Strawberry Pineapple Upside Down Cake
Upside-down cakes have a long-standing place in home baking. The beauty of these desserts lies in their show-stopping appearance and irresistible caramelized fruit topping. This Strawberry Pineapple Upside-Down Cake brings a tropical twist with sweet pineapple slices paired with juicy strawberries, baked beneath a moist, buttery vanilla cake, and then flipped to reveal a glossy, colorful crown. Finished with a light drizzle of glaze, it’s the kind of cake that wows at parties, potlucks, and family gatherings.
Ingredients
For the Topping
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- Pineapple rings (fresh or canned, drained and patted dry)
- 1 ½ cups fresh strawberries, sliced
For the Cake Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (whole milk recommended)
For the Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or Bundt pan.
Step 2: Make the Topping
Pour melted butter into the pan, tilting to coat evenly. Sprinkle brown sugar over the butter. Arrange pineapple rings in the sugar-butter mixture, then tuck strawberry slices in between the pineapple pieces or layer them over the top.
Step 3: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt.
Step 4: Cream Butter and Sugar
In another large mixing bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Step 5: Combine Wet and Dry
Gradually add the flour mixture to the creamed butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix just until smooth — avoid overmixing.
Step 6: Assemble
Pour the batter over the fruit in the pan, smoothing the top with a spatula.
Step 7: Bake
Bake for 40–45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Step 8: Invert and Cool
Allow the cake to cool for 10 minutes in the pan. Run a knife around the edges, then carefully invert onto a serving plate.
Step 9: Add Glaze (Optional)
Mix powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake for extra sweetness and shine.
Pro Tips
- Pat pineapple and strawberries dry to prevent a soggy cake.
- For extra richness, substitute ¼ cup of the milk with pineapple juice.
- To prevent sticking, line the bottom of your cake pan with parchment paper before adding butter and sugar.
- For a bakery-style finish, brush the warm cake with a light syrup made of pineapple juice and sugar.
- Allow at least 10 minutes of cooling before flipping — any sooner and the topping may slide off.
Variations
- Strawberry-Banana Upside-Down Cake: Swap pineapple with banana slices for a fruity spin.
- Tropical Mix: Use pineapple, mango, and coconut flakes together for a tropical island vibe.
- Berry Delight: Add blueberries or raspberries along with strawberries for more color.
- Coconut Cream Glaze: Replace milk in the glaze with coconut milk for a tropical flavor.
- Nutty Finish: Sprinkle chopped pecans or walnuts over the fruit before pouring in the batter.
Storage and Reheating
- Room Temperature: Cover and keep for up to 2 days.
- Refrigerator: Store for up to 5 days in an airtight container.
- Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm individual slices in the microwave for 20–30 seconds, or place in a 300°F (150°C) oven for 8–10 minutes.
Nutritional Information (per slice, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 4 g |
| Carbohydrates | 45 g |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Fiber | 2 g |
| Sugar | 32 g |
| Sodium | 180 mg |
FAQs
Can I use canned pineapple instead of fresh?
Yes, canned works well — just make sure to drain and pat dry before layering.
Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid extra moisture.
Can I make this cake ahead of time?
Yes. Bake, cool, and store in the fridge. Reheat slices before serving for the best flavor.
Why did my fruit stick to the pan?
Be sure to grease well, and don’t skip the butter and brown sugar base. Lining the bottom with parchment paper also helps.
Can I use a boxed cake mix?
Yes, you can substitute a yellow or vanilla cake mix to save time.
Serving Ideas
- Serve warm with vanilla ice cream or whipped cream.
- Pair with hot tea or coffee for a cozy dessert.
- Garnish with fresh mint leaves for a touch of elegance.
- Add extra fresh strawberries on top for a vibrant presentation.
Final Thoughts
This Strawberry Pineapple Upside-Down Cake is proof that simple ingredients can create stunning desserts. The caramelized fruit topping glistens beautifully, while the moist vanilla cake underneath provides the perfect base. Sweet, tangy, and buttery, this cake brings tropical sunshine to your table any time of year. Once you make it, it will surely become a repeat favorite for both casual family dinners and festive occasions.
