The Best Pineapple Upside-Down Cake

My 7-year old had never had pineapple upside-down cake and she loves pineapple.

Whoa. How did that happen?

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

So I decided to get busy. It turned out to be the best pineapple upside-down cake I’ve ever had, and one of the best cakes I’ve ever put to my lips.

I think it would be a perfect cake for Easter, Mother’s Day, baby and bridal showers, brunch, or anytime you want a cheery, sunny, happy cake.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

It’s an easy cake to make, and you don’t even a mixer. For the cake base, I adapted my favorite buttermilk coffee cake that I’ve used for so many cakes including Blueberry Muffin and Buttermilk Pancakes CakeCranberry White Chocolate Chip Bliss CakePeaches and Cream Fluffy Muffin CakeCream Cheese-Swirled Cherry and Mixed Berries Cake, and more.

I love this cake base because it’s fast and easy to make, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. That trifecta of moisturizing and tenderizing ingredients makes it impossible to have a dry cake.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

Not to mention, the buttery, brown sugary pineapple juice that seeps down into the cake from the slices on top make the cake so soft, moist, and buttery that it just melts in your mouth.

I used one 20-ounce can pineapple slices. I kept one slice whole for the center of the cake, and then fanned 12 halves around it. My pet peeve about most pineapple upside-down cakes is that there’s not enough pineapple if you keep the rings whole and intact. The focus of a pineapple upside-down cake should be on the pineapple, so I tried to maximize the pineapple coverage on top by using a fanning technique.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

I used the remaining 3 slices (6 halves) to line the sides of the pan.

Nobody likes bald sides.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

After getting the pineapple and cherries in the pan, whisk together the cake batter and turn it out into the pan. I filled my 9-inch round cake pan about 3/4-inch full  with batter.

Although the cake doesn’t rise a ton, it’s still a cake and rises some, so don’t exceed about 3/4-full, the same idea as when filling a muffin tin. Discard the last bit of batter if need be. I mention this because all cake pans, exact amount of pineapple, cherries, etc will vary slightly.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

I made the cake before bed and let it cool overnight in the pan with a sheet of foil over it. There’s no big rush to get it out of the pan. And honestly, inverting cakes gives me sweaty palms every time and I was stalling.

But because of how buttery the topping is, the pan is so well-greased that the cake just plopped right out. Not even one slice of pineapple or cherry out of order. This is exactly how it looked after inverting.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

The cake is soft, sweet, with almost imperceptible tang from the buttermilk that adds another layer of flavor. The pineapple slices add chewiness and texture to the otherwise falling-apart-soft crumb.

While baking, the pineapple caramelizes in a butter and brown sugar bath giving the cake it’s signature glistening top and adding so much rich, browed butter flavor to the pineapple. There’s no better way to get your Vitamin C than via pineapple baked in it’s own brown sugar-browned butter sauce.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

The maraschino cherries add a burst of sweet flavor, and they’re so eye-catching. And my daughter loves cherries.

It feels great to make nostalgic and classic recipes and between how this cake looked and how it tasted, it just made me so happy.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

 The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

Print Print Recipe

The Best Pineapple Upside-Down Cake

The best pineapple upside-down cake I've ever had, and one of the best cakes I've ever made. It's an easy, no-mixer cake. The cake is soft, sweet, with almost imperceptible tang from the buttermilk that adds another layer of flavor. The pineapple slices add chewiness and texture to the otherwise falling-apart-soft cake. While baking, the pineapple caramelizes in a butter and brown sugar bath giving the cake it's signature glistening top and adding so much rich, browed butter flavor to the pineapple. The maraschino cherries add a burst of sweet flavor, and they're so eye-catching. The buttery, brown sugary pineapple juice that seeps down into the cake from the slices on top make the cake so soft, moist, and buttery that it just melts in your mouth. It's a perfect cake for Easter, Mother's Day, baby and bridal showers, brunch, or anytime you want a cheery, happy cake.

