This timeless Pineapple Upside Down Cake has earned its delicious status for a reason. A decadent, buttery Bundt crowned with aromatic pineapple and cherries, it’s a kitchen-friendly creation that’s simple to whip up.
I think it’s the retro-allure of this upside down cake that makes it one of my favorites, not to mention how easy it is to put together.
Beginning with the perfect butter cake and unfolding into a pattern of caramelized pineapple rings and cherries once out of the Bundt pan – every bite is sort of intertwined with the nuances and textures of all of present ingredients.
Why I Love This Pineapple Upside Down Cake
- It has retro charm.
- So, so easy to make.
- Pantry-friendly ingredients.
- It’s visually stunning, just like my pineapple coconut cake.
Ingredients and Substitutions
- Unsalted Butter: Adds richness and moisture to the cake and contributes to the caramelization of the pineapple. Salted butter can be used, but remove the salt used in the recipe.
- Light Brown Sugar: Sweetens the cake and helps create a caramel layer on top.
- Ground Cinnamon: Complements the sweetness of the brown sugar and pineapple.
- Pineapple Slices in Juice: Form the decorative top layer of the cake.
- Maraschino Cherries: Enhances the visual appeal and adds sweet, fruity notes to the cake.
- Eggs: Provide structure, stability, and moisture to the cake.
- Granulated Sugar: Sweetens the cake and contributes to its texture.
- Canola Oil: Adds additional moisture and helps create a tender crumb in the cake. You can substitute with vegetable or melted coconut oil.
- Vanilla Extract: Adds flavor.
- Buttermilk: Adds acidity to react with baking soda for leavening and contributes to the cake’s tenderness.
- Greek Yogurt: Adds moisture and richness to the cake. You could substitute with sour cream.
- All-Purpose Flour: The primary structure-building ingredient.
- Baking Powder: Contributes to the leavening of the cake.
- Baking Soda: Works with buttermilk to leaven the cake and provides a tender crumb.
- Salt: Enhances the overall flavor by balancing the sweetness and other flavors. Leave it out if using salted butter.
How to Make Upside Down Pineapple Cake
- Step One: Preheat oven with a rack in the center of the oven. Prepare Bundt pan according to directions.
- Step Two: Pour butter into the bottom of the pan. Combine brown sugar and cinnamon, and sprinkle across the bottom of the baking pan.
- Step Three: Blot dry pineapple slices and cherries before arranging in the bottom of the pan, over the brown sugar-cinnamon mixture. (Leave the rings whole, or slice them in half.) Set pan aside.
- Step Four: In a large mixing bowl, beat together eggs and sugar until fluffy and pale in color.
- Step Five: Add butter, oil, and finally vanilla. Add in buttermilk and Greek yogurt until well blended.
- Step Six: In a separate bowl, sift dry ingredients. Slowly add into wet ingredients and mix on low speed until blended.
- Step Seven: Spoon batter into pan over pineapple slices. Shimmy the pan on to get air bubbles to rise, and level the batter.
- Step Eight: Bake for 55-60 minutes, or until a toothpick comes out mostly clean, with some moist crumbs.
- Step Nine: Let the cake cool on a cooling rack for at least an hour. Carefully flip the Bundt pan over on a plate or cake stand. Serve warm or at room temperature.
Recipe Tips
- Make sure ingredients like eggs, buttermilk and yogurt are at room temperature and melted butter should not be too hot. This promotes even mixing and better texture in the cake.
- Thoroughly grease and flour the Bundt pan, making sure to get into every nook and cranny.
- Take the time to sift dry ingredients before incorporating them into the wet mix for a smoother batter and avoids lumps in the final product.
- When combining wet and dry ingredients, mix gently. Overmixing will result in a dense cake.
- When flipping the cake onto a plate or stand, do it carefully and patiently. Allow gravity to do its work, and don’t rush the process.
Recipe FAQs
- Can I use fresh pineapple instead of canned? I wouldn’t. Fresh pineapple will produce more juice while cooking and will not produce the same sticky-sweet topping that canned pineapple does.
- What’s the purpose of buttermilk and Greek yogurt? Buttermilk adds acidity for leavening, and Greek yogurt adds moisture and richness to the cake.
- Can I make this cake ahead of time? Yes, you can bake the cake in advance. Store in an airtight container at room temperature or in the refrigerator. Warm it slightly before serving.
- Can I freeze the pineapple upside-down cake? Yes, you can freeze it. Wrap the cooled cake tightly in plastic wrap and then foil. Thaw in the refrigerator before serving.
More Bundt Cake Recipes
- RumChata Bundt Cake
- Churro Bundt Cake
- Cinnamon Apple Bundt Cake
- Bailey’s Irish Cream Cake
- Limoncello Cake
- Blueberry-Lime Pound Cake
- Earl Grey Chocolate Pound Cake
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Pineapple Upside Down Cake
Equipment
- hand mixer or stand mixer
Ingredients
Pineapple Upside Down Layer:
- 1/4 cup unsalted butter melted (plus extra for pan prep)
- 3/4 cup packed light brown sugar
- 1/2 tsp. ground cinnamon
- 1 (20 oz.) can pineapple slices in juice (use 8 rings)
- 8 Maraschino cherries stems removed
Cake:
- 3 large eggs room temperature
- 2 cups granulated sugar
- 12 tbsps. unsalted butter melted
- 1/3 cup canola oil
- 2 tsps. vanilla extract
- 1/2 cup buttermilk room temperature
- 1/2 cup plain Greek yogurt room temperature
- 3 cups all-purpose flour (plus extra for pan prep)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. table salt
Instructions
Upside Down Layer:
- Preheat oven to 350̊ F with a rack in the center of the oven. Generously butter and flour a Bundt pan, tapping out excess flour.
- Pour melted butter in the bottom of the Bundt pan. In a small bowl, combine brown sugar and cinnamon, and sprinkle evenly across the bottom of the Bundt pan.1/4 cup unsalted butter, 3/4 cup packed light brown sugar, 1/2 tsp. ground cinnamon
- Blot dry pineapple slices and cherries. Arrange pineapple slices and Maraschino cherries in the bottom of the pan, over the brown sugar-cinnamon mixture. (Leave the rings whole, or slice them in half.) Set pan aside.1 (20 oz.) can pineapple slices, 8 Maraschino cherries
Cake:
- In a large mixing bowl, beat together eggs and sugar until fluffy and pale in color; about 3 minutes.3 large eggs, 2 cups granulated sugar
- Add butter, oil, and finally vanilla, blending between each ingredient. Add in buttermilk and Greek yogurt until well blended.12 tbsps. unsalted butter, 1/3 cup canola oil, 2 tsps. vanilla extract, 1/2 cup buttermilk, 1/2 cup plain Greek yogurt
- In a separate bowl, sift together flour, baking powder, baking soda, and salt. Slowly add dry ingredients into wet ingredients and mix on low speed until blended. (Do not overmix.)3 cups all-purpose flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. table salt
- Spoon batter into Bundt pan over pineapple slices. Shimmy the Bundt pan on countertop to get air bubbles to rise, and to level the batter.
- Bake for 55-60 minutes, or until a toothpick comes out mostly clean, with some moist crumbs.
- Let the cake cool on a cooling rack for at least an hour. Carefully flip the Bundt pan over on a plate or cake stand. Serve warm or at room temperature.
Notes
Nutrition
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