What is the best way to make pineapple upside down cake from scratch?

The best way is to start with a homemade batter using butter, sugar, flour, and fresh or canned pineapple. Caramelize brown sugar and butter in your baking pan, arrange the pineapple slices with cherries, then pour the batter over and bake. Let it cool for 10–15 minutes before flipping it onto a plate. Using real butter and a touch of pineapple juice in the batter adds rich flavor and moisture.

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple for a more natural, tangy flavor. Just make sure to cut it into even rings or chunks and pat it dry with a paper towel to avoid adding excess moisture. Fresh pineapple can be slightly firmer, so baking time may need slight adjustment.

How do you prevent the cake from sticking to the pan?

To prevent sticking, grease your pan well with butter or non-stick spray before pouring in the caramel mixture. Also, let the cake cool slightly—around 10–15 minutes—before flipping. Running a knife around the edges can also help loosen the cake for a clean release.

Can pineapple upside down cake be made ahead of time?

Absolutely! You can bake it up to 24 hours in advance. Once cooled, cover it with plastic wrap or store in an airtight container at room temperature or in the fridge. Just be sure to bring it to room temp or warm it slightly before serving for the best taste and texture.

What makes pineapple upside down cake soggy?

Excess moisture is the main culprit. Common causes include using syrup-packed canned pineapple, not draining the fruit properly, or using too much topping. Also, underbaking or letting it sit in the pan too long before flipping can lead to sogginess.

Should pineapple upside down cake be refrigerated?

It depends on when you plan to eat it. If you’ll finish it within 1–2 days, you can store it covered at room temperature. For longer storage (up to 5 days), refrigerate it in an airtight container. Reheat slices before serving for the best flavor.

Pineapple Upside Down Cake from Scratch – 7 Secrets for Perfect Homemade Flavor

Name: Pineapple Upside Down Cake from Scratch
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ½ cup unsalted butter (melted); ¾ cup brown sugar (light or dark); 6–7 pineapple rings (fresh or canned, drained); 6–7 maraschino cherries (optional); 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup whole milk or buttermilk; ¼ cup pineapple juice (optional, for extra flavor)

Pineapple Upside Down Cake from Scratch

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade pineapple upside down cake is a buttery, golden classic with caramelized pineapple rings and sweet cherries baked right in. Easy to make and full of tropical flavor!

Author: Amelia
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

½ cup unsalted butter (melted)
¾ cup brown sugar (light or dark)
6–7 pineapple rings (fresh or canned, drained)
6–7 maraschino cherries (optional)
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk or buttermilk
¼ cup pineapple juice (optional, for extra flavor)

Instructions

Preheat oven to 350°F (175°C).
In a saucepan, melt ½ cup butter. Stir in brown sugar and cook for 2–3 minutes until smooth.
Pour the caramel mixture into a greased 9-inch round cake pan. Arrange pineapple slices and place a cherry in each center.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream softened butter and sugar until light.
Add eggs one at a time, then vanilla extract.
Alternately mix in dry ingredients and milk (and pineapple juice, if using), starting and ending with dry ingredients.
Pour batter over fruit layer and smooth the top.
Bake for 40–50 minutes until golden brown and a toothpick comes out clean.
Let cool for 10–15 minutes, then invert carefully onto a serving plate.
Serve warm or at room temperature. Optional: top with whipped cream or ice cream.

Notes

Use fresh pineapple for a tangier flavor or canned for a sweeter, softer texture.
To prevent sogginess, pat pineapple slices dry before arranging.
For mini versions, use a muffin tin and reduce baking time to ~25 minutes.
Store leftovers at room temperature (2 days) or in the fridge (5 days).
Freeze slices individually by wrapping in foil and storing in an airtight bag for up to 2 months.

Find it online: https://recipesbyamelia.com/master-the-art-of-baking-a-pineapple-upside-down-cake-from-scratch-with-simple-ingredients/