Yield: one 9-inch round cake, 8 to 10 servings

Prep Time: 15 minutes

Cook Time: about 40 minutes

Total Time: about 90 minutes, for cooling

Ingredients:

1/2 cup unsalted butter
3/4 cup light brown sugar, packed
one 20-ounce can pineapple slices
about 12 maraschino cherries
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk (or Powdered Buttermilk, use 2 tablespoons with the dry ingredients + 1/2 cup water added with the wet)
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 350F.
  2. In a small,  microwave-safe bowl, melt the butter, about 1 minute on high power.
  3. Pour the butter into a 9-inch springform cake pan. Use your finger to run a bit of butter around the side of the pan so it's well-greased.
  4. Evenly sprinkle the brown sugar over the butter.
  5. Add 1 whole pineapple slice to the center of the pan.
  6. Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. I used 12 slices.
  7. Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan (see photos for reference). There will likely be bare side patches with no pineapple coverage, that's okay.
  8. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.
  9. Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.
  10. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
  11. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
  12. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't overmix or try to stir them smooth.
  13. Gently turn batter out into prepared pan, being careful to not disturb the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan.
  14. Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you'll hit gooey pineapple juice.
  15. Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. I allowed cake to cool overnight, covered with a sheet of foil, before inverting. Cake will keep airtight at room temperature for up to 5 days.

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Blueberry Muffin and Buttermilk Pancakes Cake – A cake that tastes like  hybrid of muffins and pancakes. Can be made with frozen berries

Peaches and Cream Fluffy Muffin Cake – If you don’t have fresh peaches, most any frozen fruit like mangoes, strawberries, or mixed berries may be used

Peaches and Cream Fluffy Muffin Cake - Recipe at averiecooks.com

Cream Cheese-Swirled Cherry and Mixed Berries Cake – Homemade version of an Entenmann’s cream cheese coffee cake

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at averiecooks.com

Cranberry White Chocolate Chip Bliss Cake – Like a Starbucks Cranberry Bliss Bar in cake form

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Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze – One of my favorites. Use your favorite fresh, frozen, or seasonal fruit in this incredibly moist and soft cake

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze – One of the best coffee cakes or cakes I’ve ever made. Highly recommended – tied with the one above

The Best Buttermilk Recipes –  30+ easy recipes for cakes, breads, muffins, donuts and more. Now you know what to do with it so you’ll never waste it again

The Best Buttermilk Recipes - Now you know what to do with it so you'll never waste it again! 25+ easy recipes for cakes, breaeds, muffins, donuts & more at averiecooks.com

 Pineapple Banana & Coconut Cream Smoothie (vegan, GF) – Tastes like a virgin pina colada. Sweet, creamy, refreshing & healthy. No need to add sugar since the fruit is sweet enough

Pineapple Banana & Coconut Cream Smoothie (vegan, GF) -  Tastes like a virgin pina colada. Sweet, creamy, refreshing & healthy! No need to add sugar since the fruit is sweet enough.

The Best Lemon Bars – Truly the best lemon bars I’ve ever had

Lemon Cupcakes with Lemon Cream Cheese Frosting –  Soft, fluffy, moist, very lemony cupcakes from scratch. Easy one-bowl, no-mixer recipe for cupcakes that taste like they’re from a bakery

lLemon Cupcakes with Lemon Cream Cheese Frosting - Soft, fluffy, moist, very lemony cupcakes from scratch! Easy one-bowl, no-mixer recipe for cupcakes that taste like they're from a bakery!

   

234 Responses to “The Best Pineapple Upside-Down Cake”

  1. Lindy — February 27, 2015 at 11:21 am (#
    101
    )

    I, too, have never made a cake from scratch and only one boxed cake. I was going to make this today until I read that I need a springform pan. I’ll have to wait until I get one. Then, you mentioned most all of them leak so now I’m afraid. What brand should I search for? I really want to make this cake and others you have mentioned.

    • Averie Sunshine — February 27, 2015 at 11:30 am (#
      )

      I would go shopping and see and feel the pans at your local store. You will be able to tell what you think looks like a winner and not. Just feeling them you will see the ‘clasp’ not as solid on some vs. others.

  2. Lisa | Sweet and Savory Breads — March 7, 2015 at 11:37 am (#
    102
    )

    I’ve never been a huge fan of pineapple upsidedown cake (& never have baked one as a result) but I think I’ve only had ones made with a mix rather than totally from scratch. Well, tomorrow’s Hubby’s birthday and guess what he requested? Your recipe looks like just the thing for this first timer! Love the way the slices fan out! My pan is a 10 inch though so maybe I won’t have to toss any excess batter? Thank you for posting and fingers crossed mine looks and tastes as yummy as yours!!

