Ina Garten’s pineapple upside down cake is a delicious blend of retro charm and modern baking finesse. With glossy caramelized pineapple, pops of bright red cherries, and a tender, buttery cake, it’s as pretty as it is tasty.
This dessert is perfect for celebrations or for bringing a sunny, tropical touch to any day. The best part? It’s surprisingly simple to make, even for beginner bakers.
Why You’ll Love This Recipe
This cake is moist and flavorful, thanks to the pineapple juice and buttery caramel topping. The combination of sweet fruit and soft cake creates a balance that’s indulgent without being heavy.
It’s also a visually striking dessert—when you flip it out of the pan, the golden pineapple and cherries create a built-in decoration. No frosting required.
What You’ll Need
For the topping:
- ¼ cup unsalted butter
- ½ cup packed light brown sugar
- 7–8 pineapple rings (canned or fresh)
- Maraschino cherries
For the cake batter:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
- ¼ cup pineapple juice (from the can, if using canned pineapple)
Pro Tips
- Pat pineapple slices dry before using to avoid excess liquid in the topping.
- For a richer caramel layer, use dark brown sugar instead of light.
- Allow the cake to cool for at least 10 minutes before inverting to prevent sticking.
- Use a heavy-bottomed cake pan or skillet for even baking.
- Serve slightly warm for the best texture and flavor.
Tools You’ll Need
- 9-inch round cake pan or deep ovenproof skillet
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Substitutions & Variations
- Fruit swap: Try peaches, mango slices, or plums for a twist.
- Boozy touch: Brush the pineapple with a little rum before baking.
- Flour: Use cake flour for a lighter, softer crumb.
- Sweetness: Reduce sugar slightly for a less sweet cake.
- Mini version: Make in muffin tins for individual servings.
Make-Ahead Tips
You can prepare the topping and batter separately up to 4 hours ahead. Keep the topping in the cake pan at room temperature and the batter covered in the fridge until ready to bake.
The baked cake can be stored at room temperature for up to 1 day. Rewarm in a low oven before serving for a fresh-from-the-oven taste.
Step-by-Step Instructions
1. Preheat the Oven
Preheat oven to 350°F. Grease a 9-inch cake pan or ovenproof skillet.
2. Make the Topping
Melt ¼ cup butter in a small saucepan over low heat. Stir in brown sugar until dissolved. Pour evenly into the prepared cake pan.
3. Arrange the Fruit
Place pineapple rings over the sugar mixture. Add a maraschino cherry to the center of each ring.
4. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
5. Cream Butter and Sugar
In a large bowl, beat ½ cup butter and granulated sugar until light and fluffy, about 3 minutes.
6. Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in vanilla extract.
7. Combine Wet and Dry
Add dry ingredients alternately with the milk, beginning and ending with dry. Stir in pineapple juice until just combined.
8. Pour Batter Over Topping
Spread the batter evenly over the pineapple slices.
9. Bake
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool Briefly
Let the cake rest in the pan for 10 minutes to set the topping.
11. Invert the Cake
Run a knife around the edge to loosen, then place a serving plate over the pan and carefully flip.
12. Serve
Serve warm for a gooey topping or allow to cool for a firmer texture.
Leftovers & Storage
Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, though the topping may firm up slightly.
To reheat, warm slices in the microwave for 15–20 seconds or in a 300°F oven until warmed through.
Nutrition & Benefits
Pineapple is naturally high in vitamin C and antioxidants, adding a small nutritional bonus to this dessert. Using fresh pineapple instead of canned can also reduce added sugars.
While this cake is an indulgence, making it from scratch means you control the quality of ingredients and can adjust the sweetness to your taste.
Recipe FAQs
1. Can I use fresh pineapple?
Yes, just slice it into rings and pat dry before adding to the pan.
2. Do I have to use maraschino cherries?
No, you can skip them or replace them with fresh berries.
3. Can I use a boxed cake mix?
Yes, but homemade batter gives a richer, more tender crumb.
4. What if my topping sticks to the pan?
Spoon any stuck topping back onto the cake—it will still taste great.
5. Can I freeze this cake?
Yes, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
A Tropical Dessert with Timeless Appeal
Ina Garten’s pineapple upside down cake delivers a perfect balance of buttery cake and caramelized fruit. It’s simple enough for casual gatherings yet elegant enough for special occasions.
One slice and you’ll understand why this dessert has remained a classic for decades. It’s a Barefoot Contessa recipe you’ll make again and again.
