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.
Kristin
In the directions you say to bake in a 9in pie pan, which I did. Butter and sugar overflowed while in the oven and created a lot of smoke, and my cake came out undercooked even after baking 6 min longer than you suggest. I went back and watched your video after baking, and you suggest a 9.5 or 10 inch pie pan. You should update the written recipe to reflect that so others don’t make the same mistake! Also specify light brown sugar in the recipe since you do so in the video. Overall, this would have been excellent had it been cooked a few minutes longer or in a bigger pan. I will definitely be trying this again because the flavour was outstanding!
Sam
I’m sorry about that, Kristin, originally I did make this in a 9″ pie pan and didn’t have issues but to be safe I have updated the recipe to reflect this. I’m glad you enjoyed the flavor overall and hope it is more successful next time!
Sue
Did you use fresh pineapple or canned?
Sugar Spun Run
Hi, Sue! Either will work. I used canned for the images shown. 🙂
Susan Hoefler
Thank you, kindly. Between you and Martha S., I am set.
Anita
Just baked this for my husband’s birthday and it looks perfect! I used an 8×11. We will know tomorrow how it tastes! I will update you! I wish I could post a picture of how gorgeous it looks!
Sugar Spun Run
Thank you so much for trying my recipe, Anita! I hope that it tastes as wonderful as it looks and your husband loves it! Happy Birthday to him! 🙂
Jan
Just made this and it is delicious! I made in a cast iron skillet and add pecans, a splash of the pineapple juice from the can and skipped the cherries since I don’t like them and it is good! It flipped beautifully after cooling for 10 mins. Can’t wait to make again
Sam
I am so glad you enjoyed the cake so much, Jan! 🙂
LA
I don’t love maraschino cherries either. Try the sour Michigan pie cherries From the freezer section. It was a nice break from the sweetness but not at all overpowering. Great recipe, thanks much!
Sam
Thank you for the suggestion and I’m so happy to hear you enjoyed the cake!
Kendra
Turned out perfect! Thank you so much!
Sugar Spun Run
I am so glad that the cake turned out perfectly, Kendra! Thanks for trying my recipe. 🙂
LaDonna
Delicious!!! I made this recipe, but I put it in my large cast iron skillet and baked it. It’s bigger than a springform pan, but it turned out great! Everyone loved it! I am gluten-free, so I made it with my gluten free flour, and it’s just like a normal delicious cake. I’m saving this recipe. Thank you for sharing it.
Sugar Spun Run
I am so glad that you enjoyed it, LaDonna! Thank you for trying my recipe and for commenting. 🙂
Jennie
Such a great cake, I swapped out the cherries for frozen raspberries (coz I don’t like cherries) and the white sugar in the cake for light muscovado sugar, so great!
Sugar Spun Run
I am so glad that you enjoyed it, Jennie! Thank you for trying my recipe and for commenting. 🙂
Shannon
I followed this recipe exactly. It was fantastic. Only thing I will do differently next time is make a little more of the butter brown sugar topping. I can’t wait to try more of your recipes!
Sugar Spun Run
I am so glad that you enjoyed the cake, Shannon. Thank you so much for trying my recipe and for commenting. 🙂
Madiha
Hi.
Loving your stories and recipes. We are not a big fan of cherries . Do u think we can make it without using cherries? Also can I make it in springform pan?
Sam
Hi Madiha! Thank you so much! Yes you could leave the cherries out and bake it in a spring form pan. The baking time will probably be a little different so make sure to keep an eye on it while it’s baking. 🙂
Madiha
Thanks a lot
Meaghan
Just made this cake and loved it! thank you! I did make it in a springform and I found the butter leaked a lot! made for a messier bake and flip just as a note to those who wanted to try it that way. You’ll definitely need to put it on a sheet pan to catch the leakage but i wouldnt recommend it if you have another kind of pan 🙂
Sam
Thank you so much for the feedback, Meaghan! I’m glad you were able to enjoy it. 🙂
Lori
Hi Sam, this looks scrumptious!
