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 thatโs larger than your cake) over the pan โ 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 donโt 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. โบ๏ธ
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!
Letโs bake together! Iโll 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
- ยผ cup (60 g) salted butter melted
- ยฝ 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
- ยฝ cup (115 g) unsalted butter softened to room temperature
- ยพ cup (150 g) granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 1 ยฝ cups (195 g) all-purpose flour
- 1 ยฝ teaspoons baking powder
- ยผ teaspoon salt
- ยฝ 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.ยผ 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.ยฝ 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.ยฝ cup (115 g) unsalted butter, ยพ 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 ยฝ cups (195 g) all-purpose flour, 1 ยฝ teaspoons baking powder, ยผ 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).ยฝ cup (120 ml) whole milk
- Pour batter evenly over prepared cake pan over the pineapple/cherry layer. ย
- 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.
rick ruhlow
Ive tried at least half a dozen of these cake recipes over the past 8 months, and this is hands down our favorite. its simple, fast and easy to make. the only changes Ive made is how we prepare the brown sugar and butter. it seems to have a more even covering if you cook the sugar and butter together till it boils than immediately pour into your pan using a spatula to help spread. I use fresh pineapple ( but in fairness I live in Costa Rica and they are a bit sweeter than what you find in the states) I like to pour a quarter a cup of crushed pineapple and juice into the batter as well.
Sam
I’m so glad you enjoy it so much, Rick! ๐
Kathleen Lupes
I’m going to make this for my daughter, she’s been wanting one for a while now. I will post her rating after she tries it.
Patti
Rick or anyone,
Is that on top of the ยฝ c of milk?
I’ve already made it as instructed & it’s in the oven right now. Can’t hardly wait to try it.
BUT… we Love pineapple & the more the better! So, I’d love to know the answer. ๐
Sheila
I made it just like you said, and it came out perfect, right down to the 45 minute baking period. My rendition was similar and always came out soggy because I never dried the pineapple before putting it in the pan. I had just watched the first episode of the Great British Baking Show and their first assignment was an upside down cake so I was inspired, but knew my track record so I spotted your recipe and it’s my new favorite. Thank you for publishing.
Sam
I’m so glad you enjoyed it so much, Sheila! ๐
HEATHER
Gonna try it in a bundt pan this time for funsies! ๐
TClark
I recently got a mini Bundt cake pan with six openings. What are the chances of success if I Put A Ring of pineapple in each and divide the cake batter out? This is cake remove easily from a pan?
Sam
That should work fine. I’m not sure how much batter your pan will hold so just make sure to not overfill the pan. ๐
Heidi F
Good job! Perfect recipe. I made this on a whim because I needed cake! Will try more of you recipes for sure.
Sam
I’m so glad you enjoyed it so much, Heidi! ๐
Cheryl
I only have crushed pineapple on hand, can this get substituted for the rings in this recipe?
Sam
Crushed pineapple has a lot more moisture and won’t look quite as nice. I would probably drain it and pat it dry before using, but it will still work. ๐
Casey
This was so delicious and not OVERLY sweet! Iโm using the cake portion of the recipe for strawberry shortcake tonight because I liked it so much!!
Sam
I’m so glad you enjoyed it so much, Casey! ๐
Gina Rosato
Not sure if anyone left this tip yet, but as mine is now baking in the oven in a round cake pan, I noticed smoke coming from my oven vent. The juicy bottom dripped out of the pan onto the bottom of my oven. I offer the tip to use a shallow cookie tin placed on the rack below the cake to catch these juices and oven the task of cleaning your oven which is awaiting me tonight. Hopefully the cake will turn out well and cleaning the oven will be worth it!
Ann Sanford
Mine bubbled over as well. I made mine this morning. I was going to clean the oven tomorrow, but needed it to warmup our rolls for lunch. The cake was a hit. We served it with our homemade ice cream. I was too full for it at lunch, but will enjoy a slice at supper with some coffee.
Judy Vaughn
The cake batter was very thick. Was it supposed to be?
Gina
Cake came out amazing and so enjoyable. I always add 1 heaping tablespoon of Helmann’s mayonnaise…just came out super moist with a fabulous perfect crumb! Yum!
Sam
I’m glad you enjoyed it! ๐
Jan
Hi Sam, I made this Pineapple Upside-down cake 2 weeks ago and everyone raved about it. I have a request to make another for next weekend. However, I would have to double the recipe as there will be more people to serve. If I used a rectangular, glass banking dish, what size should I use? Do you have any other tips for doubling this recipe? Thanks again for the great recipe. Jan
Sam
I’m so glad you enjoyed it so much, Jan! I haven’t tried doubling it, but it should fit into a 9 x 13 if you double it. I’m not sure on a bake time though. ๐
Olga
First time I made this and it came out delicious! It’s one of my husband’s favorite desserts and I never had the courage to make it because I don’t bake often. Thank you for the recipe and making it easy to follow! I will be using your recipes for desserts from now on ๐
Sam
I’m so glad everyone enjoyed it so much, Olga! ๐
Rick
Followed it to a tee…completely liquid center at 50 minutes. Not sure what I did wrong. :/
Sam
I’m so sorry this happened! Is your oven temperature accurate? It sounds like it may have needed a bit more time in the oven. ๐
Tasnia
This looks so good! I’m planning to give it a try this weekend, for a bbq! A quick question, I’m contemplating adding a little pineapple juice to the batter, to enhance the pineapple flavor in the cake. Do you think that would change the consistency of the cake? Should I avoid it?
Sam
Hi Tasnia! You can substitute the pineapple juice for the milk. It may dry the cake out just a little tiny bit, but it should still be good. ๐
Ilyana Jones
Good recipe, easy to follow, and tastes delicious! Highly recommend.
lil
I make for my sisters birthday almost every time. Itโs perfect, thanks ๐
Jonico
Hi!!
Can I do the cake and freeze it?
Sam
That should work just fine. ๐
Sam
Hi Jonico! Let the cake cool completely and then you can wrap and freeze it for up to 2 months. Enjoy!
Meg
Made this for a Memorial Day cookout and turned out great! I was a little concerned about how it would turn out because I only had a 9โ pie dish. The butter/sugar in the bottom of the dish did boil over into the oven, so definitely do 10โ if you can, but the actual cake part turned out fine and looks beautiful. Nice recipe!
Sam
I’m so glad everyone enjoyed it so much, Meg! ๐
Wendy Wingate
Can you use Swans cake flour instead of plain flour
Sam
Hi Wendy! You can use cake flour just make sure to use the proper substitution. ๐
Mary
Responding to Patricia I have always used crushed pineapples and everyone enjoyed it more; because thereโs pineapple in every bite. All you need to do is drain your pineapples.
Mindy
Can I use a spring form pan for this?
Sam
Hi Mindy! As long as you pan holds all of the batter you shouldn’t have any issues. ๐
Patricia Coutcher
I have crushed pineapple that I use in other recipes. How can I use crushed pineapple in the place of rings.
Sam
Hi Patricia! The crushed pineapple is very watery so the top can get a little bit soggy and of course won’t look as nice but it will work. ๐
Mary
Question:
Having troubles with brands of flour. What brand do you use, to get your perfect results? Thank you.
Sam
Hi Mary! I have been using gold medal flour a lot recently. ๐