Pioneer Woman Pineapple Upside-Down Cake Recipe

This Pioneer Woman Pineapple Upside-Down Cake is a moist and classic recipe, which is made with sweet pineapple slices and maraschino cherries. It’s a classic, foolproof recipe, ready in about 1 hour and 45 minutes.

Pioneer Woman Pineapple Upside-Down Cake Ingredients

A timeless combination for a beautiful, buttery dessert.

• Baking spray with flour
• 1 (15-ounce) can pineapple slices in juice
• 1 (8-ounce) can pineapple slices in juice
• 2 cups plus 2 tablespoons granulated sugar, divided
• 1 Tbsp. cornstarch
• 12 maraschino cherries
• 1 3/4 cups unsalted butter, softened and divided
• 3/4 cup packed light brown sugar
• 1 1/2 tsp. kosher salt, divided
• 1 1/2 tsp. vanilla extract
• 3 large eggs, room temperature
• 3 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 cup sour cream, room temperature
• Ice cream, to serve
• Whipped cream, to serve

How To Make Pioneer Woman Pineapple Upside-Down Cake

A step-by-step guide to this beautiful, classic cake.

1. Prep Oven and Pan: Preheat the oven to 350°F. Spray a 9×13-inch baking pan with baking spray, then line the bottom with a sheet of parchment paper.
2. Arrange the Fruit: Drain the pineapple slices, reserving the juice. Pat the pineapple slices dry and toss them in a bowl with 2 tablespoons of granulated sugar and the cornstarch. Arrange the coated pineapple slices in a single layer in the bottom of the prepared pan. Place a maraschino cherry in the center of each pineapple ring.
3. Make the Caramel Topping: In a skillet over medium heat, melt ¾ cup of the butter. Stir in the brown sugar and ½ teaspoon of salt. Bring the mixture to a simmer and cook for about 3 minutes until the sugar dissolves. Whisk in 3 tablespoons of the reserved pineapple juice until smooth, then pour this caramel mixture evenly over the fruit in the pan.
4. Make the Cake Batter: In a stand mixer, beat the remaining 1 cup of butter and 2 cups of granulated sugar with the vanilla until creamy. Beat in the eggs one at a time. In a separate bowl, whisk together the flour, baking powder, baking soda, and remaining ½ teaspoon of salt.
5. Combine and Assemble: With the mixer on low, add the flour mixture to the butter mixture in three parts, alternating with the sour cream. Begin and end with the flour mixture. Carefully spread the finished batter over the pineapple and caramel layer in the pan.
6. Bake the Cake: Bake for 50 minutes. Loosely cover the cake with foil to prevent over-browning and bake for another 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Invert: Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then carefully invert the cake onto a serving platter. Peel off the parchment paper and let it cool for at least 10 more minutes before slicing.

Recipe tips

For a perfect, beautiful upside-down cake every time.

• How to prevent the cake from sticking? The key is proper pan preparation. Use baking spray, and don’t skip the parchment paper lining on the bottom. Allowing the cake to cool for exactly 10 minutes before inverting is also crucial—too hot and it may fall apart, too cool and the caramel will harden and stick.
• Can I use fresh pineapple? Yes, you can. Slice the pineapple into rings of about 1/4-inch thickness. You will miss out on the reserved pineapple juice for the caramel, but you can substitute a few tablespoons of water or orange juice instead.
• Why is my cake soggy? This can happen if the pineapple isn’t patted dry before being placed in the pan. Excess moisture from the fruit can create a watery layer between the fruit and the cake, making the bottom (which becomes the top) a bit mushy.
• How do I get clean slices? For the cleanest slices, allow the cake to cool for at least 20-30 minutes after inverting it. Use a sharp, serrated knife and wipe it clean between each cut to prevent the caramel from smearing.

What To Serve With Pineapple Upside-Down Cake

Classic pairings that elevate this timeless dessert.

This cake is famously delicious served warm, complemented by:

• A generous scoop of vanilla bean ice cream
• A large dollop of freshly whipped cream
• A sprinkle of toasted coconut flakes for extra texture

How To Store Pineapple Upside-Down Cake

Keeping your cake fresh and moist.

• Refrigerate: Due to the fruit topping, this cake is best stored in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It will keep well for up to 4 days. Serve cold or let it come to room temperature before enjoying.

Pioneer Woman Pineapple Upside-Down Cake Nutrition Facts

An estimated guide per serving.

• Calories: 480 kcal
• Carbohydrates: 65 g
• Protein: 5 g
• Fat: 23 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Mandarin Orange Cake Recipe
• Pioneer Woman Cake Pops Recipe
• Pioneer Woman Blueberry Coffee Cake Recipe