My easy Pineapple Upside Down Cake recipe has received hundreds of 5-star reviews, and for good reason! Made with a soft, fluffy, and simple vanilla cake base and a beautiful crown of caramelized pineapple and maraschino cherries, this classic recipe is slated to be a staple in your baking repertoire. Includes a how-to video.
The Perfect Easy Pineapple Upside Down Cake
There are a lot of cake recipes on this blog, and a fair share of unique cake recipes as well (zebra cake and my ice cream cake certainly come to mind). However, I’m not sure any is quite as unique and demanding of attention as this pineapple upside down cake.
A true showstopper, it’s a moist and flavorful vanilla cake crowned with golden, caramelized pineapple rings and cherry jewels. It’s also surprisingly simple to make and you don’t have to bother with frosting or decorating the same way you would a classic layer cake.
Why You’ll Love This Recipe
- Easy to make. No fussy techniques, no fancy ingredients, this recipe is a good one for beginners and well-seasoned bakers alike.
- A true classic. This is the classic dessert you might remember from your childhood.
- It’s beautiful! There’s no denying a freshly flipped upside-down cake is a sight to behold; both its beauty and taste make it a showstopper for any dessert table.
- Unique. From the unique way in which it’s baked (upside-down!) to the caramelized crown of tropical fruits, this recipe stands out from your basic cake recipe.
I think you’re going to love this one, so let’s get to it.
What You Need
The cake is made of basic pantry staples, nothing fussy, fancy, or difficult to find, and the beautiful bottom-turned-top is a stunning crown of caramelized fruit. You’ll recognize most of the ingredients, but as you know I like to discuss them a bit before we get to the baking.
- Pineapple Rings. You can use fresh or canned rings. Canned are the traditional and easier choice, and are what I use here.
- Maraschino cherries. Don’t substitute fresh cherries. Maraschino cherries add classic are essential as they’re soaked in a syrup that lends much flavor to the surface of the cake. If you do opt to substitute a fresh cherry, just expect a different flavor.
- Sugar. The topping is made with light brown sugar, which lends a subtle rich flavor to the caramelized topping (thanks to the small amount of molasses in the sugar). The cake uses only granulated sugar.
- Flour. I use all-purpose flour, but you may substitute cake flour. If doing so, how you substitute depends on how you weigh your ingredients. If you use a scale, the weight will be the same for cake flour, but if you are using a measuring cup, you will need a bit more cake flour than the recipe calls for. Here is a helpful resource for substituting cake flour for all-purpose flour.
- Milk. My preference is to use milk in the cake batter. I’ve tried the recipe with pineapple juice (leftover juice from the can of pineapple slices) and did not enjoy the cake as much when made this way. However, a number of readers have written that they’ve substituted all or half of the milk with pineapple juice and enjoyed it that way, so feel free to experiment!
SAM’S TIP: Make sure to blot your pineapple slices well with paper towels before placing them in your pie plate. This will absorb any excess liquid. If you skip this step it could make your cake soggy.
This section is just an overview of the ingredients I used and why (for those of you who are as nerdy about what goes into making a cake as I am!). For the full recipe please scroll down to the bottom of the post!
How to Make the Best Pineapple Upside Down Cake
The steps are simple and straightforward and I don’t think you’ll struggle, but let’s go over them before we begin:
- Prepare your pan. Pour melted butter into the pie plate and make sure you spoon or brush a bit up the sides of the plate as well. Sprinkle brown sugar evenly overtop the butter.
- Layer the fruit. Arrange the pineapple rings and cherries over the pie plate and around the edge, too.
- Make the cake batter. This is a simple but sturdy vanilla cake batter (the same one used for my marble cake) that you’ll make by creaming the sugar and butter, adding eggs and vanilla, then gradually alternating adding the dry ingredients and milk until the batter is combined.
- Bake. To avoid the cake over-browning, you’ll want to check it at the 30 minute mark and loosely tent with foil (I also use this technique in my banana cake).
- Flip & serve. Let the cake cool for just 10-15 minutes before inverting onto a serving platter (more on that below). Don’t let the cake cool too long, or it may stick to the pie plate.
Avoid a too-dense, dry cake: This recipe is a bit denser than your average cake (it must be to not collapse under the weight of the fruit once flipped) but it should not feel too dense or dry. There are two culprits to watch for that could cause your cake to turn out this way: 1) Over-mixing the dry ingredients (just stir until the wet and dry ingredients are combined, don’t overdo it!) and 2) over-baking the cake. Even a few minutes too long in the oven can make your cake dense and dry. Some ovens also run hotter than they say they are, so watch for that too as this can cause your cake to cook too fast and dry out!
How to Flip this Cake
This was a popular question when I first published this cake and I want to address it here (though I also show how to flip the cake in my video). The biggest takeaways should be to make sure you use oven mitts and use a plate that’s larger than your cake so that any juices don’t run off the side!
- Allow your cake to cool for 10-15 minutes before you attempt inversion. If any of the cake has baked into the edge of your pie plate or cake pan, first use a knife to gently loosen the edges and free them from the pan.