  3. Christa Wimberly — March 10, 2015 at 7:29 pm (#
    103
    )

    OMG!!!!! I called myself making this for my boyfriend because he had never had one. The kicker is I haven’t had one either UNTIL NOW…poor boyfriend and cake LOL

  4. Veronica — March 20, 2015 at 3:47 am (#
    104
    )

    I just made this last night in a mini pineapple upside down tin I purchased from williamsonoma. They come out looking like mini pineapples….this was the best cake I ever had.  I’ve never been a fan of the pineapple upside down cake, but I still decided to give it one more try and I’m so glad I did. This isn’t just the best upside down cake, but the best cake! Thanks for sharing! My family loved it!

    • Averie Sunshine — March 20, 2015 at 1:35 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and that not only was it the best pineapple upside down cake, but the BEST CAKE you’ve ever had!! Wow, that’s such huge praise and I really appreciate it! Your little W-S tins sound adorable, too!!

  5. Hina — March 20, 2015 at 10:47 am (#
    105
    )

    If we wanted to make this in a 9×13 pan, would we have to double the batter? Thanks.

    • Averie Sunshine — March 20, 2015 at 1:28 pm (#
      )

      Hard to say since I’ve never baked this round cake as a rectangular cake. I would say yes….but with reservations since I haven’t tried it, and round cakes and rectangular cakes cook differently and you can’t always just interchange them.

  6. Mary Alyce — March 25, 2015 at 6:12 am (#
    106
    )

    I made his cake for my hubby. Pineapple upside down is his favorite. He and my 19 year old devoured it. Moist and delicious. I substituted coconut oil for the canola, because that is kinda what I do know. It gave it a tropical flavor. I am sure the canola would be delicious as well..Thank you for a delicious recipe. (as a side note, I am glad I have a self cleaning oven, I placed my pan on a cookie sheet as directed, but I still had a lot of juices on the oven floor – just an observation….it was sooo worth it)

    • Averie Sunshine — March 25, 2015 at 10:18 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you! I love baking with coconut oil too and have made this cake with it and it’s lovely and more tropical-ey! And some springform pans are leakers. And I have one that sometimes it is perfect and never leaks and other recipes, it leaks horribly. They can be so temperamental! Good luck finding a new springform pan and at least your oven is self-cleaning :)

  7. Amie — April 4, 2015 at 12:04 pm (#
    107
    )

    Something is wrong with this recipe. The batter only fills the very bottom of a 9″ round spring pan not 3/4 of the way up. I know something was wrong when it called for only 1 cup of flour. I’m very disappointed and have to start over with a different recipe.  

    • Averie Sunshine — April 4, 2015 at 12:59 pm (#
      )

      Many, many people (read the glowing comments) have made this recipe with great success and I’ve made this cake oodles of times, as well as adapted this batter for a banana upside down cake and many other cakes. There is nothing wrong with the recipe. If your pineapple is stacked correctly and you measured correctly and are really using a 9 inch spring form, then 1 cup of flour is not too little when you account for how much ‘room’ the pineapple takes up in the pan at the base and sides. Thanks for trying the recipe.

  8. Stephanie M — April 5, 2015 at 5:03 pm (#
    108
    )

    Made this cake for Easter and my family loved it. The cake was moist and would taste good just by itself. Thanks for the recipe! I will definitely make this again. I made 1 cupcake with some of the extra batter and pineapple and it was really adorable, maybe I will make a batch of those next time.

    • Averie Sunshine — April 5, 2015 at 6:49 pm (#
      )

      Thanks for trying the recipe and so glad it was a success for you on Easter and I’m sure you impressed your family :) Glad you even had extra batter to make a cupcake!

  9. Julia — April 12, 2015 at 6:05 pm (#
    109
    )

    Not a success for me. First, there is nothing wrong with my springform pan. Leaked everywhere. I am personal chef and caterer. I bake everyday. I have not had success with a few of your recipes. Dont know why. Your pics are beautiful. The raspberry buns were not a good one for me as well. I will keep trying

    • Averie Sunshine — April 12, 2015 at 6:12 pm (#
      )

      I don’t believe I have a raspberry buns recipe on my site. I have lots of other fruit-filled rolls but that one doesn’t ring a bell. Maybe you are thinking of another blog, as lots of bloggers do have raspberry roll recipes.

