The Betty Crocker pineapple upside down cake recipe is a timeless dessert that brings retro charm to any table. Its caramelized pineapple and cherry topping over a moist cake is a crowd-pleaser. This guide shares an easy-to-follow recipe inspired by Betty Crocker’s classic approach.
With its golden, buttery topping and fluffy cake, this dessert is perfect for gatherings or family dinners. You don’t need advanced baking skills to make it. The recipe uses simple ingredients for a nostalgic treat everyone loves.
Whether for holidays, potlucks, or a cozy night in, this cake delivers. We’ll cover every step, from prep to serving, with tips for success. Let’s dive into making a Betty Crocker pineapple upside down cake that shines.
Why You’ll Love This Pineapple Upside Down Cake
This Betty Crocker-inspired recipe creates a moist, flavorful cake with a stunning presentation. The caramelized pineapple and maraschino cherries offer a sweet-tart balance. It’s ready in about an hour, perfect for busy days.
The recipe is beginner-friendly, using pantry staples for convenience. Its retro vibe makes it a hit at gatherings, evoking warm memories. You’ll love how easy it is to impress with this classic dessert.
This cake is versatile, pairing well with simple or fancy toppings. It serves 8–10, making it ideal for sharing. You can even tweak it for dietary needs with a few adjustments.
Ingredients for Betty Crocker Pineapple Upside Down Cake
To make this iconic cake, gather these straightforward ingredients. Fresh or canned pineapple works well for the topping. Here’s what you’ll need for a 9-inch cake:
- For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 7 pineapple slices (canned or fresh)
- 7–10 maraschino cherries
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsalted butter, softened
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Optional Garnish:
- Whipped cream
- Extra pineapple or cherries
Use canned pineapple in juice for convenience, or fresh for a brighter flavor. Room-temperature ingredients ensure a smooth batter. Brown sugar creates the signature caramelized topping.
Equipment You’ll Need
A 9-inch round cake pan is perfect for this upside down cake. A mixer (hand or stand) makes mixing the batter quick and easy. Parchment paper is optional but helps with cleanup.
A spatula ensures even batter spreading. A serving plate is needed for flipping the cake after baking. A cooling rack helps the cake cool slightly before serving.
Step-by-Step Instructions for the Cake
Follow these simple steps to create a Betty Crocker pineapple upside down cake. The process is straightforward and yields a beautiful result. Let’s get baking.
Step 1: Prepare the Topping
Preheat your oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan, spreading it evenly. Sprinkle brown sugar over the butter, then arrange pineapple slices in a single layer.
Place a maraschino cherry in the center of each pineapple ring. Add extra cherries in gaps for a decorative touch. Press gently to secure the topping.
Step 2: Make the Cake Batter
In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes. Add the egg and vanilla, mixing well. In another bowl, whisk flour, baking powder, and salt.
Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined. The batter should be smooth but not overmixed. This keeps the cake tender and light.
Step 3: Assemble and Bake
Pour the batter over the pineapple topping, spreading it evenly with a spatula. Smooth the top for an even cake layer. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 5–10 minutes. Place a serving plate over the pan and carefully flip to release the cake. Remove the pan to reveal the topping.
Step 4: Serve the Cake
Serve the cake warm or at room temperature for the best flavor. Add whipped cream or a scoop of vanilla ice cream for extra indulgence. Garnish with extra pineapple or cherries if desired.
How to Make a Betty Crocker Pineapple Upside Down Cake
To make a Betty Crocker pineapple upside down cake, start by layering melted butter, brown sugar, pineapple slices, and maraschino cherries in a 9-inch cake pan. Prepare a cake batter with flour, sugar, butter, milk, egg, and vanilla, then pour it over the topping. Bake at 350°F for 30–35 minutes until golden.
After baking, let the cake cool for 5–10 minutes, then flip onto a serving plate to reveal the caramelized pineapple topping. This recipe takes about an hour and serves 8–10. It’s a classic, easy dessert perfect for any occasion.
You can enhance it with whipped cream or try other fruits for variety. The process is simple, making it great for beginners and seasoned bakers alike.
