Indulge in a classic dessert with this irresistible Pineapple Upside-Down Cake. A timeless favorite, this cake features sweet and tangy pineapple slices, juicy maraschino cherries, and a moist yellow cake base. With its stunning presentation and delicious flavor, this pineapple upside-down cake is sure to be a hit at any gathering or celebration.

Reason to Try the Recipe

If you’re craving a dessert that’s both nostalgic and delicious, this Pineapple Upside-Down Cake is the perfect choice. With its beautiful presentation and tropical flavors, this cake is sure to evoke fond memories of summertime gatherings and family dinners. Plus, it’s surprisingly easy to make, making it a great option for novice and experienced bakers alike.

Ingredients Summary

To make this Pineapple Upside-Down Cake, you’ll need maraschino cherries, butter, brown sugar, flaked coconut, sliced pineapple, crushed pineapple, and yellow cake mix.

Serving Suggestions

Serve slices of this Pineapple Upside-Down Cake on their own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Pair it with a cup of hot coffee or tea for a delightful afternoon snack or after-dinner dessert.

Storage Info

Any leftover Pineapple Upside-Down Cake can be stored in an airtight container at room temperature for up to three days. To keep the cake fresh, cover it with plastic wrap or aluminum foil. You can also store individual slices in airtight containers in the refrigerator for longer shelf life.

Techniques or Tips

When preparing the cake pans, be sure to coat them generously with melted butter and brown sugar to prevent the cake from sticking.
Arrange the pineapple slices and maraschino cherries in a decorative pattern on the bottom of the cake pan for a beautiful presentation.
Use the reserved pineapple juice in the cake batter to enhance the flavor and moisture of the cake.

Variation

Feel free to customize this Pineapple Upside-Down Cake to suit your taste preferences. You can add additional ingredients such as chopped nuts or raisins to the cake batter for extra texture and flavor. You can also experiment with different types of fruit, such as peaches or mangoes, for a unique twist on this classic recipe.

FAQs about the Recipe

Q: Can I use fresh pineapple instead of canned pineapple? A: Yes, you can use fresh pineapple instead of canned pineapple if you prefer. Simply slice the pineapple into rings and arrange them on the bottom of the cake pan as directed.

Q: Can I make this cake ahead of time? A: Yes, you can prepare this Pineapple Upside-Down Cake ahead of time and store it at room temperature until ready to serve. If storing for longer than a day, it’s best to refrigerate the cake to maintain its freshness.

Q: Can I use a different type of cake mix? A: Yes, you can use a different type of cake mix if you prefer. A white or vanilla cake mix would work well in this recipe. Adjust the baking time according to the package instructions for the cake mix you choose.

Pineapple Upside-Down Cake

title

Classic pineapple upside-down cake featuring juicy pineapple slices, cherries, and coconut atop a moist yellow cake.

Prep Time 15

Cook Time 40

Total Time 55

Serving Size

Equipment

Two 9-inch round cake pans

Ingredients

- 1 10 ounce jar maraschino cherries, drained
- ¼ cup butter melted (plus extra for greasing pans)
- ½ cup packed brown sugar
- ½ cup flaked coconut
- 1 8 ounce can sliced pineapple, drained (reserve juice)
- 1 8 ounce can crushed pineapple, drained (reserve juice)
- 1 18.25 ounce package yellow cake mix

Instructions

Preheat oven to 350°F (175°C). Grease bottoms and sides of two 9-inch round cake pans with melted butter. Sprinkle each pan with 1/4 cup brown sugar.
In one pan, sprinkle coconut over the brown sugar. Arrange pineapple slices in a single layer on top, placing a cherry in the center of each ring. In the other pan, spread drained crushed pineapple evenly.
Prepare cake mix according to package instructions, substituting reserved pineapple juice for water. Divide batter between the two pans.
Bake for 40 to 50 minutes, or until a toothpick inserted into the cakes comes out clean. Let cool in pans for 20 minutes.
While still warm, invert the cake with the crushed pineapple onto a serving dish, then gently invert the other cake layer with the pineapple rings on top to create a two-layer pineapple upside-down cake.

Notes

- Ensure pans are well greased and sugar is evenly distributed for easy removal.
- Customize by adding pecans or walnuts for extra crunch.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.