Pineapple Upside Down Cake Recipe for 9x13 Pan

Pineapple upside down cake is a classic dessert that combines caramelized pineapple slices with a moist, buttery cake base. Baking it in a 9×13-inch pan makes it perfect for family gatherings or potlucks, ensuring everyone gets a delicious slice of this visually stunning treat. The caramelized fruit topping creates a beautiful, shiny finish that’s as inviting as it is flavorful, making it a favorite for both novice and experienced bakers alike.

Ingredients

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

Instructions

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

In the prepared pan, pour the melted butter evenly across the bottom. Sprinkle the brown sugar over the butter, spreading it into an even layer.
Arrange the pineapple slices over the sugar mixture in a single layer, fitting them closely together. If desired, place a maraschino cherry in the center of each pineapple ring for added color and flavor.
In a large mixing bowl, combine the flour, baking powder, and salt. Set aside.

In a separate bowl, cream together 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.
Gradually add the dry ingredients to the wet mixture, 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 pan, spreading it gently to cover all the fruit.
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 the cake cool in the pan for 10 minutes. Then, carefully invert the cake onto a large serving platter or cooling rack, allowing the caramelized pineapple topping to be on top.

Let the cake cool completely before slicing and serving. For best presentation, serve at room temperature or slightly chilled.

Tips

Use canned pineapple in juice, not syrup, for a lighter cake and better caramelization. Drain well to prevent excess moisture from making the cake soggy.
For a more pronounced caramel flavor, sprinkle a little extra brown sugar over the pineapple before pouring the batter.

To prevent sticking when inverting, run a thin knife around the edges of the cooled cake or place a parchment paper-lined baking sheet on top before flipping.
Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in the microwave if desired.

Serving Suggestions

This pineapple upside down cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a tropical twist, serve with a side of coconut-flavored yogurt or fresh fruit salad. It also makes a delightful brunch centerpiece when served with coffee or tea.

Variations

Chocolate Drizzle: Melt some dark chocolate and drizzle over the cooled cake for an extra indulgence.
Adding Nuts: Sprinkle chopped pecans or walnuts over the pineapple before pouring the batter for added crunch.
Using Fresh Pineapple: If fresh pineapple is available, grill slices briefly for a smoky flavor before arranging them on the caramel layer.

Gluten-Free Version: Substitute all-purpose flour with a gluten-free baking blend for a gluten-free adaptation.

Storage and Reheating

Store the pineapple upside down cake covered at room temperature for up to 2 days or refrigerated for up to 4 days. To reheat, microwave individual slices for about 15-20 seconds or warm the entire cake in a 325°F (160°C) oven for 10-15 minutes. For best texture, avoid overheating, as the caramel can become overly sticky or the cake can dry out.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, you can prepare and assemble the cake a day in advance. Keep it covered at room temperature or refrigerated, depending on your preference. Just make sure to invert it and let it cool completely before serving to ensure the caramel topping sets properly.

Can I use fresh pineapple instead of canned?

Fresh pineapple can be used, but it requires grilling or roasting slices beforehand to enhance flavor and remove excess moisture. Fresh pineapple is also more delicate, so handle it carefully during assembly.

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

Run a thin spatula around the edges of the cooled cake, and consider placing a parchment paper-lined baking sheet on top before flipping. Using a silicone spatula to loosen the edges can also help ensure a clean invert without breaking the topping.

Can I make this cake vegan?

Yes, substitute the eggs with flax eggs or applesauce, use plant-based butter or margarine, and ensure the milk is plant-based (such as almond or soy milk). The texture will be slightly different but still delicious.

What if the cake is undercooked in the center?

If you notice the center is still wet after the baking time, cover the top loosely with aluminum foil and continue baking for an additional 5-10 minutes. Use a toothpick inserted in the center to check for doneness—if it comes out clean, the cake is ready.

Can I freeze leftovers?

Yes, wrap slices tightly in plastic wrap and store in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or warm gently in the microwave before serving to enjoy the cake’s flavor and texture.

Pineapple Upside Down Cake Recipe for 9×13 Pan