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This pineapple upside-down cake has been years in the making—literally. I tested different pans, butter types, and techniques to make sure this classic turns out moist, fluffy, and never soggy. From blotting the fruit to using softened (not melted) butter, these tried-and-true tips will help you bake a cake that’s nostalgic, beautiful, and foolproof.
This is the Best Recipe for Pineapple Upside Down Cake
I’ve been making pineapple upside-down cake for years, and through lots of testing, I’ve learned exactly what it takes to get it just right—moist, flavorful, and never soggy or stuck to the pan.
I tested different pan sizes (including 8-inch and 9-inch springform) and found that while an 8″ pan gives you a taller cake, it can crowd the pineapple rings.
If using a springform, just know some butter may drip through. To prevent a soggy topping, I always blot the pineapple and cherries with paper towels, and I brush the pan with melted butter and a sprinkle of brown sugar to keep the cake from sticking.
For the cake itself, I use softened butter—not melted—which helps create a soft, fluffy texture instead of an oily one.
It’s a classic recipe that deserves a foolproof approach—and this version delivers every time. One reader shared..
It’s just the cake I remember from my childhood – super moist and delicious!
-Karin
This is a perfect any time dessert, gorgeous enough for parties but easy enough to make any time you get a craving, just because! Speaking of cravings, if you are a pineapple fan, I bet you will love this 2 ingredient pineapple angel food cake.
Easy Homemade Pineapple Upside Down Cake Ingredients
This delicious pineapple upside down cake uses mostly pantry staples, all basic ingredients that you probably already have or can easily get, making this classic dessert one that you can have any time! Keep reading for all my best tips and the full recipe in the recipe card below.
Topping
- Pineapple slices in juice: You can use fresh pineapple, but I don’t recommend it for this recipe. The juice from the canned pineapple is used in the cake batter to boost flavor and moisture, so using canned slices in juice gives you the best results.
- Maraschino cherries: Be sure to blot them dry with a paper towel before baking to prevent excess moisture from making the topping soggy.
- Unsalted butter – melted: Used in the topping! Brushing the bottom and sides of the pan with melted butter helps prevent sticking and adds rich flavor.
- Brown sugar: Sprinkled over the melted butter, brown sugar caramelizes beautifully with the fruit as it bakes, creating that signature sticky-sweet topping.
Cake
- All-purpose flour
- Baking powder: Make sure your baking powder is fresh so the cake rises properly
- Salt
- Softened unsalted butter: Softened butter (not melted!) is key for the cake batter—it helps incorporate air as you mix, giving the cake its light and tender crumb. Melted butter would make the cake too dense and oily.
- Granulated sugar
- Large eggs: Help bind the batter together and give the cake stability. Room-temperature eggs incorporate more evenly, so pull them out a little before baking.
- Vanilla extract
- Milk
- Pineapple juice: A mix of milk and pineapple juice adds just the right amount of moisture and a subtle pineapple flavor throughout the cake. Using both gives a better balance than just one or the other.
How to Make Pineapple Upside Down Cake Recipe From Scratch
This easy pineapple upside-down cake recipe comes together in 8 easy steps, making the most tasty and beautiful cake! Keep reading for my expert tips and the full recipe in the recipe card below.
- Line a tray or counter with paper towels. Place the pineapple slices (save the juice from the can!) and maraschino cherries on the paper towels. Let the moisture absorb for a few minutes, then flip them over and repeat. This step helps prevent the cake from becoming too wet.
- Preheat the oven to 350ºF. In a 9 inch round cake pan or 9 inch pie pan, add the melted butter and use a spatula to brush it over the sides and bottom. Sprinkle the brown sugar over the butter. It doesn’t need to be perfect because the brown sugar will melt while baking.
- Place a single whole pineapple slice and one maraschino cherry in the center of the pan.
- Cut a few pineapple slices in half. Line them around the outside, placing a maraschino cherry by each one. While you prepare the cake batter, refrigerate the pan for a few minutes. This helps to set the arrangement of the pineapple and cherries.
- Prepare the batter. In a mixing bowl combine the flour, baking powder and salt. Set aside.
