Classic Moist Pineapple Upside Down Cake
A nostalgic and moist pineapple upside down cake featuring caramelized brown sugar and pineapple rings, perfect for any occasion and easy to make with simple pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) packed light brown sugar
- 1 can (about 20 oz / 567g) pineapple rings in juice, drained (reserve juice for batter)
- Maraschino cherries (optional)
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ⅓ cup (80ml) reserved pineapple juice
- ½ cup (120ml) whole milk (can substitute almond or oat milk)
- 1 teaspoon vanilla extract
- Optional: ½ cup (120g) small-curd cottage cheese, blended until smooth
Instructions
- Preheat oven to 350°F (175°C). Pour melted butter evenly into the bottom of the cake pan.
- Sprinkle brown sugar evenly over the butter without disturbing the layering.
- Arrange pineapple rings on top of the sugar in a single layer; place a maraschino cherry in the center of each ring if using.
- In a medium bowl, sift together flour, baking powder, and salt.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Alternate adding dry ingredients and the milk with reserved pineapple juice to the butter mixture, beginning and ending with dry ingredients. Mix gently until combined.
- If using, fold in blended cottage cheese for extra moisture.
- Spoon batter evenly over the pineapple and sugar layer in the pan and smooth the top gently.
- Bake on middle rack for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and edges are golden brown.
- Let cake cool in pan for 10 minutes on a wire rack. Run a knife around edges to loosen, then carefully invert onto a serving plate.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
Use room temperature ingredients for better texture. Drain pineapple well to avoid soggy topping. Avoid overmixing batter to keep cake tender. Flip cake while warm to prevent sticking. Optional cottage cheese boosts moisture without heaviness. Tent with foil if top browns too fast.
Nutrition
- Serving Size: 1 slice (1/10th of c
- Calories: 300
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: pineapple upside down cake, classic pineapple cake, moist pineapple cake, caramelized pineapple dessert, easy homemade cake