how to create golden baked pineapple upside-down cake

How to Create Golden Baked Pineapple Upside-Down Cake: A Step-by-Step Guide

Are you looking for a dessert recipe that is both easy to make and guaranteed to impress? Pineapple upside-down cake is a classic treat that’s perfect for family gatherings, special occasions, or when you simply want to bake something sweet. This cake features buttery caramelized pineapple and cherries beautifully layered on top of a golden, moist cake. The best part? It’s surprisingly simple to make! Follow this step-by-step guide and create your own golden-baked pineapple upside-down cake.

Ingredients You’ll Need

For the Topping:

¼ cup (60g) unsalted butter (melted)
½ cup (100g) packed light brown sugar
Pineapple rings (fresh or canned; about 6–8)
Maraschino cherries (optional, about 6–8)

For the Cake Batter:

1¾ cups (220g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup (150g) granulated sugar
½ cup (115g) unsalted butter (softened)
2 large eggs
1 teaspoon vanilla extract
½ cup (120ml) milk

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly.

Step 2: Prepare the Topping

The pineapple topping gives the cake its signature look and delightful caramelized flavor. Here’s how to get it right:

Melt the butter in a small bowl or saucepan. Pour the melted butter into the bottom of a greased 9-inch round cake pan (you can use a square pan or cast-iron skillet if you prefer). The butter keeps the topping moist and prevents it from sticking.
Sprinkle the brown sugar evenly over the melted butter. This combination will caramelize beautifully during baking.
Arrange the pineapple rings in the pan on top of the butter and sugar mixture. Fit as many rings as you can without overlapping. Place a maraschino cherry in the center of each ring for vibrant pops of color (optional but recommended).

Step 3: Make the Cake Batter

The cake batter is soft, fluffy, and infused with a hint of vanilla. Here’s how to prepare it:

In a medium mixing bowl, whisk together the flour, baking powder, and salt. This is your dry ingredient mixture.
In a separate large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and creamy. This step is important for a moist cake!
Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.
Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Start and end with the dry ingredients (about three additions of dry and two of milk). Mix until the batter is smooth, but avoid overmixing—it can make the cake dense.

Step 4: Assemble the Cake

Now you’re ready to combine the topping with the cake batter:

Carefully pour the cake batter over the pineapple rings and cherries in the pan. Use a spatula to spread the batter evenly, making sure it covers all the pineapple.
Smooth the top of the batter so the cake bakes uniformly.

Step 5: Bake the Cake

Place the cake pan in the preheated oven and bake for about 40–45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the top of the cake—if it starts to brown too quickly, you can loosely cover it with aluminum foil during the last 10 minutes of baking.

Step 6: Flip the Cake

This is the most exciting step—flipping the cake to reveal its beautiful topping!

Allow the cake to cool for about 10–15 minutes in the pan. Don’t let it cool completely, as the caramelized topping may stick to the pan.
Run a knife around the edges of the pan to loosen the cake.
Place a serving plate or cake stand over the pan, and carefully flip the pan upside down. Gently lift off the pan, and voilà! The pineapple rings and cherries are now on top, glistening with caramelized goodness.

Step 7: Serve and Enjoy

Let the cake cool slightly before serving—it’s best enjoyed warm, but it’s also delicious at room temperature. Slice into pieces and serve it plain or with a scoop of vanilla ice cream for an extra indulgent treat.

Tips for Success

If using canned pineapple, make sure to drain the rings well before adding them to the pan.
Fresh pineapple gives the cake a slightly tangier flavor, but canned pineapple is equally delicious and more convenient.
Don’t skip the cooling time before flipping the cake—this prevents the topping from sliding off.

Conclusion

Golden baked pineapple upside-down cake is a timeless dessert that’s as beautiful as it is tasty. With its caramelized fruit topping and soft vanilla cake, this recipe will become a favorite in your kitchen. The steps are simple, and the end result is truly rewarding. Whether you’re a beginner or a seasoned baker, this recipe is sure to brighten your table and wow your guests. So grab your apron, preheat that oven, and bake your way to tropical sweetness!