Name: Pineapple Upside Down Cake Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/4 cup (4 Tbsp; 56g) unsalted butter, melted; 1/2 cup (100g) packed light or dark brown sugar; 8-10 pineapple slices (blotted dry); 15–20 maraschino cherries; 1 and 1/2 cups (177g) cake flour (spooned & leveled); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 6 Tablespoons (85g) unsalted butter, softened to room temperature; 3/4 cup (150g) granulated sugar; 2 large egg whites, at room temperature; 1/3 cup (80g) sour cream, at room temperature; 1 teaspoon pure vanilla extract; 1/4 cup (60ml) pineapple juice, at room temperature (use leftover from can); 2 Tablespoons (30ml) milk, at room temperature

Jump to Recipe· 4.1 from 15 reviews

I am absolutely in love with this Pineapple Upside Down Cake Recipe because it beautifully combines the tropical sweetness of caramelized pineapple and cherries with a tender, moist cake that's surprisingly easy to make. Every bite bursts with vibrant fruit flavor and a rich, buttery caramel topping that feels like a special treat any day of the week. If you’ve never tried a homemade pineapple upside down cake, I promise this recipe will be your new go-to dessert for family dinners, parties, or whenever you crave something both nostalgic and indulgent.

Why You'll Love This Pineapple Upside Down Cake Recipe

What makes this Pineapple Upside Down Cake Recipe stand out for me is its perfect harmony of flavors and textures. The caramelized brown sugar and melted butter base create such a luscious, golden topping that wraps the juicy pineapple and maraschino cherries in a sweet, glossy glaze. Then the cake itself is light yet moist, balancing the richness without feeling heavy. I adore that you get a burst of tropical fruit in every tender bite, which feels both comforting and refreshingly bright.

Besides the fabulous taste, I love how straightforward the recipe is to prepare. The step-by-step method lets me prepare the topping first and then the cake batter without any complicated tricks. It’s a fantastic choice for weekend baking or a last-minute dessert idea where you want to impress without fuss. Plus, the cake looks stunning when flipped out of the pan, making it perfect for special occasions or casual family gatherings. To me, it’s more than just dessert—it’s a beautiful centerpiece that always sparks compliments and happy smiles.

Ingredients You'll Need

The image shows two stages of a dessert in clear round glass dishes on a white marbled surface. On the left, the dish has one layer of light brown sauce spread evenly, with crumbled clusters of darker brown sugar sprinkled on top. On the right, the dish has a layer of yellow pineapple rings placed neatly to cover the surface, with bright red cherries evenly spaced on top of the pineapple slices, creating a neat pattern. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Pineapple Upside Down Cake Recipe are wonderfully simple but essential to get that tender crumb and caramelized topping just right. Each element, from the brown sugar to the cake flour and pineapple juice, contributes crucial flavor, moisture, and that signature golden color that makes pineapple upside down cake so iconic.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Unsalted butter (melted and softened): The base for our caramel topping and the fat that keeps the cake tender and moist.
Light or dark brown sugar: Adds deep sweetness and helps create that luscious caramel on top of the cake.
Pineapple slices: The star of the show, bringing juicy, tropical flavor and vibrant color.
Maraschino cherries: Sweet, bright pops of color that complement the pineapple perfectly.
Cake flour: Ensures a soft, delicate crumb that's lighter than regular flour.
Baking powder and baking soda: Leavening agents that give the cake a beautiful rise.
Salt: Balances the sweetness and enhances all the flavors.
Granulated sugar: Sweetens the batter and helps create tender crumb.
Egg whites: Provide structure without heaviness, keeping the cake light.
Sour cream: Adds moisture and a slight tang that brightens the flavor.
Vanilla extract: Adds warm, aromatic depth to the cake batter.
Pineapple juice: Used in the batter for extra pineapple flavor and moisture.
Milk: Balances the batter’s consistency and keeps it silky smooth.

Directions

Step 1: Preheat your oven to 350°F (177°C) so it’s ready when the batter and topping are prepared. A precise oven temperature is key for even baking and caramelization.

Step 2: Prepare the topping first by pouring the melted butter into an ungreased 9×2 inch pie dish or cake pan. Sprinkle the brown sugar evenly over the butter. This will melt and bubble into an irresistible caramel during baking.

Step 3: Blot any excess juice from your pineapple slices and cherries using a paper towel to prevent sogginess and overflowing. Arrange 6-7 pineapple slices on top of the brown sugar along with all the maraschino cherries. I like to halve a few pineapple slices and place them around the edges for a pretty presentation. Pop the pan in the fridge while you mix your batter to let the topping set a bit.

Step 4: Whisk together the cake flour, baking powder, baking soda, and salt in a bowl and set aside. This keeps the dry ingredients evenly combined.

Step 5: Using a mixer, beat the softened butter on high speed until it’s creamy and smooth, about 1 minute. Add the granulated sugar and continue beating until the mixture is fluffy, scraping down the bowl sides as needed.

Step 6: On high speed, mix in the egg whites until fully incorporated, then add the sour cream and vanilla extract. Scrape down the bowl to keep everything well mixed.

Step 7: Slowly add the dry ingredients to the wet mixture on low speed. While mixing, gradually pour in the pineapple juice and milk. Beat just until everything is combined with no lumps, but avoid over-mixing to keep the cake tender.

Step 8: Take the pan out of the refrigerator and gently pour the cake batter over the arranged fruit topping, spreading it out evenly with a spatula.

