Is there any dessert more cheerful, more nostalgic, or more delightfully retro than a classic, from-scratch Pineapple Upside-Down Cake? This incredible recipe is a loving tribute to that timeless favorite, but with a wonderful Southern twist: a tender, moist cornmeal “grit cake” that is the perfect, unexpected complement to the sweet, caramelized pineapple topping.
This isn’t just a recipe; it’s a guide to creating the ultimate, one-pan, show-stopping dessert that is as fun to make as it is to eat. We’ll show you the simple secrets to a perfect, buttery, brown sugar caramel and a unique cornmeal cake that is unbelievably moist and flavorful. The grand finale—the dramatic “flip” to reveal the beautiful, jewel-toned pineapple top—is a moment of pure baking joy.
Table of Contents
Table of Contents
Recipe Overview: A Southern Classic with a Delicious Twist
What makes this Pineapple Upside-Down Cake so spectacular is its unique and delicious “grit cake” base. The addition of yellow cornmeal to the cake batter creates a wonderfully moist, tender, yet slightly hearty crumb that is reminiscent of a sweet, southern-style cornbread. This amazing texture is the perfect partner for soaking up the rich, buttery, brown sugar caramel that forms on the top of the cake as it bakes. It’s a foolproof, one-pan dessert that is perfect for any family gathering or potluck.
| Metric | Time / Level |
| Total Time | 1 hour 25 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Essential Ingredients for This Cheerful Cake
This recipe uses a handful of simple pantry staples to create a truly spectacular result.
- The Classic Topping: This is what creates the beautiful, iconic look of an upside-down cake.
- Melted Butter & Brown Sugar: This simple combination is poured into the bottom of the cake pan first. As the cake bakes, the butter and brown sugar melt together to create a luscious, rich, and buttery caramel sauce that becomes the topping.
- Canned Pineapple Rings & Maraschino Cherries: Using canned pineapple rings packed in their own juice is a fantastic and convenient shortcut that guarantees a perfect, classic look. A bright red maraschino cherry in the center of each ring is the quintessential, jewel-like finishing touch.
- The Cornmeal “Grit Cake”: This is the unique and delicious Southern twist.
- Yellow Cornmeal: A half-cup of yellow cornmeal is added to the all-purpose flour. This is the secret that gives the cake its unique, wonderfully moist, and slightly crumbly “grit cake” or cornbread-like texture.
- The Reserved Pineapple Juice: This is a brilliant, no-waste trick! We use the reserved juice from the can of pineapple rings as the primary liquid in our cake batter. This infuses the entire cake crumb with an extra layer of sweet, tangy pineapple flavor.
Step-by-Step to the Perfect Upside-Down Cake
Follow these simple, detailed steps for a perfect, show-stopping result every time.
Step 1: Create the Caramel and Pineapple Topping
First, preheat your oven to 375°F (190°C).
Take a 9-inch round cake pan. Add half of the melted butter (4 tablespoons) to the bottom of the pan and sprinkle the 1 cup of light brown sugar evenly over the butter.
Drain your can of pineapple rings, being sure to reserve 1/2 cup of the juice for the cake batter.
Artfully lay the pineapple rings on top of the brown sugar in a concentric, slightly overlapping pattern. Place one maraschino cherry in the center of each of the pineapple rings.
Step 2: Make the Cornmeal “Grit Cake” Batter
In a large bowl, whisk together the 1 1/4 cups of all-purpose flour, the 1/2 cup of yellow cornmeal, the 2 teaspoons of baking powder, and the 1 teaspoon of table salt.
In a separate medium bowl, whisk together the remaining half of the melted butter (4 tablespoons), the reserved 1/2 cup of pineapple juice, the 2 large eggs, and the 3/4 cup of sugar until the mixture is smooth.
Now, add the wet ingredients to the bowl with the dry ingredients and mix them together with a spatula or a wooden spoon until they are just combined and a smooth batter has formed.
