There’s a time and place for canned fruit—and it’s in this pineapple upside-down cake, baked with a glossy caramel topping and upgraded with Luxardo cherries.
This pineapple upside-down cake delivers everything you want from the retro classic—sticky, buttery caramel; glossy, jammy fruit; and a tender, plush crumb—plus a few smart upgrades.
Cookbook author Cheryl Day swaps in deeply flavorful Luxardo cherries for the usual neon maraschinos, bringing a richer, almost winey sweetness that plays off the bright tang of pineapple. And instead of fussing with fresh fruit, this recipe leans on canned pineapple rings for their consistent shape, reliable juiciness, and picture-perfect finish. The payoff is in the flip.
Once inverted, the brown sugar–butter topping reveals a mosaic of caramelized fruit that glazes the cake as it settles. What you end up with is a dessert that’s unapologetically nostalgic, a little dramatic, and deeply satisfying—no special occasion required. Pineapple Upside-Down Cake Tips & FAQs This recipe was adapted from ‘Cheryl Day’s Treasury of Southern Baking’ by Cheryl Day. Buy the full book on Amazon or Bookshop.
Cake Pineapple Cherry American Baking Nut-Free
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