Pineapple Upside-Down Cake.

This is my favorite recipe for homemade classic Pineapple Upside-Down Cake. Super-moist and full of flavor! I make this recipe all the time.

Here is my FAVORITE recipe for Pineapple Upside-Down Cake!

Another springtime cake is sitting on my kitchen table today.

As I sit at my desk and see this outside, I’m desperately craving any and all things fruity. Apparently making fruity, luscious springtime cakes tricks my mind into thinking it’s actually pastel-wearing weather again? Flip-flop weather, blue jeans and t-shirt weather, floral scarf weather, flowy dress weather…

I’m diving head first into this super-moist pineapple cake with hot pink nail polish on my fingers and mint green on my clothes. I don’t care, it’s springtime inside this apartment.

Here is my favorite recipe for Pineapple Upside-Down Cake! sallysbakingaddiction.com

My mom makes pineapple upside-down cake every year when spring rolls around. Sometimes mom does a little shortcut cake mix version when she’s elbow deep in other things. But this year, I’m bringing my homemade version to the table.

Pineapple upside-down cake battles apple pie as my #1 favorite dessert. I love both desserts, hands down, more than any other dessert on the planet. Serve both with some vanilla ice cream and I’m in heaven. This is my favorite homemade apple pie recipe if you’re curious. It goes without saying how much I am in love with this brown sugared, melt-in-your-mouth, buttery old-fashioned cake!

I developed a treasured standard vanilla cake recipe last year. I’ve said it once and I’ll say it again: A basic vanilla cake recipe can take you far in life. Once you master the recipe, the doors to creative cake (and cupcake!) land are wide open. I’ve used my standard vanilla cake recipe to make all of the following recipes:

And today, I used it again to make my beloved pineapple upside-down cake.

Here is my favorite recipe for Pineapple Upside-Down Cake! sallysbakingaddiction.com

The recipes starts out like your standard pineapple upside-down cake recipe. Melt some butter, pour it into your pan, top with a sprinkle of brown sugar, pineapple slices, and maraschino cherries. I like to use a ton of cherries. Just dot them wherever you see an empty space between all the pineapple rings. You can use fresh or canned pineapples. Canned are easiest (and cheapest!) for me this time of year.

This buttery, pineapple mixture will create the brown-sugared juicy topping to your cake when you flip it upside down before serving. It’s the best part of the entire cake, trust me. Not to mention – it’s gorgeous!

Top the pineapples with your vanilla cake batter. I used more brown sugar and less white sugar with this particular cake. I typically do 1/4 cup brown to 3/4 cup white. But since I love the combination of brown sugar and pineapple, I reversed those ratios to 3/4 cup brown and 1/4 cup white.

Bonus: no mixer required for today’s cake recipe!

Here is my favorite recipe for Pineapple Upside-Down Cake! sallysbakingaddiction.com

Bake the cake until it’s beautifully golden on top. This cake is extra moist, so it will take a little longer than my usual vanilla cake recipe to bake. Bake until a toothpick inserted in the center comes out clean, about 40+ minutes. Mine took 41 minutes exactly.

As the cake bakes, the buttery brown sugar sauce will bubble up the sides, creating a buttery glaze on all sides of the cake. It’s absolutely the best part!

Let the cake cool for about 10 minutes after coming out of the oven. Then invert the cake onto your cake stand or a large serving plate. Watch the bubbly, brown sugar sauce drip down the sides. Lip-smackin’ good.

Here is my favorite recipe for Pineapple Upside-Down Cake! sallysbakingaddiction.com

Slice. Serve. Fall in love!

Here is my favorite recipe for Pineapple Upside-Down Cake! sallysbakingaddiction.com

Pineapples and cherries are wonderful on their own, but pair them with vanilla, butter, brown sugar and you’ve got a whole new world of awesome. This is the kind of show-stopping cake you bake for friends, family, and guests. Trust me, you’ll want to have it around to impress all the dessert lovers in your life! While there may not be chocolate, a peanut butter swirl, candy bars sprinkled inside, or frosting on top – this crowd pleasing cake can hold its own. You will bake this cake every chance you get.

