Sheet Pan Pineapple Upside-Down Cake with Brown Sugar Glaze
A moist pineapple upside-down cake baked on a sheet pan, featuring caramelized pineapple rings and a buttery brown sugar glaze. This american-inspired desserts ready in about 55 minutes layers (1 stick), melted unsalted butter, packed light brown sugar, halved maraschino cherries into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup (1 stick), melted unsalted butter
- 3/4 cup packed light brown sugar
- 1 can (20 oz), drained pineapple rings, canned in juice
- 10, halved maraschino cherries
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
- 2 large eggs
- 2 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F. Pour 1/2 cup melted unsalted butter into a 9x13-inch sheet pan, then evenly sprinkle 3/4 cup packed light brown sugar on top.
- Step 2: Arrange 1 can (20 oz) drained pineapple rings over the brown sugar in a single layer; place halved 10 maraschino cherries in the centers of the pineapple rings.
- Step 3: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt until combined.
- Step 4: In another bowl, whisk 2 large eggs, 1/2 cup whole milk, and 2 tsp vanilla extract until smooth.
- Step 5: Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
- Step 6: Pour the batter evenly over the pineapple and cherry layer in the sheet pan, smoothing the top with a spatula.
- Step 7: Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
- Step 8: Let the cake cool in the pan for 10 minutes, then invert onto a serving platter so the pineapple layer is on top; serve warm or at room temperature.
Frequently asked questions
How long does Sheet Pan Pineapple Upside-Down Cake with Brown Sugar Glaze take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sheet Pan Pineapple Upside-Down Cake with Brown Sugar Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sheet Pan Pineapple Upside-Down Cake with Brown Sugar Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Pineapple Upside-Down Cake with Brown Sugar Glaze for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Pineapple Upside-Down Cake with Brown Sugar Glaze?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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