If you are looking for a nostalgic and delicious dessert, this Paula Deen Pineapple Upside Down cake is the perfect choice. It is a true Southern classic, and Paula Deen’s recipe takes it to a new level of comfort and indulgence.
This desert has been around for decades, and its roots can be traced back to the 1940s. This was when canned pineapple made this treat an accessible and popular choice in kitchens across America. Naturally, it was no surprise that I was so drawn to it.
What I love most about this cake is its simplicity, yet once flipped, it impresses everyone with its beautiful caramelized topping. Also, I love cooking! I have been experimenting with new recipes and different foods since I was a teenager. My mother was a great cook, and I wanted to be as amazing as her. My mother used to make this upside-down cake for me and my sister on New Year.
A few days back, as the New Year was approaching, I had the idea of making this cake again. Since it’s a tradition in our family, why not make it this time for my mother myself?
This cake is perfect for any occasion from casual family dinners to more formal gatherings. I just made it yesterday and will make it again on New Year’s Eve. So let me share this recipe with you, and I promise you’ll fall in love with it just like I did!
Equipment Required
- Large Mixing Bowl: I use a large mixing bowl to mix the cake batter ingredients.
- Hand Mixer or Stand Mixer: I use a hand mixer to cream the butter and sugar until they are smooth and fluffy.
- Measuring Cups and Spoons: I always rely on measuring cups and spoons for accurate measurements of the ingredients.
- Rubber Spatula: I use a rubber spatula to scrape down the sides of the bowl and gently fold the ingredients.
- 10-inch Cast Iron Skillet or Round Cake Pan: I use a round cake pan to assemble and bake the pineapple upside-down cake.
- Whisk: I always use a whisk to blend the dry ingredients evenly.
- Offset Spatula: An offset spatula is my go-to to spread the frosting smoothly.
- Cooling Rack: I transfer the cake to a cooling rack to let it cool evenly after baking.
- Sharp Knife: I use a sharp knife to chop the pecans or add toppings to the cake.
- Can Opener: I use a can opener to open the cans of pineapple and jars of Maraschino cherries.
- Pastry Brush: I use a pastry brush to spread the melted butter evenly in the pan and ensure a rich base.
Paula Deen Pineapple Upside Down Cake Ingredients & Substitutions
Note: The ingredients mentioned in this section make 5 portions of Paula Deen Pineapple Upside Down Cake. You can always change and adjust the quantities of the ingredients according to your need for the number of servings you wish to make.
For the Cake
- 3 Cups Plus More For Pan Cake Flour: When I don’t have cake flour on hand, I make my own by using all-purpose flour. I remove two tablespoons per cup, replace them with cornstarch, and then sift them together to ensure a soft texture.
- 1 Cup Softened, plus ½ Cup Melted Butter: I sometimes swap the butter for margarine or coconut oil for a slightly rich taste. I sometimes use a combination of butter and butter-flavoured shortening.
- 2¼ Cups Sugar: Sometimes, I use coconut or raw cane sugar for a change. I mix in a bit of honey when I want a unique twist.
- 5 Large Eggs: I use flax eggs when I don’t have eggs or need to make my cake egg-free. Unsweetened applesauce also works great as a substitute; I use 1/4 cup per cup.
- 1 Teaspoon Vanilla Extract: While vanilla is my go-to, I occasionally substitute almond or maple extract for a different flavor.
- 2 Teaspoons Baking Powder: When I use baking powder, I mix one 1/4 teaspoon baking soda with one 1/2 teaspoon CF Tartar for each teaspoon needed.
- ¼ Teaspoon Salt: I sometimes use acceptable sea or kosher salt instead of regular salt.
- 1¼ Cups Whole Buttermilk: If I don’t have buttermilk, I make my own by mixing 1 ½ cups milk with one tablespoon of lemon juice or white vinegar and letting it sit for a few minutes.
For the Topping
- 1½ Cups Firmly Packed Brown Sugar: When I don’t have brown sugar, I often mix white sugar and molasses, and it works wonderfully.