      As for the pineapple cake, sorry that your springform pan leaked! With all due respect, if there’s nothing wrong with your springform pan as you said, then it shouldn’t have leaked. Sometimes when I bake with mine, it leaks. Other times it doesn’t. It’s a Caphalon and I’ve tried many brands but for me, it’s the best of the bunch and sometimes I think I just re-assemble it slightly so ‘off’ and it can then leak. Maybe that’s what happened to you? Not sure. I hope the cake tasted okay if you tried it; other than the fact that your pan leaked.

      Thanks for trying the recipe and for the compliments on my photos.

  10. Sharon T — April 14, 2015 at 7:47 pm (#
    110
    )

    I also made the Pineapple Upside Cake for Easter. It was a hit!! So rich and wonderful. Thank you so much. I will be back to try more of your recipes.

    • Averie Sunshine — April 14, 2015 at 9:05 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and that it was a hit at Easter! If you make other recipes, Sharon, please LMK how they go! Love the pics you sent too :)

  11. Josette — April 26, 2015 at 12:06 pm (#
    111
    )

    I wish I would’ve trusted my baking instinct when I saw “melted butter” and “springform pan.” I ended up with butter everywhere in my oven. I really liked the cake though. Thought it was great. But a little small for my taste. Maybe a double batter for the cake and use extra banter for muffins or something. 

  12. Debbie — May 1, 2015 at 6:15 am (#
    112
    )

    I just made this cake for our church bake sale.  I followed the instructions exactly. I let it sit overnight covered with foil. I got up this morning to invert it as I read that’s what you did. I noticed that some of the topping had seeped out of the bottom. Once I inverted it, the center pineapple stuck to the pan and the pineapple on the side fell over. I also had to wipe up some of the topping as it had run over some. My cake sure doesn’t look like your photo. I just hope it tastes good. Not sure if I’ll try this again. Typically I don’t try a new recipe on anyone for this reason.

    • Averie Sunshine — May 1, 2015 at 10:33 am (#
      )

      Upside down cakes are not always easy but it’s good you gave the recipe a try. Even if it looks a little messy, I’m sure it will taste great!

  13. Stacey — May 5, 2015 at 4:21 pm (#
    113
    )

    I just made this cake and had to tell you my story! My husband LOVES pineapple upside down cake.  He has ranted about his mom’s pineapple upside down cake basically since the day I met him.  I told him I would make one for his birthday but I wanted to use a different recipe than his mom’s.  He didn’t say anything (because he knows better) but he definitely had the attitude of “I’m sure it won’t be better than my moms but go ahead and give it the ol’ college try”.  I followed your recipe exactly, except I used my 9″ cake pan and it worked perfectly for my specific pan.  
    First, he was amazed by the appearance, it was beautiful!  He ate his whole piece and said “This is the best pineapple upside down cake I’ve ever had, out of any cake I’ve ever had!”  I never thought I would see the day when he would say my cooking is better than his mom’s!  Thank you so much for the awesome cake recipe :) 

    • Averie Sunshine — May 5, 2015 at 7:16 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you AND the part where your husband said: “This is the best pineapple upside down cake I’ve ever had, out of any cake I’ve ever had!” Now that speaks volumes AND on top of that, it trumps his mom’s recipe, which is almost impossible to do b/c those kind of childhood and nostalgic recipes live on in our memories and almost nothing can top them but glad my recipe did the trick!

  14. Valerie — May 10, 2015 at 5:34 pm (#
    114
    )

    Hi,     I just wanted to tell you this recipe is delicious.  I made it for my mom  for mothers day. She loved it.  I used  coconut oil and had to make the buttermilk with milk and vinegar .  This cake is is moist.  The last recipe I tried was more dense. My pan did leak but it still was great.  The person who posted that it did not fill her  may have a pan like mine.  My pan filled only half way,  but my side pineapples where only  halfway up in the panand I noticed in your photos that you side pineapples went to the top of the pan,  so  it is probably a deeper pan.  The batter did come to the same place on the pineapples.  Thank you for posting the recipe.

