Create a festive favorite with this Pineapple Upside Down Cake topped with a warm Praline Pecan Sauce.
This straightforward recipe marries tropical pineapple with a buttery, nutty praline topping for an elegant yet easy dessert that’s perfect for holiday gatherings and special occasions.
The cake is simple to prepare, impressive to serve, and offers a lovely balance of sweet pineapple, caramelized brown sugar, and crunchy pecans.
Pineapple Upside Down Cake
Holiday recipes often become family traditions—some elaborate, some rich, and some surprisingly simple yet unforgettable. This Pineapple Upside Down Cake with Praline Pecan Sauce sits in that sweet spot: classic, comforting, and easy to make.
The result is a moist, flavorful cake with caramelized pineapple and cherries on top and a light crumb flavored with pineapple juice and vanilla. Add the praline pecan sauce for extra decadence and texture.
Here’s What You Need:
Use quality ingredients for the best flavor: all-purpose flour, baking powder, a pinch of salt, unsalted butter, light brown sugar for the caramel base, canned pineapple and maraschino cherries for the classic topping, eggs, granulated sugar for the batter, vanilla, and the reserved pineapple juice to enhance the pineapple flavor. Praline pecans add crunch and a toasty, caramel note.
Ingredients for Pineapple Upside Down Cake
Serving size: 8-10
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup melted unsalted butter + 1 tbsp (divided)
- ⅔ cup light brown sugar (packed)
- 1 can sliced pineapple (drain and reserve the pineapple juice)
- ½ cup praline pecans, chopped
- 3 eggs, yolks separated from whites
- 1 cup granulated sugar
- 1 tbsp + 1 tsp pure vanilla extract
- ⅔ cup pineapple juice (reserved from the can)
- Maraschino cherries
Directions for Pineapple Upside Down Cake:
Preheat the oven to 375°F. In a 9×9 baking pan, combine ⅓ cup melted unsalted butter with ⅔ cup light brown sugar, spreading it evenly across the bottom of the pan.
Drain the canned pineapple, reserving the juice in a bowl. Cut pineapple slices in half and arrange them over the brown sugar mixture. Place maraschino cherries in the centers or between slices. Sprinkle chopped praline pecans evenly over the fruit.
In a separate bowl whisk together 1 cup flour, 1 tsp baking powder, and ¼ tsp salt; set aside.
In a mixer, beat the 3 egg whites with 1 cup granulated sugar until thick, pale, and frothy—well aerated but not at stiff peaks. Add the egg yolks and mix another minute.
Add 1 tbsp melted butter, the vanilla extract, and the reserved pineapple juice to the egg mixture and blend until combined. Fold the dry ingredients into the wet ingredients a little at a time, mixing just until incorporated—do not overmix.
Pour the batter gently over the pineapple, brown sugar, cherries, and pecans, smoothing the top lightly. Bake on the center rack for about 20–25 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 5 minutes. Run a knife around the edge to loosen, then place a serving platter over the pan and flip in one quick motion so the pineapple topping is on top.
Serve warm or at room temperature with whipped cream or ice cream. For extra richness, drizzle with warm Praline Pecan Sauce (recipe below).
This dessert pairs nicely with bourbon, a medium-bodied red or white, or a semi-dry Riesling for a fall or holiday menu.
If you want to elevate the cake, a warm praline pecan sauce provides a buttery, caramel finish and extra crunch from chopped pecans.
Ingredients for Praline Pecan Sauce
- 1 cup light brown sugar
- ½ cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp pure vanilla extract or 1 tbsp pure maple syrup
- 1/3 cup praline pecans, chopped
Directions for Praline Pecan Sauce
- Place a saucepan over medium-high heat.
- Add light brown sugar, heavy cream, unsalted butter, vanilla (or maple syrup), and chopped praline pecans.
- Stir to combine and bring just to a gentle bubble.
- Once bubbling, remove from heat and continue stirring for a moment to smooth the sauce.
- Cover with a tight-fitting lid and allow the sauce to cool slightly; it will thicken as it cools.
- Use while still warm—drizzle over slices of cake for a glossy, nutty finish.
How do I store a pineapple upside-down cake?
Allow the cake to cool completely, then store it covered in the refrigerator. Chilling helps maintain freshness and texture.
How long will a pineapple upside-down cake keep?
At room temperature in a covered cake stand it will keep up to 3 days. Refrigerated, the cake will stay good for 3–4 days and typically tastes better when chilled.
Can I freeze a pineapple upside-down cake?
Yes. Cool the cake completely, wrap tightly in plastic wrap, then in aluminum foil. Place in an airtight container or freezer bag. The cake will keep up to three months. Thaw wrapped at room temperature before serving.
This Pineapple Upside Down Cake is a classic, easy-to-make dessert that brings tropical brightness and walnut-butter richness to holiday tables. It’s elegant enough for guests yet simple enough for everyday celebrations—add it to your menu and enjoy!