Do you flip a pineapple upside-down cake when it's hot or cold?

You should flip a Pineapple Upside Down Cake while it’s still warm. First, let it rest for about five minutes after baking. Then, place a plate over the pan and carefully turn it upside down. The warm caramelized topping will slide out easily, keeping the fruit perfectly in place. If you wait too long, the sugar will harden, making it harder to flip. Also, running a knife around the edges helps loosen the cake. If some fruit sticks, just scoop it back on top. It’s all about timing, so don’t let it cool completely before flipping!

What cake mix do you use for pineapple upside-down cake?

You can use a yellow or butter cake mix for Pineapple Upside Down Cake. Both have a rich, buttery flavor that pairs perfectly with caramelized pineapple. First, follow the box instructions, but swap the water for pineapple juice to boost the flavor. Then, mix everything gently to keep the cake light and fluffy. Also, a vanilla or spice cake mix works great for a fun twist. If you love baking from scratch, a homemade butter cake is always a winner. No matter which mix you use, the key is balancing sweetness with the tangy pineapple topping.

Can I use pineapple juice instead of water in a cake mix?

Yes! Using pineapple juice instead of water makes Pineapple Upside Down Cake extra flavorful. First, check your cake mix instructions and swap the water with an equal amount of pineapple juice. Then, mix it in gently to keep the batter light. The juice adds natural sweetness and enhances the tropical taste. Also, it makes the cake extra moist, which is always a plus! If you want an even richer flavor, try combining half pineapple juice and half milk. This trick works well with yellow, butter, and vanilla cake mixes. Give it a try—it’s an easy upgrade!

What is the trick to flipping pineapple upside-down cake?

Flipping a Pineapple Upside Down Cake is all about timing and confidence! First, let the cake rest for about five minutes after baking. Then, place a serving plate over the pan and hold them tightly together. Next, flip it in one smooth motion—don’t hesitate! Also, let gravity do the work and lift the pan slowly. If some fruit sticks, just nudge it back into place. Another tip? Running a knife around the edges before flipping helps loosen the cake. Finally, if you’re nervous, practice with an empty pan first. The key is to flip quickly but carefully!

Pineapple Upside Down Cake: A Classic Dessert Favorite

Description

This Pineapple Upside Down Cake is a timeless, buttery classic with a caramelized pineapple topping, juicy cherries, and a soft, moist cake. Perfect for any occasion, this easy-to-make cake delivers a sweet, slightly tangy flavor that melts in your mouth. Whether you’re making it for a holiday, a birthday, or a weekend treat, this retro dessert never goes out of style! Serve it warm with ice cream or enjoy it chilled for a firmer bite.

Ingredients

Scale

For the Caramelized Topping:

¼ cup unsalted butter (melted)
¾ cup packed brown sugar
1 (20 oz) can pineapple slices (drained, juice reserved)
10–12 maraschino cherries (optional, for decoration)

For the Cake Batter:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter (softened)
2 large eggs
½ cup pineapple juice (from the can)
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk

Instructions

Step 1: Prepare the Topping

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or cast iron skillet.
Pour melted butter into the pan and spread evenly.
Sprinkle brown sugar over the butter.
Arrange pineapple slices in a single layer over the sugar.
Place a maraschino cherry in the center of each pineapple slice.

Step 2: Make the Cake Batter

In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract and pineapple juice.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Alternately add the dry ingredients and milk to the wet mixture, mixing until just combined.

Step 3: Bake the Cake

Pour the batter over the pineapple layer, spreading evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes before flipping onto a serving plate.

Step 4: Flip and Serve

Place a serving plate over the pan, hold firmly, and flip in one smooth motion.
Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Make It Extra Caramelized: Bake the topping in the pan for 5 minutes before adding the batter.
Gluten-Free Version: Use a 1:1 gluten-free flour blend.
Dairy-Free Alternative: Swap butter for vegan butter and milk for almond milk.
Storage:
- Room Temperature: 1-2 days (loosely covered).
- Refrigerate: Up to 5 days (airtight container).
- Freeze: Wrap slices tightly and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Cuisine: American / Retro Classic

Nutrition

Calories: ~320 kcal
Fat: ~12g
Carbohydrates: ~50g
Fiber: ~1g
Protein: ~3g