Tropical Sunshine Classic Pineapple Upsidedown Cake

Tropical Upside Down Pineapple Cake Retro Delight

By Amara Vitalis August 19, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a bit of sunshine on a plate? Ever made a pineapple upside down cake? Honestly, this classic, caramelized pineapple cake recipe is a right treat, packed with tangy pineapple goodness.

Brief Overview

This retro cake recipe hails from America. It's a celebration of pineapple upside down desserts that have been a family favourite for generations.

This one sits at medium difficulty. It takes about 1 hour 15 minutes to 1 hour 25 minutes and makes 8-10 servings, perfect for sharing.

Main Benefits

This easy pineapple cake gives you a good dose of Vitamin C from the pineapple. It's ideal for afternoon tea, a birthday bash, or just a cozy night in.

This recipe is special because it's simple and tastes like home. It makes the perfect baked goods desserts.

Getting Started

Right, let's dive into this Pineapple Upside Down Cake recipe . I still remember my nan making a classic pineapple dessert and the amazing smell filling the kitchen, you know? She always said the secret was good butter and patience.

This recipe is slightly different, with a nod to modern tastes, and is perfect for anyone looking for recipes for fresh pineapple. Don’t worry, it’s still super easy!

Let’s get our ingredients together.

The Caramel Topping

We need butter, brown sugar, tinned pineapple, and those bright red maraschino cherries. Remember to drain the pineapple well. Soggy pineapple will ruin your bake.

The Cake Batter

Get flour, baking powder, salt, more butter (the good stuff!), sugar, eggs, vanilla extract, and the pineapple juice we saved.

It is easy to adapt the pineapple upside down cake variations to your liking. Let's make the magic happen.

Right then, let's talk shop about what you need for this upside down pineapple sensation! Honestly, it's not too scary.

Even if your baking skills are more 'soggy bottom' than 'star baker', you can nail this.

Gearing Up: Ingredients & Equipment

This classic pineapple dessert is totally achievable. I swear down, you don't need fancy gear. Let's break it down, yeah?

Main Ingredients: The Stars of the Show

Here's the lowdown on what you need. Measurements are super important. No slacking!

Butter (for caramel): 1/2 cup (1 stick) or 113g , unsalted. Go for decent quality stuff. It makes all the difference to the caramelized pineapple cake .
Brown Sugar: 3/4 cup or 150g , packed light brown. This gives that gorgeous, rich caramel flavour.
Pineapple Slices: 1 (20 ounce) can or 567g , in juice. Make sure you drain it well! Nobody wants a soggy pineapple upside down cake recipe . Keep the juice, you'll need it later.
Maraschino Cherries: 1/2 cup or 120ml , drained and halved. These add a touch of retro flair. My nan always used them!
Flour: 1 1/2 cups or 192g , all-purpose. Plain flour will do the trick.
Baking Powder: 1 1/2 teaspoons . This is what makes the cake nice and fluffy.
Salt: 1/4 teaspoon . Just a pinch to balance the sweetness.
Butter (for cake): 1/2 cup (1 stick) or 113g , unsalted and softened. Leave it out for a bit to get nice and soft.
Granulated Sugar: 3/4 cup or 150g . The standard caster sugar we all know and love.
Eggs: 2 large . Free range if you can.
Vanilla Extract: 1 teaspoon . Adds a lovely warm flavour.
Pineapple Juice: 1/2 cup or 120ml , reserved from the can.

Seasoning Notes: The Flavor Boosters

Let's talk about taking this easy pineapple cake to the next level.

Essential Spice Combinations: You know what? A pinch of cinnamon in the batter is divine. It adds a warm, spicy note that complements the pineapple.
Flavor Enhancers: A dash of rum extract (not too much, mind!) enhances that tropical vibe. Alternatively, use rum!
Quick Substitutions: No vanilla extract? A teaspoon of almond extract works in a pinch.

Equipment Needed: No Need to Panic!

Don't fret, you don't need a load of fancy gadgets for these Pineapple Cake Cookies !

9 inch Round Cake Pan: Essential. A springform pan is handy, but not crucial.
Mixing Bowls: At least two. One for wet, one for dry.
Electric Mixer: Handheld or stand mixer. Makes life easier, but a good old whisk works too.
Rubber Spatula: For scraping down the sides of the bowl.
Wire Rack: For cooling the cake.
Parchment Paper: Optional, but it makes flipping the cake a breeze.

Honestly, that's it! Most of this stuff you probably already have. If you fancy Pineapple Upside Down Desserts , get this retro cake recipe going! Ready to bake the best baked goods desserts ?.

Let's get started!

Tropical Sunshine: Baking Our Way to an Upside Down Pineapple Cake!

Right, let's have a go at baking a Classic pineapple dessert ! This Pineapple Upside Down Cake recipe is a proper retro bake, like something your Nan used to make.

Don't be scared; it's easier than you think, honestly! This time, we are cooking with "Tropical Sunshine" which is our take on the classic Caramelized pineapple cake .

Prep Steps for a Smooth Bake

Essential mise en place is key, innit? Get everything weighed out before you start. Honestly, you'll thank me later. For time saving, drain the pineapple in advance and halve the cherries.