- Place your cake platter (or any plate that’s larger than your cake) over the pan — plate surface should be facing your vanilla cake layer.
- Using oven mitts (it will be hot!) carefully and firmly grip both the side of the cake platter and the cake pan on either side.
- Carefully but quickly flip everything over so that the bottom of the cake pan is facing upwards, and then set down your cake platter and carefully remove the cake pan (careful, it will still be hot!)
And that is it! This cake tastes best warm, so while you still want it to cool a bit, I don’t recommend waiting too long to dig in or making it very far in advance of serving!
Frequently Asked Questions
Yes! Many of my readers have baked their own cakes in 9-10″ cast iron skillets instead of the pie plate. One thing worth noting is that the baking time will likely be shorter, as cast iron will cook much faster. Keep an eye on your cake if baking this way and check it sooner than indicated in the recipe.
The butter and sugar coating should keep the cake from sticking to the pan. However, before flipping the cake I like to take a butter knife and, if any place where I see actual cake (not fruit) making contact with the pie plate, I gently loosen it so that it won’t stick. The fruit should also come out quite easily, but if a ring or tow sticks, no big deal, just gently pry it from the pie plate and place it back on the top of the cake, there should be a clear indent showing you exactly where it belongs. ☺️
When served warm and fresh, the top of the cake will be quite moist, but it should never be described as soggy. If your cake seems downright soggy it may be that the pineapple slices weren’t properly blotted before being placed in the pie plate. That extra moisture can make the cake too moist and soggy. I also find the cake becomes more soggy as it sits, so I recommend serving not long after preparing.
This cake really does taste best warm and it’s one of a few recipes where I personally don’t enjoy the leftovers. If you must store it, keep it covered in the fridge where it will keep for several days, but it is a moist cake and will become a bit soggier as it sits. Such is life!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Pineapple Upside Down Cake
Ingredients
Topping
- ¼ cup (60 g) salted butter melted
- ½ cup (100 g) brown sugar light or dark (I usually use light) tightly packed
- 10 pineapple slices patted dry (a 20oz can is typically enough)
- maraschino cherries
Vanilla Cake
- ½ cup (115 g) unsalted butter softened to room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 1 ½ cups (195 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (120 ml) whole milk room temperature preferred
Recommended Equipment
Instructions
- Preheat oven to 350F (175C)
- Pour melted butter into 9.5-10" pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.¼ cup (60 g) salted butter
- Sprinkle brown sugar evenly over butter mixture. Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan, as seen in photo.½ cup (100 g) brown sugar, 10 pineapple slices
- Place cherries in center of pineapple rings and as desired in empty spaces. Set aside.maraschino cherries
- To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy and well-combined.½ cup (115 g) unsalted butter, ¾ cup (150 g) granulated sugar
- Add eggs, beating one at a time until combined.2 large eggs
- Stir in vanilla extract.1 teaspoon vanilla extract
- In a separate bowl, whisk together flour, baking powder, and salt.1 ½ cups (195 g) all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix).½ cup (120 ml) whole milk
- Pour batter evenly over prepared cake pan over the pineapple/cherry layer.
- Bake on 350F (175C) for 30 minutes. At the 30 minute mark, loosely cover with foil and continue to bake (still on 350F/175C) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes).
- Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!).
- Allow to cool before cutting and enjoying, but don’t wait too long as this cake tastes wonderful (best!) warm from the oven!
Notes
Milk
I use and recommend whole milk, but many readers have substituted lower-fat milk or almond milk with success. Some readers have substituted the milk in this recipe with pineapple juice, I think the difference in taste is negligible and prefer the texture of the cake when made with milk, but it can be done.Gluten Free
Readers have commented that they have successfully made this recipe by using a 1:1 substitution of all-purpose gluten free cup4cup flour.Serving & Storing
Pineapple upside-down cake tastes best fresh and doesn’t keep as well as most layer cakes. However, if you wish to keep it, cover it with foil or plastic wrap or place in an airtight container and refrigerate for up to three days. You may also wrap tightly and freeze for several weeks.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally shared this recipe in 2017. It has been updated to include more helpful photos, notes, and information and a new video, but the recipe remains the same.
Nancy
This is the best pineapple upside down cake I’ve ever tasted, by far!
Sugar Spun Run
Thank you so much, Nancy! I am so glad that everyone enjoyed it! Thanks for trying my recipe and for commenting. 🙂
Blair
Where do I even begin with this cake….I didn’t have cherries, a pie pan or rounded pineapple slices (but I did have pineapple chunks). This looked SO good and SO simple, and it was! I made a pie pan by taking doubled-up tin foil and wrapping it around a 9 inch skillet.
This cake was INCREDIBLE! I honestly wish I had made two (or four!!) because there’s only a few slices left that we are trying VERY hard not to eat so my husband can have some when he gets home.
I will definitely be making this again! Thank you for another awesome recipe!
Sugar Spun Run
I am so glad that you LOVED the cake, Blair! This is one of my favorites too. I love your creative baking solutions. I am so glad that it turned out perfectly for you! 😉 Enjoy!
Charniece
Am I able to use self rising flour in place of the baking powder and all purpose flour?
