Best 10 Pineapple Upside Down Layer Cake Recipes

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Indulge in the delectable Pineapple Upside-Down Layer Cake, an exquisite dessert that combines the vibrant flavors of pineapple with the rich, moist texture of a layered cake. This classic cake is elevated to new heights with its caramelized pineapple topping, creating an irresistible combination of sweetness and tanginess. Each bite of this culinary delight is a perfect balance of flavors and textures, leaving you craving for more.

The recipe section provides detailed instructions for creating this exceptional cake. You'll discover step-by-step guidance on making the pineapple topping, the moist and fluffy cake layers, and the decadent pineapple cream cheese frosting. With helpful tips and tricks, even novice bakers can achieve picture-perfect results.

In addition to the classic Pineapple Upside-Down Layer Cake recipe, this article offers variations to cater to different preferences and dietary restrictions. For those who prefer a gluten-free option, a dedicated gluten-free Pineapple Upside-Down Cake recipe is included. Those with egg allergies will find a delightful Eggless Pineapple Upside-Down Cake recipe that promises the same irresistible taste and texture.

For those who love the classic flavors of pineapple upside-down cake but want to try something different, the article offers intriguing variations such as the Pineapple Upside-Down Cheesecake, a luscious combination of pineapple upside-down cake and creamy cheesecake, and the Pineapple Upside-Down Cupcakes, perfect for individual servings.

Whether you're a seasoned baker looking to impress your loved ones or a beginner eager to explore the joys of baking, this article has everything you need to create a spectacular Pineapple Upside-Down Layer Cake. With its detailed instructions, enticing variations, and helpful tips, this article is your ultimate guide to baking this timeless dessert.

Let's cook with our recipes!

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE



Classic Pineapple Upside-Down Cake image

This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 12

1/3 cup butter, melted
2/3 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 large eggs, separated, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
9 maraschino cherries
Whipped topping, optional

Steps:

  • Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.

PINEAPPLE UPSIDE-DOWN LAYER CAKE



Pineapple Upside-Down Layer Cake image

Just when you thought you couldn't love pineapple upside-down cake anymore, we went and added another layer to it (and whipped topping!).

Provided by By Annalise Sandberg

Categories     Dessert

Time 2h

Yield 8

Number Of Ingredients 13

1/4 cup butter, melted
1/2 cup packed brown sugar
12 canned pineapple rings
12 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice
1/2 cup vegetable oil
3 eggs
1 cup heavy whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/4 cup chopped walnuts, if desired
Additional maraschino cherries, if desired

Steps:

  • Heat oven to 350°F.
  • Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over butter. Place pineapple rings on brown sugar, 6 rings in each pan. Place maraschino cherry in center of each pineapple ring.
  • In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly.
  • Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks. Cool to room temperature, about 30 minutes.
  • In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries.
  • Refrigerate 30 minutes to firm up before serving.

Nutrition Facts : Calories 640, Carbohydrate 79 g, Cholesterol 125 mg, Fat 6 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 57 g, TransFat 1/2 g

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Can you imagine a world without pineapple upside-down cake? Neither can we! And this recipe is by far the greatest of all time. Brown sugar and butter create a rich, caramel glaze that coats juicy pineapple rings, maraschino cherries and a golden-brown cake-what's not to love? But the true secret to this cake's beauty is in the "flip" that happens when you remove it from the oven. It might sound intimidating, but it's so much easier than you think! The result is a picture-perfect upside-down pineapple cake made from scratch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 9

Number Of Ingredients 11

1/4 cup butter
2/3 cup packed brown sugar
9 slices pineapple in juice (from 20-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Steps:

  • Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  • In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Nutrition Facts : Calories 390, Carbohydrate 62 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH



Pineapple Upside-Down Cake from Scratch image

This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. My grandparents owned a bakery and this cake was very popular in the 1950s and 1960s. Serve warm or at room temperature with whipped cream.

Provided by BakerGal

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 14

½ cup brown sugar
¼ cup unsalted butter, melted
3 (1/2 inch thick) slices fresh pineapple, quartered
12 frozen cranberries
⅔ cup white sugar
½ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups unbleached all-purpose flour
¾ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
  • Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
  • Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
  • Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
  • Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
  • Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 42.2 g, Cholesterol 75.3 mg, Fat 15.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 158.4 mg, Sugar 26.8 g

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g

EASY PINEAPPLE UPSIDE DOWN CAKE



Easy Pineapple Upside Down Cake image

Here's a quick and easy recipe using any brand of biscuit baking mix for a delicious old favorite. Top with whipped topping and you've got a lovely dessert for family or company.

