This sweet and sticky sponge doesn’t last long in my house! It’s actually one of Chris’s favourites. The juice from the pineapple layer perfectly seeps into the fluffy sponge and caramelizes at the bottom, to create this perfectly sweet and sticky layer. Plus when you drizzle the pineapple syrup over it, it just melts into the cake and adds to that lovely tangy-sweet flavour. Cherries – We like using Maraschino Cherries as they give a more vibrant pop of colour compared to the Glacé Cherries. This cake is SUPER sweet but the lightness of the sponge and the tangy pineapple balances out this recipe perfectly! Super light and fluffy! The perfect summertime treat. 😋 Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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title: “Pineapple Upside Down Cake " ShowToc: true date: “2024-10-16” author: “Hanna Goldstein”
I love learning in the kitchen and I’m always working hard to improve my skill. With constant practice comes the opportunity to bring you the best recipes I can. This is an exciting post!
Improved Pineapple Upside Down Cake Recipe – Read the Difference
I developed and published a pineapple upside down cake recipe several years ago. It’s certainly loved by many, but the cake is prone to overflowing because there’s quite a lot of batter. Additionally, it can taste overly wet and the instructions were never written very clearly. As a cookbook author and baker, I’ve certainly improved my craft over the years! My improved pineapple upside down cake recipe, written below, is much softer than my original. Using creamed butter instead of melted, cake flour instead of all-purpose flour, all white sugar instead of brown sugar + white, and using egg whites guarantees a huge textural difference. I adapted it from my white cake. My new recipe doesn’t yield as much cake batter, so we don’t have to worry about overflowing. The pineapple cherry topping remains the same. You don’t mess with perfection. 😉
Old Cake Recipe (in notes below): Overly heavy, wet, overflowed New Cake Recipe (below): Softer, pleasantly moist, reduced amount of batter
We’re using the same ingredients in my updated cake batter just in different forms, ratios, and amounts. Baking is truly a science and I’m happy to continue to deliver you well tested and improved recipes!
Key Ingredients You Need
Cake Flour: Lighter than all-purpose flour, cake flour produces a soft crumb. Baking Powder & Baking Soda: The two add plenty of lift under the heavy topping. Salt: Balances the sweetness. Butter: Instead of melted butter, use 6 Tablespoons of softened butter. (Not the whole stick, though you do need more for the topping.) Creaming butter and sugar guarantees a buttery soft crumb. It’s how I prepare my vanilla cupcakes, too. Sugar: White granulated sugar sweetens and tenderizes the cake. There’s brown sugar in the topping to provide essential flavor! Egg Whites: Don’t let yolks weigh down a cake that’s already weighed down by the fruit topping. After all my recipe testing, I now swear by just egg whites here. So there’s no waste, here are my recipes using egg yolks. Vanilla Extract: Flavor. Sour Cream: Along with cake flour and egg whites, sour cream promises a tender cake crumb. Plain yogurt works in a pinch. Pineapple Juice & Milk: Liquid is key in most cakes because it thins out the batter. You typically make pineapple upside down cake with canned pineapple, so use some of the liquid in the can for the cake batter.
I appreciate that the cake, in general, is smaller and not as overwhelming just like this apple upside down cake. Both are great options for smaller gatherings for Easter and other holidays. See more Easter brunch recipes and Easter dessert recipes.
Pineapple Upside Down Cake Topping
I didn’t change my original topping recipe. Sticking with tradition, the topping includes canned pineapple rings, maraschino cherries, butter, and brown sugar. I always use 10 pineapple rings (some are halved for the sides), which is one 20 ounce can. Feel free to use fresh pineapple and cherries. Canned pineapple chunks will be a little messy and could spill down the sides when you invert the cake, so proceed with caution.
My #1 Tip for the Topping: Blot the wet pineapples and maraschino cherries before using. The more liquid in the fruit, the more liquid that won’t “set.” Excess liquid creates an unpleasantly wet cake.
I know you’ll appreciate this too: pineapple upside down cake is basically already frosted. There’s no extra decoration required; the garnish is literally baked into the cake!
Overview: How to Make the Best Pineapple Upside Down Cake
This classic pineapple upside down cake is buttery rich and the sweet fruit topping is downright irresistible. Let me walk you through each step so you understand the process.
Expect a Dense Cake
I’ve been making pineapple upside down cake since I could hold a spatula. I’ve made hundreds of versions, or so it seems, and I say with 100% certainty that this cake will always be on the denser side. (Unless you are using store-bought cake mix.) You see, the cake is served upside down. The weight of the topping, which is the bottom of the cake as it bakes, weighs down the crumb beneath it. Pineapple upside down cake will never be as light and airy as white cake. If you were to make this exact cake batter and serve it right-side-up, the cake would taste much airier. Does that make sense? I know you’ll love its unique texture, especially paired with the brown sugar caramelized fruit topping. Let me know how you like it!
