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

You should flip pineapple upside down cake while it's still warm , ideally 10 to 15 minutes after taking it out of the oven. Flipping it too soon can cause it to fall apart, while waiting too long can cause the brown sugar topping to harden and stick to the pan. Warm is the sweet spot for a clean release and glossy fruit finish.

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

Yellow cake mix is the classic go-to because of its rich, buttery flavor that pairs beautifully with the sweet pineapple and caramel topping. Brands like Duncan Hines Butter Golden , Betty Crocker Yellow , and Pillsbury Golden Butter are all excellent choices. You can also use vanilla or white cake mix if you prefer a lighter base.

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

Absolutely! Replacing the water with pineapple juice in your boxed cake mix adds a deeper, fruitier flavor that complements the topping perfectly. It enhances the cake’s overall taste and ties everything together—this is a highly recommended pro tip for boxed cake success.

What is the trick to flipping pineapple upside down cake?

The key to a clean flip is timing and confidence : Let the cake cool for 10–15 minutes. Run a knife around the edge to loosen it. Place a flat plate over the top, hold firmly, and flip swiftly. Let it sit upside down for a minute before lifting the pan. This allows the caramel and fruit to release naturally and stay intact on the top of the cake.

Should you use parchment paper when baking a pineapple upside down cake?

Using parchment paper is optional , but it can help prevent sticking—especially with older pans or extra syrupy toppings. Cut it to fit the bottom of the pan only, and still grease the sides as usual. It can make the flipping process more foolproof, but with a well-greased non-stick or cast iron pan, you often won’t need it.

Why is my pineapple upside down cake soggy?

Soggy pineapple upside down cake usually comes from excess liquid in the fruit or too much butter/sugar in the topping. Make sure to: Thoroughly drain and blot the pineapple and cherries. Don’t overdo the butter or brown sugar layer. Avoid airtight containers during room temp storage, as they can trap steam and cause condensation. If you’re freezing the cake, ensure it's completely cooled before wrapping to avoid sogginess upon thawing.

Pineapple Upside Down Cake – The Best Classic Dessert Recipe (2025)

Name: Pineapple Upside Down Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1/4 cup unsalted butter (melted); 1/2 cup brown sugar; 1 can pineapple rings (reserve juice for later); Maraschino cherries; 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter (softened); 2 large eggs; 1/2 cup milk (or pineapple juice for extra flavor); 2 tsp baking powder; 1 tsp vanilla extract; Pinch of salt

Pineapple Upside Down Cake

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A timeless dessert featuring caramelized pineapple rings and cherries atop a moist, buttery cake. This showstopper is as delicious as it is beautiful, perfect for any occasion from casual dinners to festive celebrations.

Author: Amelia
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Topping:

1/4 cup unsalted butter (melted)
1/2 cup brown sugar
1 can pineapple rings (reserve juice for later)
Maraschino cherries

For the Cake:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter (softened)
2 large eggs
1/2 cup milk (or pineapple juice for extra flavor)
2 tsp baking powder
1 tsp vanilla extract
Pinch of salt

Instructions

Prepare the Topping:
- Melt the butter and stir in the brown sugar until dissolved. Pour into a 9-inch cake pan and spread evenly.
- Arrange pineapple rings over the caramel, placing a cherry in the center of each ring.
Make the Cake Batter:
- Cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk or pineapple juice. Mix until smooth.
Assemble and Bake:
- Pour the batter over the pineapple and caramel layer, spreading evenly.
- Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake rest for 10 minutes. Run a knife along the edges, place a serving plate on top, and invert the pan to release the cake.

Notes

For a tropical twist, substitute milk with pineapple juice and add shredded coconut to the batter.
The cake can be made a day in advance and stored in the refrigerator.
To make mini versions, use a muffin tin and follow the same layering process.

Find it online: https://recipesbyamelia.com/learn-how-to-make-a-pineapple-upside-down-cake-step-by-step-perfect-for-any-occasion/