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My Pineapple Upside Down Cake recipe is a soft and moist vanilla cake with caramelized pineapple baked right into the top. This is such a great classic cake recipe – plus it’s so pretty and made completely from scratch. You’re going to LOVE it!
Why You’ll LOVE This Recipe
We’re going old-school today with the best pineapple upside down cake recipe that you are going to love! Classic 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.
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. It’s absolutely perfect!
Ingredients Needed
- 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.
- Granulated Sugar: For sweetening the cake
- Milk and Pineapple Juice: The moisture in the cake
Variatons & Substitutions
- You can substitute vegetable oil in the cake batter, but not for the topping. You’ll need real butter for that.
- You can use fresh pineapple rings if you prefer.
- You can use all milk instead of using pineapple juice if you prefer a drier cake.
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How to Make the 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!
- Melt the butter in a 9“ round cake pan in the oven.
- Sprinkle brown sugar all over the butter, then place the pineapple slices and cherries in the pan.
How to Make Pineapple Upside Down Cake
- Cream the butter and sugar until the mixture is fluffy and creamy. Mix in the eggs, and then add the vanilla. Mix until smooth.
- Add the milk, pineapple juice, and dry ingredients and mix until batter the batter smooth.
- Pour the cake batter over pineapple in prepared pan. Bake until it’s golden brown and a toothpick comes out clean.
- As soon as you take the cake out of the oven, place serving platter upside down on the cake. Carefully but quickly, flip the cake upside down. Tap on the bottom of the cake pan to release the cake, and then carefully lift the cake pan to remove it.
Tip From Dorothy
Expert Tips
- 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.
- It might seem scary to invert the cake, 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.
Storage
- Leftover cake should be loosely covered and stored in the refrigerator. It will keep well for three days.
- Freeze pineapple upside down cake for up to 3 months.
FAQ
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 a 9-inch or 10-inch cast iron skillet in place of the cake pan.
Pineapple Upside Down Cake Recipe
Recipe Video
Ingredients
Topping:
- ¼ cup (57g) unsalted butter, sliced
- ⅔ cup (134g) packed brown sugar
- 20 ounce can pineapple rings reserve juice
- 12-14 maraschino cherries stems removed
Cake:
- 1 ⅓ 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
Instructions
- Preheat oven to 350°F.
Make Topping:
- 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.
Make Cake:
- 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.
Recipe Notes
Recipe Nutrition
Other Pineapple Desserts
Pineapple Upside Down Cake is an easy cake to make and is a pretty dessert that looks more difficult than it actually is!
05/07/2024 made this delicious pineapple upside down cake for my friend and it was absolutely delicious baked for 45 minutes and it came out absolutely perfect definitely a keeper and will be making again 😊😊
Sp glad you enjoyed it!
Can I use 2% milk?
Also, will this work in a Bundt pan?
I don’t know about the bundt pan, I haven’t tried it, but milk yes any kind of milk works (even nondairy)
I made this and it was fabulous (I used blueberries instead of cherries)– now I want a larger version. Do you know how I could convert this recipe to a 9 x 11 rectangular baking dish?
Looks so good I want to make it
I was looking for a smaller cake to make for hubby’s birthday, since the kids moved out we don’t need a large double layer cake for the two of us. We celebrated with the kids at a restaurant last night so there really wasn’t a need for cake – today is his birthday and I wanted a small something for him. I can’t remember the last time I made a pineapple upside down cake but I do remember how much hubby liked them. I actually made it in a 9″ glass pie plate (since it was handy lol). There was just a small bit of cake batter that didn’t fit so I made one cupcake out of it. The cupcake was so fluffy and moist, I can’t wait to taste it with the pineapple lol. I can’t wait to see the smile on his face when he sees it later on lol Thank you!
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