- 2 (20 Oz) Cans Drained Well (Reserve 2 Tablespoons Juice For Frosting) Pineapple Slices In Juice: Fresh pineapple slices are a great alternative, though they require a bit more prep. If I’m out of juice, orange juice or a mix of lemon juice and water does the trick.
- 1 (10 Oz) Jar Drained Well Maraschino Cherries: I love using fresh or frozen cherries when I want a more natural option. Sometimes, I soak dried cherries in pineapple juice to replicate the sweetness.
For the Frosting
- ½ Cup Softened For Frosting Unsalted Butter: Sometimes, I also use salted butter, which works fine.
- 3½ Cups Confectioner’s Sugar: When I run out of confectioner’s sugar, I blend granulated sugar into a fine powder and mix in 1 tablespoon of cornstarch per cup.
- 2 Tablespoons of Reserved Pineapple Juice: Orange or lemon juice does the job and adds a fresh flavor. Milk also works well if I want a creamier consistency.
- Chopped For Garnish, Optional Pecans: I sometimes substitute pecans with walnuts, almonds, or any other nuts or toppings of my choice.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 45 Minutes | 1 Hour |
How To Make Paula Deen Pineapple Upside Down Cake At Home
Step 1
In a large mixing bowl, beat softened butter until creamy. Gradually add sugar while beating continuously until the mixture is light and fluffy.
Step 2
Add in the eggs one at a time, ensuring each is well incorporated before adding the next.
Step 3
Stir in vanilla extract.
Step 4
Then, add cake flour to the bowl.
Step 5
Add baking powder and salt. Stir to blend evenly.
Step 6
Slowly add the buttermilk to the batter, mixing until the consistency is smooth and well combined.
Step 7
Grease a 9-inch round cake pan with butter.
Step 8
Coat the pan with brown sugar.
Step 9
Arrange the pineapple slices on top of brown sugar.
Step 10
Place maraschino cherries in the center of each pineapple ring. Reserve any extra slices or cherries for another use.
Step 11
Carefully pour the prepared batter over the fruit, spreading it evenly to cover.
Step 12
Preheat your oven to 350°F (175°C). Bake the cake for 40 to 45 minutes
Step 13
Combine softened butter, two tablespoons of reserved pineapple juice, and confectioner’s sugar in a bowl for the buttercream frosting.
Step 14
Blend them until smooth and creamy. Frost the sides of the cooled cake with the pineapple buttercream frosting. If desired, press chopped pecans into the frosted sides for an extra decorative and flavorful touch. Enjoy your delightful Paula Deen Pineapple Upside Down Cake with its luscious buttercream frosting and optional crunchy pecan finish!
Expert Tips That I Recommend
- Using room-temperature ingredients helps the batter come together more smoothly, resulting in a lighter cake texture. So, I always ensure that my butter, eggs, and buttermilk are at room temperature before using them.
- When I have the time, I like using fresh pineapple instead of canned. It makes the cake taste fresher and juicier.
- I mix the batter until just combined. Over-mixing can make the cake dense, and I prefer it light and fluffy.
- I always prefer checking the cake with a toothpick before taking it out for its doneness. If the toothpick comes out clean, it’s ready to come out of the oven.
FAQs About Paula Deen Pineapple Upside Down Cake
Nutritional Information Per Serving
Paula Deen’s Pineapple Upside-down Cake is not healthy. It is high in sugar, saturated fats, and refined carbohydrates. While it can be enjoyed occasionally as a treat, it’s not an ideal choice for a healthy diet. Hence, it is suggested that you consume it in moderation.
Here, I have mentioned the nutritional breakdown of the recipe.
| Calories | 753 kcal |
| Carbohydrates | 171 g |
| Protein | 7 g |
| Fat | 6 g |
| Saturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Trans Fat | 0.02 g |
| Cholesterol | 170 mg |
| Sodium | 414 mg |
| Potassium | 147 mg |
| Fiber | 0.04 g |
| Sugar | 169 g |
| Vitamin A | 337 IU |
| Calcium | 186 mg |
| Iron | 1 mg |
Paula Deen’s Pineapple Upside-down Cake is rich and calorie-dense, best suited for indulgent or “cheat day” diets and those with high-calorie needs.
