Impress your guests with these Pineapple Upside Down Cake Jars. Individually portioned and irresistibly cute, each jar hides a second maraschino cherry at the bottom for a fun surprise.
These Pineapple Upside Down Cake Jars are simple to make and perfect for entertaining. They take a classic dessert and transform it into an elegant, portable treat your guests will love.
Serving cake in jars makes for a memorable presentation. Guests enjoy their own jar, and the hidden maraschino cherry at the bottom adds a playful finishing touch.
How to make this recipe
Start with fresh pineapple…
Cut fresh pineapple into 1/2-inch chunks.
Melt butter in a skillet, add the pineapple and brown sugar, and cook until the pineapple is golden and slightly softened. This caramelizes the fruit and develops a rich, classic flavor for the bottom layer.
Layer the jars and bake…
Divide the cooked pineapple and nine maraschino cherries evenly among nine 8-ounce mason jars, pressing the mixture gently to level it.
Spoon cake batter over the pineapple layer in each jar, smoothing the tops. Bake the jars until the cake is light golden and a toothpick inserted into the cake portion comes out clean.
Make the topping…
Whip heavy cream until it begins to thicken. Increase speed and whip to soft peaks, then add powdered sugar, softened cream cheese and vanilla. Continue beating until stiff peaks form—the cream cheese helps stabilize the whipped cream so it holds up on the jars.
Divide the whipped topping among the nine jars, then place a stemmed maraschino cherry on each. Serve immediately or refrigerate until ready to serve.
Pineapple Upside Down Cake Jars
5 from 1 review
- Author: Cindy Gibbs
- Prep Time: 30 Minutes
- Cook Time: 35 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 Servings
- Category: Cake
- Method: Bake
- Cuisine: American
Description
These delightful Pineapple Upside Down Cake Jars are ideal for picnics, potlucks, or any occasion where a pretty, portable dessert is appreciated. They combine caramelized pineapple with a tender cake and stabilized whipped topping for a reliable, crowd-pleasing treat.
Ingredients
PINEAPPLE LAYER
- 2 tablespoons unsalted butter
- 2 cups chopped fresh pineapple, cut into 1/2-inch chunks
- 1/2 cup light brown sugar
- 9 red maraschino cherries, without stems
CAKE LAYER
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2/3 cup milk
TOPPING
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 2 ounces cream cheese, softened
- 1/4 teaspoon pure vanilla extract
- 9 maraschino cherries with stems (or without stems) for garnish
Instructions
PINEAPPLE LAYER
Preheat oven to 350°F (175°C).
- Melt the butter in a medium skillet over medium heat. Add the chopped pineapple and brown sugar and cook, stirring occasionally, until the pineapple is golden and slightly soft, about 5–6 minutes.
- Divide the pineapple mixture and maraschino cherries evenly among nine 8-ounce mason jars, pressing lightly to level the fruit in the bottom of each jar. Set aside.
CAKE LAYER
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- In a large bowl, using an electric mixer, beat the butter and sugar on medium-high until light and fluffy, about 2–3 minutes. Add the egg and vanilla and mix until blended.
- With the mixer on low, add half the flour mixture and the milk, then the remaining flour, mixing just until combined. Do not overmix.
- Divide the batter evenly among the jars and smooth the tops. Place the jars on a cookie sheet, spaced apart, and bake until the cake tops are light golden and a toothpick inserted into the cake portion comes out clean, about 30–35 minutes. Cool on a wire rack, then refrigerate until completely cool.
TOPPING
- In a stand mixer or with a hand mixer, beat the heavy whipping cream on medium until it starts to thicken. Increase to high and whip to soft peaks. Add powdered sugar, cream cheese and vanilla; beat until stiff peaks form.
- Divide the whipped topping among the cooled jars and place a stemmed maraschino cherry on each.
- Serve immediately or refrigerate until ready to serve.
Notes
- The cream cheese stabilizes the whipped cream so it holds up longer at room temperature.
- For best freshness and portability, wait to add the topping until ready to serve. You can place lids on the jars and keep the baked jars at room temperature for serving, or warm them slightly before adding the topping if you prefer.