My classic Pineapple Upside-Down Cake recipe is a retro dessert idea that’s a sweet option any time of year.Using fresh or canned fruit, the easy cake recipe calls for just 10 minutes of prep time.Back in high school, when I first dipped my toe into baking, Pineapple Upside-Down Cake was the first cake recipe I mastered.

I was lured in by the eye-catching appearance of the caramelized pineapple topping, the vibrant pops of cherry red, and the luscious layer of cake underneath, of course.Lucky for me, the retro cake recipe is actually a breeze to make.The key: Starting with fruit that you’ve blotted dry so it doesn’t make the batter too runny.

Even with that step, this quick and dessert calls for just 10 minutes of prep time.You (and everyone you share this with) will flip over this Pineapple Upside-Down Cake recipe! Table of ContentsRecipe ingredientsIngredient and equipment notesStep by step instructionsRecipe tips and variationsRecipe FAQsPineapple Upside-Down Cake RecipeRecipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.Please see the recipe card below for specific quantities.

Ingredient and equipment notes Cake pan: To prevent the cake from overflowing, choose a 9-inch round cake pan with sides that are at least 2 inches tall (with a volume of 8 cups). Brown sugar: Light or dark brown; either will do.Pineapple: To substitute fresh pineapple rings for canned, you’ll need about 1 ½ pounds

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