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Make the best pineapple upside down cake you’ve ever tasted when you follow my easy steps below. I’ve done all the recipe testing so I could give you all the best tips and tricks for the most delicious version of classic pineapple upside-down cake you’ve ever had.
This is the Best Recipe for Pineapple Upside Down Cake
This pineapple upside down cake recipe makes a moist and buttery golden cake topped with caramelized pineapple slices and maraschino cherries. The juices and sweet pineapple flavor seep into the cake, and the pineapple, cherry, brown sugar topping becomes irresistibly caramelized.
While this starts with a classic recipe, I’ve incorporated my own expert baking tricks to make this the absolute best, moist and delicious cake.
One of the best things about pineapple upside down cake is that the topping and garnish are baked into the cake, so once you flip it, it’s done! The pineapple rings with maraschino cherries in the middle, caramelized with brown sugar on top of the cake make a gorgeous presentation.
You probably have many memories of this display on holiday gathering tables throughout your childhood. Well, thanks to this perfected version of the recipe, it’s no longer just a retro holiday recipe!
This is a perfect any time dessert, gorgeous enough for parties but easy enough to make any time you get a craving, just because!
If you make this recipe to share, your friends and family will be begging for more. Keep reading for my expert tips and tricks that I’m excited to share with you!
Easy 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.
- Pineapple slices in juice. You can use fresh pineapple slices, however I don’t recommend it for this recipe because the juice from the can is an integral part of the recipe, which helps to create a moist cake with great pineapple flavor.
- Maraschino cherries
- Unsalted butter: melted
- Brown sugar
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter: softened
- Granulated sugar
- Large eggs
- Vanilla extract
- Milk
- Pineapple juice
Popular 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.
How to Make Pineapple Upside Down Cake 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.
Upside Down Pineapple Cake Recipe Tips
- Choose the right pan. 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.
- Remove excess moisture from the topping ingredients. To avoid a soggy cake, blot the cherries and pineapple slices with paper towels to remove excess moisture.
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. 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 this Recipe for 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.
Best Pineapple Upside Down Cake Storage
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.
Be sure to blot the pineapple slices and maraschino cherries on paper towels. This will help to remove excess liquid.
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.
More Pineapple Recipes
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Upside Down Pineapple Cake Recipe
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!