Pineapple Upside Down Cake

Pineapple Upside Down is easy to make from scratch and incredibly delicious. With moist yellow cake and caramelized pineapples and maraschino cherries, it’s as pretty as it is tasty!

Pineapple Upside Down Cake

If the sweet fire chicken recipe from a few days ago whet your appetite for all things pineapple, you’re in luck because I’ve got a Pineapple Upside Down Cake just for you! The recipe is from scratch yet is (almost) as easy to make as opening a box of cake mix.

This old-fashioned cake is soft and buttery with an intense fruit flavor and adorned with caramel-y pineapple and maraschino cherries that take it over the top. It’s a tasty and festive treat perfect for all your year-round festivities.

Pineapple Upside Down Cake

Background story

Although tropical in taste, pineapple upside-down cake is an American classic and has been a household favorite for almost 90 years. The style of baking cakes upside down has been around since the Middle Ages, wherein the batter is poured over sweetened fruit toppings and cooked in cast iron skillets over an open fire.

Recipes for upside-down skillet cakes first appeared in cookbooks in the 1800s but were made of other seasonal fruits. It was in the early 1900s when the Dole company, formerly Hawaiian Pineapple Co., started to market mass quantities of their canned fruit that pineapple upside-down cakes took hold and gained their iconic dessert stature.

Pineapple Upside Down Cake

Baking Tips

  • For variety, swap the pineapples with other sliced fruits such as berries, apples, bananas,  peaches, or plums.
  • For extra crunch, scatter chopped pecans or walnuts in empty spaces around the fruit rings.
  • Pat the pineapples and cherries with paper towels to remove excess moisture that might otherwise make for an overly wet crumb.
  • As the juices might bubble up during baking, place a pan or sheet on the lower rack to catch spills. Or use a deeper pan, 9 x 4 inches.
  • The cake can be baked in a springform pan for easy removal. You can also use ramekins for individual servings.
  • Removing the cake from the pan while still hot is best, as the caramelized topping might harden and stick if completely cooled. Run a small spatula or knife around the sides to loosen and invert on a serving platter.


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