11x7 Pineapple Upside Down Cake Recipe for Perfect Results

Pineapple upside down cake is a classic dessert that combines caramelized pineapple slices with a moist, buttery cake. This 11×7-inch version is perfect for family gatherings or a cozy weekend treat, offering a beautiful presentation and irresistible flavor. Its balance of sweet, tangy pineapple and rich cake makes it a crowd-pleaser that’s surprisingly easy to make from scratch.

Ingredients

1/2 cup (115g) unsalted butter, plus extra for greasing
1 cup (200g) packed brown sugar
1 can (20 oz or 565g) sliced pineapple in juice, drained
10-12 maraschino cherries (optional, for garnish)
2 cups (250g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (120ml) whole milk
1/4 cup (60ml) vegetable oil or melted unsalted butter
2 large eggs

Instructions

Preheat your oven to 350°F (175°C). Grease the 11×7-inch baking dish thoroughly with butter and set aside.

In a saucepan over low heat, melt 1/2 cup of butter. Once melted, add the brown sugar and stir until the mixture is smooth and begins to bubble gently. Remove from heat.
Pour the caramel mixture evenly into the prepared baking dish, spreading it out with a spatula. Arrange the pineapple slices in a single layer over the caramel, fitting them snugly. If desired, place a maraschino cherry in the center of each pineapple slice for a colorful touch.
In a large mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs, milk, oil (or melted butter), and vanilla extract until combined.

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix, as this can make the cake dense.
Pour the batter evenly over the pineapple slices in the baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and allow it to cool for about 10 minutes in the dish. Then, carefully invert the cake onto a serving platter—place the platter over the dish and flip quickly to release the cake, revealing the caramelized pineapple topping.
Let the cake cool completely before slicing and serving to allow the caramel to set.

Tips

If you want a richer caramel flavor, add a tablespoon of butter to the caramel mixture before pouring into the dish.

Use canned pineapple in juice rather than syrup for a lighter, less sweet topping.
To prevent sticking, ensure the baking dish is well greased and the caramel is evenly spread.
For a more intense pineapple flavor, sprinkle a little toasted coconut over the pineapple before pouring the batter.

Serving Suggestions

Serve the pineapple upside down cake warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more decadent presentation, drizzle with caramel sauce or sprinkle with toasted nuts.

Variations

For a twist on the classic, consider adding chopped pecans or walnuts to the batter for added texture. You can also substitute the pineapple with fresh peaches or mango slices for a different flavor profile. To make it gluten-free, use a gluten-free all-purpose flour blend. Additionally, infusing the cake with a splash of rum or coconut extract can elevate the flavor.

Storage and Reheating

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm individual slices in the microwave for 15-20 seconds or in a 350°F (175°C) oven for about 10 minutes. For best results, cover the cake with foil when reheating to prevent it from drying out.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, but you’ll need to prepare the fresh pineapple by peeling, coring, and slicing it thinly. To achieve the caramelized topping, cook the fresh pineapple briefly in a sugar syrup before arranging it in the dish. Canned pineapple is more convenient and provides consistent sweetness and moisture.

How do I prevent the cake from sticking to the pan?

Proper greasing is key. Use butter or non-stick spray generously, and consider lining the bottom with parchment paper. Ensuring the caramel layer is evenly spread also helps release the cake easily when inverted.

Can I make this cake ahead of time?

Yes, the cake can be made a day in advance. Store it covered at room temperature or in the refrigerator if the weather is warm. Let it sit at room temperature for about 30 minutes before serving to bring back its softness.

Is this cake suitable for freezing?

Yes, you can freeze the baked cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator and reheat gently if desired.

Can I reduce the sugar in the recipe?

Reducing sugar can affect the caramelization and sweetness. If you prefer less sugar, try reducing the brown sugar in the caramel layer slightly and use a sweeter pineapple to compensate. Keep in mind that the caramel topping relies heavily on sugar for flavor and consistency.

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11×7 Pineapple Upside Down Cake Recipe for Perfect Results