A golden, gooey, fruity throwback everyone adores! 🍍

This iconic dessert is a celebration of caramelized pineapples, fluffy vanilla cake, and rich buttery goodness. Whether you grew up with it or you’re trying it for the first time, this Pineapple Upside-Down Cake brings tropical flair and vintage charm to your table—with a buttery brown sugar glaze that’s pure magic.

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Ingredients

For the Topping:

• ¼ cup unsalted butter, melted
• ½ cup packed brown sugar
• 6–8 pineapple rings (canned or fresh)
• Maraschino cherries (optional but classic!)

For the Cake:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup pineapple juice (from the can or fresh)
• ½ cup sour cream or buttermilk

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Instructions

Step 1: Preheat & Prep

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch round or square cake pan.

Step 2: Make the Topping

• Pour the melted butter into the bottom of the pan and spread it out evenly.
• Sprinkle the brown sugar on top of the butter.
• Arrange the pineapple rings over the sugar. For a pop of color, place a maraschino cherry in the center of each ring.

Step 3: Prepare the Cake Batter

• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a separate large bowl, cream the butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, followed by the vanilla extract.
• Add in the sour cream (or buttermilk) and pineapple juice, mixing until smooth.
• Gradually stir in the dry ingredients, mixing just until combined—don’t overmix!

Step 4: Assemble & Bake

• Gently pour the batter over the pineapple topping and smooth the top.
• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Cool & Flip

• Let the cake cool in the pan for 10 minutes.
• Run a knife around the edges, place a serving plate over the pan, and carefully invert the cake.
• Let it cool slightly before slicing and serving.

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Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• It’s also divine with a little toasted coconut on top!

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Tips for Success

• Use fresh pineapple for a more vibrant, tangy flavor and a slightly firmer texture.
• For extra golden goodness, broil the top of the inverted cake for 1–2 minutes (just keep a close eye on it!).
• Store leftovers tightly covered at room temp for 2 days, or in the fridge for up to 5–7 days.

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Fun Variations

• Tropical Twist: Add shredded coconut to the batter or topping.
• Boozy Boost: Swap a tablespoon of pineapple juice for dark rum in the batter.
• Upside-Down Muffins: Make mini versions in a muffin tin—adorable and party-perfect!

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This cake is timeless for a reason—warm, buttery caramel and bright pineapple flavor in every bite. It’s pure joy baked into a pan!

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