Sam
Hi Charniece! Honestly I am not familiar with baking with self rising flour so I am not positive how it will work with this recipe, but if you do try it that way I’d love to know how it turns out for you!
Sara Sunday
Hi, is there any way to make this vegan?
Sugar Spun Run
Hi, Sara! I am sorry but I do not have experience baking vegan. I am hoping someone else who has tried the recipe and has experience converting it to vegan will chime in. Sorry that I can’t be of more help to you.
Shaina
I’m not sure how well it would end up turning out but you could try subbing out different vegan options..say almond or coconut milk (maybe use less sugar since it’s sweeter than regular milk) eggs can be subbed out for bananas and olive oil can be used instead of butter. You might have to mess with amounts to get the right flavor or texture.
Cheryl
I have actually never baked a cake from scratch before. This is my first try and it came out great! Thanks so much for the recipe even a rookie can make.
Sugar Spun Run
Congrats on making your first cake from scratch, Cheryl! I am so glad that it turned out perfectly and you enjoyed it! Thank you for trying my recipe and for commenting! 🙂
Blanca
Can I use the pineapple juice instead of milk?
Sam
I’d be worried the cake won’t be quite as moist, but it’s worth a try!
Donna
For the liquid I used half milk and half pineapple juice. It worked very well and gas the cake a light pineapple flavor.
Sugar Spun Run
Thanks so much for sharing, Donna! I am glad the cake turned out perfectly! Enjoy! 🙂
Shonda
Can these be made into cupcakes
Sugar Spun Run
Hi, Shonda! I have not tried it. If you do, I’d love to know how it turns out for you!
Cari
Hi do you use salted or unsalted butter in the topping as well as the cake?
Sugar Spun Run
Hi, Cari! I use unsalted butter. 🙂
Cari
Thank you very much!
Deanna
This was by far the best pineapple upside cake I’ve ever had.
Sugar Spun Run
I am so glad that you enjoyed it, Deanna! Thank you so much for your feedback, I appreciate it! 🙂
Chari
Easy to make and delish!!!
Sugar Spun Run
I am so glad that you enjoyed the pineapple upside-down cake, Chari! 🙂
Amy K
I was wondering once again if stevia/splenda sugars could be used, and how would I go about using almond flour instead of all-purpose? I realize you have experimented a lot to get it right with the regular ingredients, but it’s best if I can make stuff with the above substitutions. In fact, in the future could you please find the answer to the alternatives along with your regular recipes (if it’s not too much trouble that is)?
Thank you!
Sam
Hi Amy! While I love to provide substitutions wherever I can, unfortunately I’m simply not very familiar with baking with almond flour and stevia/splenda. Unfortunately, it would take me days if not weeks or months to test and perfect all of my recipes with all possible substitutes that I am asked for (it takes me sometimes months to perfect the recipes with ingredients I commonly use as it is). Unfortunately, I am simply not the best resource for low calorie, low sugar, low carb, or gluten-free recipes, and while I do wish I had the time to be a resource for all types of baking, I just don’t have the capacity at this point. I am very hopeful someone who is familiar with these substitutes can chime in with how to best substitute, but I’m afraid it’s just outside of my area of expertise for the foreseeable future.
Amy K
That’s no problem! I just thought I’d put it out there.
Thanks for the great recipes you do make!!
Learningtobake
This looks like a great recipe, wondering if I can use a Bundt pan – 10 inch?
Sugar Spun Run
Yes, a bundt pan will work fine for this recipe. 🙂
Learningtobake
Thanks! Also, could I substitute coconut milk for whole milk? I wanted a coconut flavor in the cake as well.
Sam
I *think* that would be fine, but honestly the coconut taste will be pretty subtle. You might be better off using a bit of coconut extract (1/4-1/2 teaspoon).
Kathy
First time making one an will make again for sure. Did like pan with parchment paper so made easy to flip
Sugar Spun Run
I am so glad that you enjoyed the pineapple upside-down cake, Kathy! The parchment paper trick is a wonderful idea. Thanks for commenting. 🙂
Bonnie
Easy and delicious, making my second one tomorrow at the request of my husband.
Sugar Spun Run
Thank you so much, Bonnie! I am so glad that you enjoyed the pineapple upside-down cake. Happy baking and good luck with your next cake. Enjoy! 🙂
Sue
Hi! This is one of my favourite recipes of all time and the first recipe I tried from your website. I’ve made this twice in a 9×9 inch square pan, and both times turned out so great.
I recently got an 8 inch round aluminium pan. Would that work? I really want a round cake this time so I was wondering if and how baking time varies.
Also, can I use strawberries instead? It’s strawberry season here and all these fresh strawberries are really tempting! 🙂 Again, thanks so much for this recipe.
Sugar Spun Run
Hi, Sue! Thank you so much for your sweet comment. I am so glad that you enjoyed the pineapple upside-down cake. I usually make this recipe in a 9″ round pie pan, so an 8″ will work, there just might be a little extra batter. As far as timing, I would just keep an eye on it, I don’t know the exact time. Yum, fresh strawberries! I have never tried it in this recipe so if you do, I’d love to know how it turns out! 🙂