Bring a taste of Disneyland home with this Plaza Inn Pineapple Upside-Down Cake recipe. Inspired by the classic dessert served at the beloved Main Street, U.S.A. restaurant, this sweet treat features pineapple, a tender buttery cake, and a rich brown sugar topping that feels both nostalgic and comforting. It’s the perfect way to add a little Disney magic to your dessert table, whether you’re recreating a favorite park memory or just craving something sweet and sunny.
I highly recommend using fresh pineapple instead of canned pineapple for this recipe. It will really elevate this dessert and give it a fresh taste. You can also adjust the ingredients to your taste. I ended up using fewer maraschino cherries than the suggested amount because I didn't want them to overpower the pineapple. You can use as much as you want! You can use either a mini bundt or muffin pan to make the individual cakes. Make sure to spray your pan using a non-stick cooking spray so that the cakes come out of the pan easily.
The ingredients for the Plaza Inn Pineapple Upside Down Cake recipe include:
Topping
Cake
The Plaza Inn Pineapple Upside-Down Cake recipe is fun to make, and it is the best treat to make when you're missing Disneyland. This is a simple recipe that will transport you straight to Main Street in Disneyland. If you want to create another iconic Disney food at home, check out my Churro Mickey Waffles recipe. Enjoy!
This recipe was originally published on the Disney Parks blog.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Pineapple Upside-Down Cake is an iconic Disney food that is the perfect dessert.
Grease 12 mini bundt or muffin tins with non-stick cooking spray.
Stir brown sugar and melted butter together in a small bowl. Place 2 teaspoons of butter mixture in the bottom of each muffin cup.
Place 2 1/2 tablespoons of diced pineapple and 2 teaspoons chopped maraschino cherries (or to taste) on top of the butter mixture in each muffin cup. Set aside.
Preheat oven to 350°F.
Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
Add eggs, one at a time, until incorporated. Add vanilla and mix for 1 minute on medium speed.
Reduce speed to low. Add 1/3 of the flour mixture and 1/2 of the pineapple juice. Repeat until all the pineapple juice and flour are used.
Pour batter evenly over the diced pineapple and butter in muffin tins.
Bake for 20-25 minutes, until a toothpick inserted in the center of each cake comes out clean.
Cool on a wire rack for 10 minutes. Carefully flip the muffin tin over to remove cakes. Top each cake with whipped cream and a maraschino cherry.
Serve warm or at room temperature ♨ and enjoy!
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
