Easy Pineapple Upside-Down Cake (2024)

Safety Tips During Inverting

When inverting the cake, do it quickly but carefully to prevent the caramel from spilling onto your hands, that sugar is still molten hot. Make sure the plate or rack is close to the cake pan to minimize dripping.

Use a Rimmed Serving Tray – Inverting the cake onto a tray with raised edges can catch any drips, reducing the risk of the hot caramel contacting your skin or running off the tray.

Clean Spills Immediately – If caramel drips onto your countertop or stove, clean it up promptly to prevent it from hardening, which makes it more difficult and risky to remove later.

Keep Children and Pets Away – Ensure that children and pets are at a safe distance during the handling and inverting process.

Allow to cool before cutting. It can be served warm, but not straight from the oven, the topping is too hot.

Helpful Tips

• The butter and brown sugar in our recipe can be reduced by half for less of a topping. I don’t really recommend this. It is the best part of the cake.
• Spray the pan with a baking spray even though you are going to be melting the butter right in the pan.
• Do not allow the cake to cool for longer than 5 minutes before inverting or the caramelized topping will stick. If it does, all is not lost, gently remove any stuck fruit from the bottom of the pan and replace them on the top of the cake where they came from. Taking photos prior to inversion is not recommended! It takes too long!
• Invert the cake onto a sheet pan that has sides, Sometimes, the topping runs over the cake!
• Two 20-ounce cans of pineapple rings can be used to get more pineapple coverage. It will take about 1 1/2 cans of pineapple to completely cover a 9 X 13 cake. We don’t mind less pineapple because the cake is still pineapple flavored. Honestly, it’s me that doesn’t mind. I pick off the fruit anyway!
• Pineapple upside down cake can take longer to bake than a regular box cake mix because of the fruit and sugar in the bottom of the pan. It prevents the heat from reaching the middle of the cake batter as quickly.

Decoration Ideas

We think that pineapple upside down cake is perfectly decorated as is with all the pineapple and cherries, but if you want to add an extra touch here are some of our favorite ideas.

• Fresh Mint Leaves: Place fresh mint leaves on top of the caramelized fruit for a pop of color and a hint of refreshing flavor.
• Toasted Coconut: After flipping the cake, you can add toasted coconut flakes on top of the pineapple for a tropical touch.
• Chopped Nuts: Add chopped nuts like macadamia, pecans, or almonds on top of the pineapple for extra crunch and flavor.
• Whipped Cream: Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a creamy contrast to the cake’s sweetness.
• Edible Flowers: Garnish with edible flowers like pansies or nasturtiums for a visually stunning and unique decoration.

Can I use pineapple that isn’t cut into rings?

Yep! Tidbits would be my second choice because they are really just pieces cut from pineapple rings. Pineapple chunks are a bit too big in my opinion. However, if you love pineapple go ahead and use them!

Crushed pineapple can also be used, just be sure to drain it well.Too much liquid will prevent the topping from caramelizing in the pan.

Can I use fresh pineapple instead of canned?

Absolutely, fresh pineapple can be used directly in a pineapple upside-down cake. The fresh pineapple can add a brighter, more vibrant flavor to the cake. While it can contain more moisture than canned pineapple, this often doesn’t significantly affect the outcome of the cake. Just ensure the pineapple slices are cut evenly for consistent baking (try to make them the same thickness of canned slices – 1/4 to 1/2-inch thick.)

Do I have to start with a box mix?

No, but I always do.

The box mix can be replaced with any white or yellow cake recipe you like and use pineapple juice for any liquid in the recipe. It just won’t be as easy.

You can certainly use a homemade cake batter in place of a boxed mix. A basic yellow or butter cake batter works well for pineapple upside-down cake. Just follow your favorite yellow cake recipe for the batter and replace some or all of the liquid called for with pineapple juice, then proceed with the usual steps of arranging the pineapple and cherries, and baking as directed.

What’s the right way to flip the cake when it’s done?

Allow the cake to cool for just a few minutes after removing it from the oven. This brief cooling period helps the caramel set slightly, making it easier to handle. Run a knife around the edges to loosen the cake. Place a serving plate over the top of the pan, then quickly and carefully flip the pan and plate together. Carefully remove the cake pan, using a fork or spatula to lift the pan so you can grab the pan with a potholder or kitchen towel.

Pineapple sticking to the pan?

If you have a couple of pineapples or cherries stick to the pan when you invert the cake, know that it does happen sometimes. It will be OK, just put the fruit back into place.

I have been making this cake for 35 years and it happened to me just the other day. Your guests won’t notice the difference and will ask you for your pineapple upside-down cake recipe.

No one will even notice that it happened. This is the same cake as the one shown earlier with a pineapple slide off the cake after inversion.

Storing Leftovers

Store any leftover cake in an airtight container. It can be kept at room temperature for a day or 2 and refrigerated for up to 4 days.

To freeze – Allow your cake to cool fully to room temperature before freezing. This prevents excess moisture from forming. Wrap the cooled cake in a layer of plastic wrap, followed by a layer of aluminum foil. This double-wrapping helps prevent freezer burn. Use within 3 months.

Thawing – For the best texture, thaw your frozen cake by leaving it at room temperature for several hours or overnight in the refrigerator. Once thawed, you can serve the cake chilled, at room temperature.

Can I use a cake batter meant for a 9 x 13 inch pan in a different sized pan?

