Pineapple Upside-Down Cake
This Homemade Pineapple Upside-Down Cake features a caramelized pineapple topping and an incredibly buttery, moist cake.
It’s been one of my goals this year to update and re-share some classic recipes for you to have on hand for when you need them. Today’s recipe is one I’ve always loved and I think you’ll love too – this easy pineapple upside-down cake.
One of the things that I love about this recipe is that it’s made completely from scratch. But don’t worry, it’s still incredibly easy to make! You can make the topping in the microwave and use canned pineapple slices and maraschino cherries.
The cake batter is also incredibly simple to throw together and uses everyday basic ingredients. It’s so incredibly buttery and moist, it beats anything you can make using a box mix. I think this cake could even convert someone who thinks they don’t like pineapple upside-down cake into loving it.
How To Make Pineapple Upside-Down Cake
There are two components to making this pineapple upside-down cake, the topping and the cake batter. Let’s discuss how to prepare each one!
How To Make The Topping
To make the topping for this cake you’ll melt some butter, then stir in some brown sugar, and spread it around into a 9-inch cake pan. If you want to make this step a bit easier, feel free to use the microwave to melt your butter.
Since I prefer to keep this recipe simple I use canned pineapple slices and a small jar of maraschino cherries. Just be sure to reserve the pineapple juice from the can because you’ll be using some of it in the cake, which I will explain later.
You can arrange the pineapple slices and maraschino cherries however you like in the pan. A 20-ounce can of sliced pineapple will usually have 10 slices, so I like to arrange seven on the bottom of the pan and slice the other 3 in half and place them along the sides. Then, place the cherries where ever they will fit. Once the topping is ready, set it aside and prepare the cake batter.
How To Make The Cake
To make the cake, you will start out by whisking together your dry ingredients – some all-purpose flour, baking powder, and salt. When measuring your flour it’s important to use the spoon and level method, otherwise, you can end up with a dense cake. Once the dry ingredients are well combined, set them aside and mix up the wet ingredients.
For the wet ingredients, you’ll start by creaming together some unsalted butter, granulated sugar, and brown sugar for 4 to 5 minutes or until the mixture is light in color and fluffy. This step is crucial because it incorporates more air into your cake batter which results in a lighter, fluffier cake.
Next, mix in your eggs one at a time until they’re fully incorporated into the creamed butter and sugar. Then, mix in the pure vanilla extract and sour cream. At this point your batter may look a little bit curdled, but this is okay!
Once the wet ingredients are well combined, whisk together the remaining milk and pineapple juice. You can just use 1/2 cup of milk in this step, but I found incorporating a little bit of pineapple juice will infuse the cake with more pineapple flavor. Then, just alternate mixing in the dry ingredients with the milk + pineapple mixture.
Carefully pour the batter over the topping in your cake pan and spread it around into one even layer. The cake will take about 45 to 55 minutes in the oven, you will know it’s done when a toothpick inserted into the center comes out clean. I recommend letting it cool slightly, then flipping the cake out of the pan.
FAQ’s
Can you freeze pineapple upside-down cake?
Yes, you can freeze it! You can either wrap individual slices or the whole cake tightly with plastic wrap, store it in a freezer bag or container, and freeze for up to 3 months. I recommend thawing it overnight in the refrigerator and letting it come to room temperature before serving.
How do you store it?
You may store this cake in an airtight container at room temperature for 2 to 3 days. While it’s not necessary to refrigerate this cake, I do recommend storing it in the refrigerator if you need to store it 1 to 2 days longer.
Can I use fresh pineapple?
Yes, it’s fine to use fresh pineapple in this cake. You can juice the pineapple as well to get 1/4 cup of pineapple juice or simply replace the pineapple juice with 1/4 cup of milk.
When do you flip the cake?
Once the cake comes out of the oven, let it cool for 10 minutes in the pan, then flip it and remove it from the pan.
Baking Tips
- Make sure all of your ingredients, including the butter, eggs, sour cream, and milk, are all at room temperature before getting started. This will help ensure that they mix together properly.
- When measuring your flour, make sure to spoon it into your measuring cup and level it off with the back of a knife.
- If the cake begins to brown too much in the oven before it’s done baking, loosely cover it with aluminum foil until it’s fully baked.
