Tropical Pineapple Cake

Tropical Pineapple Cake with powdered sugar, baked pineapple rings, and cherries on a white plate over white marble, with a towel in the background for FoodForYourGood.com — Tropical Pineapple Cake – caramelized pineapple rings, cherries, and a dusting of powdered sugar for a warm, homemade finish.

Tropical Pineapple Cake is a timeless classic with a sunny twist that brings warm, island vibes right to your kitchen. With its golden caramel topping, juicy pineapple rings, and sweet maraschino cherries, this cake looks like pure sunshine on a plate. Each bite is soft, buttery, and bursting with tropical sweetness—perfect for both casual gatherings and special occasions.

What makes this dessert extra special is its stunning presentation. The magic happens when you invert the cake, revealing a glistening caramelized pineapple crown. This technique dates back to the early 20th century, when upside-down cakes became a beloved American tradition, often baked in cast-iron skillets.

Today, this updated version keeps all the nostalgic charm while adding a rich, moist crumb thanks to sour cream and a hint of vanilla. Whether you serve it warm with a dollop of whipped cream or chilled for a refreshing treat, Tropical Pineapple Cake will be the star of your dessert table.

Recipe Yield: 8 servings

INGREDIENTS

1 1/2 cups all-purpose flour
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1/2 cup whole milk, room temperature
1 cup granulated sugar
1/2 cup unsalted butter, melted (for topping)
3/4 cup packed light brown sugar
7–8 pineapple rings, patted dry
12–15 maraschino cherries, patted dry
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened (for batter)
1 tsp pure vanilla extract

INSTRUCTIONS

1. Prepare the pan:
Preheat oven to 350°F. Grease a 9-inch round cake pan generously with butter.

2. Make the caramel topping:
In a small saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar until smooth. Pour mixture evenly into prepared pan.

3. Arrange pineapple and cherries:
Place pineapple rings over the caramel, slightly overlapping if needed. Place a cherry in the center of each ring and in gaps between slices.

4. Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

5. Cream butter and sugar:
In a large bowl, beat 1/2 cup softened butter and granulated sugar until light and fluffy, about 2 minutes.

6. Add eggs and flavor:
Beat in eggs one at a time, followed by vanilla extract, until fully incorporated.

7. Add sour cream and milk:
Mix in sour cream until smooth. Alternate adding dry ingredients and milk, starting and ending with the dry, mixing gently until just combined.

8. Assemble the cake:
Pour batter evenly over pineapple layer, smoothing the top without disturbing fruit.

9. Bake:
Bake 45–50 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool and invert:
Let cake rest in the pan for 10 minutes. Run a knife around the edge, then invert onto a serving plate while still warm. Serve plain or with whipped cream.

HELPFUL TIPS TO PERFECT THIS RECIPE

Dry the fruit well: Excess moisture from pineapple or cherries can make the topping soggy. Pat them completely dry before arranging.
Invert while warm: Turning the cake out too late can cause the topping to stick to the pan. Do it within 10 minutes of baking.
Use fresh pineapple: If you want an extra-bright, tropical flavor, slice fresh pineapple instead of canned (but still dry well).

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