Pro Tip: The secret to a tender cake is to not overmix the batter after the flour has been added.
Step 3: Assemble, Bake, and The Grand Finale – The Flip!
Step 1: Carefully pour the prepared batter over the top of the pineapple rings in the cake pan and spread it into an even layer.
Step 2: Place the cake pan on a larger, rimmed baking sheet. This is a crucial step that will catch any potential drips from the bubbling caramel and will save your oven from a sticky mess!
Step 3: Bake for 40 to 45 minutes. You’ll know the cake is perfectly done when it is a beautiful golden brown and a wooden skewer or a toothpick inserted into the center of the cake comes out clean.
Step 4 (The Inversion!): Let the cake cool in its pan on a wire rack for exactly 25 minutes.
Pro Tip: This cooling time is the secret to a perfect flip! If the cake is too hot, it will be too fragile and may fall apart. If you let the cake cool completely in the pan, the caramel on the bottom will harden and will stick to the pan. 25 minutes is the perfect sweet spot.
Step 5: Run a thin knife around the edges of the cake to loosen it. Place a large, flat serving plate or a cake stand upside down over the top of the cake pan.
Step 6: Now for the exciting part! Wearing sturdy oven mitts, and with confidence, quickly and carefully flip the plate and the cake pan over in one smooth motion. Let the cake fall gently out of the pan and onto the plate. If any of the pineapple rings have stuck to the pan, you can simply use a small spatula to lift them off and place them back on the cake.
Serve the cake warm.
The Best Easy Pineapple Upside-Down Cake (with a Southern Grit Cake Twist!)
A classic Pineapple Upside-Down Cake with a unique Southern twist from the addition of yellow cornmeal (grits) to the batter. The recipe starts with a traditional topping of melted butter, brown sugar, and canned pineapple rings with maraschino cherries arranged in a cake pan. A simple cake batter, featuring both all-purpose flour and cornmeal for a tender yet hearty crumb, is poured over the fruit. After baking, the cake is inverted onto a platter to reveal the beautiful, caramelized pineapple topping.
- Prep Time: 20 minutes
- Cook Time: 43 minutes
- Total Time: 1 hour 28 minutes (includes cooling time)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 sticks (1 cup) butter, melted and cooled
- 1 cup light brown sugar
- One 20.5-ounce can pineapple rings, in natural juices
- Maraschino cherries, stemmed
- 2 large eggs
- 3/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon table salt
Instructions
- Preheat the oven to 375°F.
- Prepare the Topping: Pour half of the melted butter (1 stick or 1/2 cup) into the bottom of a 9-inch cake pan. Sprinkle the brown sugar evenly over the butter.
- Drain the pineapple rings, reserving 1/2 cup of the juice. Arrange the pineapple rings on top of the brown sugar in a concentric, slightly overlapping pattern. Place a maraschino cherry in the center of each pineapple ring.
- Make the Batter: In a medium bowl, whisk together the remaining melted butter, the reserved 1/2 cup of pineapple juice, the eggs, and the granulated sugar until smooth.
- In a separate large bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients and mix together until just combined.
- Bake the Cake: Pour the batter over the pineapple rings in the pan and spread it evenly.
- Place the cake pan on a baking sheet to catch any potential drips. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in its pan on a wire rack for 25 minutes.
- Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the top of the pan and carefully invert the cake.
Notes
- This recipe uses yellow cornmeal (grits) in the batter, which adds a pleasant texture and a subtle corn flavor.
- Baking the cake on a larger sheet tray is a helpful tip to prevent any bubbling juices from spilling into your oven.
