Why is my pineapple upside-down cake soggy?

A soggy pineapple upside-down cake usually comes from excess moisture in the fruit. Pat the pineapple slices dry before layering to prevent the crumb from becoming dense.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Slice it evenly and blot away extra moisture so the topping doesn’t become too wet during baking.

How do I keep the cake from sticking when I flip it?

Let the cake rest for about 10 minutes, loosen the edges with a spatula, and flip in one smooth motion. This helps the caramel release cleanly from the pan.

Can this cake be made ahead of time?

Yes, you can make it ahead. Once cooled, keep it covered in the refrigerator. Warm it slightly before serving for a softer caramel topping.

pineapple upside-down cake – 7 irresistible tips for perfect results

Description

A nostalgic, caramel-topped pineapple upside-down cake featuring glossy pineapple rings, cherries, and a moist vanilla crumb baked to golden perfection.

Ingredients

Scale

4 tablespoons unsalted butter
1/2 cup packed brown sugar
6–7 pineapple rings
6–8 maraschino cherries
1/4 cup chopped pecans (optional)
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 cup milk
2 tablespoons pineapple juice

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Instructions

Melt butter in the cake pan or skillet, then sprinkle brown sugar evenly across the bottom.
Arrange pineapple rings over the caramel base and place cherries inside each ring.
Whisk flour, baking powder, baking soda, and salt in a mixing bowl.
Cream softened butter and granulated sugar in a separate bowl until light and fluffy.
Add egg and vanilla to the creamed mixture and mix until combined.
Pour in milk and pineapple juice, stirring until batter is smooth.
Spread batter evenly over the pineapple layer without disturbing the topping.
Bake at 350°F for 35–45 minutes or until the cake tests done.
Cool for 10 minutes, then flip the cake onto a serving plate in one smooth motion.

Notes

Blot pineapple slices dry before layering to prevent excess moisture.
Allow the cake to rest before flipping so the caramel sets slightly.
Fresh pineapple can be used if sliced evenly and dried well.
Serve warm for the best caramel texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice