Here’s a little secret: this 10-minute pineapple upside down cake almost feels like cheating, but in the best way possible! I can’t tell you how many times I’ve whipped this up when unexpected guests show up or when a sweet craving hits out of nowhere. The moment you cut into that glossy pineapple topping, dripping with buttery caramel and bursts of juicy fruit, your kitchen fills with the kind of warm, tropical sweetness that just makes you smile. And the best part? It’s super forgiving—whether you’re a baking newbie or a seasoned pro, it comes together in no time, making you look like a dessert rockstar.
Quick Facts
Yield: Serves 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
For the Main Dish:
1/4 cup unsalted butter
1/2 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained
1 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 large egg
1 tsp vanilla extract
How I Make It
Step 1:
First things first: melt 1/4 cup of butter in a 9-inch non-stick skillet over medium heat, then stir in 1/2 cup brown sugar until it bubbles into a luscious caramel. Spread the mixture evenly across the pan for that beautifully glossy base.
Step 2:
Arrange your pineapple slices right over the caramel, pressing gently so they stick and soak up some of that buttery sweetness.
Step 3:
In a separate bowl, whisk together 1 cup flour, 3/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt. Add 1/2 cup milk, 1 egg, and 1 tsp vanilla extract, mixing until just smooth—don’t overbeat, or the cake won’t be tender!
Step 4:
Carefully pour the batter over your pineapple slices, spreading it evenly but gently so you don’t disturb the fruit arrangement.
Step 5:
Cover the skillet with a lid and reduce the heat to low. Let the cake cook for about 10 minutes—you want the edges to set and a toothpick inserted in the center to come out clean.
Step 6:
Once it’s done, grab a heatproof plate, place it on top of the skillet, and invert quickly but carefully. The caramelized pineapple topping? Perfection. Serve warm to fully enjoy that ooey-gooey magic.
Variations & Tips
Add maraschino cherries in the pineapple centers for a classic look and a tangy pop.
Try swapping milk for coconut milk to amp up the tropical vibes.
If you don’t have a non-stick skillet, grease well and carefully monitor cooking to avoid sticking.
For a lighter touch, sprinkle some toasted coconut flakes on top after flipping.
If you want a bit of crunch, stir chopped pecans or walnuts into the batter before cooking.
Adjust sweetness by reducing sugar if you like your desserts less sugary.
How I Like to Serve It
I love serving this warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream—the contrast of warm cake and cold cream is dreamy. It’s a fantastic treat for summer barbecues or a quick weekend dessert when you want something that feels special but doesn’t take all day. Even breakfast? Why not, with a drizzle of honey and a cup of strong coffee!
Notes
Store leftovers covered at room temperature for up to 2 days; reheat briefly in the microwave to soften.
Use fresh pineapple slices if you can; just pat them dry to avoid a soggy base.
Closing: Every time I make this pineapple upside down cake, it’s a little celebration—simple, fast, and utterly delicious, always sure to brighten the day.