- Want to make a mini version? Try my mini pineapple-upside down cakes.
More Cake Recipes To Try!
- Hummingbird Cake
- Caramel Apple Upside-Down Cake
- Red Velvet Cake
- White Cake
- Lemon Blueberry Bundt Cake
Video Tutorial
Pineapple Upside-Down Cake
Ingredients
For the topping:
- ¼ cup (60 grams) unsalted butter melted
- ½ cup (100 grams) light brown sugar packed
- 1 20-ounce can pineapple slices reserve juice for the cake
- 20 maraschino cherries
For the cake:
- 1 and ½ cups 190 grams all-purpose flour, spooned & leveled
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (60 grams) sour cream at room temperature
- 1/4 cup (60 ml) whole milk at room temperature
- 1/4 cup (60 ml) pineapple juice
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9-inch cake pan with nonstick cooking spray and set aside.
To make the topping:
- In a small mixing bowl, whisk together the melted butter and brown sugar until fully combined. Pour into the prepared cake pan and spread it around into one even layer. Arrange the pineapple slices on top, cut any extra slices in half and place along the sides of the pan, then place the maraschino cherries in and around the pineapple slices. Set aside.
To make the cake:
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 4-5 minutes). Mix in the eggs, one at a time, until fully combined. Then, mix in the vanilla extract and sour cream until well combined, making sure to stop and scrape down the sides of the bowl as needed.
- Whisk together the pineapple juice and milk.
- With the mixer on low speed, mix in the dry ingredients in three additions, alternating with the milk and pineapple juice.
- Pour the batter into the cake pan on top of the pineapple slices and cherries and spread it around into one even layer.
- Bake for 45 to 55 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. If needed, tent with aluminum foil for the last 10 to 15 minutes of baking to prevent excess browning.
- Remove the cake from the oven and allow to cool for about 10 minutes in the pan, then invert onto a wire rack and remove from the pan to finish cooling.
Notes
My Daughter asked me to make her a pineapple upside down cake for her 18th birthday. I haven’t ever been a fan of the pineapple upside down cake but I found your recipe and followed the directions to a T and it came out PERFECT!! I have now converted myself to loving this cake!!
Presentation was on point!! So moist and flavorful!! Everyone LOVES it!! Thank you ?
So happy to hear that, Sabrina! Thank you!
If you need to omit the sour cream, do you need to increase another ingredient?
The cake won’t be quite as moist if you leave it out. You can replace it with plain Greek yogurt.
Baked this today and if my family was selfish they wold have eaten ALL from me. They loved it and so do I. The only thing I changed was instead of all purpose flour I used cake flour. Thanks for sharing this recipe!
Made this recipe today… for my dad’s birthday. I’ve never really been a fan of pineapple upside down cake, but this recipe was delicious! Love the consistency of the cake.
So glad you liked the cake, LeeAnna!
My all time favorite cake. This sounds awesome and I have an event with 7 other ladies and we all have a sweet tooth. They’ll be so happy when I walk in with this cake.
Hope everyone enjoys the cake, Margi!
I love anything mini, also. Can I use a pineapple box cake mix..
You can, but you’ll probably want to double the topping because box mixes typically make 24 cupcakes and this one only makes 12.
Wow did this come out perfect! I had remebered my Mom making this and wanted to try, I could not be more pleased. I followed the directions exactly and the hint of pineapple in the cake from the juice was wonderful.
So glad you liked the cake, Constance!
Do I need to change anything if I use fresh pineapple?
I know I will replace the pineapple juice for milk.
Thank you,
ana
You shouldn’t need to make any adjustments aside from using milk for the pineapple juice as you mentioned.
Totally awesome grandkids loved it. Thanks
Cooking for gluten free friend. If I substitute ground almonds for flour is it the same quantities? Really looking forward to trying it!
I’ve never really worked with almond flour in baked goods, so I’m not sure.
I am making and entering it Thursday in the Virginia State Fair. Can I use 2% milk; Mix Heavy Syurp w/ water?
You can use 2% milk. I wouldn’t use heavy syrup from the can in the cake though, I would just replace the pineapple juice with milk.
