We love our combination of flavors with the addition of coconut and maraschino cherries, however, you can make this vintage recipe exactly as it originated without using those additions.
The texture and taste of this cake will leave you craving a second piece for sure for all my coconut, and cherry lovers out there.
I promise as soon as you take that first bite of this all-made-from-scratch tender cake infused with a taste of the tropics, you'll love the infusion of flavors together.
This recipe uses crushed pineapple for ease and even layers however rings, chunks, and even fresh can be used and the best part is, if you're not a pineapple fan we have substitutions in our recipes to try!
All the magic happens in one pan then when flipping this cake to a serving platter, the beautiful creations appear that will surely captivate your guests and be perfect for hosting a dinner party.
For this entire recipe scroll down to our recipe card, hit print to avoid any ads, and let's bake a delicious Tropical Pineapple Upside Down Cake together!
Easy Steps for Making Pineapple Upside-Down Cake
- First, preheat the oven to 350 degrees and line or grease a springform 9-inch pan (you can use any round baking pan)
- whisk the dry ingredients in one bowl except for the sugar
- place all the wet ingredients and whisk in another bowl (except the pineapple brown sugar and melted butter)
- add the pineapple, melted butter, and brown sugar to the bottom of the prepared pan
- mix the shortening or butter with sugar then combined the rest of the ingredients until evenly blended
- pour over the fruit mixture and bake for around 45 minutes
- for this printable completed recipe refer to the recipe card below at the end of this post
Shopping List For Our Tropical Pineapple Upside Down Cake
- Batter:
- cake flour
- baking powder
- vanilla
- egg
- sugar
- shortening
- pineapple juice
- salt
- Topping or Upside Down Layer:
- upside down mixture:
- brown sugar
- butter
- pineapple crushed, rings, or chunky style
- optional: coconut, maraschino cherries, nuts of any kind (macadamia nuts or pecans are preferred choices)
Tips
- use parchment paper to line pans for easier cleanup and removal
- keep the cake in the refrigerator to prevent mold on any fruits lightly covered
- use the toothpick method in the center to make sure it's finished baking
- we use a springform 9-inch pan lined with parchment paper for easy removal
- recipe can be doubled
- use shortening (not butter) for a tender cake
- do not drain the pineapple
- the cake is great served with whipped cream
- add some coconut and cherries before baking and after for garnishing
- for making cake flour check out our homemade steps below
Fruit Substitution Suggestions
- Diced Papaya
- Chopped Apples
- Diced Fresh Cherries
- Diced Peaches
- Chopped Pears
- Raspberries
- Blackberries
- Strawberries chopped
- Mango
Tools You Will Need
- Mixing bowl
- Spatula
- Measuring spoons
- Measuring cups
- Paper towels
- baking cake pan or springform pan
- Cooking spray
- A cake plate for inverting the cake onto after baking
Pin for later
Trying Other Fruits
Of course, you can use any fruit suggestions above if you're not a pineapple fan refer to our substitutions.
This cake is delicious and served slightly warmed with freshly whipped cream or ice cream but it's fine even a few days later cold out of the fridge!
Tropical Pineapple Upside Down Cake
Yield: 10
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M
Our pineapple upside-down cake it made from scratch and a vintage recipe. We always adapted it as you will find this is with cherries and coconut. You can also add nuts if you prefer.
Ingredients
- Preheat the oven to 350 degrees and grease a 9 x 9 pan ( I prefer to use a springform pan for easy release when you flip it over, I also lined it with parchment paper and sprayed it with cooking oil on the sides of the pan).
- 1 can of sliced or crushed pineapple (around a 14-ounce can) undrained
- 1/4 cup butter melted
- 1/2 cup brown sugar
- Batter:
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 1 teaspoon. vanilla
- 1- 1/4 cups cake flour (or double-sift all-purpose flour)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon. salt
- 1/2 cup pineapple juice
- Optional: 12 maraschino cherries randomly placed and 1/4 cup coconut, around 12 large pecans randomly placed
Instructions
- Grease a 9 x9 pan and preheat the oven to 350 degrees (you can also do this in a 10-inch skillet greased)
- Mix the undrained pineapple, brown sugar, and melted butter together and pour into your prepared pan.
- Note: if using coconut, nuts, and cherries add that in the above step.
- In a large bowl cream the shortening and sugar.
- Add the egg and vanilla.
- Whisk the dry ingredients in a clean bowl.
- Add the whisked flour mixture with the pineapple juice.
- Pour the batter over the pineapple mixture and spread it out evenly.
- Bake for around 45 to 55 minutes depending on the size pan and use the toothpick method in the center of the cake to ensure its completion of baking.
- Cool for around 10 minutes and carefully invert on a deep cake pan or parchment paper-covered baking sheet.
- Cool completely before serving.
- This can be served with whipped cream, ice cream, or plain.
Notes
Tips
- use parchment paper to line pans for easier cleanup and removal
- keep the cake in the refrigerator to prevent mold on any fruits lightly covered
- use the toothpick method in the center to make sure it's finished baking
- we use a springform 9-inch pan lined with parchment paper for easy removal
- recipe can be doubled
- use shortening (not butter) for a tender cake
- do not drain the pineapple
- the cake is great served with whipped cream
- add some coconut and cherries before baking
Fruit Substitution Suggestions
- Diced Papaya
- Chopped Apples
- Diced Fresh Cherries
- Diced Peaches
- Chopped Pears
- Raspberries
- Blackberries
- Strawberries chopped
- Mango
Nutrition Facts
Calories
378.38Fat (grams)
13.1 gSat. Fat (grams)
5.3 gCarbs (grams)
62.67 gFiber (grams)
1.61 gNet carbs
61.06 gSugar (grams)
42.34 gProtein (grams)
4.29 gSodium (milligrams)
242.4 mgCholesterol (grams)
31.6 mg
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
Pin for later
Recipes We Love
Hummingbird Cake
Maraschino Cherry Cake
Coconut Cream Poke Cake
Chocolate Peanut Butter Cake Mix Cupcakes
Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2023.
