9x13 Pineapple Upside Down Cake from Scratch Recipe

Pineapple upside down cake is a classic dessert that combines caramelized pineapple rings with a moist, buttery cake. Making it from scratch allows you to control the ingredients and achieve a rich, homemade flavor that rivals bakery versions. This 9×13-inch recipe is perfect for gatherings, offering a beautiful presentation and delicious taste in every slice.

Ingredients

1/2 cup (115g) unsalted butter, plus extra for greasing
1 cup (200g) packed light brown sugar
1 can (20 ounces) sliced pineapple rings, drained
10-12 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
3 large eggs

1 teaspoon vanilla extract

1 cup (240ml) whole milk

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter and set aside.
In a saucepan over medium heat, melt 1/2 cup of butter. Once melted, add the brown sugar and stir until fully dissolved and the mixture is smooth. Pour this caramel mixture evenly into the prepared baking dish, spreading it out to cover the bottom.

Arrange the pineapple slices over the caramel in a single layer, fitting them closely together. Place a maraschino cherry in the center of each pineapple ring if desired for a colorful garnish.
In a large mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the granulated sugar and eggs until light and fluffy, about 2-3 minutes. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

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 the cake from the oven and allow it to cool for about 15 minutes. Then, carefully run a knife around the edges to loosen, and invert the cake onto a large serving platter. Be cautious as the caramel may be hot and sticky.

Let the cake sit for a few minutes to allow the caramel to settle before slicing and serving.

Tips

For a richer caramel flavor, add a tablespoon of dark rum or bourbon to the caramel sauce before pouring into the pan.
If you prefer a less sweet cake, reduce the brown sugar in the caramel or use a light caramel sauce.

Make sure to invert the cake while still warm to ensure the caramel and pineapple stay attached to the cake.
Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days. To keep the caramel from hardening, bring the cake to room temperature before serving.

Serving Suggestions

Serve slices of pineapple upside down cake as a delightful dessert with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for a casual gathering. For a more elegant presentation, garnish with additional maraschino cherries or a sprinkle of toasted coconut.

Variations

Consider adding chopped nuts such as pecans or walnuts into the batter for extra crunch. You can also substitute the pineapple with canned peaches or mandarins for a different fruit flavor. For a coconut twist, mix shredded coconut into the batter or sprinkle on top before baking. To make a gluten-free version, swap all-purpose flour with a gluten-free flour blend, ensuring the texture remains moist and tender.

Storage and Reheating

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place a slice in the microwave for about 20-30 seconds until warmed through, or reheat the entire cake in a 300°F (150°C) oven for about 10 minutes. Be sure to cover the cake with foil during reheating to prevent the caramel from burning or drying out.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used, but it needs to be sliced thinly and cooked to caramelize slightly before adding to the cake. Canned pineapple is more convenient and already tender, making it the preferred choice for this recipe.

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

Thoroughly greasing the baking dish with butter and pouring the caramel while still warm helps prevent sticking. Using parchment paper or a non-stick baking dish can also make inversion easier.

Can I make this cake ahead of time?

Absolutely. The cake can be assembled a day in advance and stored covered at room temperature. Just invert it before serving. The flavors meld better after sitting for a few hours, making it even more delicious.

Is it possible to make this cake dairy-free?

Yes, substitute the butter with coconut oil or a dairy-free margarine, and use a plant-based milk like almond or coconut milk. The texture may vary slightly but will still be tasty.

What is the best way to invert the cake?

Let the cake cool for about 15 minutes after baking. Place a large plate or serving platter over the top of the baking dish, then carefully flip the entire assembly. Gently tap or shake to release the cake, allowing the caramel and pineapple to settle on top.

Can I make this cake in a different size pan?

Yes, but baking time and proportions will need adjustment. A smaller pan will require less baking time, while a larger one may need a few extra minutes. Keep an eye on the cake’s doneness with a toothpick test.

9×13 Pineapple Upside Down Cake from Scratch Recipe