This was delicious. I used figs for the fruit and extra milk for the pineapple juice. Will make this again.
Can I use pineapple heavy syrup instead of the juice?
I would just replace the juice with milk instead of using heavy syrup.
Could I use dairy substitutes like vegan butter instead of actual butter and greek yogurt instead of sour cream?
I haven’t tried vegan butter, but Greek yogurt would be okay in place of the sour cream.
Would using buttermilk instead of the whole milk work with this cake?
Thanks!
That should be fine, Claudia!
Followed this recipe exactly and my cake looked just like yours and the taste is phenomenal I could not post my picture or I would have .. Thank you.
So glad to hear that, Cindy! You can always email me a picture or tag me on Instagram 🙂
I tried this recipe and simply addae almond to the mixture, and it came out just perfect!!! Big success! Everyone in my family loved it! Thank you for sharing this with us!!?
i made this cake using two teaspoons of rum one in with the pineapple and the other in the recipe. it was amazing . great recipe!
I looked for days for a good recipe for homemade pineapple upside down cake until I finally came across this one that didn’t use a box or need fancy ingredients. I was unable to find my 9” round glass baking dish, so I used my 10” square glass baking dish and doubled the recipe. The cake came out beautiful and moist! I increased the time 64 minutes with the last 20 minutes covered with foil. This recipe is a keeper for my Recipe Book, Yummmm!
I’ve made this cake twice now. it is amazing. I follow the recipe to the T. Made it for Eater dessert today, so now the rest of the family will get to enjoy it. Thank you for this easy but wonderful cake!
I’m really trying to brush up on my baking, and a lot of times I can’t seem to get it right. But this made me pat myself on the back, it was perfect! Tasted just like my moms! Even my husband loved it and he doesn’t like sweets. Definitely using this recipe again!
So happy to hear that, Anna!
Can i use white sugar instead if brown sugar?
Also can i use refined oil instead of unsalted butter?
White sugar would be fine in the cake. I wouldn’t replace the butter with oil, it will completely change the texture of the cake.
How many eggs_
You’ll need 2 large eggs, this is noted in the recipe.
Can I skip the sour cream it’s the only thing I don’t have
That would be fine, but the cake won’t stay quite as moist.
Have you ever done this in a 9×13? Would you just double the recipe? How would that affect the cooking time?
I haven’t tried it, but you would likely need to double the recipe. I’m not sure on baking time, I would guess around 45-50 minutes.
I made this as a double layer cake by making two 9” cakes and filling the middle with whipped cream.. One tip I’d give is to dry the pineapple and cherries with paper towels before laying into the pans otherwise it will create too much liquid while baking. Very pretty cake! Can’t wait to taste it.
That sounds wonderful! Hope you enjoyed the cake!
Can i use brown sugar instead of light brown sugar ?
That would be fine.
I finally made this a couple days ago…and what a dissapointment…-when it ALL WAS GONE!! 🙂 I wish I had taken a pic,but totally forgot. Oh, it won’t be my last time making this recipe. I thought I would “experiment”- so I actually added about 1/4- 1/2 cup of crushed pineapples IN WITH the mix. Maybe too much for some, but we loved it. A lil something different I guess. I didnt add the entire amount of the juice though. Thanks so much for the recipe. No more box stuff for us. 🙂 Oh!-And next time Ill do it as is here,and snap a “cakie-cake selfie” 🙂
Adding crushed pineapple is a great idea! So glad you liked the cake!
Danielle..love to try this recipe..is it too sweet with that amount of sugar..
I guess it depends on your personal preference, but I don’t find it too sweet.
I cut the total amount of sugar to 1 cup & it was just right for my taste.
Looks beautiful Danielle. I’ve never seen one with pineapple on the sides before. Mmm more pineapple with every bite! Might have to try this one.
Thank you, Christine! I always tend to have a few slices leftover, so putting them around the edges is the best way to use them all. Plus I love the extra pineapple 🙂 Let me know if you give it a try!
Wonderful recipe! Followed the directions to the letter. I did add to the batter, 1/4 cup of crushed toasted almonds I had on hand. The cake was delish; tender and solid!!! Did not crumble like a box mix. I will make this again.
Thanks for the tip, everyone loved it,,