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This Easy Pineapple Upside Down Cake recipe is made from scratch with a soft, buttery vanilla cake, caramelized brown sugar pineapple topping, and classic maraschino cherries. It bakes in one pan, flips beautifully after a short rest, and delivers that nostalgic pineapple upside down cake flavor without using a boxed cake mix.
Table of Contents
- Kellie’s Note Perfect Pineapple Cake
- Why This Easy Pineapple Upside Down Cake Works
- Ingredients For Pineapple Upside Down Cake
- How To Make Pineapple Upside Down Cake
- What is Pineapple Upside Down Cake?
- Kellie’s Tips for the Best Pineapple Upside Down Cake
- How to Flip Pineapple Upside Down Cake
- Can I Make Pineapple Upside Down Cake in a Cast Iron Skillet?
- How to Store Pineapple Upside Down Cake
- More Easy Cake Recipes
- Pineapple Upside Down Cake Recipe
Kellie’s Note
Perfect Pineapple Cake
My grandmother made this Pineapple Upside Down Cake repeatedly when I was little and it always seemed so impressive, even magical. But it turns out, it’s really easy to make so I’ve been able to keep her magic alive years later. It’s now become a family tradition.
I’ve made this cake for family gatherings for years, and the small details make all the difference. Drying the pineapple and cherries first keeps the topping from turning soggy, while letting the cake rest briefly before flipping helps the caramelized fruit stay glossy and picture-perfect.
This is the kind of easy cake that feels special enough for holidays, birthdays, potlucks, and summer parties, but it’s simple enough to make whenever you’re craving a classic homemade dessert.
Why This Easy Pineapple Upside Down Cake Works
- Made from scratch, but still simple: No cake mix needed. The homemade batter comes together with pantry staples and bakes up soft, buttery, and tender.
- Fresh or canned pineapple both work: Fresh pineapple gives the brightest flavor, but canned pineapple rings are classic, convenient, and easy to use.
- The fruit is dried first: Patting the pineapple and cherries dry helps prevent a soggy topping.
- The cake rests before flipping: A short rest gives the brown sugar topping time to settle so the pineapple stays in place when inverted.
- No frosting required: The caramelized pineapple and cherry topping decorates the cake as it bakes.
Ingredients For Pineapple Upside Down Cake
You only need a handful of classic baking ingredients to make this easy pineapple upside down cake from scratch.
- Butter: Melted butter creates the rich caramel topping with the brown sugar. I use salted butter, but unsalted works too. If using unsalted butter, add an extra pinch of salt.
- Brown Sugar: Light brown sugar keeps the topping sweet and buttery. Dark brown sugar can be used for a deeper caramel flavor.
- Pineapple: Fresh pineapple gives the brightest flavor, but canned pineapple rings work beautifully and are the classic choice. Drain well and pat dry before using. Avoid crushed pineapple because it releases too much liquid and can make the cake soggy.
- Maraschino Cherries: These add the classic retro look and sweet cherry flavor. Pat them dry before adding them to the pan.
- Flour: All-purpose flour keeps the cake simple and sturdy enough to hold the fruit topping.
- Milk: Milk keeps the cake tender. You can substitute sour cream for a richer, slightly denser crumb, or use half-and-half for a richer cake.
- Vanilla: Vanilla extract adds warm flavor that pairs well with pineapple.
- Pineapple Juice: A little pineapple juice in the batter adds extra fruit flavor without making the cake too wet.
For the full ingredient amounts and instructions, see the recipe card below.
How To Make Pineapple Upside Down Cake
This cake is easy to assemble, but a few small steps help the topping turn out glossy instead of soggy.
- Dry the fruit: Drain the pineapple slices and pat the pineapple and cherries dry with paper towels.
- Make the topping: Pour melted butter into a deep cake pan or cast iron skillet, then sprinkle brown sugar evenly over the bottom.
- Arrange the fruit: Layer the pineapple slices over the brown sugar mixture and place cherries in the center of the pineapple rings.
- Mix the batter: Whisk the dry ingredients together, then beat the wet ingredients until smooth. Add the dry ingredients and mix just until combined.
- Add the batter: Pour the cake batter over the pineapple topping and gently spread it into an even layer.
- Bake: Bake until the cake is golden and the center springs back when lightly pressed.
- Rest before flipping: Let the cake cool in the pan for 5–10 minutes before inverting onto a serving plate.
The short rest is important. It gives the caramelized topping time to settle so the pineapple stays on top of the cake instead of sliding off.
What is Pineapple Upside Down Cake?
Pineapple upside down cake is a single-layer cake baked with pineapple, cherries, butter, and brown sugar on the bottom of the pan. After baking, the cake is flipped over so the caramelized fruit becomes the glossy topping.
This version is made from scratch with a homemade vanilla cake batter instead of boxed cake mix. The cake bakes up soft and buttery, while the pineapple topping adds sweet caramelized flavor in every bite.
Kellie’s Tips for the Best Pineapple Upside Down Cake
- Pat the fruit dry: Extra liquid from pineapple and cherries can make the topping watery and the cake soggy.
- Use pineapple rings or slices: Crushed pineapple releases too much moisture and will not create the same classic topping.
- Use a deep pan: A 10-inch deep cake pan or well-seasoned cast iron skillet works best. Avoid a springform pan because the butter and brown sugar topping can leak.
- Do not overmix the batter: Mix just until the ingredients are combined so the cake stays tender.
