A golden pineapple upside-down cake with caramelized fruit, buttery crumb, and tropical flair—easy, fruity, and stunning for any dessert table.

Why You’ll Love This Recipe

Visually stunning: The golden pineapple topping is naturally beautiful and festive.
Tropical flavor: A subtle hint of pineapple in the cake batter makes every bite bright and fruity.

Soft and moist: The buttery base and juicy topping create an irresistibly tender crumb.
Easy to customize: Garnish with your favorite fruits or swap out ingredients to suit your taste.
Classic and nostalgic: A timeless dessert that brings back warm memories with a modern twist.

Ingredients

1/4 cup unsalted butter (for topping)
1/2 cup brown sugar
6–7 pineapple slices, drained (canned or fresh)

Maraschino cherries or fresh raspberries (optional, for garnish)

For the cake batter:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened

1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

1/2 cup milk
1/4 cup pineapple juice

Directions

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

In a small saucepan, melt 1/4 cup butter with brown sugar. Pour into the bottom of the pan and spread evenly.
Arrange pineapple slices on top of the caramel. Place a cherry or raspberry in the center of each slice, if using.
In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Add the dry mixture in three additions, alternating with milk and pineapple juice. Mix until just combined.

Pour the batter over the pineapple layer and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a serving plate.

Garnish with whipped cream and fresh raspberries if desired.

Servings and timing

Servings: 8
Prep time: 20 minutes

Cook time: 45 minutes
Total time: 1 hour 5 minutes
Calories: Approximately 340 kcal per serving

Variations

Citrus twist: Add orange or lemon zest to the batter for extra brightness.
Nutty layer: Sprinkle chopped pecans or walnuts over the caramel before adding the pineapple.
Spiced version: Add a pinch of cinnamon or nutmeg to the batter for warmth.

Coconut flavor: Replace some of the milk with coconut milk for a tropical upgrade.
Mini cakes: Use a muffin tin to make individual upside-down cakes for easy serving.

Storage/Reheating

Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm in the microwave for 15–20 seconds or in a 300°F oven for 5–10 minutes.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works wonderfully and adds extra flavor. Just slice it thinly so it caramelizes evenly.

Why did my cake stick to the pan?

Make sure to grease the pan well and allow the cake to rest for 10–15 minutes before inverting to help it release cleanly.

Can I make this cake a day in advance?

Absolutely! This cake tastes even better the next day as the flavors meld together.

What can I substitute for pineapple juice?

You can use orange juice or even water, though pineapple juice enhances the flavor best.

Do I need a stand mixer?

Nope! A hand mixer or even a whisk works well for this simple batter.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend to replace the all-purpose flour.

Is this cake overly sweet?

The caramel and fruit add sweetness, but the cake itself is balanced. You can reduce the sugar in the batter slightly if desired.

How do I prevent sogginess at the bottom?

Make sure the pineapple is well-drained and don’t overload the pan with excess juice.

Can I skip the cherries or raspberries?

Yes, they’re optional and purely decorative.

What type of pan works best?

A 9-inch round cake pan is ideal. Avoid springform pans as they may leak the caramel.

Conclusion

The Golden Pineapple Upside-Down Delight Cake is a celebration of tropical sweetness and buttery goodness. Easy to prepare yet visually stunning, it’s a dessert that pleases the eye and the palate. Perfect for gatherings, holidays, or a sweet weekend treat, this cake is a delicious throwback with irresistible charm.

Golden Pineapple Upside-Down Delight Cake

Author: Chef Clara

Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A golden pineapple upside-down cake with caramelized fruit, buttery crumb, and tropical flair—easy, fruity, stunning for any dessert table.

Ingredients

Scale

For the topping:

1/4 cup unsalted butter
1/2 cup brown sugar

6–7 pineapple slices, drained (canned or fresh)
Maraschino cherries or fresh raspberries (optional, for garnish)

For the cake batter:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder

1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar

2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

1/4 cup pineapple juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
Melt 1/4 cup butter with brown sugar and pour into pan. Spread evenly.

Arrange pineapple slices over the sugar mix; add cherries/raspberries if desired.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, cream softened butter and sugar until fluffy.

Beat in eggs one at a time, then mix in vanilla extract.
Add flour mixture in three additions, alternating with milk and pineapple juice. Mix until just combined.
Pour batter over pineapple layer and smooth the top.

Bake for 40–45 minutes or until a toothpick comes out clean.
Cool in pan 10–15 minutes, then invert onto a plate.

Garnish with whipped cream and berries if desired.

Notes

For added tropical flavor, use fresh pineapple and freshly whipped cream.

Serve warm or at room temperature.

Great for brunches, potlucks, or summer gatherings.

Prep Time: 20 minutes

Cook Time: 45 minutes
Category: Dessert
Method: Baking

Cuisine: American