9x13 Pineapple Upside Down Cake Pan Recipe for Easy Baking

Pineapple upside down cake is a classic dessert that combines caramelized pineapple slices with a moist, buttery cake. Using a 9×13-inch pan makes it easy to prepare a large, shareable portion perfect for family gatherings or parties. This recipe ensures a caramelized, flavorful topping with a tender cake base, all baked in one pan for convenience and impressive presentation.

Ingredients

1/2 cup (115g) unsalted butter, melted
1 cup (200g) packed light brown sugar
1 large can (20 oz) sliced pineapple rings, drained
Maraschino cherries (optional, for garnish)
2 1/2 cups (310g) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup (240ml) whole milk

Instructions

Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking pan with butter or non-stick spray. Set aside.
Prepare the caramel topping. In a small saucepan, melt 1/2 cup butter over medium heat. Stir in the brown sugar until fully dissolved and mixture is smooth. Pour this caramel evenly into the prepared pan, spreading it out with a spatula.

Arrange pineapple slices. Carefully place the drained pineapple rings over the caramel, fitting them snugly in rows. If desired, place maraschino cherries in the center of each ring for added color and flavor.
Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Make the cake batter. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Alternate adding dry ingredients and milk. Gradually add the flour mixture in three additions, alternating with the milk, starting and ending with flour. Mix just until combined; do not overmix.
Pour batter over pineapple. Carefully spread the batter evenly over the arranged pineapple slices in the pan, ensuring all pineapple is covered.
Bake the cake. Place in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.

Cool and invert. Let the cake cool in the pan for about 15 minutes. Then, carefully invert the cake onto a serving platter, allowing the pineapple and caramel to be on top. If some pineapple sticks to the pan, gently lift it off and place it back on the cake.
Serve. Slice and serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Tips

Use fresh pineapple slices. Canned pineapple works well, but fresh slices give a brighter flavor and better texture.

Prevent sticking. Make sure to thoroughly grease the pan and the pineapple slices before baking. Running a knife around the edges after cooling can help release the cake cleanly.
Caramel consistency. Be cautious when making the caramel; overcooking can cause it to harden excessively. Aim for a smooth, pourable caramel.
Substitutions. You can substitute brown sugar with coconut sugar for a different flavor or use dairy-free butter and milk for a vegan version.

Serving Suggestions

Serve the pineapple upside down cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It also pairs well with a cup of hot coffee or tea, making it a delightful dessert or brunch option. For a more elegant presentation, garnish with additional maraschino cherries or toasted coconut flakes.

Variations

For a twist on the classic, consider adding a layer of shredded coconut or chopped pecans into the batter for added texture. You can also experiment with different fruits, such as marinated cherries or sliced peaches, replacing or complementing the pineapple. A cinnamon-spiced version with a touch of nutmeg can add warmth and depth of flavor. For a more decadent treat, swirl some caramel or cream cheese into the batter before baking.

Storage and Reheating

Store leftover pineapple upside down cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. To reheat, warm slices in the microwave for 20-30 seconds or in a low oven at 300°F (150°C) for about 10 minutes. Keep in mind that the caramel may become firmer when chilled, so reheating helps restore its gooey texture.

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 if it’s going to be served within 24 hours. For longer storage, refrigerate and reheat before serving to maintain the best texture and flavor.

Is it possible to use fresh pineapple instead of canned?

Absolutely. Fresh pineapple slices can be used, but be sure they are ripe and sweet. You may need to cook or caramelize them slightly before arranging to enhance their flavor and ensure they hold up during baking.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to check that your blend contains xanthan gum or add some to help with structure. Baking times may vary slightly.

Why did my cake turn out dense or dry?

This can happen if overmixing the batter or using too much flour. Be gentle when mixing and measure your ingredients accurately. Also, avoid overbaking—start checking for doneness around the 40-minute mark.

Can I double this recipe for a larger pan?

Doubling the recipe for a larger or deeper pan is possible, but you’ll need to adjust baking time accordingly. Keep an eye on the cake and test for doneness with a toothpick. Alternatively, bake in two separate pans for even results.

What is the best way to invert the cake without breaking it?

Allow the cake to cool for about 15 minutes in the pan to let the caramel set. Run a thin knife around the edges before flipping onto a plate. Place a cooling rack or parchment paper over the top and carefully invert. Gentle, steady pressure helps prevent breaking.

9×13 Pineapple Upside Down Cake Pan Recipe for Easy Baking