole milk at room temperature
- ⅓ cup pineapple juice reserved from pineapple rings
Instructions
- Preheat your oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with a parchment paper round that fits the bottom and then spray the sides with cooking spray. Set aside.
- Drain pineapple and reserve ⅓ cup of the juice to use in the cake (I save the remaining juice to throw in a smoothie or drink). Place pineapple slices and cherries on a plate and blot with a paper towel to remove excess moisture. Cut 3 pineapple slices in half.
- Pour the melted butter into the bottom of the cake pan, and brush or swirl it to coat the entire bottom. Sprinkle the brown sugar over the top of the butter. Place the whole pineapple slices on top of the brown sugar (8 on the bottom of the pan, and with the remaining cut pineapple slices, place each pineapple half slice around the sides standing upright alternating between the slices on the bottom. Place a cherry in the center of each pineapple slice and in between the pineapple slices and around the sides.
- To make the cake, in a medium mixing bowl add the butter, oil, and sugar and cream together until the mixture is light and fluffy. You can use a stand mixer or a hand mixer or just some vigorous stirring with a wooden spoon for this.
- Add the eggs and vanilla, stir to combine.
- In a separate medium mixing bowl add the flour, baking powder, and salt and whisk to combine.
- In another small bowl mix the reserved pineapple juice and milk together.
- Add the flour mixture to the creamed butter mixture alternately with milk and pineapple juice mixture, mixing well after each addition. Pour the batter over the top of the pineapple topping. Some of the pineapple slices may still peak above the top of the cake batter, that's ok.
- Bake in the center of your preheated oven for 50-60 minutes or until toothpick inserted in center of cake comes out clean (don’t go all the way down or you will just get the brown sugar bottom) . Top of the cake will be a deep golden brown and spring back when lightly touched.
- Remove from the oven and allow to cool for 5 minutes in the pan. Use a knife and loosen around the edge of the cake pan, and invert out onto a serving platter. Store leftovers in an airtight container for up to 3 days in the fridge.
Notes
- Let the baked cake cool for at least 15-10 minutes before attempting to remove it from the pan. Adding parchment paper to the bottom of the pan will also help the cake release easier.
- You can use fresh or canned pineapple for this cake recipe; it’s totally your choice. I normally use canned because I have it in the pantry.
- Store leftover pineapple upside down cake in the refrigerator, either in an airtight container or covered with plastic wrap or foil.
- I love making this old-fashioned cake for events. It’s so very easy but looks impressive and tastes amazing!
CA novice
Can you replace some of the oil/fat in this recipe with applesauce or banana or something else to cut down on fat? Thank you!
Melissa Griffiths
I think applesauce should work fine! I’d love to know if you try it!
Conni
Can this be made in a 8 or 9 inch square baking dish ?
thanks
Melissa Griffiths
A 9-inch baking dish would be great!
Donna
Great cake, except for 1 thing: you listed 1/4 cup of canola oil. There is no direction in the written recipe for this item!! I read this recipe 5 times—no mention of oil being added!! Just the butter. Maybe you should correct this.I am just being helpful.😊I am a very experienced cook, 73 years old!!
Melissa Griffiths
It’s in step 4 with the second butter and sugar!