Grandma's Pineapple Upside-Down Cake

Nothing like Grandma’s Pineapple Upside-Down Cake! Made completely from scratch, this classic buttery vanilla cake with a caramelized top will sure bring back good memories.

Imagine this: a warm, cozy kitchen filled with the amazing smell of caramelized pineapple and a freshly baked cake. That’s the feeling of my Grandma’s Classic Pineapple Upside-Down Cake! This recipe that’s been passed down through generations, from Spain to Venezuela and now over to you.

Why You’ll Love this Recipe

Texture – The cake is moist and tender, with a slightly caramelized crust from the pineapple topping.
Flavor – The combination of sweet pineapple, caramelized sugar, and buttery cake is drool-worthy.
Time – This cake is relatively quick and easy to make, even for beginner bakers. The hands-on time is about 30 minutes.
Effort – there are a few steps involved, however they are all straightforward and easy to follow for beginner and avid bakers.

Ingredients for Grandma’s Pineapple Upside-Down Cake:

For the Caramel:

Light brown sugar: adds a rich, caramelized flavor to the base of the cake.
Granulated sugar: enhances the sweetness and balances the tanginess of the pineapple.
Pineapple juice: adds moisture and enhances the pineapple flavor.
Unsalted butter: adds richness and helps the caramel form a smooth coating layer.

For the Cake:

Unsalted butter: creates a tender and flavorful cake crumb.
Granulated sugar: sweetens the cake and contributes to its moist texture.
Eggs: Provide structure and bind the ingredients together.
All-purpose flour: Forms the base of the cake and provides structure.
Vanilla extract: Infuses the cake with a warm, aromatic flavor.
Baking powder: Levens the cake, giving it a light and fluffy texture.
Pineapple slices: Add a burst of sweetness and tanginess to the cake.
Pineapple juice: Provides moisture and enhances the pineapple flavor.
Maraschino cherries: Add a touch of sweetness and visual appeal.

See recipe card for quantities.

How to Make Grandma’s Pineapple Upside-Down Cake

Preheat the oven to 350°F (175°C).

Make the Caramel:

In a small saucepan, melt the butter over medium-low heat. Add the brown sugar, granulated sugar, and pineapple juice. Whisk until the sugar dissolves and the mixture thickens into a smooth caramel.
Pour the caramel into an 8-inch round cake pan, coating the bottom and sides evenly.
Arrange pineapple slices in a decorative pattern on top of the caramel. Place a maraschino cherry in the center of each pineapple slice. Or, you can place them after the cake has completely cooled.

Baking Tip: Whisk the caramel constantly to prevent it from crystallizing.

Make the Cake

In a large bowl, whisk together the flour, baking powder, and salt.
In another large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, until just combined.
Gently pour the batter over the pineapple slices, spreading it evenly.
Place the cake pan in a larger baking dish and fill the dish with hot water about halfway up the sides of the cake pan. This creates a water bath that helps bake the cake evenly and prevents it from drying out.
Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool for 15-20 minutes before inverting it onto a serving plate.

Baking Tip: Use room temperature ingredients to ensure the batter comes together smoothly.

Substitutions:

For the Caramel: If you don’t have light brown sugar, you can use dark brown sugar instead. The caramel will have a deeper molasses flavor.
For the Cake: If you don’t have pineapple juice, you can use orange juice instead. The cake will have a slightly different flavor, but it will still be delicious.
For the Maraschino Cherries: You can omit the maraschino cherries completely if you don’t like them or have any.

Variations:

Pineapple Upside-Down Cake with Pecans: Sprinkle chopped pecans over the caramel before adding the pineapple slices for a nutty crunch.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months. When you are ready to enjoy it, place the cake in the refrigerator to thaw overnight.

FAQ:

Can I use canned pineapple rings instead of slices? Yes, you can use canned pineapple rings. Just arrange them in a single layer on top of the caramel.
Can I make this cake without a water bath? Yes, you can make the cake without a water bath. However, the cake may be drier.
Can I freeze this cake? Yes, you can freeze the cake for up to 3 months. To thaw, place the cake in the refrigerator overnight.

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Grandma’s Pineapple Upside-Down Cake

Rosana

Nothing like sweet and indulgent Grandma’s Pineapple Upside-Down Cake! Made completely from scratch, this classic buttery vanilla cake with a caramelized top will sure bring back good memories.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Course Dessert

Cuisine Hispanic

Servings 8 -10 slices

Ingredients

For the Caramel:

180 g 1 cup light brown sugar
60 g 3/4 cup granulated sugar
60 g 2 oz pineapple juice, from the can
40 g 3 tbsp unsalted butter

For the Cake Batter:

125 g 9 tbsp unsalted butter
200 g 1 cup granulated sugar
3 medium eggs
250 g 2 cups all purpose flour
2 tsp vanilla extract
2 tsp baking powder
1 20 oz pineapple slices in juice can
130 ml 4.5 oz pineapple juice, from the can
10 maraschino cherries

Instructions

Preheat the oven to 350ºF.

For the Caramel:

In a small saucepan, melt the butter over medium-low heat. Add the brown sugar, granulated sugar, and pineapple juice. Whisk until the sugar dissolves and the mixture thickens into a smooth caramel.
Pour caramel into a 8-inch round cake pan, coating the bottom and sides evenly.
Arrange pineapple slices in a decorative pattern on top of the caramel. Place a maraschino cherry in the center of each pineapple slice.

For the Cake Batter:

In the bowl of a stand mixer with the whisk attachment, whisk eggs on medium high speed, until foamy. Transfer to a clean bowl and set aside.
Cream butter and sugar, on medium low, using the paddle attachment. Fold in the whisked eggs.
In a separate bowl, combine the dry ingredients; flour, salt, baking powder. In another bowl combine the remaining wet ingredients; pineapple juice and vanilla.
To the butter and egg mixture, alternate adding in the dry mixture and the wet mixture, starting and ending with the dry.
Carefully pour batter into mold. Place batter over a water bath by simply adding hot water to a baking sheet placed in the rack below the cake in the oven.
Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean.
Remove from oven and cool for 15-20 minutes before inverting onto plate.