Old-Fashioned Pineapple Upside Down Cake Recipe with Cake Flour
A Nostalgic Homemade Dessert That Never Gets Old
Some flavors instantly take you back in time, and for me, homemade pineapple upside down cake is one of them. It’s a cake I adored as a kid, but somehow, 45 years passed before I made it again. Now, after rediscovering it—and using cake flour instead of all-purpose—I can say it’s even better than I remembered.
This classic Southern dessert is buttery, caramelized, and filled with sweet pineapple and cherries, all balanced by a light, fluffy vanilla cake. And the best part? That magical moment when you flip the cake out of the pan to reveal the golden pineapple topping.
If you’ve been craving an old-fashioned pineapple upside down cake with cake flour, this recipe is the perfect place to start.
Why Cake Flour Makes a Difference in Pineapple Upside Down Cake
Switching from all-purpose flour to cake flour makes a huge difference in texture. Cake flour has a lower protein content, which means:
- A lighter, fluffier crumb
- A more delicate texture
- A cake that stays moist without being dense
If you’ve struggled with pineapple upside down cake being too heavy or dry, cake flour is the secret ingredient you need to try.
How to Make the Best Pineapple Upside Down Cake from Scratch
This homemade pineapple upside down cake is made in a deep 10-inch cake pan, but you can adjust based on what you have. Using parchment paper makes flipping the cake a breeze.
Pineapple Upside Down Cake Ingredients
For the Caramelized Pineapple Topping:
- 1 stick (½ cup) butter, melted (to coat the pan)
- ½ cup light brown sugar
- 1 can pineapple slices (drained, arranged as desired)
- Maraschino cherries (optional, but highly recommended)
For the Cake Batter:
- 1 ½ sticks (¾ cup) butter, softened
- 1 ½ cups sugar
- 4 large egg whites
- ⅔ cup sour cream
- 2 teaspoons vanilla extract
- 3 cups cake flour (sifted)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ⅔ cup whole milk (room temperature)
Step-by-Step Instructions
Step 1: Prepare the Pineapple Topping
- Melt 1 stick of butter and spread it over the bottom and sides of a deep 10-inch cake pan.
- Sprinkle ½ cup of light brown sugar evenly over the bottom.
- Arrange pineapple slices in any pattern you like. Place Maraschino cherries in the center of each ring.
- Chill the pan to set the topping while you make the cake batter.
Step 2: Make the Cake Batter
- In a large bowl, cream the softened butter until smooth.
- Add sugar and whip until light and fluffy.
- Mix in egg whites, one at a time.
- Stir in sour cream and vanilla extract, blending well.
- In a separate bowl, sift together cake flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients.
- Slowly pour in milk, mixing gently. Do not overmix.
Step 3: Bake and Flip the Cake
- Pour the cake batter evenly over the chilled pineapple topping.
- Bake at 350°F for 45-50 minutes. (Baking time varies depending on your pan’s size and depth—check with a toothpick.)
- Let the cake cool for 20 minutes before flipping.
- Place a serving plate over the cake pan and carefully turn the cake out while still warm.
Tips for the Best Homemade Pineapple Upside Down Cake
- Chilling the pineapple layer before adding the batter helps keep the fruit in place when flipping the cake.
- Use cake flour for a softer, more delicate crumb.
- Sour cream adds moisture, but if you don’t have any, buttermilk can be used as a substitute (just replace both the sour cream and milk with 1 ⅓ cups buttermilk).
- Don’t rush flipping the cake. Let it cool slightly, but not too long—flipping it while warm helps release the caramelized topping without sticking.
Can I Make Pineapple Upside Down Cake in a Cast-Iron Skillet?
Absolutely. A cast-iron pineapple upside down cake bakes beautifully. Just follow the same steps, but melt the butter and sugar directly in the skillet on the stove before adding the pineapple, cherries, and batter. Then, bake as directed.
Serving and Storing Pineapple Upside Down Cake
- Best Served Warm: Pineapple upside down cake is best when served slightly warm, so the caramelized topping stays soft.
- Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating Tip: Warm individual slices in the microwave for 10-15 seconds before serving.
Final Thoughts: Bringing Back a Classic Southern Dessert
Making this old-fashioned pineapple upside down cake with cake flour was like stepping back in time. One bite brought back childhood memories of sweet, sticky pineapple slices and soft vanilla cake, and I can’t believe I waited 45 years to make it again.
If you’re looking for a dessert that’s easy, nostalgic, and absolutely delicious, this homemade pineapple upside down cake is the one to try.
Have you made this classic cake before? Let me know in the comments.
