If you’re craving a dessert that’s nostalgic, delightfully sticky, and bursting with tropical flavor, you’re in for a treat with this Pineapple Upside Down Cake with Cherry Topping Recipe. I absolutely love how this fan-freaking-tastic cake combines caramelized pineapple rings and bright maraschino cherries, all nestled under a moist, tender vanilla cake that’s just perfect every time. Stick with me, and I’ll guide you through my favorite tips and tricks so this classic dessert turns out perfectly for you too!
Why You’ll Love This Recipe
- Retro Charm: This cake brings back the classic pineapple upside down flavor you remember, but with a modern moist vanilla cake twist.
- Perfect Balance: Sweet caramelized fruit topping meets a tender, subtly pineapple-flavored crumb that’ll have you coming back for seconds.
- Simple Ingredients: Most are pantry staples, and you’ll be amazed how little effort it takes to create such an impressive dessert.
- Family Favorite: Every time I bring this cake to a gathering, my family goes crazy for it – I know yours will, too!
Ingredients You’ll Need
The flavors in this Pineapple Upside Down Cake with Cherry Topping Recipe really come together because of a few key ingredients—the juicy pineapple rings, sweet cherries, and that buttery brown sugar caramel. Plus, we use a touch of the canned pineapple juice in the cake itself for an extra burst of tropical goodness. I always recommend using canned pineapple in juice, not syrup, to keep it from getting overly sweet or sticky.
- Canned Pineapple Slices: Opt for chunks or slices packed in juice, not syrup; the juice adds flavor without cloying sweetness.
- Maraschino Cherries: These add the classic pop of color and tart-sweet contrast that makes the topping irresistible.
- Unsalted Butter (melted and softened): Butter quality matters—a good unsalted butter results in a richer flavor and balanced sweetness.
- Brown Sugar: This caramelizes beautifully, creating that signature sticky topping you’ll adore.
- Flour: All-purpose works perfectly, giving the cake its tender crumb.
- Baking Powder & Baking Soda: Combined for the perfect rise and light texture.
- Milk: Full or low-fat both work; the acidity of sour cream balances it out.
- Sour Cream: Adds moisture and subtle tang—if you prefer, plain yogurt is a great substitute.
- Vanilla Extract: Enhances the cake’s sweetness and depth of flavor.
- White Sugar: For sweetness in the cake batter itself.
- Eggs: Bring moisture and help with the structure—room temperature eggs give you the best results.
Variations
What I love most about this Pineapple Upside Down Cake with Cherry Topping Recipe is how easy it is to customize. Over the years, I’ve played around with a few tweaks depending on what’s on hand or dietary preferences—and you should feel free to get creative too!
- Use Fresh Pineapple: When pineapple is in season, swapping canned for fresh chunks gives a fresher, brighter taste—just make sure to pat dry to avoid sogginess.
- Reduce Sugar: I sometimes cut the sugar by a quarter if I’m happy with a less sweet cake, especially if my cherries are extra sweet.
- Dairy-Free Version: Substitute coconut yogurt for sour cream and plant-based milk to make it dairy-free; it still tastes delicious.
- Topping Twists: Experiment with adding toasted coconut flakes on top after baking for a tropical crunch.
How to Make Pineapple Upside Down Cake with Cherry Topping Recipe
Step 1: Prepare Your Topping
Start by preheating your oven to 180°C (350°F) — a consistent oven temp makes all the difference. In your cake pan, melt the butter and sprinkle the brown sugar evenly over it. Arrange your pineapple slices right on top of this sticky base, then carefully place the maraschino cherries in the centers of the pineapple rings and in any gaps. This sets the stage for that beautiful caramelized top once baked.
Step 2: Mix Your Cake Batter
Now, in a mixing bowl, sift together the flour, baking powder, baking soda, and salt—this keeps the batter light and ensures no clumps. In a separate bowl, cream the softened butter with the white sugar until fluffy; this usually takes about 3-5 minutes with a mixer. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract, sour cream, milk, and that reserved pineapple juice you saved from the can for an extra burst of flavor. Finally, fold in the dry ingredients gently until just combined. If you have any leftover pineapple chunks, toss them in here for a nice surprise of pineapple bits inside your cake.