Tips for a Perfect Pineapple Upside Down Cake
Use canned pineapple slices for consistent size and flavor, or fresh for a vibrant twist. Pat pineapple dry to prevent excess juice from making the topping soggy. Room-temperature ingredients create a smoother batter.
Don’t overmix the batter to keep the cake light and fluffy. Check doneness with a toothpick to avoid overbaking. Let the cake cool slightly before flipping to ensure the topping releases cleanly.
For a richer topping, use dark brown sugar instead of light. If the cake sticks, run a knife around the edges before flipping. Store leftovers covered to maintain moisture.
Comparison of Upside Down Cake Variations
Upside down cakes vary by fruit and flavor profile. This table compares three popular versions to help you choose.
| Cake Type | Key Ingredients | Unique Feature |
|---|---|---|
| Pineapple Upside Down | Pineapple slices, maraschino cherries | Retro, caramelized topping |
| Peach Upside Down | Fresh peaches, brown sugar | Juicy, summery sweetness |
| Apple Upside Down | Sliced apples, cinnamon | Warm, spiced fall flavors |
Pineapple upside down cake is a classic with bold, tropical notes. Peach offers a fresh, juicy twist, while apple brings cozy warmth. Each suits different seasons and tastes.
Serving and Pairing Suggestions
Serve this pineapple upside down cake warm for the best flavor and texture. Pair with vanilla ice cream or whipped cream for a creamy contrast. Coffee or iced tea complements the sweet-tart topping.
This cake shines at potlucks, barbecues, or family dinners. Slice into 8–10 pieces for generous servings. Present on a decorative plate to highlight the golden pineapple topping.
For a festive touch, add fresh mint leaves or extra cherries as garnish. The cake’s retro charm makes it a conversation starter. Guests will love its nostalgic appeal and delicious taste.
Storing Your Pineapple Upside Down Cake
Store the cake in an airtight container in the fridge for up to 3 days. The fruit topping can make it soggy if left out. Cover tightly to keep it moist and fresh.
To freeze, wrap the cooled cake (without garnish) in plastic wrap and foil. Store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving.
Reheat slices in the microwave for 10–15 seconds for a warm dessert. Add fresh garnishes after thawing for the best look. This keeps the cake tasting great.
Creative Variations to Try
Swap pineapple for mango slices for a tropical twist. Use a chocolate cake base for a richer flavor profile. Add a teaspoon of rum extract to the batter for a Caribbean vibe.
Try a gluten-free flour blend for a dietary-friendly version. Replace cherries with pecans or walnuts for added crunch. A drizzle of caramel sauce enhances the topping’s sweetness.
Make mini cakes in a muffin tin for individual servings. These variations keep the recipe exciting and adaptable. Experiment to match your taste or event theme.
Summary
The Betty Crocker pineapple upside down cake recipe is a classic, easy-to-make dessert that’s perfect for any occasion. With caramelized pineapple, cherries, and a moist cake, it’s a nostalgic crowd-pleaser. This guide provides clear steps, tips, and variations for a flawless result.
Ideal for potlucks, holidays, or family meals, this cake serves 8–10 and impresses with its retro charm. Customize with garnishes or alternative fruits for a personal touch. Try this recipe for a delicious, budget-friendly treat everyone will love.
FAQ
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well; just slice it thinly and pat dry. It offers a brighter flavor but may release more juice. Adjust sugar if the pineapple is tart.
Why did my cake stick to the pan?
Ensure the pan is well-greased, and cool for 5–10 minutes before flipping. Run a knife around the edges if needed. Using parchment paper can help.
Can I make this cake gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum for the batter. The texture will be similar to regular flour. Check all ingredients for gluten-free certification.
How do I store pineapple upside down cake?
Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months, wrapped tightly. Thaw in the fridge before serving with fresh garnishes.
Can I use a different pan size?
A 10-inch pan works, but reduce baking time slightly—check at 25 minutes. Smaller pans may need less batter. Ensure the topping covers the bottom evenly.