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Classic pineapple upside-down cake recipe on a white serving platter with golden caramelized pineapple rings, bright red maraschino cherries, and a tender vanilla cake crumb

Pineapple Upside Down Cake Recipe

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Rooted in the vintage Dinette Cake batter tradition found in Betty Crocker cookbooks of the 1960s and 1970s, this classic pineapple upside-down cake recipe pairs a caramelized dark brown sugar and butter topping with a tender, oil-based vanilla cake batter that produces a soft, fluffy crumb and releases cleanly from the pan every time. Dole’s 1925 recipe contest first made pineapple upside-down cake a household staple, and this scratch-made version preserves everything that made the original worth making for the next hundred years.

  • Total Time: 60 Minutes
  • Yield: 9 Slices 1x

Ingredients

Units Scale
For the Pineapple Topping:
  • 1/4 cup butter
  • 1/2 cup packed dark brown sugar
  • 1 - 8.25 ounce can sliced pineapple rings, drained
  • 7 maraschino cherries
  • 6 pecan halves
For the Cake:
  • 1- 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk, at room temperature
  • 1/3 cup vegetable oil
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Heat the oven to 350°F (175°C). Place the butter in a 9×1½ inch round cake pan and set the pan in the oven for 3 to 5 minutes, just until the butter melts completely. Remove the pan carefully.
  2. Create the Caramel Sauce: Sprinkle the dark brown sugar in an even layer over the melted butter at the bottom of the pan.
  3. Arrange Pineapple: Place one whole pineapple ring flat in the center of the pan. Cut the remaining pineapple rings in half and arrange the halves cut sides facing out around the center ring, fitting them snugly.
  4. Decorate: Place a maraschino cherry in the center of the whole ring and in the curved spaces between the halved rings. Arrange pecan halves in the remaining gaps.
  5. Mix Dry Cake Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
  6. Mix Wet Cake Ingredients: Add the milk, vegetable oil, large egg, and vanilla extract to the dry ingredients. Beat with an electric hand mixer on medium speed, or by hand with a wooden spoon, for one full minute until a smooth, even cake batter forms.
  7. Prepare to Bake: Pour the cake batter over the pineapple topping in an even layer.
  8. Bake Cake Batter: Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean and the edges pull slightly away from the sides of the pan.
  9. Cool then Flip: Remove the cake from the oven. Allow cake to cool about 10 minutes, then invert the pan onto a heatproof serving platter. Let the pan rest over the cake for 2 to 3 minutes before lifting it away.
  10. Serving: Serve warm with whipped cream or a scoop of vanilla ice cream.

Find it online: https://recipe-rewind.com/pineapple-upside-down-cake/

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