Running out of dessert ideas to cook at home? This pineapple upside down cake recipe is perfect for you! This cake recipe is a classic Bisquick® dessert that’s easy-to-cook and definitely fun to make.
Upside down cakes were called spider cakes because they were cooked in a cast iron skillet with legs at the bottom. In the 1900s, we started having canned pineapples which gave Americans the idea for the pineapple upside down cake recipe. Pineapples give the perfect balance of sourness and sweetness in desserts, but there are many fruit options to choose from in topping your cake, like this classic Apple Upside Down Cake recipe.
The cake in the pan is flipped upside down on a plate after baking, as the name suggests. The ‘flip’ reveals the golden brown cake topped with caramelized pineapple rings and cherries. Try out this pineapple upside down cake recipe for some heavenly glazed fruit goodness. You might think that this upside down cake is hard to make, but we promise you, it’s very simple!
How To Make Quick Pineapple Upside-Down Cake
You only need less than an hour to bake this upside down cake topped with caramelized pineapple rings and cherries.
Heat the oven to 350 degrees F.
In a mixing bowl, combine the pancake mix, sugar, milk, oil, vanilla, and egg. Beat until evenly incorporated, forming the cake batter, then set aside.
In a 9-inch cake pan, add the butter and melt using a culinary torch or in the oven.
Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in a single layer over the mixture.
Place the cherry at the center of each pineapple ring, roughly 7 cherries or 2 ounces in total, then sprinkle with pecans.
Pour the batter over the pineapple and cherries, then transfer to the oven.
Bake for 30 to 35 minutes or until a cake tester comes out clean.
Immediately place a heatproof service plate upside down over the pan and flip the pan over the plate.
Leave pan over cake for a few minutes to let the brown sugar mixture drizzle over the cake, then remove the pan.
Let it cool for at least 10 minutes before serving.
Make sure to store the cake in a loosely covered container.
- Sugar: 24g
- Calcium: 87mg
- Calories: 262kcal
- Carbohydrates: 32g
- Cholesterol: 55mg
- Fat: 14g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 2g
- Potassium: 133mg
- Protein: 4g
- Saturated Fat: 8g
- Sodium: 141mg
- Trans Fat: 1g
- Vitamin A: 308IU
- Vitamin C: 3mg
Commonly Asked Questions
When should I flip my pineapple upside down cake?
Let your pineapple upside-down cake cool for 10 to 15 minutes before attempting to flip. Use a knife to smoothly loosen the edges of the cake sticking to the pan.
Why is my pineapple upside down cake sticking in the pan?
If your pineapple upside down cake is hard to release from the pan, this means that the sugar-fruit mixture has hardened in the pan due to cooling. The best time to flip your cake upside down is while it’s warm.
ConclusionThe recipe for the pineapple upside down cake is definitely easy to do and follow. The ingredients are easy to find and with light and simple cooking you can dig into this sweet enjoyable dessert. You won't have to worry about flipping the pan upside down as long as the consistency and temperature of your cake is right.
Have your own special recipe to share? Submit Your Recipe Today!
An incredible recipe for pineapple macadamia nut upside-down cake in just little over an hour! A wonderful moist cake with a sweet kick from tender pineapples then rounded off with the nutty macadamia nuts spread across the cake.