This means they'll be nice and ready to go when you need them! And remember, when dealing with the hob for the caramel, keep an eye on it! The caramel will burn you badly!

step-by-step to Pineapple Upside Down Desserts

Grease your 9 inch cake pan. Pop in some baking paper if you fancy it.
Melt 1/2 cup (113g) of butter in the pan over a low heat. Stir in 3/4 cup (150g) of brown sugar . Cook until bubbly.
Arrange the pineapple rings and halved cherries prettily in the pan.
Whisk together 1 1/2 cups (192g) of flour , 1 1/2 teaspoons of baking powder , and 1/4 teaspoon of salt .
Cream 1/2 cup (113g) of softened butter and 3/4 cup (150g) of sugar until fluffy.
Beat in 2 eggs, one at a time. Stir in 1 teaspoon of vanilla extract .
Alternate adding the dry ingredients and 1/2 cup (120ml) of pineapple juice to the wet ingredients.
Pour the batter over the pineapple and cherries. Bake at 350° F ( 175° C) for 45- 55 minutes . Cool for 10 mins before inverting.

Pro Tips for Easy pineapple cake

Want to nail that Retro cake recipe ? Make sure you don't skimp on the butter. It's key for that delish caramel.

And don't over bake the cake. A skewer should come out with just a few moist crumbs. If you want to try some Pineapple upside down cake variations , add a bit of shredded coconut to the batter.

It's lush ! I once tried to use tinned peaches instead of pineapple. It was a total disaster! Honestly, stick to the Recipes For Fresh Pineapple - trust me on this one! It is also very good to bake Pineapple Cake Cookies .

Once you mastered this, give it a go and try different Baked Goods Desserts

Recipe Notes

Right then, before you dive into this classic pineapple dessert , let's chat about a few things. This upside down pineapple cake recipe is pretty straightforward.

But, these notes will help you nail it every single time. Honestly, I've made this retro cake recipe so many times, I could probably do it blindfolded.

Don't try that at home, mind!

Serving Suggestions: Putting Your Own Spin On It!

Presentation is key, innit? A simple pineapple cake cookies slice looks amazing on its own. But, you could always jazz it up! How about a big scoop of vanilla ice cream? Or even better, proper custard! Mr.

Whippy style is always a winner. If you're feeling fancy, a drizzle of rum sauce will go down a treat.

As for drinks, a cuppa goes perfectly.

Storage Tips: Keepin' it Fresh

If, somehow, you don't manage to scoff the whole thing at once, here's what to do. Pop the baked goods desserts in an airtight container.

It'll keep in the fridge for up to three days. You can freeze it too! Just wrap individual slices tightly in cling film.

It'll last a good month or two. When reheating, microwave individual slices for 30-60 seconds . Be careful not to make it soggy!

Variations: Get Creative!

Fancy a twist on the pineapple upside down cake variations ? Add half a cup of shredded coconut to the batter.

It'll give it a lovely tropical vibe. Or, how about some spice? Half a teaspoon of cinnamon or nutmeg adds a bit of warmth.

If you're gluten-free, use a gluten-free flour blend. For the caramel, you can use granulated sugar and a tablespoon of molasses.

Regarding the recipes for fresh pineapple , while canned is traditional for this recipe, you could use fresh, caramelized pineapple, but be sure to drain it well!

Nutrition Basics: Goodness Inside

Okay, let's talk numbers. Each slice of this easy pineapple cake contains roughly 350-450 calories . You'll get around 4g of protein , 18-25g of fat , and 45-55g of carbs .

Of course, these are just estimates. It depends on your slice size! And keep in mind it's caramelized pineapple cake , so it contains sugar.

It is worth it!

So there you have it! Everything you need to make a pineapple upside down cake recipe that will impress everyone. Get baking and enjoy!

Frequently Asked Questions

My upside down pineapple cake is sticking to the pan! What did I do wrong?

Ah, the dreaded sticking! Usually, this means the caramel hasn't quite set right or you didn't grease the pan enough. Next time, be generous with the butter when greasing the pan and ensure the caramel is bubbly and slightly thickened before arranging the pineapple.

Also, let the cake cool for only 10-15 minutes before inverting too long and the caramel hardens and sticks fast.

Can I make upside down pineapple cake ahead of time?

You can indeed! The cake is best enjoyed within 2-3 days. Store it at room temperature, covered, to prevent it from drying out. If you want to prep further in advance, you can make the caramel topping a day ahead and keep it covered in the fridge, just bring to room temperature before arranging the pineapple and adding the batter.

Is there a way to make my upside down pineapple cake healthier? All that sugar makes me feel a bit guilty!

Absolutely! You can reduce the amount of sugar in the cake batter by about 1/4 cup without significantly impacting the texture. You could also use a sugar substitute like erythritol or stevia, though that might slightly alter the flavour.

Using pineapple canned in its own juice rather than syrup will also cut down on added sugars. Every little helps!

Can I use fresh pineapple for upside down pineapple cake instead of canned?

Yes, but with a bit of a caveat! Fresh pineapple is delicious, but it contains an enzyme (bromelain) that can interfere with the cake's texture, potentially making it a bit gummy. To counteract this, you'll need to cook the fresh pineapple slices before arranging them in the pan.

Gently sauté them in a pan with a little butter and brown sugar to soften them and intensify their sweetness. The canned variety has been cooked in the canning process and shouldn't have this effect.

I'm baking for someone with a gluten intolerance. How can I make a gluten-free upside down pineapple cake?

No worries, a gluten-free version is totally doable! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, which helps bind the ingredients and give the cake structure.

You might also want to let the batter rest for about 15-20 minutes before pouring it over the pineapple, as this can help the gluten-free flour absorb the liquid properly.

Can I change up the fruit on this pineapple upside down recipe?

Well, it wouldn't technically be a pineapple upside down cake, but you absolutely can! Peaches, apples, pears, or even berries would work beautifully. Consider what flavours complement each other. Caramelised apples with a hint of cinnamon would be gorgeous!

Just make sure that whatever fruit you use is firm enough to hold its shape during baking and isn't too watery or your cake can be a little soggy.