This Pineapple Upside-Down Cake is a retro classic with a fresh, summer twist. Made with a soft, fluffy, and simple homemade cake batter, a layer of Lemon Crème cake, and a beautiful topping of caramelized pineapple and maraschino cherries, it’s the perfect blend of nostalgia and contemporary.
Pineapple Upside-Down Cake always reminds me of something you’d find in an old church cookbook or handwritten on a recipe card passed down from your grandma. It’s a little retro, a little kitschy, but still totally charming—and, honestly, one of the most satisfying cakes I’ve ever had. I’ve always loved the way the brown sugar and butter melt into the fruit, creating this glossy, caramelized topping that tastes as good as it looks.
For this version, I added a layer of Dutch Apron® Bakery Lemon Crème Cake Roll to give it a citrusy twist and extra soft texture. It feels like a mash-up of two comforting classics, and it just might be my new go-to for our family’s weekly Sunday dinners. I think you’re going to love it, too, so let’s get started!
More Summer-Inspired Desserts
Lemon Pistachio Cake
A vibrant, multi-layered dessert that pairs zesty lemon cake with rich pistachio cream, and a tangy lemon curd. Finished with a silky pistachio lemon cream cheese buttercream, it’s a bright, elegant treat that is as flavorful as it is beautiful.
Ice Cream Cone Cakes
Perfect for any celebration, these treats combine the nostalgia of enjoying an ice cream cone on a hot summer’s day with the decadence of cake. They feature a waffle cone filled with moist, fruity Strawberry Cheesecake Cake Roll pieces, decorated with colorful swirls of buttercream, and topped with your favorite sprinkles.
Strawberry Tiramisu
This dessert brings together the richness of mascarpone cream with the vibrant sweetness of fresh strawberries for a treat unlike any you’ve ever tried. As elegant as the Strawberry Tiramisu looks, it’s quite easy to make, requiring fewer ingredients and less equipment than a standard tiramisu.
What You’ll Need
- 8” round cake pan
- Mixing bowls, multiple
- Hand mixer
- Spatula
- Serving platter
Storage Information
If you have any leftovers or make your Pineapple Upside-Down Cake ahead of time, store the cake in an airtight container at room temperature for 2 days or in the fridge for 3-4 days.
Tips for Making a Pineapple Upside-Down Cake
- Make sure you grease your pan very well to ensure your delicious topping won’t stick to the pan when it’s time to flip the cake.
- Consider blotting the pineapple rings and cherries with a paper towel before adding them to your pan. You want to avoid adding any excess liquid to your cake as it can become soggy and produce a less-than-ideal texture.
How to Make a Pineapple Upside-Down Cake
Pineapple Upside-Down Cake
Course: DessertCuisine: AmericanDifficulty: Moderate8-10
servings360
kcal13
This Pineapple Upside-Down Cake is a retro classic with a fresh, summer twist. Made with a soft, fluffy, and simple homemade cake batter, a layer of Lemon Crème cake, and a beautiful topping of caramelized pineapple and maraschino cherries, it’s the perfect blend of nostalgia and contemporary.
Ingredients
- Topping:
1/4 c. butter, melted
1/2 c. packed brown sugar
1 can (20 oz.) pineapple rings in juice
Stemless maraschino cherries
1 Dutch Apron® Bakery Lemon Crème Cake Roll
- Cake Batter:
1 1/3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1/4 c. butter, softened
1/2 c. granulated sugar
1/4 c. packed brown sugar
1 large egg
1 tsp. vanilla extract
1/4 c. sour cream
1/4 c. pineapple juice (reserved from canned pineapple rings)
Directions
- Make the Topping
- Grease a round 8-inch cake pan.
- In a small bowl, mix the melted butter and brown sugar. Pour this mixture into the bottom of the cake pan and spread it to the edges. Arrange the pineapple rings over the mixture and place maraschino cherries inside and between each ring.
- Remove your Lemon Crème Cake Roll from the packaging. Allow to thaw for 30 minutes. Then, unroll the cake and remove the filling.
- Cut the cake into a 6.5” x 6.5” square. Gently place it on top of the pineapple topping. This creates a light base layer that adds a bit of extra flavor to your dessert.
- Make the Batter
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, use a hand mixer to cream the softened butter with the granulated sugar and brown sugar. Beat until fluffy.
- Add in the egg, vanilla, and sour cream. Mix well. Then, gradually beat in the dry ingredients and pineapple juice until just combined. Don’t overmix!
- Assemble and Bake
- Preheat your oven to 350°F. While it is heating, assemble your cake.
- Spoon the batter gently over the cake roll and pineapple layer. Spread evenly with a spatula, being careful not to disturb the layers beneath.
- Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Flip and Serve
- Remove the pan from the oven and let it sit for 5 minutes. Then, place a serving platter over top of the pan and flip the cake upside down.
- Let the cake sit for 30 seconds before gently lifting off the pan. Allow the cake to cool completely before slicing.
About the Author:
Katelyn Helgevold has been the Product Line Manager and editor for Dutch Apron® Bakery since 2019. In her role, she manages the introduction of new products to our portfolio, ensures each and every item meets our strict customer and quality standards, and uses her much-loved English degree to make sure every marketing piece is just as immaculate as our baked goods. In her spare time, Katelyn enjoys touting the benefits of the Oxford comma, spending time with her cat Merlin, and listening to way too many true crime podcasts.