However, it is not ideal for several diets, including low-sugar, low-fat, keto, or diabetic diets. Additionally, it is unsuitable for gluten-free diets, vegetarian diets, and vegan diets. However, ingredient substitutions can be made to fit specific dietary needs.
Recipe Variations For Different Diets
- Gluten-Free Diet: I turn to almond or coconut flour or certified gluten-free cake mix for a gluten-free diet. I also always check the other ingredients, like baking powder, to make sure they are gluten-free.
- Keto Diet: When I bake for a keto-friendly diet, almond flour or coconut flour are my two favorite replacements for regular cake mix. I use an erythritol or monk fruit keto sweetener for sugar. I keep the pineapple minimal or use unsweetened shredded coconut as a topping. It’s one great way to have cake and maintain a low-carb and healthy lifestyle.
- Vegan/Vegetarian Diet: When I make a vegan/vegetarian version, I use a flaxseed meal and water mixture as an egg replacement, which works like a charm. I also swap the butter for plant-based margarine or coconut oil. A good vegan cake mix or a homemade plant-based option makes this dessert delicious without dairy or eggs.
Storing And Reheating This Recipe
Storing
- Room Temperature: If I intend to eat it in one day, I keep the cake at room temperature. I cover it with plastic wrap or pack it in an airtight container to prevent it from drying out, ensuring it is not too hot or humid to keep it fresh.
- Refrigeration: When I want to store it for longer periods, up to 3 days, I put it in the refrigerator. I wrap it in plastic wrap or aluminum foil, or sometimes, I keep it in an airtight container. That keeps the moistness and great taste within. That way, it can still be delicious even after a few days.
- Freezing: Now, to store my cake longer than that, I cut it into slices, wrap them in plastic sheets, and load them into freezer bags or containers. I place them in the freezer to last up to three months. Later, when I want to use it, I bring a slice out and thaw it in the refrigerator before reheating or at room temperature.
Reheating
- Microwave Method: I prefer the microwave for reheating sliced portions. I place the slice on a microwave-safe plate and warm it on medium power for 15-20 seconds. If it isn’t warm enough, I heat it for another few seconds. It’s a great way to bring the cake back to life without much effort.
- Oven Method: I tend to preheat to 300°F (150°C) and then place the cake in an oven-safe dish, cover it with foil to keep it moist, and let it warm for about ten to fifteen minutes. This way, the cake gets soft and has a deliciously caramelized topping.
What To Serve With This Recipe
- Whipped Cream or Vanilla Ice Cream: I love to serve my cake with a generous dollop of fresh whipped cream or a scoop of wonderfully creamy vanilla ice cream. The lightness of whipped cream and the creaminess of ice cream perfectly balance with the cake’s richness.
- Coconut Cream Pie or Pudding: If you are a fan of tropical flavors, then complementing pineapple upside-down cake with a light coconut cream pie or coconut pudding can be a great way to continue the tropical theme. The creamy coconut complements the pineapple without overpowering it.
- Baked Brie with Fruit and Nuts: For a more savory option, I love to serve baked brie with a drizzle of honey, fresh fruits such as sliced pears or apples, and a sprinkle of toasted nuts with my pineapple cake. The buttery brie pairs well with the sweet, fruity pineapple cake for an interesting contrast of flavors and textures.
- Caramelized Bananas: Bananas and pineapple make a perfect combination. I occasionally serve lightly caramelized bananas on the side to contribute that extra sweetness and a savory flavor. They also add a rich, warm flavor that balances with the freshness of the cake.
- Homemade Lemon Curd: Another option that I relish is serving a dollop of homemade lemon curd at the side. This tart and creamy curd contrasts very well with the sweet and dense pineapple cake and creates an exciting balance of flavors. Cream Cheese Frosting: I sometimes serve the cake with a drizzle of cream cheese frosting or glaze to make it richer and more indulgent. The tangy cream cheese balances the cake’s sweetness and adds a creamy finish that makes each bite even more satisfying.