Step 3: Bake and Flip the Cake
Pour the batter evenly over your prepared pineapple and cherry topping, smoothing the top with a spatula. Pop it in the oven for about 45 minutes, or until a skewer inserted in the center comes out clean. The smell while it bakes? Absolutely heavenly. When it’s done, let the cake cool in the pan for about 10 minutes—this waiting step helps the topping set slightly, making the flip easier. Then carefully invert the cake onto a serving plate. You’ll see the glossy, caramelized fruit arrangement that’s just begging for a slice!
Pro Tips for Making Pineapple Upside Down Cake with Cherry Topping Recipe
- Butter Temperature Matters: Make sure your butter is softened but not melted when creaming—it traps air for a fluffier cake.
- Saving the Pineapple Juice: Using the reserved juice in the batter really adds moisture and prevents waste—win-win!
- Flip with Confidence: Letting the cake cool slightly before flipping helps avoid sticking—run a knife around edges for an easier release.
- Don’t Overmix Batter: Mixing just until combined keeps the cake tender; overmixing can make it tough.
How to Serve Pineapple Upside Down Cake with Cherry Topping Recipe
Garnishes
I usually serve this cake plain to let the caramelized pineapple and cherry topping shine, but on occasion, I like to add a dollop of freshly whipped cream or a scoop of vanilla ice cream for contrast. Fresh mint leaves also add a lovely splash of color and a hint of freshness that pairs beautifully with the rich sweetness.
Side Dishes
Believe it or not, a slice of this Pineapple Upside Down Cake with Cherry Topping Recipe pairs wonderfully with light, fruity sides like a simple mixed berry salad or a tropical fruit salsa. For gatherings, I sometimes pair it with a cup of freshly brewed coffee or a fruity, chilled white wine for adults—it elevates the whole dessert experience.
Creative Ways to Present
For parties, I’ve tried serving mini versions in ramekins with individual pineapple rings and a cherry on top—bakes faster and they look adorable! Another fun idea is to drizzle with a little caramel sauce or sprinkle toasted coconut flakes for that extra wow factor. Trust me, these small touches can turn this humble retro cake into the star of your dessert table.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. After that, I transfer it to the fridge to extend freshness. The cake stays moist and the topping stays sticky, but I recommend bringing it back to room temperature before serving to get that perfect texture.
Freezing
This Pineapple Upside Down Cake with Cherry Topping Recipe freezes well if you want to prep ahead. I slice it first, then wrap individual slices in plastic wrap followed by foil, and pop them in the freezer. When you’re ready to enjoy, thaw them overnight in the fridge for the best texture retention. Just a heads-up: the topping might lose a bit of its glossy shine but the flavor remains spot-on.
Reheating
To reheat leftovers, I warm a slice in the microwave for 20-30 seconds or place it in a low oven (about 150°C/300°F) for 10 minutes. This helps revive the softness of the cake and gives the topping that lovely warm stickiness again. Just be careful not to overheat it, or the cherries can get too mushy.
FAQs
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Can I make this Pineapple Upside Down Cake with Cherry Topping Recipe from scratch without canned pineapple?
You absolutely can! Fresh pineapple can be substituted, but since fresh fruit contains more moisture, I recommend patting it dry gently before arranging it on the butter and sugar. This helps prevent excess juice from making the cake soggy. You might also want to slightly reduce the milk in the batter to compensate.
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What should I do if my topping sticks to the pan after baking?
This can happen if the pan isn’t properly prepared or if the cake cools too long before flipping. To avoid sticking, always melt the butter and brown sugar directly in the pan before adding fruit, and flip the cake onto a plate while still warm but not hot—about 10-15 minutes after removing from the oven usually works best.
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Why do you use both baking powder and baking soda in this recipe?