Provided by Kaye Lynn

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 10

¼ cup butter
¼ cup packed brown sugar
1 (15 ounce) can pineapple chunks, drained
2 tablespoons chopped pecans
1 ½ cups biscuit baking mix (such as Bisquick®)
½ cup white sugar
½ cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
  • Sprinkle brown sugar evenly over butter.
  • Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
  • Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly.
  • Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
  • Slowly pour batter over the pineapple mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
  • Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 28.3 g, Cholesterol 26.5 mg, Fat 9.9 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 227.8 mg, Sugar 18.7 g

LAYERED PINEAPPLE UPSIDE-DOWN CAKE



Layered Pineapple Upside-Down Cake image

I made this layered pineapple upside-down cake for my dad's birthday. Everyone in my family asked me for the recipe afterwards. It was so good. Enjoy!

Provided by Stevie Bowden

Categories     Pineapple Upside-Down Cake

Time 1h30m

Yield 12

Number Of Ingredients 12

1 cup dark brown sugar
½ cup unsalted butter
1 (20 ounce) can pineapple rings, drained
2 ¼ cups all-purpose flour
9 tablespoons cake flour
1 ⅛ teaspoons baking powder
¾ teaspoon salt
2 ½ cups white sugar
1 ½ cups unsalted butter, softened
6 large eggs
1 ⅛ teaspoons vanilla extract
1 ⅛ cups sour cream

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, 1 1/2-inch tall cake pans.
  • Combine brown sugar and butter for topping in a saucepan over medium heat; stir until sugar dissolves and mixture is bubbly, about 3 to 4 minutes.
  • Pour mixture into one of the prepared cake pans. Arrange pineapple rings in a single layer on top.
  • Whisk together both flours, baking powder, and salt for cake in a large mixing bowl. Beat sugar and butter in a separate bowl with an electric mixer until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition.
  • Pour 1/2 of the cake batter over the caramel and pineapple topping. Pour remaining cake batter into the second cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 60 to 75 minutes.
  • Remove from the oven and let sit in the pans for 5 minutes. Turn the cake without the topping layer onto a serving platter. Turn the cake with the topping layer on top of that. Serve warm.

Nutrition Facts : Calories 729.6 calories, Carbohydrate 93 g, Cholesterol 183.8 mg, Fat 38 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 23.1 g, Sodium 251.4 mg, Sugar 68.2 g

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons butter
1/2 cup light brown sugar, packed
9 slices canned pineapple in juice, drained
5 maraschino cherries
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup solid vegetable shortening
2/3 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
2/3 cup milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
  • Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
  • Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.

PINEAPPLE UPSIDE-DOWN CAKE V



Pineapple Upside-Down Cake V image

This recipe makes a two-layer pineapple upside-down cake using cake mix and canned pineapple.

Provided by Donna

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7

1 (10 ounce) jar maraschino cherries, drained
¼ cup butter
½ cup packed brown sugar
½ cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18.25 ounce) package yellow cake mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
  • In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
  • Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
  • Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
  • While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 57.7 g, Cholesterol 11 mg, Fat 9.8 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 4 g, Sodium 323.7 mg, Sugar 34.7 g

PINEAPPLE UPSIDE-DOWN SKILLET CAKE



Pineapple Upside-Down Skillet Cake image

Our pineapple upside-down cake is made the traditional way in a skillet for a gorgeous golden hue, but we've simplified the recipe, using yellow cake mix topped with sunny pineapple slices.

Provided by By Angie McGowan

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 8

12 pineapple slices in juice (from three 8-oz cans)
16 maraschino cherries
3 tablespoons butter, melted
1/2 cup packed brown sugar
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice (from can of pineapple)
1/2 cup vegetable oil
3 eggs

Steps:

  • Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.
  • In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit.
  • Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
  • Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 17 g, TransFat 0 g

Tips:

- Use fresh pineapple for the best flavor. If you're using canned pineapple, be sure to drain it well and pat it dry before using. - To make sure the cake doesn't stick to the pan, grease and flour the pan thoroughly before adding the batter. - Don't overmix the batter. Overmixing can make the cake tough. - Bake the cake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean. - Let the cake cool completely before inverting it onto a serving plate. - Serve the cake warm or at room temperature.

Conclusion:

This pineapple upside-down layer cake is a delicious and impressive dessert that's perfect for any occasion. With its moist and fluffy cake layers, caramelized pineapple topping, and sweet cream cheese frosting, this cake is sure to be a hit. So next time you're looking for a special dessert to make, give this pineapple upside-down layer cake a try. You won't be disappointed!

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