Martha Stewart Upside Down Cake Recipe

This tender, caramelized Martha Stewart Upside Down Cake Recipe is made with fresh pineapple, brown sugar, and a buttery vanilla sponge, ready in just over an hour. The most exciting moment is flipping the warm skillet to reveal the glistening, golden mosaic of fruit hidden underneath. I love making this for gatherings because it looks incredibly impressive but requires surprisingly little effort.

Why This Classic Works

I used to be intimidated by upside-down cakes, fearing the fruit would stick or the topping would burn, but this classic method is practically foolproof. The secret lies in melting the butter and sugar directly in the pan before adding the fruit, creating a rich caramel that protects the pineapple while it bakes. This barrier ensures that when you flip the cake, the fruit releases perfectly every time.

Another reason this version stands out is the sponge density. Unlike lighter chiffons that might get soggy from the fruit juices, this batter is sturdy enough to hold the topping but remains moist and tender. It absorbs just enough of the caramelized pineapple syrup to flavor the crumb without becoming mushy.

Martha Stewart Upside Down Cake Recipe Ingredients

For the Topping:

• 4 tablespoons (1/2 stick) unsalted butter, melted
• 3/4 cup light brown sugar, packed
• 1 fresh pineapple, peeled, cored, and sliced into 1/2-inch rings (or one 20-ounce can pineapple rings, drained)
• Maraschino cherries (optional, for the centers)

For the Cake:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

How To Make Martha Stewart Upside Down Cake Recipe

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan or cast-iron skillet, tilting it to coat the bottom evenly. Sprinkle the brown sugar over the butter to create a sandy, even layer.
2. Arrange the Fruit: Place a pineapple ring in the center of the pan and arrange the remaining rings around it. If using cherries, place one in the center of each pineapple ring. Set the pan aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined to ensure there are no clumps of leavening agents.
4. Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
5. Add Eggs and Liquids: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then beat in the vanilla extract.
6. Combine Batter: Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the milk in two parts, starting and ending with the flour. Mix just until combined; do not overmix.
7. Bake the Cake: Spoon the thick batter over the arranged pineapple slices and gently smooth the top with an offset spatula, being careful not to disturb the fruit design. Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Flip and Serve: Let the cake cool in the pan on a wire rack for exactly 10 to 15 minutes. Run a knife around the edges to loosen it, place a serving platter upside down over the pan, and carefully invert the cake. Lift the pan off slowly to reveal the topping.

Recipe Tips

• Flip Timing Matters: You must flip the cake while it is still warm (about 10-15 minutes after baking). If you wait until it cools completely, the caramel will harden and the fruit will stick to the pan.
• Use Room Temperature Ingredients: Ensure your eggs, butter, and milk are at room temperature before mixing. This prevents the batter from curdling and ensures a smooth, uniform rise.
• Dry the Fruit: If you are using canned pineapple or very juicy fresh pineapple, pat the slices dry with a paper towel before placing them on the sugar. Excess moisture can make the caramel runny rather than sticky.

What To Serve With Pineapple Upside Down Cake

This cake is rich and sweet, so it pairs beautifully with a dollop of unsweetened or lightly sweetened whipped cream to cut through the caramel. For a warm dessert, serve a slice with a scoop of high-quality vanilla bean ice cream, which melts into the warm sponge.

How To Store

This cake is best served warm on the day it is baked. However, you can store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 4 days, but bring it back to room temperature before eating to soften the butter-based sponge.

FAQs

Can I use canned pineapple instead of fresh?
Yes, canned pineapple works perfectly and is very traditional. Just make sure to drain the rings thoroughly and pat them dry to prevent excess liquid from thinning the caramel topping.

Can I make this cake in a cast iron skillet?
Absolutely. A 9-inch or 10-inch cast iron skillet is actually ideal for this recipe because it distributes heat evenly and caramelizes the sugar beautifully.

Why did my topping stick to the pan?
Sticking usually happens if the cake cooled for too long before flipping. If this happens, place the pan over low heat on the stove for a minute to re-melt the caramel layer, then try flipping again.

Can I freeze this cake?
It is possible, but not recommended. The caramelized fruit topping tends to get soggy and messy when thawed. It is much better enjoyed fresh.

Can I substitute the fruit?
Yes, this batter works well with other fruits. Sliced peaches, pears, apples, or plums make excellent alternatives if you want to switch up the flavor profile.

Nutrition

• Calories: 380
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 58g
• Protein: 4g

Try More Recipes:

• Martha Stewart 4th of July Cake Recipe
• Martha Stewart 5 Spice Pumpkin Pie Recipe
• Martha Stewart 5 Ingredient Cookie Recipe