    I have been looking at some of your other recipes and I want to make the peanut butter bread with the Nutella for my sons,  I texted my son to bring  some Nutella when he gets off of work..

    Valerie

    • Averie Sunshine — May 11, 2015 at 7:53 am (#
      )

      Thanks for trying the recipe and sharing what you did and glad you enjoyed the cake! Yes, all springform pans vary in depth, leakability levels, etc. Glad your pan overall seemed to work just fine for the cake and so nice of you to bake for your mom, and next the bread for your boys! If you try it, LKM how it goes!

  15. Devon — May 14, 2015 at 11:14 pm (#
    115
    )

    This is indeed the best pineapple upside down cake ever. To be honest I’ve only had this type of cake like once or twice before in my life haha- but this was delicious. I made the cake, my sister and my boyfriend and I ate it all right away, and pineapple is my boyfriend’s favorite fruit. He loved it so much I baked another cake a couple days later for him. Thanks so much! One of my favorite recipes

    • Averie Sunshine — May 15, 2015 at 12:14 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and that you impressed your boyf and sister! And then….baked another one! That’s awesome!

  16. Hala — June 11, 2015 at 3:49 am (#
    116
    )

    Hello. Great recipe and the comments are really beneficial. However, it seems I am missing something in step 3. We can not pour 1/2 up of melted butter in a spring form pan unless it was meant to say only to grease the pan with sides but then I can’t see where to use all the remaining butter. Can someone please explain more? do we really REALLY pour all the butter int he pan before adding the batter?
    Thank you,

  17. Trish — June 13, 2015 at 2:31 pm (#
    117
    )

    Is there a fig recipe anyone has that uses this cake recipe from the pineapple upside down cake…I would love to try it

  18. Beth — June 20, 2015 at 10:49 am (#
    118
    )

    Can you make this in a iron skillet them seem to give more flavor?

    • Averie Sunshine — June 20, 2015 at 12:51 pm (#
      )

      I’ve never tried it that way because I love the recipe, as written, so I can’t say how the results will be in cast iron.

  19. Beth — June 20, 2015 at 11:11 am (#
    119
    )

    Also  do you need to pat dry your pineapple and the cherries?

  20. Lisa — June 23, 2015 at 9:00 pm (#
    120
    )

    I made this for Father’s Day this year, and we ate the entire cake in one sitting!

    • Averie Sunshine — June 24, 2015 at 5:06 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and was gone in a sitting!

  21. Foreigner — June 25, 2015 at 5:39 am (#
    121
    )

    My American boyfriend asked for his birthday a pineapple upside down cake. Instead of panicking since I had no idea how it tastes or looks I decided to look for recipes. Yours seemed and sounded amazing, plus it was the first time that I saw so many comments talking about successful results without altering the recipe.

    I followed religiously your instructions and the cake looked and tasted as you promised! Amazing! Thank you so much, it was such a big relief that not only I didn’t ruin the dinner I had prepared, but he was raving to his family about it. And I discovered a new favorite cake.

    P.S. I did not have a spring form and made it in a simple circular pan. Nothing changed and it popped within an hour super easily and without any piece having moved. Success!

    • Averie Sunshine — June 25, 2015 at 7:13 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and that your boyfriend and his whole family were raving about the cake! Wonderful! And great that a regular round cake pan worked just fine, too!

  22. Kathie — June 27, 2015 at 11:59 am (#
    122
    )

    have your cake in the oven right now–pineapple upside down cake has always been a favorite of ours. I just always used a different recipe. My springform pan is also leaking as I speak but my only question would be–since it is leaking, should I invert it right after it comes out of the oven so the sauce doesn’t all leak out while it cools? would sure hate for the top to be dry

    • Averie Sunshine — June 28, 2015 at 8:22 am (#
      )

      It’s really your call when to invert it based on your judgment and your pan. I wait a bit, but whatever you think is best. Hope you’re enjoying the cake!