- In a separate mixing bowl combine the butter and granulated sugar, beat with an electric mixer on medium-high speed for 1 minute. Beat in the eggs and vanilla extract, about 30 seconds on medium speed.
- Add the flour mixture, mixing on low. Add in the milk and pineapple juice, mix on low until combined.
- Remove the pan from the fridge and pour the batter evenly over the topping. Bake at 350ºF for 30 minutes. Then remove the pan and loosely cover it with foil. This is to help prevent the cake from over-browning. Return to the oven to bake for another 13-17 minutes or until a toothpick inserted in the center comes out mostly clean, a few crumbs are normal!
- Allow the cake to cool for 20 minutes in the pan.
- Run a knife along the edge of the pan. Place a large plate on top of the pan and flip. Tap the back of the pan if needed to help release. Allow the cake to cool before cutting and serving. Store leftover cake covered in the fridge.
Pineapple Upside Down Cake Variations
The following add-ons can be added to the top of the cake when serving:
- Caramel sauce: Some people love adding caramel sauce to the top of their cake to add to the caramelized flavor.
- Vanilla ice cream: Add a dollop of ice cream with each slice when serving.
- Cinnamon or Nutmeg: You can sprinkle a little cinnamon or nutmeg on top of your slice of cake if you want to add another flavor element.
- Whipped cream: Whipped cream is a popular topping to serve with a slice of cake.
Tips for Pineapple Upside Down Cake Recipe
- Use softened butter, not melted butter: Softened butter creates a light, fluffy cake crumb. Melted butter can lead to a dense or oily texture.
- Choose the right pan: An 8-inch pan gives you a taller cake but crowds the pineapple rings. A 9-inch pan offers more space. If using a springform pan, be aware that butter may drip out—place a baking sheet underneath.
- Blot the fruit to avoid sogginess: Pat the pineapple slices and maraschino cherries with paper towels to remove excess moisture before assembling.
- Butter + brown sugar base = no sticking: Brushing the bottom and sides of the pan with melted butter and sprinkling brown sugar helps create that classic caramelized topping and prevents sticking.
- Arrange the fruit with care: Start with whole rings and center a cherry in each. Cut additional rings in half to fill gaps if needed—this keeps the top looking picture-perfect when flipped.
- Let the cake rest before flipping: After baking, let the cake cool for about 10–15 minutes. This helps the topping set slightly and makes it easier to remove cleanly from the pan.
- Use parchment paper if you’re nervous: Lining the bottom of your pan with a circle of parchment can provide extra confidence when flipping the cake out.
What is the trick to flipping pineapple upside down cake?
The best way to flip the cake upside down is to first run a knife along the inside edge of the pan to loosen the cake and any stuck on pineapple pieces. Place a large plate or serving platter on top of the pan and flip the cake pan and the plate together. Tap the bottom of the pan if you need a little extra effort to release the cake.
How to Serve Homemade Pineapple Upside Down Cake
This pineapple upside down cake is best served warm (once it has cooled enough that it won’t burn you), when the caramelized pineapple and brown sugar topping is perfectly gooey. Cut into individual slices and serve!
Some people enjoy adding a scoop of vanilla ice cream or whipped cream to their serving plate.
How to Store Homemade Pineapple Upside Down Cake
The best way to store leftover pineapple upside down cake is to cover serving platter well and store in the refrigerator for 3-5 days.
You can freeze leftover pineapple upside down cake by slicing it in individual slices and storing in an airtight container in the freezer for up to 3 months. Thaw the cake at room temperature. If you prefer to eat warm, heat up in the microwave for 20-30 seconds when ready to eat.
Do you need to refrigerate pineapple upside down cake?
Pineapple upside down cake needs to be refrigerated because it contains perishable ingredients like eggs, milk and butter.
Homemade Pineapple Upside Down Cake FAQs
An 8 inch or 9 inch round pan is best for pineapple upside down cake. If you bake the cake in an 8″ pan, it will result in a taller cake; however, the rings will be crowded together. During recipe testing I baked this in a 9 inch springform pan and some of the butter dripped through, so be aware of that if you use a springform pan.