Great question! The baking powder provides most of the rise, while the baking soda reacts with the acidity in the sour cream and pineapple juice to help the cake puff up and stay tender. If you don’t have baking soda, you can use a bit extra baking powder as a substitute, but the texture might be slightly different.
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Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour for a gluten-free baking blend that usually contains xanthan gum to mimic gluten’s texture. Since gluten-free flours absorb moisture differently, you might have to tweak the milk amount a bit to get the right batter consistency.
Final Thoughts
I hope you can tell how much I adore this Pineapple Upside Down Cake with Cherry Topping Recipe—it’s a sweet little trip down memory lane that’s so easy to make and delightful to serve. Whether it’s a family gathering or a simple weekend treat, this cake never fails to impress and bring smiles. Try it out; I promise you’ll love that combination of caramelized fruit and soft cake as much as I do. Happy baking, my friend!
Print
Pineapple Upside Down Cake with Cherry Topping Recipe
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 1 hr 5 min
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic Pineapple Upside Down Cake featuring caramelized pineapple slices and maraschino cherries atop a moist, tender vanilla cake flavored with pineapple juice. This retro dessert combines sticky, sweet fruit topping with a soft cake crumb studded with pineapple bits for a delightful, nostalgic treat.
Ingredients
Topping
- 565g (20 oz) canned pineapple slices in juice (not in syrup)
- 12-18+ maraschino cherries
- 60g (4 tbsp) unsalted butter, melted
- 1/2 cup brown sugar
Cake Batter
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda (or substitute 1 tsp baking powder)
- 1/4 tsp salt
- 1/3 cup milk (full or low-fat)
- 1/4 cup pineapple juice (reserved from canned pineapple)
- 1/4 cup sour cream (full fat, or substitute plain yogurt)
- 1 tsp vanilla extract or essence
- 115g (1 stick) unsalted butter, softened to 18°C/64°F
- 3/4 cup white sugar
- 2 large eggs, at room temperature
- Any leftover pineapple, chopped
Instructions
- Preheat oven: Set the oven temperature to 180°C/350°F (160°C fan) to prepare for baking the cake.
- Prepare topping: In a baking pan, pour melted butter evenly then sprinkle brown sugar over it. Arrange pineapple slices over the sugar, spacing evenly. Place maraschino cherries in the centers of the pineapple slices and in empty spaces to decorate.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda (or additional baking powder if substituting), and salt. Set aside.
- Combine wet ingredients: In another bowl, whisk milk, pineapple juice, sour cream, and vanilla extract until smooth.
- Cream butter and sugar: Using an electric mixer, cream the softened butter and white sugar until light and fluffy, approximately 3-4 minutes.
- Add eggs: Add eggs one at a time to the creamed butter mixture, beating well after each addition to incorporate fully.
- Combine batter: Alternate adding the dry ingredients and the wet ingredients to the creamed butter mixture, beginning and ending with dry ingredients. Mix until just combined. Fold in any leftover chopped pineapple carefully.
- Assemble and bake: Pour the batter evenly over the arranged pineapple and cherries in the baking pan. Smooth the top with a spatula. Place in the preheated oven and bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and invert: Once baked, let the cake cool in the pan for about 10 minutes to allow the topping to set. Carefully invert the cake onto a serving plate so the pineapple and cherries are on top. Serve warm or at room temperature.
Notes
- Use pineapple canned in juice, not syrup, to avoid excess sweetness and maintain accurate texture.
- Maraschino cherries add classic color and flavor but can be adjusted to taste or omitted.
- For best texture, soften butter to room temperature before creaming.
- Room temperature eggs emulsify better for a smoother batter.
- Saving pineapple juice from the can adds extra flavor to the cake batter and prevents waste.
- This recipe yields a moist cake with a caramelized fruit topping, perfect for gatherings or nostalgic dessert cravings.
- See recipe video for step-by-step guidance and visual tips.
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 34 g
- Sodium: 162 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 61 mg