Yes, you can adapt the batter for different sized pans. If using a smaller pan, like an 8-inch round pan, you won’t need all the batter a 9 x 13-inch recipe produces. Fill the pan about two-thirds full and use any extra batter to make cupcakes or a smaller cake. If using a larger pan, ensure the batter isn’t spread too thinly, or the cake may overbake and dry out.

• Baking times vary with pan size and oven. Smaller, deeper pans often require longer in the oven at a slightly lower temperature to ensure even cooking without burning the edges. Shallower, wider pans (like a 9 x 13 inch) might bake more quickly. Start checking for doneness a bit earlier than the original recipe recommends, especially if you’re using a different size or type of pan.

• What if the fruit doesn’t cover the bottom in a larger pan?
  • For larger pans, you may need more fruit to cover the bottom. Arrange the pineapple slices and cherries in a single layer; if there are gaps, it’s fine, or you can slice more fruit to fill in the spaces. The key is to ensure even coverage for a consistent look and flavor in every slice.
• Is there a maximum size for the pan I can use?
  • The maximum size depends on the amount of batter and the depth you desire for your cake. A typical boxed mix or standard recipe may not be enough to adequately fill a pan larger than 9 x 13 inches without becoming too thin. If you have a larger pan and want a thicker cake, consider making one and a half times or double the recipe.
• How do I ensure even cooking in a different sized pan?
  • To ensure even cooking, avoid overfilling or underfilling the pan. The batter should come up about two-thirds of the way. Rotate the pan halfway through baking for even browning and check for doneness using a toothpick or cake tester.

Adapting recipes to different pan sizes requires some adjustments and a bit of experimentation.

Using a Cast Iron Skillet for Pineapple Upside-Down Cake

You can use a cast iron skillet. It’s way to heavy for me, so I don’t use it.

Size and Batter Quantity – A standard cast iron skillet is typically around 10 to 12 inches in diameter. If a recipe is designed for a 9×13 inch pan, it might make too much batter for a standard skillet. You may need to reduce the batter amount or use any excess to make a few cupcakes. The key is to fill the skillet no more than two-thirds full to avoid overflow during baking.

Weight and Flipping – Cast iron skillets are heavy, which can make the flipping process more challenging. It’s important to have a firm grip and to use a plate or serving platter that is wider than the skillet. You might need assistance for a safe and successful flip. Let the cake cool for a few minutes after baking to allow the caramel to set slightly, then flip it quickly and carefully.

Heat Distribution and Retention – Cast iron is excellent for even heat distribution and retention, which can result in a nicely caramelized topping. However, because it holds heat so well, there’s a risk of the bottom burning if the oven temperature is too high or the cake is left in the oven for too long. Monitor the cake closely as it bakes and perhaps consider reducing the oven temperature slightly compared to what a metal or glass pan would require.

Seasoning of the Skillet – Ensure your cast iron skillet is well-seasoned to prevent sticking. A well-seasoned skillet also adds a subtle flavor depth that can enhance the taste of the cake.

Cleaning and Maintenance – After using your skillet, clean it properly to maintain its seasoning. Avoid soaking it in water and instead clean it while it’s still warm using a brush and hot water, then dry it completely and apply a light coat of oil.

The key is to adjust the recipe accordingly, be mindful of the skillet’s weight when flipping, and monitor the baking process for optimal results.

Pineapple Upside Down Cupcakes

This recipe can be used to make mini pineapple upside down cakes. You will need more pineapple though.

For pineapple rings, they may need to be cut down in size so they fit into the bottom of the pan. I find using pineapple tidbits works better.

Divide the butter evenly among the muffin tin holes. Melt the butter in the oven before dividing the brown sugar evenly over the holes. Top with the fruit. Divide the batter evenly and bake for 15 to 25 minutes or until a toothpick comes out clean.

These will take longer than normal cupcakes to bake because the bottoms do not heat up as quickly due to the fruit.

If you only made one round or square smaller cake, use the rest of the batter for pineapple upside-down cupcakes. Just divide the butter and brown sugar you didn’t use evenly among 6 to 8 muffin tins that have been liberally sprayed with baking spray. Top the brown sugar with additional pineapple and cherries. You may need to cut pineapple rings to fit. I use a cup or two of pineapple tidbits instead. These will take 15 to 25 minutes to bake.

Can I use different types of fruit for this cake?

You can use this recipe and directions for creating many variations of upside-down cakes. I would substitute the pineapple juice with water or a different fruit juice that is complimentary to your chosen fruit. Here’s a list of a few of the fruits we have tried.

• Peaches: Sliced or diced peaches can be used as a substitute for pineapple or in combination with it. They add a sweet, juicy flavor to the cake.
• Mangoes: Sliced mangoes or mango chunks can provide a tropical twist to the dessert with their natural sweetness and vibrant color.
• Apricots: Halved or sliced apricots work well in place of pineapple, offering a slightly tart and sweet flavor profile.
• Apples: Thinly sliced apples, like Granny Smith or Honeycrisp, can be used to create an apple upside-down cake. They pair nicely with cinnamon and brown sugar.
• Berries: You can use a mix of berries, such as strawberries, raspberries, or blueberries, for a colorful and fruity variation.
• Bananas: Sliced bananas, especially caramelized with brown sugar, can be a delightful choice for a unique twist on the classic recipe.
• Pears: Sliced pears, such as Bosc or Bartlett, can work well in place of pineapple. They provide a sweet and slightly grainy texture.
• Plums: Halved or sliced plums can be used to create a plum upside-down cake, offering a tart and sweet contrast.

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