  23. Cece — June 29, 2015 at 1:10 pm (#
    123
    )

    I tried out this recipe and overall it didn’t turn out well for me. I think I will cut the butter in half for the pineapple base part because it was just dripping everywhere and the cake was really soggy throughout its entire thickness, not just around the pineapple layer part. I even baked it longer than recommended because the inside of the cake was wet still and wouldn’t seem to set ever.  I’m not a bad baker, and I can follow instructions pretty. I appreciate you posting your recipes though (and the photos are amazing). I also like how you’ve arranged the pineapples, it’s nicer than the full circles.  I googled other recipes for pineapple upside down cake and many use half the amount of butter so I’ll give that a try. The cake was underdone and ended up with a custard-y texture almost so it was still edible and we ate it. 

    • Averie Sunshine — June 29, 2015 at 1:31 pm (#
      )

      Thanks for trying the recipe and many others have had great success with the cake and it’s always hard for me to say when someone doesn’t have success, what exactly went wrong. In this case, I think it’s probably the pineapple itself. It’s a fruit, from Mother Nature, and no two are alike and I am thinking yours was pretty juicy and maybe that contributed to the wetness aspect and why it took a long time to bake. If you think less butter would be better, go for it. For me, based on the pictures, it was the perfect amount of butter and I didn’t experience any issues and have remade this cake many, many times since posting it. Have also re-make it as a Caramelized Banana Upside Down Cake http://www.averiecooks.com/2014/07/caramelized-banana-upside-down-cake.html I’m glad you were still able to eat the cake.

  24. Rebekah — June 30, 2015 at 7:23 am (#
    124
    )

    Followed the recipe AS WRITTEN and it turned out great. Thank you!

    I will note, after reading the comments, I used a regular 9″ round pan and not a springform. Had no problems with inverting it, and no leakage. The ONLY change I would make to the recipe is I will probably up the amount of brown sugar to 1 cup. Loved this, and my daughter has already requested it again. Also can’t wait to try out the cake base of this in other ways. :)

    • Averie Sunshine — June 30, 2015 at 11:49 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you! Glad that a 9-inch round pan worked for you and that you loved the cake base enough to try it in other ways!

  25. Susan Kline — July 2, 2015 at 4:08 pm (#
    125
    )

    When I remember,  I wrap the bottom of my springform pan with foil just in case there are leaks.  I am generally using it for cheesecake.  I have always made my pineapple upside down cakes in my cast iron frying pan and I think I will try this in it as well.  If it doesn’t work out, it will be my own fault, so no complaints will be forthcoming.  Very pretty cake and lots of good reviews!

  26. Julie — July 4, 2015 at 5:49 am (#
    126
    )

    I just made this yesterday and loved it. I used a 12″ cast iron skillet, so I doubled the cake recipe, and added about 10 minutes to the bake time. I also added crushed pineapple in the empty spaces. It was so moist and delicious! Thanks for the recipe!

    • Averie Sunshine — July 4, 2015 at 10:11 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you in a cast iron skillet after doubling it – wonderful!

  27. Jamela — July 12, 2015 at 8:17 pm (#
    127
    )

    I baked this cake the other day for my mother-in-law’s birthday. She loved it! Well… everyone loved it! I’ll definitely be saving this recipe. I had some issue with my pan leaking as you mentioned could possibly happen, but other then that it was a breeze to make and a treat to eat!

    • Averie Sunshine — July 13, 2015 at 5:58 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you! Happy Bday to your MIL, too!

      Yes, springform pans and especially varying on the brand, can leak from time to time. Even my one that I ‘trust’ not to leak 9 times out of 10 will be great and then it’ll leak, but go back to being trustworthy. I think sometimes re-assembling them just exactly-so can make the difference, but who knows. Glad you’ll be making the cake again!

  28. Susan Kline — July 18, 2015 at 3:27 pm (#
    128
    )

    I made your pineapple upside-down cake today without changing a thing in your cake recipe and it is by far the best I have made in a while!  I used my cast iron frying pan as I have in the past, cooled it for about 40 minutes and it came out all in one piece.  Thank you.  It will be my new ‘go to’ recipe for this cake.  Some others I have tried were too dry.

    • Averie Sunshine — July 18, 2015 at 3:38 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you! I HATE dry cake (or dry desserts in general, just not worth the calories to be eating dry ones!) so I always make sure nothing of mine is ever dry! Glad you’ll be making it again and it’s your new go-to!

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