Can I use same recipe, but substitute pineapple with peaches?
Sugar Spun Run
Thanks so much, Lori! You can try it for sure! It should work fine. Enjoy! 🙂
Allison J.
I made this tonight and it was very good. I also have been playing around trying to get a vanilla cake with this consistency. I was afraid I’d taste the baking powder at 1 1/2 teaspoons but it was utterly Perfect!! Thanks for the recipe!!
Sam
I’m so glad you enjoyed the cake, Allison! 😊
Alisha
Thank you for the easy to follow and delicious recipe! Every time I make this cake, I always have to make at least two because the folks at my office and my family love it so much!
Sam
You are very welcome, I’m so happy to hear it has been such a success for you!! 🙂
Kay
Sam, your recipe looks great, and I am wondering if you have any recommendations on adjusting the recipe to make individual servings in muffin tins. Thanks so much.
Sugar Spun Run
Thank you so much, Kay! What a great idea! I have not tried baking them in cupcake/muffins pan so unfortunately, I can not provide you with any personal recommendations. Keep me posted on how they turn out. Happy Baking! 🙂
Ray
super recipe, standard adjustments for altitude here in Denver. Made it tonight for Easter tomorrow, had to eat the corners off to check it out after cooking it in an 8×11. So buttery and slightly crisp. Ended up with the classic Elongated Octagonal Pineapple Upside Down cake, here’s hoping there’s some left for tomorrow. Thanks!!
Sam
😂It would be a miracle if it survived in my house that long! I hope everyone loves it. 🙂
Mary
Hi – I am also in Denver and wonder what the writer meant when he referred to standard adjustments. I’d appreciate any tips!
Ray
Hi,
basically less baking powder & sugar, more moisture…
https://www.allrecipes.com/article/high-altitude-cake-baking/
Mary Raye
Thanks 😊
Cynthia
Do you use pinnaple a can or fresh?
Sugar Spun Run
Either will work, Cynthia! 🙂
j.phillips
I made this with fresh pineapple. I also doubled the recipe since I made the casserole Pyrex size dish. I chopped up another pineapple and put it between the two batches of cake batter. It’s in the oven now and it smells Devine.
Sam
I hope you love it! 🙂
j.phillips
Update: the cake was amazing. I did add a bit of the marachino juice to the second batter. It gave a great flavor. My cake did crack down the middle when I flipped it. I think I had left it in the baking dish too long before flipping it. I should have put pineapples up the sides of the dish as the sides were a tad crusty, but all the men in my house (2 boys and a husband) had no complaints!
Sam
Thank you for the update! I’m glad everyone enjoyed it! 🙂
Karla
I made this for my dad’s birthday a couple of days ago and it was a knockout. I had to add a bit more milk and used about half of the juice from my can of pineapple slices since the original cake mix came out more like dough for me. I’m making it again for my coworkers and was wondering if it would work replacing the Maraschino cherries with Morello cherries? And if so should I change the amount of sugar since Morello cherries are sour?
Sugar Spun Run
I am so glad that everyone enjoyed the cake, Karla, and I am happy to hear that you will be making it again to share with your coworkers. Morell cherries are extremely tart but should work ok in this cake. Having not tried it myself I am not certain if any adjustments are needed. Keep me posted on how it turns out. I hope that your coworkers love the cake!
Karla
Sour cherries were a spot on substitution, the slightly tart kick really brought the cake together, I let them soak in some simple syrup for about an hour before i put them in the cake and used the recipe as is, just adding about 1/4 cup of the pineapple juice form the can.
Thank you for your help!
Sugar Spun Run
YES! That is awesome! I am so happy that it turned out so well. I hope that it is a hot with your co-workers. 🙂
Sue
Can I make this Dairy Free by using another type of milk? What would work best?
Sam
Hi Sue! Unfortunately it’s really best if you can use whole milk or even 2% milk. The fat in the milk really helps with the moisture of the biscuits. They may still turn out if you use almond milk, they just may end up being a little drier than they should be.
lacey
use coconut milk! its great for baking because it has a high fat content!