Creamy batter baked atop a layer of pineapples and brown sugar becomes a pineapple upside-down cake when you remove it from the pan. Yet, as with all cakes, a trick is required to successfully loosen the baked concoction from the pan. Another variable to contend with is the topping that sits on the bottom of the pan. Once you turn the pan over, you’ll want to make sure all the gooey, fruity goodness makes it on to the top of the cake so your creation will stay true to its name.

Things You'll Need

Put on oven mitts and remove the cake from the oven. Place the cake on a cooling rack for five to seven minutes.

Put on oven mitts and hold the edge of the cake pan with one hand. Run the edge of a dull knife between the cake and the pan to loosen the cake and the topping underneath.

Place a plate or platter on the counter. Turn the cake pan over carefully – as close to the plate as possible – to release the cake onto the plate.

Allow the pan to remain on top of the cake for three to five minutes so that the topping on the bottom of the pan will slide out of the pan and onto the cake.

Remove the pan. Garnish the cake with additional pineapple, whipped cream or maraschino cherries and serve warm.


  • If you don’t have a cooling rack, place the cake pan on one or two hot pads.