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Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Upside down, right side up; there's no wrong way to enjoy pineapple upside-down cake.
This classic cake needs no explanation—when pineapple upside-down cake hits the table, you know exactly what you're looking at. A retro cake that you probably enjoyed as a child, along with your mother, and her mother, this dessert has a place in history and a spot on the table for just about any occasion.
That unique presentation is everything: Pineapple upside-down cake is baked with rings of canned pineapple slices that become sticky and sweet during their time in the oven. After baking, the cake gets inverted in one big flip so that the pineapple rounds end up topping the cake as its displayed upside down—or right side up, depending on your point of view. A cherry in the center of each pineapple ring adds a whimsical polka-dot sensibility to the cake.
Learn how to make pineapple upside-down cake From the slices of caramelized pineapple to the sweet and tender cake they adorn, there are plenty of reasons to love this dessert.
The History of Pineapple Upside-Down Cake
In the late 1800s the term "upside-down cake" began to replace what was commonly called "skillet cake," which was a cake made in a cast-iron skillet on the stovetop and flipped before serving. The first known upside-down cakes are dated as far back as the Middle Ages, and typically featured apples or cherries.
When the Hawaiian Pineapple Company (now the Dole Company) sponsored a contest for the best pineapple recipes in 1925, 2,500 of the 60,000 submissions were for pineapple upside-down cake. The company used ads to promote the popularity of the dessert, helping to cement its place in American culture.
Main Ingredients for Pineapple Upside-Down Cake
The fact that it only takes about 15 minutes to throw together this cake—that's just the cherry on top of it all. Here are the key ingredients for making a pineapple upside-down cake:
- Salted butter: You'll use butter to make the brown sugar mixtures that will become the cake's crispy upper topping.
- Light brown sugar: Forms the sugary crust that will be the cake's top, and has a great caramel-rich flavor that's perfect with the pineapple.
- Large eggs: Separate the eggs. You'll whip the egg whites and fold them into the batter; they give the cake its rise (no leavener needed). The yolks will also be whipped to help make the airy and light cake batter.
- All-purpose flour: Provides the perfect texture for the cake. It's light enough to be fluffy and tender but dense enough to give the cake a great texture with the juicy fruits.
- Canned pineapple slices: The sweetness of the tender fruit slices cook up perfectly without breaking down in the hot pan.
- Maraschino cherries: These cherries are classic for their retro vibes. You can leave off if you're not a fan.
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Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
How To Make Pineapple Upside-Down Cake
Making pineapple upside-down cake is fast and easy. The full recipe is below, but here's a recap before you get started:
- Step 1. Make the sugar topping: Beat butter and brown sugar until light and fluffy; spread evenly into a cast-iron skillet. Top decoratively with pineapple slices and cherries. You can use more cherries if you want; we say the more, the merrier. You can also leave them off. If you want, cut up pineapple rings into smaller pieces and fill any open gaps.
- Step 2. Make the batter: Beat egg yolks until lightened and thick. Gradually add sugar and beat to combine. Mix flour and salt to combine; add alternately to the mix along with water and vanilla. Whip egg whites to stiff peaks and fold into batter. Do not overmix or fold too much; it's important to keep the egg whites light and airy so they'll help the cake rise during baking. If the air is mixed out, they cake may be dense.
- Step 3. Add batter to skillet: Spoon batter over fruit, and bake until a wooden pick inserted comes out clean. Cool 30 minutes before inverting.
How To Store Pineapple Upside-Down Cake
Pineapple upside-down cake can be stored covered at room temperature for one to two days or kept in the refrigerator for up to five days.
Can You Freeze Pineapple Upside-Down Cake?
Yes, this cake can be frozen for up to a month and defrosted or warmed before serving.
Editorial contributions by Katie Rosenhouse.
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Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Ingredients
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1/2 cup salted butter, softened
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3/4 cup packed light brown sugar
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1 (20-oz.) can pineapple slices in juice, drained
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12 maraschino cherries
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3 large eggs, separated, at room temperature
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1 cup granulated sugar
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1 cup all-purpose flour
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1/4 tsp. table salt
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1/4 cup + 1 Tbsp. water
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1 tsp. vanilla extract
Directions
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Prepare oven:
Preheat oven to 350°F.
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Make brown sugar mixture:
Beat butter with an electric mixer on medium speed until smooth, about 30 seconds. Gradually add brown sugar, beating until light and fluffy, about 2 minutes.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Spread mixture evenly in a 9-inch cast-iron skillet.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
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Add fruit:
Arrange pineapple slices and cherries evenly over mixture, cutting pineapple slices as needed to fit skillet; set aside.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
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Make cake batter:
Beat egg yolks on high speed until thick and doubled in volume, 4 to 6 minutes.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Gradually add granulated sugar, beating well to combine.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Stir together flour and salt in a separate bowl. Fold half the flour mixture into the egg yolk mixture, then water and vanilla, then the remaining flour.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
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Whip egg whites:
Beat egg whites on medium-high speed until stiff peaks form, about 2 minutes.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Gently fold egg whites into batter.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
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Bake cake:
Spoon batter evenly over pineapple and cherries in skillet.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Bake in until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool cake in skillet 30 minutes.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
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Flip cake:
Invert cake onto a serving plate.
Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Recipe Note
We retested this recipe in September 2023 after reviewers suggested it was missing a leavening agent. Properly whipped egg whites help the cake to rise and turn fluffy and tender while baking. You can add 1 tsp. baking powder if you wish. The cake will be more dense, and you should use a 10-inch cast-iron skillet for the extra rise.
Frequently Asked Questions
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The cake should release easily from the skillet after cooling, but if you want extra insurance, feel free to start by lining your pan with parchment paper and cooking spray. The parchment should pull off cleanly after the cake has been inverted.
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Yes, you can swap canned pineapple chunks for rings, but note you won't achieve that classic retro look (although it will still be delicious).
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The beauty of canned pineapple is that its precooked. When baked in an upside-down cake, it caramelizes more quickly and deeply. If using fresh pineapple, slice thinly and even precook lightly for a similar effect.
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Give an upside-down cake about 30 minutes to cool slightly so the topping will come out in one piece with the cake. Then, flip it onto a platter or cutting board, and gently lift away the skillet. If any fruit or topping remains, you can spoon it out of the skillet and place it right back on top of the cake.