Pineapple Right-Side-Up Cake
A delightful pineapple upside-down cake featuring caramelized brown sugar and juicy pineapple slices with cherries, perfect for special gatherings or casual desserts.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 12-cup fluted tube pan.
- In a small saucepan, melt the butter or margarine.
- Stir in brown sugar until well mixed.
- Press the brown sugar mixture into the bottom of the prepared pan.
- Cut pineapple slices in half and arrange 6 halves on top of the brown sugar.
- Place a maraschino cherry in the center of each pineapple half.
- In a large bowl, blend the cake mix, water, oil, and eggs at low speed until moistened.
- Beat for 2 minutes at high speed.
- Pour the batter into the prepared pan over the pineapple and brown sugar layer.
- Bake for 40 to 50 minutes.
- Immediately invert the cake onto a cooling rack.
Tips & Substitutions
For a richer flavor, consider using fresh pineapple instead of canned. If you need a gluten-free option, substitute the cake mix with a gluten-free mix. Ensure to mix the batter just until combined to keep the cake light and fluffy. If you want to add a twist, try adding crushed pecans or walnuts to the brown sugar mixture for added texture and flavor.
Serving Suggestions
This cake is delightful when served with a scoop of vanilla ice cream or whipped cream on top. It pairs beautifully with American recipes like Frosty Cucumber Mold or a light salad for a balanced meal. For an extra touch, drizzle with caramel sauce or sprinkle with toasted coconut before serving.
Storage & Reheating
Store any leftover Pineapple Right-Side-Up Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Right-Side-Up Cake contains roughly 708 calories, with 4g protein, 115g carbohydrates, and 27g fat. It is a good source of iron (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit in this recipe?
Absolutely! You can substitute the pineapple with other fruits like peaches or cherries. Just make sure to adjust the sugar if the fruit is sweeter or less sweet than pineapple.
What should I do if my cake sinks in the middle?
A sinking cake often results from underbaking or overmixing the batter. Ensure you bake until a toothpick inserted in the center comes out clean, and mix the batter just until ingredients are combined for a light texture.
Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Just keep it covered at room temperature. If making more than two days ahead, freeze it wrapped tightly in plastic wrap and foil, then thaw in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).