- Letting the cake cool in the pan for exactly 25 minutes is a crucial step that allows the caramel topping to set slightly but still be warm enough to release cleanly when inverted.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 500-600
- Sugar: 55-65 g
- Sodium: 400-500 mg
- Fat: 25-32 g
- Saturated Fat: 16-20 g
- Trans Fat: 0 g
- Carbohydrates: 65-75 g
- Fiber: 1-2 g
- Protein: 5-7 g
- Cholesterol: 100-130 mg
Storage and Make-Ahead Tips
This Pineapple Upside-Down Grit Cake is a fantastic dessert to make for a party or a family gathering.
- Make-Ahead: This cake is a wonderful make-ahead dessert. You can bake the entire cake up to a day in advance. Let it cool completely, then cover it and store it at room temperature.
- Storage: Store any leftover cake, well-covered, at room temperature for up to 3 days.
- Reheating: You can enjoy leftovers at room temperature, or you can gently reheat individual slices in the microwave for about 20-30 seconds until just warm.
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Creative Recipe Variations
This simple and delicious cake is a wonderful base for your own creative and fruity twists.
- Add a Classic Boozy Kick: For a delicious, sophisticated, grown-up flavor that is a classic pairing with pineapple, you can add 2 to 3 tablespoons of your favorite dark rum or bourbon to the wet ingredients of the cake batter.
- Use a Different Fall Fruit: This classic upside-down cake method is also absolutely fantastic with other fruits. Try it with canned or fresh, sliced peaches, apricots, or even a beautiful, festive combination of pineapple and cranberries.
- Add a Nutty Element: For a wonderful, nutty flavor and a bit of crunch, you can place a pecan half in the center of each pineapple ring along with the maraschino cherry.
Enjoy This Cheerful, Nostalgic Classic!
You’ve just created a truly special dessert that is the very definition of cheerful comfort food. This Pineapple Upside-Down Grit Cake, with its beautiful, caramelized topping and its unique, moist cornmeal crumb, is a rewarding and deeply satisfying recipe that is sure to bring a smile to everyone’s face. It’s a timeless treat that proves that sometimes, the most simple, old-fashioned desserts are the absolute best.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, classic cake!
Frequently Asked Questions (FAQs)
Q1: What is a “grit cake,” and what is the texture like?
A “grit cake” is a classic Southern-style cake that includes cornmeal (often called grits in the South) in the batter along with the all-purpose flour. The cornmeal gives the cake a wonderful, unique texture. It is incredibly moist and tender, but also has a slightly hearty and crumbly texture that is reminiscent of a sweet, rich cornbread. It is absolutely delicious!
Q2: What is the absolute secret to successfully flipping an upside-down cake without it sticking?
The most important secret is the cooling time. As the recipe directs, you must let the cake cool in the pan for about 20 to 25 minutes. This is the magic window where the cake has had enough time to set up and become sturdy, but the brown sugar caramel on the bottom is still warm and liquid enough to release from the pan. If you flip it too early, it might fall apart. If you let it cool completely, the caramel will harden and stick to the pan like glue.
Q3: Can I use fresh pineapple instead of canned?
Yes, you can, but it will require a little bit more work. You will need to peel, core, and slice one large, ripe pineapple into rings. Because fresh pineapple is much juicier than canned, it is a good idea to sauté the fresh pineapple slices in the butter and brown sugar in a skillet for a few minutes first. This will cook out some of the excess moisture and will help to create a better caramel sauce.
Q4: Why did my topping stick to the bottom of the pan when I flipped it?
This is the most common problem with an upside-down cake! It is almost always because the cake was allowed to cool for too long in the pan, which caused the caramel to cool down and harden. It’s also important to make sure you have generously buttered your pan at the very beginning. If a few of your pineapple rings do stick, don’t worry! You can simply use a small spatula to gently lift them from the pan and place them back on top of your beautiful cake.
Q5: Can I make this cake in a different pan, like a cast-iron skillet?
Yes, a 10-inch, well-seasoned cast-iron skillet is a fantastic and very traditional vessel for making an upside-down cake! It conducts heat beautifully and will create a wonderful caramel. You can prepare and bake the entire cake right in the skillet.