Pineapple Upside Down Cake is a classic cake recipe that is so soft and moist with a caramelized pineapple topping with maraschino cherries. It’s an easy cake to make and is a pretty dessert that looks more difficult than it actually is!
We’re going old-school today with the best pineapple upside down cake recipe that you are going to love! Maybe it’s been a while since you’ve made one, or maybe you never have -either way, you are going to love this easy recipe.
Pineapple upside down cake is a wonderful dessert that is a combination of moist and soft cake, with a juicy pineapple and brown sugar topping. Add a few maraschino cherries, and you get a cake everyone is going to love.
Why This Recipe Works
There’s a reason this cake has stood the test of time. The flavors and texture of the cake are so good. Even better, my recipe is easy to make and turns out perfectly every time.
This is a pineapple upside down cake recipe made from scratch. It’s a simple vanilla cake flavored with pineapple juice. The juice is what makes the cake so soft and moist.
Of course, the star of the cake is the topping. The cake gets its name because the topping is assembled in the bottom of the pan, and the cake bakes on top of it.
When it’s done, you flip the cake over so the bottom becomes the top. And the topping is amazing – the pineapple bakes in a brown sugar and butter mixture that gives the cake its signature caramelized topping.
This easy recipe has been tested so many times, and it always works. You don’t need to worry about the topping getting stuck to the pan or the cake collapsing. You’ll see – once you try it, this easy-to-make cake recipe will become an instant favorite!
- Unsalted Butter: You’ll need butter for both the cake and the topping.
- Brown Sugar: This is for the caramel-like topping.
- Canned Pineapple Rings and Maraschino Cherries: For the pineapple topping. Buy a 20 ounce can of pineapple and get cherries without stems.
- All-Purpose Flour, Baking Powder, Salt: Typical dry cake ingredients
- Granulated Sugar: For sweetening the cake
- Eggs: Required for cake structure
- Vanilla Extract: For flavor
- Milk and Pineapple Juice: The moisture in the cake
Pineapple Upside Down Cake Topping
You make the topping before making the cake and layer it in the bottom of the cake pan. What’s even better: no bowl needed to make the topping!
1. Melt the butter: Preheat your oven to 350°F. Once it’s heated, place the sliced butter in a 9“ round cake pan. Place the pan in the oven, so the butter melts.
2. Layer the Topping: Once the butter is melted, take the pan out of the oven and sprinkle the brown sugar over the top. Place the pineapple rings on top of the sugar and arrange the cherries to fill the holes and gaps. Set the pan aside while you make the batter.
How to Make Pineapple Upside Down Cake
1. Dry Ingredients: Whisk the flour, baking powder, and salt in a small bowl.
2. Cream: In a separate bowl, cream the butter and sugar until the mixture is fluffy and creamy. Mix in the eggs, and then add the vanilla. Mix until smooth.
3. Mix: Add the milk, pineapple juice, and dry ingredients and mix until batter the batter smooth. Pour the batter into the prepared pan.
4. Bake the cake for 45 to 55 minutes, or until it’s golden brown and a toothpick comes out clean.
5. Upside Down: As soon as you take the cake out of the oven, place a large serving plate upside down on the cake. Carefully but quickly, flip the cake over. Tap on the bottom of the cake pan to release the cake, and then carefully lift the cake pan to remove it.
6. Cool the cake before slicing and serving it.
- This recipe makes a very moist cake which is from the pineapple juice in the batter. If you prefer a dryer crumb, omit the juice and use all milk instead.
- Turning the cake out can seem a little scary, but it’s not hard to do. You will need a plate that is at least 10 inches, and you should use oven mitts to protect your hands. Flip it quickly but carefully, so you don’t burn yourself.
- Leftover cake should be loosely covered and stored in the refrigerator. It will keep well for three days.
Everyone needs an easy pineapple upside down cake recipe, and I can promise this is the only one you need. The combination of the fruit in the caramelized topping with the cake never gets old! I hope you love it as much as I do.
First, you should blot the pineapple dry before placing it in the pan. Also, be sure to measure the liquid ingredients in the batter accurately. Any extra liquid will make your cake soggy.
You can use all milk in the cake and leave the pineapple juice out.
This classic cake has been around since the early 1900s. It was created not long after canned pineapple became widely available, making the fruit more accessible to home cooks and bakers.The first version was a skillet cake in a cookbook, and not long after that, a flour company printed what is now known as pineapple upside down cake.
Loosely cover it with plastic wrap and keep it in the refrigerator. It will keep well for up to three days.
Yes, you can freeze it! Let it cool completely, and then wrap it tightly. It will keep in the freezer for up to three months.
More Recipes with Pineapples To Enjoy
- ¼ cup (57g) unsalted butter, sliced
- 2/3 cup (134g) packed brown sugar
- 20 ounce can pineapple rings reserve juice
- 12-14 maraschino cherries stems removed
- 1 1/3 cups (162g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (119ml) milk
- ¼ cup (59ml) reserved pineapple juice
Place sliced butter in a 9-inch round cake pan with at least 2-inch sides. Place in oven while it’s preheating to melt the butter. Once it’s melted, remove the pan and sprinkle the brown sugar evenly over the butter.
Arrange 7 pineapple rings on the bottom of the pan. Slice remaining rings in half and arrange around the outside. Fill each hole and gap with a maraschino cherry. Set aside.
Whisk flour, baking powder and salt in a small bowl. Set aside.
Cream butter and sugar with a hand or a stand mixer until fluffy and creamy. Mix in eggs then vanilla until smooth. Add milk and pineapple juice along with dry ingredients and mix until batter is no longer lumpy.
Pour cake batter into prepared pan. Bake for 45-55 minutes, or until it’s golden brown on top and a toothpick comes out clean.
Immediately upon removing from the oven, place a large rimmed serving plate (at least 10-inches round) upside down over cake. Being careful not to burn yourself, using oven mitts, flip the cake quickly upside down. Tap the cake pan a few times to release the cake and carefully remove the pan.
Cool before slicing and serving. Store loosely covered in the refrigerator for up to 3 days.
Serving: 1serving | Calories: 481kcal | Carbohydrates: 75g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 277mg | Potassium: 238mg | Fiber: 2g | Sugar: 57g | Vitamin A: 655IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Pineapple Upside Down Cake is an easy cake to make and is a pretty dessert that looks more difficult than it actually is!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 27, 2021