Printable Version
Paula Deen Pineapple Upside Down Cake Recipe
Ingredients
For The Cake:
- 3 Cups Plus More For Pan Cake Flour
- 1 Cup Softened Plus 1/2 Cup Melted Butter
- 2¼ Cups Sugar
- 5 Large Eggs
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1¼ Cups Whole Buttermilk
For The Topping:
- 1½ Cups Firmly Packed Brown Sugar
- 2 20 Oz Cans Drained Well Pineapple Slices In Juice
- 1 10 Oz Jar Drained Well Maraschino Cherries
For The Frosting:
- ¼ Cup Softened Unsalted Butter
- 3¼ Cups Confectioner’s Sugar
- 2 Tablespoons Reserved Pineapple Juice
- Chopped Pecans Optional, For Garnish
Equipment
- Large Mixing Bowl
- Hand Mixer Or Stand Mixer
- Measuring Cups And Spoons
- Rubber Spatula
- 10-Inch Cast Iron Skillet Or Round Cake Pan
- Whisk
- Offset Spatula
- Cooling Rack
- Sharp Knife
- Can Opener
- Pastry Brush
Instructions
- In a large mixing bowl, beat softened butter until creamy. Gradually add sugar while beating continuously until the mixture is light and fluffy.
- Add in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Stir in vanilla extract.
- Then, add cake flour to the bowl.
- Add baking powder and salt. Stir to blend evenly.
- Slowly add the buttermilk to the batter, mixing until the consistency is smooth and well combined.
- Grease a 9-inch round cake pan with butter.
- Coat the pan with brown sugar.
- Arrange the pineapple slices on top of brown sugar.
- Place maraschino cherries in the center of each pineapple ring. Reserve any extra slices or cherries for another use.
- Carefully pour the prepared batter over the fruit, spreading it evenly to cover.
- Preheat your oven to 350°F (175°C). Bake the cake for 40 to 45 minutes or until a toothpick inserted into the center comes clean. Once baked, allow the cake to cool slightly before inverting it onto a serving plate.
- Combine softened butter, two tablespoons of reserved pineapple juice, and confectioner’s sugar in a bowl for the buttercream frosting.
- Blend them until smooth and creamy. Frost the sides of the cooled cake with the pineapple buttercream frosting. If desired, press chopped pecans into the frosted sides for an extra decorative and flavorful touch. Enjoy your delightful pineapple upside-down cake with its luscious buttercream frosting and optional crunchy pecan finish!
Notes
- Using room-temperature ingredients helps the batter come together more smoothly, resulting in a lighter cake texture. So, I always ensure that my butter, eggs, and buttermilk are at room temperature before using them.
- When I have the time, I like using fresh pineapple instead of canned. It makes the cake taste fresher and juicier.
- I love adding a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor. It pairs perfectly with the pineapple.
- I mix the batter until just combined. Over-mixing can make the cake dense, and I prefer it light and fluffy.
- I always prefer checking the cake with a toothpick before taking it out for its doneness. If the toothpick comes out clean, it’s ready to come out of the oven.
- Sometimes, I add shredded coconut to the cake as a topping for an extra tropical touch and some texture.
- I occasionally use the seeds from a vanilla bean instead of vanilla extract for a more intense, aromatic vanilla flavor.
- I add a splash of bourbon or rum to the batter or the frosting to give the cake a nice depth and elevate the flavor.
- I sometimes top the cake with whipped cream to make it extra indulgent.
- For a change in the flavor, I sometimes swap the pecans for macadamia nuts.
- Sometimes, I add a few drops of almond extract to the batter. This gives the cake a subtle nutty flavor, which pairs perfectly with the fruit.
Nutrition
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Conclusion
Making Paula Deen’s Pineapple Upside Down Cake has always felt like a nostalgic journey, connecting me to the classic flavors of Southern baking. There’s something magical about the rich caramelized topping paired with the vibrant sweetness of pineapple and cherries—a dessert that never fails to impress.
I hope you enjoy making this recipe as much as I do. It’s more than just a dessert; it’s a comfort and a reminder of how the simplest ingredients can create the most memorable moments. Let this cake be a part of your celebrations and cherished family traditions!
If you’re ready to bring the magic of Paula Deen’s Pineapple Upside-Down Cake into your kitchen, try this recipe today! I’d love to hear about your experience. Please share your thoughts or any twists you added in the comments below. Let’s keep the joy of baking alive together!
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