Step 9: Bake the cake for 43 to 48 minutes. Halfway through baking, cover the top loosely with foil to prevent over-browning while ensuring the center cooks through. The cake is done when a toothpick inserted near the center comes out mostly clean, with maybe a few moist crumbs.

Step 10: Remove the cake from the oven and let it cool on a wire rack for about 20 minutes. Then carefully invert the cake onto a serving plate or cake stand. Some juices will drip over the sides—that’s exactly what we want! I recommend cooling the cake completely at room temperature before slicing for cleaner cuts and better texture. Avoid refrigerating to speed this up, as it can make the cake dense.

Servings and Timing

This Pineapple Upside Down Cake Recipe yields about 8 servings, making it perfect for a small gathering or family dessert. You’ll spend roughly 15 minutes prepping, about 45 minutes baking, and then allow 20 minutes cooling time before flipping and serving. Altogether, from start to finish, plan for approximately 1 hour and 30 minutes to prepare and enjoy this luscious cake. It’s well worth the wait!

How to Serve This Pineapple Upside Down Cake Recipe

The image shows two views of creamy batter with a smooth, pale beige color and soft texture. On the left, a woman's hand holds a spatula with a red silicone head mixing the batter in a clear bowl, giving a thick and swirled look. On the right, the same pale beige batter is spread evenly in a round, white glass pie dish. Small yellow pineapple chunks are placed evenly around the edge of the batter inside the dish. The spatula with some batter on it lies next to the dish on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this cake at room temperature or slightly warm, which lets the caramel glaze shine and the cake remain tender. When I serve it for special occasions, I often pair it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to add creamy contrast and indulgence.

For a pretty presentation, I garnish slices with a fresh mint sprig or a few extra maraschino cherries. It looks so festive and colorful on a pretty cake stand or rustic wooden platter. This cake is fantastic for holiday dinners, spring and summer parties, or casual weekend gatherings where you want to offer a crowd-pleasing dessert.

When it comes to drinks, I recommend pairing it with a light, crisp white wine like a Riesling or a sparkling Prosecco. For a nonalcoholic option, a chilled pineapple or ginger-infused iced tea complements the tropical notes perfectly. The combination of flavors and textures makes it a true crowd-pleaser no matter the occasion.

Variations

One of the fun things about this Pineapple Upside Down Cake Recipe is how adaptable it is. For a gluten-free twist, I substitute cake flour with a gluten-free blend—just make sure it has some xanthan gum for structure. If you want it vegan, you can replace the butter with coconut oil or vegan butter, and swap egg whites for aquafaba; the texture is slightly different but still delicious.

If you want to switch up the fruit, I’ve had great success substituting fresh peach slices or pear for the pineapple, adjusting the juice and sugar slightly to balance sweetness. Adding a sprinkle of toasted coconut or chopped macadamia nuts on top before baking also amps up the texture and tropical vibe beautifully.

For something a little different, try baking this as cupcakes in lined tins for individual servings. Just reduce baking time to around 20-25 minutes and keep a close eye for doneness. Or use a cast iron skillet to get a lovely caramelized edge and extra rustic presentation. I love discovering new ways to enjoy this classic!

Storage and Reheating

Storing Leftovers

Leftover pineapple upside down cake keeps beautifully when stored in an airtight container in the refrigerator. I recommend eating it within 3 days for the best texture and flavor. The caramel topping might firm up when chilled, so let slices come to room temperature before serving to restore softness.

Freezing

You can freeze leftover slices wrapped tightly in plastic wrap and then placed inside a freezer-safe container or zip-top bag. Frozen properly, they keep well for up to 3 months. I don’t suggest freezing the whole cake because the delicate topping’s arrangement and texture don’t thaw as nicely, but individual slices freeze and reheat much better.

Reheating

The best way to reheat slices is in a warm oven at 300°F (150°C) for 10-15 minutes until warmed through. This helps revive the soft crumb and slightly melts the caramel topping. Avoid microwaving if you want to keep the topping from getting rubbery or overly sticky—an oven or toaster oven works much better for texture.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple works wonderfully in this recipe. Just be sure to slice it evenly and blot away any excess juice with paper towels to prevent your cake from becoming soggy or overflowing during baking.

What type of pan should I use for this cake?

I prefer using a 9×2 inch pie dish or a round cake pan that’s at least 2 inches deep. This ensures there’s enough room for the batter to rise and the delicious topping to caramelize without spilling over.

Why do I need to chill the topping before adding the batter?

Chilling the topping helps set the butter and brown sugar mixture and keeps your pineapple and cherries arranged neatly. It prevents the fruit from sliding around when you pour the batter over and gives a nice, stable base for caramelization.

Can I make this cake ahead of time?

Yes! You can prepare the cake a day ahead and store it covered at room temperature or in the fridge. I recommend bringing it back to room temperature before serving to enjoy the best flavor and texture.

What if my cake stays sticky or soggy on top after baking?

This usually happens if the fruit is too wet or the topping isn’t blotted well. Make sure to pat the pineapple and cherries dry before arranging them on the brown sugar and butter mixture. Also, cooling the cake properly and not refrigerating it hastily helps keep the texture perfect.

Conclusion

I hope you’ll give this Pineapple Upside Down Cake Recipe a try soon—there’s something truly magical about watching simple ingredients transform into a beautiful, glossy cake bursting with tropical warmth. It’s one of those desserts that feels lovingly homemade yet impressive enough to serve guests anytime. Baking and sharing this cake always brings a smile to my face, and I bet it will for you too!