My one piece of advice? Make sure you have enough hungry tummies in your house or you will be tempted to eat the entire cake yourself. Your dentist (and spring wardrobe) will thank you.

Pineapple Upside-Down Cake

Yield: serves 8

Prep Time: 30 minutes

Total Time: 3 hours (includes cooling)

Print Recipe

This is my favorite recipe for homemade classic Pineapple Upside-Down Cake. Super-moist and full of flavor!

Ingredients:

Topping

  • 1/4 cup (60g) unsalted butter, melted
  • 1/2 cup (100g) packed light brown sugar
  • sliced pineapple (6-8 canned slices or use fresh)
  • 15-20 maraschino cherries

Cake

  • 1 and 2/3 cups (210g) sifted all-purpose flour, careful not to overmeasure 1
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature preferred
  • 1/4 cup (60g) yogurt2
  • 1/2 cup (120ml) milk3
  • 1/4 (60ml) cup pineapple juice (reserved from the canned pineapple or use fresh)
  • 1 Tablespoon (15ml) vanilla extract

Directions:

  1. Preheat oven to 350°F (177°C).
  2. Prepare topping first: Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch (deep dish) round cake pan. Make sure it is a deep pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. See my photo for a visual. Set aside.
  3. Prepare the cake: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
  4. Pour/spoon batter into prepared pan. Make sure it's not overflowing-- this recipe makes enough batter for your deep dish pan. If you find there is too much batter, make a couple cupcakes (20 minutes bake time) on the side. Bake for at 40-48 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) at the 20 minute mark to avoid browning. Allow to cool for 10 minutes.
  5. Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold. Try serving with vanilla ice cream - it's a delicious combination. Cover cake and store for up to 3 days in the refrigerator.
  6. Make ahead tip: This isn't the best cake to make ahead of time because the pineapples will settle down into the cake- while still tasty, the presentation won't be as pleasing. You can, however, prepare the wet (cover and refrigerate) and dry ingredients (cover at room temperature) separately and bake the cake the day of. Let the wet ingredients come to room temperature before mixing.

Additional Notes:

I've made this cake more times than I can count. Here are my notes about varying ingredients.

  1. This recipe has been tested with all-purpose flour and cake flour. Whichever flour you use, make sure it is sifted. If using cake flour, use 1 and 3/4 cups.
  2. Recipe tested with plain 0% Greek yogurt. Use any yogurt, Greek or regular - low fat or fat free, that you prefer. Sour cream works too! I've tested this recipe without yogurt as well. If you're out, use 3/4 cup milk and 1/4 cup pineapple juice.  You can also get away with 1/2 cup milk and 1/2 cup pineapple juice.
  3. This recipe has been tested with buttermilk, whole milk, and unsweetened almond milk. Use any milk, dairy or non, that you prefer.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A few more fruity cakes for ya:

Apple Upside-Down Cake

Caramel Apple Upside Down Cake

Lemon Blueberry Layer Cake

Sally's Baking Addiction | Delicious Lemon Blueberry Layer Cake!

Fruit Pizza

Sally's Baking Addiction Fruit Pizza

Cranberry Apple Upside-Down Cake

Cranberry Apple Cake

 

Favorite recipe for classic Pineapple Upside-Down Cake!

 

   

228 Responses to “Pineapple Upside-Down Cake.”

  1. #
    121
    Cateposted March 28, 2015 at 7:36 am

    This was delicious! I’m not usually a fan of pineapple cake, but yours is worth making again! I had fresh pineapple that needed to be used so decided to try this recipe & so glad that I did. I baked it in a cast iron skillet which helps carmelize the fruit even more, I think. The kids liked it too, and it warranted a trip to the grocery store on day 2 to buy vanilla ice cream to eat with the leftovers. Thank you, Sally!

    Reply

    • Staceyreplied on April 17th, 2015 at 2:30 pm

      hey! I love the idea of baking it in a cast iron. that a great way take this recipe camping.

      Reply

  2. #
    122
    Carlyposted April 1, 2015 at 2:56 pm

    Hi Sally,

    Can I make this in a springform pan?! Making this on Easter Sunday. I bought a springform pan for your carrot cake im also making so I was wondering if I could use it for this as well.

