This pineapple upside down cake is a classic recipe that features caramelized pineapple and cherries with a homemade brown sugar cake batter. This is the best pineapple cake you’ll ever eat!
When I’m looking for a sweet treat that’s sure to impress, I make fruit pizza, banana split cake, or this traditional upside down cake. This cake is so good that everyone will be asking you for the recipe!
Pineapple upside down cake is popular for good reason – it’s easy to make, comes out looking beautiful, and of course tastes fabulous. My version features plenty of extra cherries, because let’s be honest, the cherries are one of the best parts of this sweet treat!
How do you make pineapple upside down cake?
This recipe starts with butter, brown sugar, pineapple slices and maraschino cherries, which are all layered in the bottom of a cake pan. A simple brown sugar cake batter is poured over the top, and everything bakes together until the cake is browned and pineapple is caramelized. The final step is to flip your cake over, cut it into slices and enjoy!
Tips for pineapple upside down cake
- You can use either fresh or canned pineapple slices in this recipe. I tend to use canned slices because they’re more uniformly shaped which makes for a nicer presentation.
- This cake can be made up to 3 days before you plan to serve it. You can also freeze your cake for up to 2 months.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of milk, then letting the milk stand for 5-10 minutes.
- This cake is perfectly delicious served as-is, but you can add a dollop of whipped cream or a scoop of vanilla ice cream for a fancier presentation.
Do you have to refrigerate pineapple cake?
I recommend refrigerating this cake, as the topping can get gooey if the cake is sitting out on a hot summer day. I recommend taking your cake out of the refrigerator at least 20 minutes before you plan to serve it so that the cake can come to room temperature.
How do you keep pineapple upside down cake from sticking?
To keep your cake from sticking, you’ll want to take a few precautions. First, make sure to coat your pan with cooking spray. After that, take care to spread the butter evenly around the bottom of the pan to create a non-stick barrier. Finally, don’t try to invert your cake until it’s cooled in the pan for at least 1o minutes. You can loosen the cake from the pan by running a thin offset spatula around the edges. In the end, if you do experience any sticking of the pineapple, you can carefully remove a stuck pineapple slice from the pan, and gently place it back into place on the cake.
This cake looks so impressive; no one needs to know how easy it actually is to make!
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Pineapple Upside Down Cake
Ingredients
For the topping
- 1/4 cup unsalted butter melted
- 1/3 cup packed brown sugar
- 7 slices pineapple cored, can be canned or fresh
- 20 maraschino cherries
For the cake
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter melted
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup pineapple juice you can drain it from the can of pineapple
- 2 teaspoons vanilla extract
- cooking spray
Instructions
- Preheat oven to 350 degrees F. Coat a 9" x 2" cake pan with cooking spray.
- For the topping: pour the 1/4 cup of melted butter into the cake pan. Sprinkle 1/3 cup of brown sugar over the top.
- Top with pineapple slices and arrange the cherries between and inside of the pineapple slices.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
- Place the 1/2 cup melted butter, 3/4 cup brown sugar and 1/4 cup granulated sugar in a bowl. Whisk to combine. Add the egg, buttermilk, pineapple juice, and vanilla extract. Stir until just combined. Slowly mix in dry ingredients until smooth.
- Spoon the batter into the pan on top of the pineapple and cherries. The batter should not be overflowing from the pan.
- If you aren't using a 9x2 inch pan you'll have extra cake batter, which you can bake on the side in a greased loaf pan.
- Bake the cake for 40-45 minutes. Check about 30 minutes into the bake time; if it looks like the top of the cake is getting too dark you can cover it with foil.
- Cool the cake in the pan for 10 minutes.
- Invert the cake and cool for another 20 minutes. Cut into slices and serve.
Nutrition
This post was originally published on October 5, 2015 and was updated on August 16, 2019 with new content.
Melissa says
We just really enjoyed this moist flavorful cake! Pretty too!
Sharon says
Oh no – what happened to the blueberry version with Greek yogurt and cream cheese frosting? It’s our ABSOLUTE favorite cake of all time. Please help redirect me to that recipe. I’d be heartbroken if it’s gone forever.
Sara says
The old recipe is here: https://web.archive.org/web/20171018165935/https://www.dinneratthezoo.com/blueberry-pineapple-upside-down-cake/
Sharon says
Thank you so much!
Sandra says
This is really a must-make!! Can’t wait to try it!
Lora says
Beautiful pineapple cake that is so easy to make and always a hit!
Catalina says
I am mouthwatering! This pineapple cake is so inviting! Love it so much!
Stephanie says
Such an easy and delicious dessert and everyone loved it!
Beth Pierce says
I know what I will be having for dessert tonight! This looks like it came straight from a bakery window!
Annie says
These are great tips! I’ve always had trouble with my upside down cake coming out cleanly.
Greg says
I made this cake with fresh pineapple chunks. It turned out great!
Kim says
Could the yogurt be replaced with sour cream?
Sara says
Yes that will work!
Sobeida Rodriguez says
This cake is gorgeous! In the recipe, do you use regular yogurt or do you use Greek style yogurt? I hope to make this tomorrow for my husband’s birthday
Sara says
Either will work, but I typically use Greek yogurt!
Tara Flatt says
This is beautiful. Can it be made a day in advance and if so, should it be placed in the refrigerator? Thank you.
Sara says
Yes it can be made a day in advance, and I would definitely refrigerate it! You can leave it out for an hour before serving if you’d like to serve it at room temperature.
Mariah @ Mariah's Pleasing Plates says
This was a brilliant idea Sara!! Blueberries are one of my favorite fruits! Pinning for later!
Maris (In Good Taste) says
Love how pretty you made this cake! Blueberry and pineapple sounds like a lovely combination
Valerie | From Valerie's Kitchen says
So pretty! I love your take on this classic. What a great idea to try it with blueberries.
Eden Passante says
This is so perfect, but different for Halloween! I love the color and I’m sure it tastes amazing!
Kimberly @ The Daring Gourmet says
Oh, I love all that yummy purple goodness! Gorgeous colors and this looks so delicious, I want some now!!
Becky Hardin | The Cookie Rookie says
This is GORGEOUS! The colors!! Gasp! Love this post 🙂
Amy @ A Healthy Life For Me says
Such a beautiful cake- that color is amazing!