- Check for doneness: The cake should be golden and spring back when lightly pressed. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Do not rush the flip: Let the cake rest in the pan for 5–10 minutes before turning it out. If you flip too soon, the topping may slide off.
How to Flip Pineapple Upside Down Cake
Flipping the cake is the most exciting part, and it is easier than it looks.
Let the cake cool in the pan for 5–10 minutes after baking. Run a thin knife around the edge of the cake to loosen it from the pan. Place a serving plate or cake stand over the pan, then hold the plate and pan firmly together with oven mitts. Flip in one quick motion, then let the pan sit upside down over the cake for a few minutes before lifting it away.
If any pineapple sticks to the pan, gently place it back on top of the cake while the topping is still warm.
Can I Make Pineapple Upside Down Cake in a Cast Iron Skillet?
Yes, you can make pineapple upside down cake in a cast iron skillet. A well-seasoned 10- to 12-inch cast iron skillet works well because it helps caramelize the butter and brown sugar topping.
Make sure the skillet is deep enough to hold the batter, and use caution when flipping because cast iron stays very hot.
How to Store Pineapple Upside Down Cake
Store leftover pineapple upside down cake covered at room temperature for up to 3 days. For longer storage, transfer it to the refrigerator for up to 5 days.
You can also freeze individual slices. Wrap slices tightly in plastic wrap, then place them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
This cake tastes best slightly warm or at room temperature.
More Easy Cake Recipes
If you love this classic pineapple cake, try these easy cake recipes next:
- Pineapple Sunshine Cake...light, airy and simple.
- Easy Blueberry Dump cake.…as easy as it sounds
- Classic Jewish Apple Cake….like pound cake with apples…so good.
- The BEST Ever Carrot Cake…..with pineapple. Ahhmazing.
- Milk Bar Birthday Cake
- New York Crumb Cake
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Pineapple Upside Down Cake Recipe
Equipment
- 1 10-inch deep cake pan or a well-seasoned 10- to 12-inch cast iron skillet.
- 1 measuring cup
- measuring spoons
Ingredients
- 5 tablespoons melted butter
- 1/2 cup light brown sugar
- 6-8 slices pineapple, fresh or canned
- 15-20 maraschino cherries, stems removed
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup light brown sugar
- 1/4 cup butter
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 egg
- 3 tablespoons pineapple juice
Instructions
- Preheat oven to 350 degrees.
- Drain the pineapple slices and pat the pineapple and cherries dry with paper towels.
- Pour melted butter into the bottom of a 10 inch deep dish cake pan and sprinkle the brown sugar evenly over top.
- Arrange the pineapples and cherries on top of the butter mixture and up the sides, if desired. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat the brown sugar and butter together until smooth. Turn the mixer to low and, slowly add the milk, vanilla, egg and pineapple juice until combined.
- Add the dry ingredients to the wet mixture beating until combined and no lumps remain.
- Pour the batter over the pineapple and spread evenly — some of the fruit may poke through the batter.
- Bake for 45 minutes or until golden brown and the top springs back when pressed with your finger.
- Let the cake rest in the pan for 5–10 minutes before flipping so the topping has time to set. Then run a thin knife around the edge of the cake to loosen it from the pan. Turn the cake out onto a cake plate or platter and leave the pan on the cake for 10 minutes longer.
- Remove the pan and allow to cool to room temperature or serve warm, if desired.
Notes
- Pan: Use a 10-inch deep cake pan or a well-seasoned 10- to 12-inch cast iron skillet. Avoid using a springform pan because the butter and brown sugar topping may leak.
- Pineapple: Fresh or canned pineapple rings both work. If using canned pineapple, drain well and reserve a little juice for the batter. Avoid crushed pineapple because it can make the topping too wet.
- Flipping: Let the cake rest in the pan for 5–10 minutes before flipping so the topping has time to set.
- Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze individual slices for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The most common cause is too much liquid from the pineapple or cherries. Drain the pineapple well and pat the fruit dry before arranging it in the pan. Avoid crushed pineapple because it releases too much juice.
Use enough melted butter in the bottom of the pan, spread the brown sugar evenly, and let the cake rest for 5–10 minutes before flipping. Running a thin knife around the edge of the cake before inverting also helps.
Yes. Canned pineapple rings are classic and work very well in pineapple upside down cake. Drain them thoroughly and pat them dry before using. You can also reserve a little pineapple juice from the can for the cake batter.
Yes. Fresh pineapple works beautifully and gives the cake bright, fresh flavor. Slice it into rings or thin pieces and pat it dry before adding it to the pan.
You can bake it earlier the same day, but pineapple upside down cake looks and tastes best fresh. As it sits, the pineapple topping releases more moisture into the cake, so avoid making it too far in advance for special occasions.
Yes, but slices freeze better than a whole cake. Wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator, then bring to room temperature before serving.
Beautiful recipes
Thank you!
My Mom always made this in a large skillet. Smelled amazing when she took it out of the oven.
That’s a great idea!!! Extra caramelization, I’m sure!
What size skillet did you use:)
Hi! It’s a 12″ skillet.
I had never made an upside cake and always wanted to, so I followed this
recipe and it turned out great, even though I used fresh pineapple and cherries.
Thank you! It is so easy to make!
Nothing beats a Pineapple upside down cake. i have always wondered why no one puts cocoanut at the bottom because then you could have a pina colada cake
I will have too try this!
It’s so good!