9x13 Pineapple Upside Down Cake XL Recipe for Large Gatherings

Pineapple upside down cake is a classic dessert that combines caramelized pineapple slices with a moist, buttery cake. Making a 9×13-inch XL version is perfect for family gatherings or parties, offering a generous portion that everyone will enjoy. This recipe ensures a beautifully caramelized topping and a soft, flavorful cake that’s easy to serve and impresses every time.

Ingredients

1/2 cup (113 g) unsalted butter, melted
1 cup (200 g) packed brown sugar
2 cans (20 oz each) sliced pineapple rings in juice, drained
Maraschino cherries (optional, for garnish)
2 1/2 cups (310 g) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (200 g) granulated sugar
1/2 cup (120 ml) vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup (240 ml) whole milk

Instructions

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

In a small saucepan, melt the butter over medium heat. Remove from heat and stir in the brown sugar until smooth. Pour this caramel mixture evenly into the prepared baking dish, spreading it out with a spatula to cover the bottom entirely.
Arrange the pineapple slices over the caramel in a single layer. If desired, place maraschino cherries in the centers of some pineapple rings for added color and flavor.
In a large mixing bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the granulated sugar and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry. Mix until just combined; do not overmix.
Pour the batter evenly over the pineapple slices in the baking dish. Use a spatula to gently spread the batter to the edges, ensuring all pineapple slices are covered.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges slightly pulling away from the sides of the dish.

Remove from oven and allow to cool in the dish for about 10 minutes. Then, carefully invert the cake onto a large serving platter or baking sheet. To do this, place the platter over the dish and quickly flip it over, so the caramelized pineapple is on top.
Let the cake sit for a few minutes to allow the caramel to drip over the slices. Garnish with additional cherries or pineapple slices if desired. Serve warm or at room temperature.

Tips

Caramel layer: Be sure to evenly spread the caramel mixture in the dish to ensure consistent caramelization and flavor throughout the cake.

Fruit arrangement: For a more decorative look, arrange pineapple slices in concentric circles or patterns before pouring the batter.
Substitutions: You can substitute coconut sugar for brown sugar for a slightly different flavor profile. Use fresh pineapple if available for a fresher taste.
Storage: Keep leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days. Bring to room temperature before serving for best flavor.

Serving Suggestions

This pineapple upside down cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more indulgent dessert, drizzle with caramel sauce or a splash of rum for extra flavor. It also works well as a sweet brunch option or a festive dessert for celebrations.

Variations

Chocolate Pineapple Upside Down Cake: Add a layer of chocolate chips or cocoa powder to the batter for a rich twist.
Coconut Pineapple Cake: Incorporate shredded coconut into the batter or sprinkle toasted coconut on top before serving.

Banana Pineapple Upside Down Cake: Mix mashed bananas into the batter for added moisture and flavor.
Vegan Version: Use plant-based margarine or coconut oil, and non-dairy milk and egg replacers to make it suitable for vegans.

Storage and Reheating

Store the cake in an airtight container at room temperature for up to 2 days. After that, transfer it to the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for about 15-20 seconds or until heated through. For best results, serve warm with a side of whipped cream or ice cream. If you prefer to serve it cold, simply refrigerate and enjoy within the recommended timeframe.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. After cooling and flipping, store it covered at room temperature or refrigerated. Reheat slightly before serving if desired for a warm, fresh taste.

Can I use fresh pineapple instead of canned?

Absolutely. Use fresh pineapple slices cut to size and cook or caramelize them briefly in a skillet with some brown sugar and butter to mimic the canned version’s caramelization. Drain excess juice before arranging in the dish.

Is it necessary to invert the cake?

Inversion is essential for traditional pineapple upside down cake to showcase the caramelized pineapple on top. Be cautious when flipping to avoid breaking the slices. Using a heatproof spatula around the edges can help loosen the cake.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend. Ensure the blend contains xanthan gum or add a teaspoon to help mimic the structure of regular flour. Baking times may vary slightly.

What if the caramel doesn’t set properly?

If the caramel is too runny, it may be due to excess moisture or not cooking long enough. Ensure to cook the caramel until it thickens slightly and is bubbly before pouring into the dish. Chilling the cake after flipping can also help set the caramel better.

9×13 Pineapple Upside Down Cake XL Recipe for Large Gatherings