Pineapple Upside Down Cake

Is there anything more classic than a pineapple upside-down cake? This recipe is easy to follow and perfect for any occasion.

The sweet, juicy pineapple perfectly contrasts the rich, buttery cake.

Plus, who can resist that delicious caramelized topping? Give this recipe a try and see for yourself why it’s such a favorite!

Happy cooking!

Scroll to bottom for printable recipe card.

Why do I love Pineapple Upside Down Cake?

Well, for one, it’s easy to make. You don’t need any special skills or ingredients, and it’s pretty hard to mess up. Plus, it’s always a hit with friends and family.

But most importantly, I love pineapple upside-down cake because it’s so darn delicious. The sweet, juicy pineapple perfectly contrasts the rich, buttery cake. And that caramelized topping? It’s just the icing on the (pineapple) cake.

If you’ve never made pineapple upside-down cake before, give this recipe a try. I promise you won’t be disappointed!

Ingredients:

• Granulated sugar
• Butter melted
• Cream cheese softened
• Brown sugar
• Pineapple slices
• Bitter cream
• Maraschino cherries chopped
• Vanilla
• Graham cracker crumbs
• Eggs

Instructions:

Step 1. Heat the oven to 325 degrees, and prepare a 9-inch springform pan. 

Step 2. Stir together the 2 Tbsp of brown sugar and 2 Tbsp of melted butter, and layer it in the bottom of the pan. 

Step 3. Top the butter mixture with the slices of pineapple, and place a cherry in the center of each pineapple slice. 

Step 4. Blend together 3 Tbsp of melted butter, 3 Tbsp of granulated sugar, and the graham cracker crumbs.

Spread the mixture over the pineapple slices in the pan. 

Step 5. Beat together the cream cheese, bitter cream, the remainder of the granulated sugar, and the vanilla until smooth and creamy. 

Step 6. Whisk in the eggs. 

Step 7. Pour the mixture into the pan, and bake for 55-60 minutes. 

Step 8. Let the cake cool for 30 minutes, run a knife around the outside edge, and release from the springform pan. 

Step 9. Turn the cake over onto a platter or serving plate, and chill for at least 3 hours before serving. 

THANKS FOR PINING!

Pineapple Upside-Down Cake Tips

• Use fresh pineapple if you can. It’ll make a big difference in the flavor of your cake.
• If you can’t find fresh pineapple, canned will work just fine. Be sure to drain it well before using it.
• For an extra-decadent cake, substitute brown sugar for the white sugar in the recipe.
• Don’t be tempted to skip the step of flipping the cake out onto a plate. It may be messy, but it’s worth it for that beautiful presentation.
• Serve your cake warm, with a scoop of vanilla ice cream on top. Trust me, it’s heavenly!

Pineapple Upside-Down Cake Variations

Pineapple upside-down cake is delicious as is, but there are a few easy ways to mix things up.

• For instance, you could use different fruit in place of the pineapple. Sliced peaches or pears would be lovely, or you could even try using berries.
• Or, if you want to get really creative, you could make a savory version of the cake by using onions, mushrooms, and cheese. I bet that would be pretty amazing!
• Finally, if you’re short on time, you can make a pineapple upside-down cake in a muffin tin. Just be sure to reduce the baking time accordingly.

How to flip a pineapple upside-down cake

After you take the cake out of the oven, allow it to cool for about 30 minutes. Then take a knife or spatula and run along the edges of the pan. Place the platter or plate that you want the cake to go on over the top of the pan. Gently flip it upside down and give it a light tap.

Can I Make This in a Regular 9-Inch Cake Pan?

Yes, you can use a regular pan instead of a springform pan. Follow the same directions, and it will turn out great!

Can I Make This Into Pineapple Upside Down Cupcakes? 

Absolutely! Instead of using a regular pan, use a muffin pan instead. Make sure to grease the pan well, to prevent the mini pineapple upside down cakes from sticking. Once they cool for 15 minutes, take a knife around the edge of each one, then invert onto a platter.

Can I Turn This Into a Layer Cake?

You sure can! Instead of using one springform pan, use two 8-inch baking pans. Once both cakes are baked, stack them on top of each other.

Can I Make This in a Bundt Pan? 

Yep, you can easily make this pineapple upside down cake in a bundt pan. Be sure to grease it, so it doesn’t stick. You may need to adjust the baking time as well. Begin checking the cake after about 45 minutes.

Is There a Cream Cheese Substitute I Can Use? 

If you find yourself out of cream cheese, don’t worry! You can swap it for sour cream or Greek yogurt. If using yogurt, make sure to use a plain variety, so it doesn’t add any other flavors.

Can I Make This With Fresh Pineapple? 

Yes, you can substitute canned pineapple for fresh pineapple. You’ll want to slice it into even slices, like you would get in a can, for the best results.

How Long Does Pineapple Upside-Down Cake Last? 

After the cake has cooled, cover it well and store it in the fridge for up to 4 days in a food storage container.

Can Pineapple Upside Down Cake Be Frozen? 

Absolutely! The pineapple upside-down cake can be frozen for up to a month. It lasts longer if you cover it with plastic wrap and then place it inside another container or freezer bag.  Thaw on the counter or in the fridge overnight before serving.

More cakes You Might Like:

Lemon Cream Cheese Pound Cake – Super refreshing and elegant. 

Pecan Upside Down Cake – Sweet, delicious, and a crowd-pleaser. 

Ding Dong Cake – Rich, fudgy goodness with a creamy layer. 

Heaven on Earth Cake – One taste, and you’ll understand why it’s called that!