    Reply

    • Sallyreplied on April 1st, 2015 at 4:45 pm

      Carly, I had a reader try this cake in a springform pan and she said the butter from the topping leaked everywhere. I am just unsure of its presentation. I don’t recommend it.

      Reply

      • Carlyreplied on April 1st, 2015 at 5:06 pm

        Thanks so much! my pie dish I plan on using now is 2 inches deep is that fine?

        • Sallyreplied on April 2nd, 2015 at 8:33 am

          Yes that’s fine!

      • Eddiereplied on June 5th, 2015 at 8:25 am

        I have tried this with a springform pan and it worked. Just layer with sugar, pineapple slices and cherries (leave out butter). Sally, your blog is awesome. Will get your book soon! Best wishes.

  3. #
    123
    Maryposted April 6, 2015 at 7:02 pm

    Great cake recipe, really liked the simplicity of the batter. Made it for Easter.Used dark sweet cherries that I had in the freezer, and substituted 2/3 c. flour for almond flour… worked great with your base recipe.

    Reply

    • GoGo LaTatareplied on April 11th, 2015 at 1:43 pm

      Curious… Why did you use almond flour, and what effect did it have on the texture of the cake? Can coconut or rice flours also be substituted?
      Wishing I had taken the baking course at culinary school!

      Reply

  4. #
    124
    Chrissyposted April 10, 2015 at 1:06 pm

    I made this for a family member who absolutely adores Pineapple Upside Down Cake and it was a hit! It was delicious and presented beautifully! I used a deep dish glass pie plate and placed the pineapple and cherries just as shown. Be certain to put this on a parchment lined cookie sheet as it will bubble over. I used sour cream in place of the yogurt and buttermilk in place of the milk. This cake is very moist and not too sweet, with almost a creamy texture. I will use this as my go to recipe from now on…no need to look any further. Please, I encourage you to make this cake…you won’t be disappointed. : ) Thank you Sally!

    Reply

  5. #
    125
    Lexiposted April 12, 2015 at 3:04 pm

    I didn’t have sliced pineapple so I used crushed pineapple. I’m not a fan of cherries so I did not add them. This was really good though!

    Reply

  6. #
    126
    Staceyposted April 17, 2015 at 2:29 pm

    hey! I have made this cake two times now. one with fresh pineapple and one with canned pineapple. I found that the fresh pineapple left a wonder flavor and texture to my cake, but when I tried the canned it didn’t come out the same. I also instead of using yogurt I use mascarpone. It was delicious at every level. thank you so much for the recipe. (:

    Reply

  7. #
    127
    Susan Clampposted April 21, 2015 at 10:16 pm

    I have made this twice now and LOVE IT !!! I used apricots the second time at my Husbands request and it was wonderful. I would not change a thing in your recipe !

    Reply

  8. #
    128
    Steveposted April 25, 2015 at 12:00 pm

    Hi Sally:

    My cake was yummy, but my family is afraid to eat it as there is 300g of various sugars in this cake, plus 175g of butter all in a 9″ cake. It was a bit wet/rich inside so I had to keep cooking it for 50 minutes to dry it out.

    Is it possible to make this cake healthier? Diabetes runs in my family.

    Reply

  9. #
    129
    rochelle rochelleposted April 28, 2015 at 11:18 am

    Hi!

    I was wondering if I could make this cake in a bundt pan?

    thanks!

    Reply

  10. #
    130
    Clarissaposted April 30, 2015 at 3:23 pm

    Made this with 1/4 cup vegetable oil in place of the egg,My son has a egg allergy. It Turned out great!!

    Reply

  11. #
    131
    laurenposted May 18, 2015 at 12:41 pm

    Heya Sally!

    This is the recipe that started MY addiction to Sally’s Addiction. I have made this three times, each time with pineapple flavored yogurt and buttermilk ( I could’ve swore you originally said only to use buttermilk in this) and every time it’s been SO delicious and really beautiful. Sadly, I gave away two of my three made as gifts but they were extremely well received. I have since then always checked your site before any others when looking for a dessert recipe.

    (as a side note- for my first cake I didn’t realize until too late that I didn’t have aluminium foil so I just cut a sheet of parchment and placed it over the top. Of all three I made the parchment one burned the least and looked the best.) 

