Name: Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 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 light brown sugar (packed ); 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)

Discover how easy classicPineapple Upside-Down Cakeis to make! A blend of sweet pineapple rings and vibrant maraschino cherries, nestled in a fluffy, homemade cake batter. It takes about 15 minutes to prep and isn’t fussy at all.

🍰 If I don’t have the hands-on time in the kitchen for multiple pans of cookies going into the oven, then I whip up asimple but delicious cakein no time!

My 2 Best Tips For Making Pineapple Upside-Down Cake

Drain Fruit Well:After draining the canned pineapple, spread the slices on paper towels and press gently with additional paper towels to remove as much liquid as possible. Do the same with the maraschino cherries. This extra step ensures your caramelized topping stays perfectly sticky rather than wet and soggy.

Release & Flip Cake:Do these 3 things for theperfectly beautiful cakewith no sticking to the pan!

1. Line the bottom of your pan with parchment paper.
2. Run a knife around the edge of the cake before inverting.
3. Flip the cake while it’s still warm after 5-10 minutes of cooling.

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I love classic cakes! Pineapple Upside Down Cake is a personal fave because of a few things like these:

→The caramelized brown sugar and butter combine with juicy pineapple and tender cake for an irresistiblesweet-tart flavor profilethat’s not overpowering.

→The beautiful pattern of golden pineapple rings and bright red cherries is just gorgeous!

→The combination of butter and oil along with pineapple juice for an incredibly moist texture that stays fresh for days.

Recipe FAQ

How do I flip a Pineapple Upside Down Cake?

Because we lined the bottom of the pan with parchment paper, it’s so easy for this cake to come out of the pan. Let the cake cool for 5-10 minutes then place a plate that is larger than the baking pan over top of the cake like a lid (serving side of the plate down), then just carefully flip it over. It’ll come right out!

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple! Cut it into 1/2-inch thick rings and pat them very dry with paper towels before arranging. Keep in mind you’ll need to create your own pineapple juice for the cake batter (you can blend and strain some extra pineapple pieces) and the fresh fruit won’t be quite as sweet as canned, so you might consider adding a bit more brown sugar to the topping.

Can I make this cake in advance?

This cake actually tastes even better the day after baking as the flavors have time to develop. You can make it up to 2 days ahead and store it covered at room temperature for 24 hours or in the refrigerator for up to 3 days. Just bring it to room temperature before serving for the best flavor and texture.