To keep pineapple upside-down cake from getting soggy, gently blot the pineapple slices and cherries with paper towels before assembling, and let the cake rest in the pan for 10–15 minutes after baking to allow the juices to settle before flipping. This cake is best enjoyed fresh, as the topping may become more soggy the longer it sits.
A sinking middle in a pineapple upside down cake can be due to various factors. Incorrect ingredient proportions, not drying the pineapple slices and cherries, over-mixing the batter, and expired leavening agents can all contribute to this issue. Additionally, opening the oven door too early or using the wrong pan size can affect the cake’s baking process. To avoid sinking, ensure accurate measurements, gentle mixing, and use fresh leavening agents. Also, bake the cake until fully set and select an appropriate pan size while arranging the pineapple slices and cherries evenly.
Allow pineapple upside down cake to cool for 20 minutes in the pan before attempting to flip it.
To prevent your pineapple upside-down cake from sticking, brush the bottom and sides of your pan with melted butter, then sprinkle an even layer of brown sugar over the butter. This not only creates that signature caramelized topping but also acts as a barrier between the fruit and the pan. After baking, let the cake cool for 20 minutes in the pan—this helps the topping set slightly and makes flipping easier. Then, run a knife around the edge and invert the cake onto a serving plate. If you’re still nervous, you can line the bottom of the pan with a circle of parchment paper for extra insurance.
More Pineapple Recipes
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Pineapple Upside Down Cake Recipe From Scratch
Ingredients
- 20 oz can pineapple slices in juice
- 13-19 maraschino cherries
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 1 ½ cups all-purpose flour, 180 grams
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
- ¼ cup pineapple juice
Instructions
- Line a tray or counter with paper towels. Place the pineapple slices (save the juice from the can!) and maraschino cherries on the paper towels. Let the moisture absorb for a few minutes, then flip them over and repeat. This step helps prevent the cake from becoming too wet.
- Preheat the oven to 350ºF. In a 9 inch round cake pan or 9 inch pie pan, add the melted butter and use a spatula to brush it over the sides and bottom. Sprinkle the brown sugar over the butter. It doesn’t need to be perfect because the brown sugar will melt while baking. Place a single whole pineapple slice and one maraschino cherry in the center of the pan. Cut a few pineapple slices in half. Line them around the outside, placing a maraschino cherry by each one. While you prepare the cake batter, refrigerate the pan for a few minutes. This helps to set the arrangement of the pineapple and cherries.
- Prepare the batter. In a mixing bowl combine the flour, baking powder and salt. Set aside.
- In a separate mixing bowl combine the butter and granulated sugar, beat with an electric mixer on medium-high speed for 1 minute. Beat in the eggs and vanilla extract, about 30 seconds on medium speed.
- Add the flour mixture, mixing on low. Add in the milk and pineapple juice, mix on low until combined.
- Remove the pan from the fridge and pour the batter evenly over the topping. Bake at 350ºF for 30 minutes. Then remove the pan and loosely cover it with foil. This is to help prevent the cake from over-browning. Return to the oven to bake for another 13-17 minutes or until a toothpick inserted in the center comes out mostly clean, a few crumbs are normal!
- Allow the cake to cool for 20 minutes in the pan.
- Run a knife along the edge of the pan. Place a large plate on top of the pan and flip. Tap the back of the pan if needed to help release. Allow the cake to cool before cutting and serving. Store leftover cake covered in the fridge.
This sounds just like the old Betty Crocker homemade pineapple upside down cake I used to make for my husband over 40 yrs ago !
I haven’t made this one for years!
So yummy 😋
It’s just the cake I remember from my chilhood 💜 super moist and delicious
Comfort food. This is delicious. Takes me back to my childhood. Thanks.
Could you make this with crushed pineapple? I could drain it and squeeze it much like you do for spinach. I some how ended up with a couple of cans and would like to use them.
The crushed pineapple will change the texture of the cake!
Thank you Beth for being so willing to share your delicious recipes with us, I’m excited to start trying to make some of them!! My family Reunion is this weekend and I want to make some of your cookies and Muffins for the family !!