Paula Deen Pineapple Upside-Down Cake is a double-layer Southern classic made with buttermilk batter, canned pineapple rings, maraschino cherries, and pineapple buttercream frosting. It feeds 15, bakes in 45 minutes, and belongs on every holiday table or church supper spread.
The brown sugar and melted butter layer at the bottom of each pan is what gives this cake its sticky, golden topping once flipped. Too little butter and the fruit sticks. Too much and the caramel runs off the sides. Paula splits it evenly between two pans, which is the key to getting both layers right.
Cool the cakes in their pans for exactly 10 minutes before flipping. Too long and the caramel hardens, locking the fruit to the pan. The frosting goes only on the sides, so both pineapple layers stay exposed on top.
Paula Deen Pineapple Upside-Down Cake
Course: DessertCuisine: American, SouthernDifficulty: Medium15
servings15
minutes45
minutes685
kcalA rich buttermilk cake baked over brown sugar, pineapple rings, and cherries, then flipped to show the caramelized fruit on top. Two layers stack together with pineapple buttercream frosting on the sides.
Ingredients
3 cups plus more for pan cake flour
1 cup softened, plus 1/2 cup, melted Butter
2 1/4 cups sugar
5 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole buttermilk
1 1/2 cups firmly packed brown sugar
2 (20 oz) cans drained well (reserve 2 tablespoons juice for frosting) pineapple slices in juice
1 (10 oz) jar drained well maraschino cherries
1/2 cup softened, for frosting unsalted butter
3 1/2 cups confectioner’s sugar
chopped for garnish, optional pecans
Directions
- Prepare the pans: Preheat the oven to 350 °F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.
- Make the batter: In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.
- Mix the dry ingredients: In a small bowl, add the 3 cups of flour, baking powder and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Layer the fruit: Divide the brown sugar evenly into each pan. Pour the 1/2 cup melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.
- Bake and cool: Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.
- Assemble the cake: To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.
- Pineapple Buttercream Frosting: Beat 1/2 cup softened butter, 2 tablespoons reserved pineapple juice and confectioner’s sugar in a large bowl until well combined.
FAQs
Can I use fresh pineapple instead of canned?
Fresh pineapple has more acid and less sugar than canned, which changes how the caramel layer sets. Stick with canned pineapple in juice for the best results. Drain the slices well so the batter does not get soggy.
How long does this cake last at room temperature?
Cover it loosely and it keeps for about 2 days on the counter. After that the pineapple starts to release moisture and the bottom layer gets soft. Refrigerate if you need to hold it longer, but bring it to room temperature before serving.
Can I make the cake layers ahead of time?
You can bake and flip the layers a day ahead. Wrap them tightly once they cool completely. Make the frosting fresh and assemble the day you plan to serve it so the layers stay moist.
Why did my pineapple stick to the pan when I flipped it?
The most common reason is waiting too long to flip. The caramel hardens as it cools, locking the fruit to the pan. Flip at exactly 10 minutes. If it still sticks, set the pan over low heat for a minute to soften the sugar.
Why does this recipe use two round pans instead of one cast iron skillet?
Two pans give you a taller, layered cake with caramelized fruit on top of both layers. A cast iron version is a single layer, which is simpler but gives less pineapple per slice. The frosting recipe makes about 2 cups, just enough for the sides of the stacked cake.