    Reply

    • Sallyreplied on May 18th, 2015 at 6:44 pm

      Thank you so much for reporting back Lauren, I’m glad you love my recipes!

      Reply

  12. #
    132
    Ashleyposted May 23, 2015 at 11:31 pm

    I made this today with fresh pineapple. The flavors were really good and the cake was light and moist. Like several others have said, this took much longer than 40 minutes to bake. Mine took 1 hour. I suspect that because the author only used part of the batter in the pan and the rest for cupcakes, that her cake was thinner and therefore baked quicker then if she had used all the batter in one pan. Keep this in mine if you make this cake (and you should because it was yummy).

    Reply

  13. #
    133
    Jessicaposted June 3, 2015 at 5:56 pm

    Hi Sally or anyone who has the answer :)
    Ingredient – yogurt is plain.. Greek? 

    Thank you!!

    Reply

    • Sallyreplied on June 5th, 2015 at 7:14 am

      See recipe note– enjoy!

      Reply

  14. #
    134
    Toniposted June 12, 2015 at 8:45 pm

    I have this in the oven now. The batter tastes REALLY good! I’ve tried many of you’re recipes and love them all. I too have a baking addiction- I have the thighs to prove it lol. 

    Reply

    • Tonireplied on June 12th, 2015 at 8:58 pm

      Your* I can’t spell when I have cake on the brain.

      Reply

      • Sallyreplied on June 13th, 2015 at 9:11 am

        Hahahahaha. Well Toni, I hope you love this cake as much as my family does.

  15. #
    135
    Janetposted June 17, 2015 at 11:27 am

    Loved this recipe! I used wheat flour (1 1/3 cups) and thought it was still delicious though definitely heartier. Also put crushed pecans around the pineapple and cherries. I didn’t cover with foil and nothing burned or dried out, was done in about 42 minutes and was still very moist … do put a cookie sheet below as it did bubble over a normal 9″ round. Thanks Sally, can’t wait to try more of your recipes!  

    Reply

  16. #
    136
    katieposted June 27, 2015 at 2:24 am

    Hi Sally! Would you recommend using a Cast Iron Skillet ( I have the “Lodge” brand) for this recipe? I have seen other pineapple upside down cake recipes that use a cast iron skillet and was wondering if could possibly use that for this cake. Thanks!!!

    Reply

    • Sallyreplied on June 27th, 2015 at 12:01 pm

      Katie– yes, you can make this in your Lodge cast iron skillet!

      Reply

  17. #
    137
    Theresa @ Two Much Funposted July 1, 2015 at 9:26 pm

    Oh my goodness!  This was fantastic!  My husband who is not a fan of fruit in cake, LOVED this!  Your sponge was absolutely delicious.  For those of your readers thinking about using a cast iron skillet, we did.  We baked it at 325 degrees for 40 minutes and it turned out wonderful!  We followed your recipe, using the cake flour option. It was tender, sweet – but not overly sweet, and moist.  The brown sugar and pineapple topping, was perfect!  We will definitely be making this again.  Thank you so much for sharing with all of us.  Pinning to make it again, and again, and again.

    Reply

  18. #
    138
    Lisca Meijerposted July 12, 2015 at 6:39 pm

    I made this today for the first time. Wow! It was delish! Your vanilla cake recipe is certainly something I’ll do again and improvise upon. I followed the recipe exactly. I used bicarbonate soda for baking soda, assuming it is the same thing…
    I made this times one and a half as my tin is bigger.
    My cake was a darker color on top as the sugars caramelized quite a bit. But it was yummy all the same.
    Thank you so much for adding metric measurements. I can’t get my head around using a cup, I prefer to weigh everything.
    Thank you so much,
    Lisca (in Spain)

    Reply

  19. #
    139
    Laketta Hubertposted August 19, 2015 at 2:30 pm

    Hi Sally,
    I love your recipes! I am eager to try your pineapple upside down cake but I would like to make them into cupcakes. How many cupcakes do you think this recipe will make? Thanks!

    Reply

    • Sallyreplied on August 19th, 2015 at 2:44 pm

      Hi Laketta- around 12-14 cupcakes.

      Reply

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