9x13 Pineapple Upside Down Cake Recipe for Easy Dessert

Pineapple upside down cake is a vibrant, sweet dessert that combines caramelized pineapple slices with a moist cake base. Perfect for special occasions or a cozy weekend treat, this classic 9×13 version is easy to make and always impresses with its striking presentation and delightful flavor. Its combination of caramel, pineapple, and buttery cake makes it a timeless favorite that appeals to all ages.

Ingredients

1/2 cup (115g) unsalted butter, melted
1 cup (200g) packed brown sugar
1 can (20 oz) sliced pineapple rings in juice, drained
10-12 maraschino cherries (optional)
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (200g) granulated sugar

<3/4 cup (180ml) whole milk

1/2 cup (115g) unsalted butter, softened
3 large eggs
2 teaspoons vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly with butter or non-stick spray.

In the prepared dish, combine the melted butter and brown sugar to create a caramel layer. Spread evenly across the bottom of the pan.
Arrange the pineapple slices over the caramel layer, placing cherries in the centers of some slices if desired for color and extra flavor.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter evenly over the pineapple slices in the baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool for about 10 minutes. Carefully invert the cake onto a large serving platter, allowing the caramelized pineapple and cherries to be on top.

Allow the cake to cool completely before slicing and serving to let the caramel set for clean slices.

Tips

Use canned pineapple in juice, not syrup, to avoid overly sweetened caramelization. Drain thoroughly to prevent excess moisture.
If cherries are unavailable, you can omit them or substitute with sliced strawberries or other fruits for color and flavor variation.

For a richer flavor, substitute half of the milk with coconut milk or add a splash of rum to the batter.
Ensure the cake is fully cooled before flipping to prevent breaking or sticking. Using a parchment paper lining can help with removal.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat gently before serving if desired.

Serving Suggestions

Serve slices of pineapple upside down cake on their own or with a dollop of whipped cream or vanilla ice cream for extra indulgence. Fresh fruit or a drizzle of caramel sauce can also enhance the presentation and flavor.

Variations

For a different twist, try adding chopped nuts such as pecans or walnuts to the batter for added crunch. You can also incorporate coconut flakes into the cake or use fresh pineapple slices for a more tropical flavor. Some bakers like to add a splash of rum or pineapple juice to the batter for extra moisture and flavor complexity.

Storage and Reheating

Leftover pineapple upside down cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. To reheat, warm individual slices in the microwave for about 20-30 seconds or in a low-temperature oven at 300°F (150°C) for 10 minutes. Keep in mind that the caramel layer may become softer upon refrigeration, but the cake will still taste delicious.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. Store it covered at room temperature or refrigerated, and reheat gently if desired before serving. The flavors often meld and improve with time.

Can I use fresh pineapple instead of canned?

Fresh pineapple can be used, but it requires extra preparation. Peel, core, and slice the pineapple thinly, then cook the slices briefly in a caramel sauce or sugar syrup to mimic the canned pineapple’s sweetness and moisture. Drain well before arranging in the pan.

Why did my cake stick to the pan?

Proper greasing and lining are essential. Make sure to thoroughly grease the baking dish and consider lining it with parchment paper for easy removal. Let the cake cool for at least 10 minutes before flipping to help it release smoothly.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure the blend contains xanthan gum or add some to help with structure. The texture may vary slightly, but it will still be delicious.

What if I don’t have a 9×13 inch dish?

You can use any similar-sized baking dish, such as a rectangular or square pan close to 9×13 inches. Adjust baking time slightly if the pan is deeper or shallower. Always check for doneness with a toothpick.

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9×13 Pineapple Upside Down Cake Recipe for Easy Dessert