Moist, tangy, and tender, this absolute best Pineapple Upside Down Cake features a sweet pineapple topping with caramelized brown sugar and a soft and buttery crumb. This classic retro cake is perfect for any occasion and is sure to be loved by all!
Looking for more delicious Summertime desserts? You’ll love my Chocolate Zucchini Cake, Coconut Cream Pie, Blueberry Pie, and Lemon Bundt Cake.
Why This Recipe Works
Classic Cake: My pineapple upside down cake recipe is a take on a classic cake that has stood the testament of time. There is a reason why this cake has so many different recipes and why everyone has heard of it! It is just that good! Everyone, even the pickiest of eaters, is going to love this fruity, buttery cake recipe.
No Fuss Dessert: The best part about upside down cakes is that they are automatically decorated! That’s right, once you flip that cake over and reveal the pineapple cherry layer, there is no need for any additional work or decoration. It is totally beautiful and ready to be eaten!
Ingredients
For the Pineapple Topping
- Pineapple Rings: The classic top of the pineapple upside down cake uses pineapple rings. These are super easy to buy canned in juice!
- Maraschino Cherries: I like to have some maraschino cherries on top for some added flavor. This is optional though!
- Butter: Butter will combine with the brown sugar to make a syrup.
- Brown Sugar: Brown sugar adds flavor and will caramelize on the edges of the cake and create a lovely layer on top of the cake.
For the Cake
- Butter: This cake is super soft and flavorful thanks to the softened butter.
- Sugar: Regular, granulated sugar is all you need here.
- Eggs: Eggs add structure and lift to cake. I recommend using room temperature eggs anytime you are baking!
- Sour Cream: Sour cream adds moisture and a bit of tang!
- Vanilla: Vanilla is a must for flavor!
- Baking Powder & Baking Soda: Baking powder and baking soda help to give the cake a nice rise in the oven.
- Flour: All-purpose flour works great! If you need a gluten-free cake, use a gluten-free replacement flour.
- Pineapple Juice: A bit of the pineapple juice from the can! It just adds a bit more pineapple flavor, which I love.
Here’s How to Make It
Step by Step Instructions
- Preheat & Prep: Preheat the oven to 350 F. Drain the pineapple rings, setting aside 1/4 cup of juice. Dry the rings and the cherries thoroughly on a piece of kitchen paper towel. Butter a 9 inch cake pan or prep it with cooking spray before lining both the bottom and the sides with baking parchment. (not pictured)
- Make Butter & Brown Sugar Syrup: In a small saucepan, melt together the butter and the brown sugar. Pour the mixture into the bottom of the prepared pan making sure that the sugar distribution is even and the mixture reaches right to the edges. Arrange pineapple rings across the bottom of the pan, taking them right to the edges, placing a cherry in the middle of each ring. (photos 1-3)
- Make the Batter: To make the cake batter, using a hand held mixer or in the bowl of a stand mixer, beat together the butter and sugar until pale. Follow with the eggs, one by one, the sour cream and the vanilla. (photos 4-6)
- Add Dry Ingredients: Beat in the baking powder and baking soda, followed by the flour, 1/2 cup at a time. Finally beat in the reserved 1/4 cup pineapple juice from the can. If there is leftover pineapple, roughly chop the rings and fold the pieces into the batter using a rubber spatula. (photo 7)
- Pour: Pour the batter into the cake pan, covering the prepared pineapple rings. Make sure to push the batter to the edges and smooth the top. (photos 8-9)
- Bake: Bake for 45-50 minutes until the top is golden, slightly cracked, and the tip of a sharp knife or a toothpick inserted into the middle comes out clean. (photo 10)
- Cool: Leave the cake to cool in the tin for 10 minutes before removing the paper around the edge of the tin and placing a large serving plate on top. Invert, and the cake should come away from the tin, leaving a caramelized pineapple top once the baking parchment circle is removed. Allow to cool completely before slicing and serving! (photos 11-12)
Expert Tips
- Make sure to blot the fruit dry! The reason we thoroughly dry the pineapples and cherries with paper towels prior to placing them in the cake tin is to reduce too much excess moisture. The fruits will release additional juices when baking, but too much juice can cause the cake to be overly wet!
- Dense but delicious! Keep in mind, this cake recipe has to be slightly dense to hold up to the weight of the fruit once it is flipped. Pineapple upside down cake will always be slightly dense, but it is still seriously delicious! To keep it from getting too dense, don’t over mix the cake batter once the flour is added!
- Don’t leave the cake in the pan for too long! After about 10 minutes of cooling, you’ll want to flip the cake over and get it out of the pan.
Frequently Asked Questions
An upside down cake is made in a way so that the top of the cake when you are eating it, is actually baked on the bottom. After baking, you will turn the cake over and the top of the cake will shine and no further decoration is needed!
To ensure that the pineapple upside down cake doesn’t stick, you have to spray the cake pan with non stick spray and line it with parchment paper!
This cake stays good when covered and stored at room temperature for up to 3 days. To freeze, let the cake cook completely, wrap in plastic wrap and a layer of aluminum foil, then freeze for up to 3 months. Allow to thaw in the fridge before serving.
More Dessert Recipes to Try
- Zucchini Sheet Cake
- Cream Cheese Lemon Crumb Cake
- Blueberry Cake
- Cinnamon Toast Crunch Bundt Cake
- Chocolate Chip Bundt Cake
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo of your CDLC creation!
Pineapple Upside Down Cake
Ingredients
For the Pineapple Topping
- 20 oz pineapple rings in juice
- 6 maraschino cherries - optional
- 3 tbsp butter
- ¼ cup brown sugar
For the Cake
- 1 stick butter - softened
- ¾ cups sugar
- 2 eggs
- ¼ cup sour cream
- 1 tsp vanilla
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 ½ cups flour
- ¼ cup pineapple juice
Instructions
- Preheat the oven to 350F. Drain the pineapple rings, setting aside 1/4 cup of juice. Dry the rings and the cherries thoroughly on a piece of kitchen paper. Butter a 9 inch cake pan or prep it with cooking spray before lining both the bottom and the sides with baking parchment.
- In a small saucepan melt together the butter and the brown sugar together. Pour the mixture into the bottom of the prepared pan making sure the sugar distribution is even and the mixture reaches right to the edges. Arrange pineapple rings across the bottom of the pan, taking them right to the edges, placing a cherry in the middle of each ring.
- To make the cake batter, using a hand held beater or in a stand mixture beat together the butter and sugar until pale. Follow with the eggs, one by one, the sour cream and the vanilla.
- Beat in the baking powder and baking soda, followed by the flour, 1/2 cup at a time. Finally, beat in the reserved 1/4 cup of pineapple juice from the can. If there is any leftover pineapple, roughly chop the rings and fold the pieces into the batter using a rubber spatula.
- Cover the prepared pineapple rings with the cake batter, making sure to push it into the edges and to smooth the top.
- Bake for 45-50 minutes until the top is golden, slightly cracked, and the tip of a sharp knife or a toothpick inserted into the middle comes out clean.
- Leave the cake to cool in the tin for 10 minutes before removing the paper around the edge of the tin and placing a large serving plate on top. Invert, and the cake should come away from then tin leaving a caramelized pineapple top once the baking parchment circle is removed. Allow to cool completely before slicing.
Help. How many eggs in the pineapple cake??
Two! So sorry for the inconvenience! I have updated the recipe. Thank you for bringing that to my attention.
Thank you Tiffany for the recipe . I made it yesterday and it was great !! Loved it and everybody here at home did too.
Thank you! Glad you all enjoyed it 🙂