24 August 2025
Pineapple Upside-Down Cake
RecipeShare Test Kitchen
A soft pineapple cake with a caramelized fruit topping and a tender crumb that works well for potlucks, merienda, and classic dessert tables.
Pineapple upside-down cake works because it gives you two textures in one simple bake: a soft crumb underneath and a sticky fruit topping above. The pineapple brings acidity and moisture, while the caramelized sugar gives the finished cake some of its classic look and flavor.
It is the kind of dessert that feels familiar on a family table and still travels well enough for potlucks. Because the topping is built into the bake, you do not need frosting or extra finishing work once the cake is out.
The main thing is getting the pan prep and bake time right so the cake releases cleanly and the center finishes cooking before the top gets too dark.
What Helps The Topping Release Cleanly
Letting the cake rest briefly in the pan helps the structure settle, but you do not want to leave it there so long that the caramel cools and grips the base again.
Using well-drained pineapple also helps. Too much liquid can thin the caramel and weigh down the top of the cake.
Serving And Storage Notes
Serve slices plain or with whipped cream if you want a softer contrast against the caramelized fruit.
The cake keeps well covered for a couple of days. If the topping firms up too much, a short warm-up before serving helps loosen it again.
If you are using cherries for color, place them carefully before the batter goes in so the pattern stays neat after flipping. This is one of those cakes where a little attention to layout pays off once the pan is turned out.
Pineapple Upside-Down Cake
RecipeShare Test KitchenA soft pineapple cake with a caramelized fruit topping and a tender crumb that works well for potlucks, merienda, and classic dessert tables.
Tools Used
Mixing Bowls(opens in a new tab)Whisk(opens in a new tab)Spatula(opens in a new tab)8-inch Round Cake PanOven
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Ingredients
USMetric
Cake Batter
Instructions
Prepare the Cake
- 1
Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2
Cream together butter, white sugar, and brown sugar in a large mixing bowl.
- 3
Beat in eggs one at a time, mixing well after each addition.
- 4
In a separate bowl, combine flour, baking soda, and baking powder.
- 5
In another bowl, combine heavy cream and vinegar and let sit briefly.
- 6
Alternately add the dry ingredients and cream mixture to the butter mixture, starting and ending with the dry ingredients.
- 7
Fold in the pineapple chunks.
- 8
Pour the batter into the prepared pan and smooth the top.
- 9
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
- 10
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Nutrition Facts
Serving Size: 1 slice (1/12 cake)
Calories 350
% Daily Value*
Total Fat 12g15%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 65mg22%
Sodium 250mg11%
Total Carbohydrates 55g20%
Dietary Fiber 2g7%
Sugars 35g
Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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