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.
Nia
Hello, can I use cake flour for this recipe or will that make the cake too delicate?
Sam
Hi Nia! Other people have with success. 🙂
Sue thomson
I used apple slices instead of pineapple, cooked it in a black 10″ round cake pan an d cut the cooking time down to 35 mintues. We loved it, going to try peaches or pears next time.
Sam
Sounds delicious! I’m so glad you enjoyed it Sue! 🙂
Bonnie Nunley
This is the best pineapple upside down cake I’ve ever eaten. My mother-in-law used to make them in an iron skillet, so I decided to do that. I checked on it after 30 minutes, and it wasn’t too brown, so I never put the aluminum foil over it. We ate it with a little bit of vanilla ice cream on the side. It’ll make you slap your granny, it’s so good. That cake recipe is scrumptious. Thank you.
Sam
I am so glad you enjoyed it so much, Bonnie! 🙂
Dan
I have made many pineapple upside down cakes from a family recipe that uses an iron skillet to bake in. Unfortunately, today I could not find my recipe so I searched here looking for an alternative from scratch substitute. I settled on this recipe. The cake batter ended up in a ball of dough. I had to add pineapple juice in order for it to loosen up and pour out of the mixing bowl. After baking, the dough had settled into a mass in the middle of the pan.
I am ashamed to serve this cake to my family at my dads birthday party tonight. No time to try another recipe. This recipe needs to be adjusted. Would not advise trying it.
Sam
Hi Dan! It DEFINITELY sounds like an ingredient was accidentally left out or mis-measured (though what you are describing sounds intense, even if the flour were accidentally over-measured, I’d check that first), I’ve never had that experience nor has anyone else ever reported this problem (and this recipe has over 700 comments and 150 five star reviews!). It’s also slightly adapted from my vanilla cake recipe, which is one of the most popular on my blog and no one has ever reported what you are describing with that recipe, either.
I’d recommend taking a look at the video where you can see how I make it on camera but I am positive the recipe does not need adjustment (I tested it myself dozens of times before publishing and have made it successfully many times since then, but you don’t need to take my word for it, just check out the other comments and reviews).
I am sorry you experienced this outcome, though, and would be happy to help troubleshoot further, but unfortunately it sounds like something went wrong in the kitchen 🙁
Nancy Coleman
Would you suggest using pineapple juice instead of milk. Just for flavor?
Sam
Hi Nancy! You need the fat from the milk here. I wouldn’t recommend substituting pineapple juice for the milk. 🙂
Mike
Awesome recipe, easy directions
Sam
I’m glad you enjoyed it, Mike! 🙂
hannah gunson
Hi, I would like to make this for my granddaughters. Can I leave cakes in pans still upside down, and have them reheat cakes and turn over in there own homes.
Sam
Hi Hannah! I haven’t tried it. My only concern would be the potential to dry out the cake when reheating. If you do try it I would love to know how it turns out. 🙂
Betty
I tried that once and the butter/brown sugar had become too firm when it cooled down and ’set- up’ and made a mess coming out of the pan. Works best when flipped while still warm.
Ross Cameron
The batter was thicker than expected. This makes for the denser cake that the author had in mind, I think. Good recipe.
Sam
I’m glad you enjoyed it, Ross! 🙂
Em
I want to double the cake recipe and make it in a 13×9..how long do you suggest I bake it for?
Sam
Unfortunately I haven’t tried baking it in a 9 x 13 so I can’t advise here. Maybe someone else who has tried can chime in.
Betty K Gibson
This cake turned out perfect
Sam
I’m so glad you enjoyed it, Betty! 🙂
Kat
Well if you use a 9x 13 Pan by mistake and realize that you needed to double the recipe for that to work, go ahead and STOP baking at 25 minutes. The cake is a thinner cake, but it’s moist because I cut the baking time.
Obviously do NOT use the 9X13 pan unless you are planning on doubling the recipe, but this at least saved it on some level. Just devastating.
OP you have a gorgeous recipe, but I hope you add this as a note to the original recipe for idiots like myself!
Sam
I am so glad you were still able to enjoy it so much, Kat! 🙂
Lorena Gonzales
My 12yr old son baked this cake this past Friday for my husband’s birthday. He was nervous to do it alone but was super proud of the end product. It was so delicious the cake was gone by Saturday afternoon so a second cake was baked today. As the cake was baking I was working on tomorrow’s breakfast – your delicious buttermilk pancakes 😋
Sugar Spun Run
I am so glad that the cake turned out perfectly and was a big hit in your home, Lorena! I hope everyone enjoys the pancakes just as much! Thanks for commenting. 🙂
ILee
Want to make this into a double layer round BIRTHDAY cake (basically this twice with whipped topping between) but you mention how soft and light it is…do you think it came hold the weight of a layer on top?
Sam
I think it might be too heavy over the whipped cream. It *could* work, just might be a bit messy.
Ash
I made this cake tonight for my boyfriends birthday and it came out perfectly! This is the first cake I’ve ever made that wasn’t out of a box so I was nervous but it was super easy. Thank you so much!! You’re an angel!
Sam
Thank you, Ash! I am so glad you enjoyed it so much! Happy belated birthday to your boyfriend! 🙂
Alicia
I’m gonna make this for quite a few people today, do you have any recommendations for doubling the recipe?
Sam
Hi Alicia! It should double just fine, if baking both pie plates at the same time they may need a bit more time in the oven. Enjoy!
Ross Cameron
I doubled it without any issues. Baked in two 10″ springforms with only one with the toppings. This is the cake layers for my Pineapple Upside-down Cheesecake with Coconut Buttercream
Sam
That cake sounds incredible Ross! I’m so glad you enjoyed it. 🙂
Will Buss
Awesome cake! Made it for a pool party and everyone loved it.
Sam
I’m so happy to hear this! Thank you for letting me know how it turned out 🙂
Nan
Amazing! So buttery, pineapple-ey, delicious, and simple!
Sam
I am so glad you enjoyed the cake so much! 🙂
Terra
I made this for my mom and stepdad. It was the first time I ever made a Pineapple Upside Down cake. I ate a half of a piece b4 I went to bed (it was so good). By lunch the next day my mom replied “you better get some of that cake b4 it’s gone! I pulled the foil back from the pan and there sat the other half of the piece I ate the night B4.. So apparently we all loved it and I will make it again very soon. But next time I’m hiding a few pieces for myself!!@@
Sam
I am so glad everyone enjoyed it so much, Terra! 🙂