Pineapple Upside-Down Cake.

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

Pineapple Upside Down Cake by sallysbakingaddiction.com

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.

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

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

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! Take a bite and dig right in with me…

My absolute favorite Pineapple Upside Down Cake recipe! Super-moist and loaded with flavor.

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.

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

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 may 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 pretty. ;)

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!

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

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.

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

Slice. Serve. Fall in love.

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.

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

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.

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Pineapple Upside-Down Cake

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

Yield: serves 8

Ingredients:

Topping

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

Cake

  • 1 and 2/3 cups (210g) all-purpose flour, careful not to overmeasure
  • 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) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature preferred
  • 1/4 cup (60g) yogurt*
  • 1/2 cup (120ml) milk or buttermilk*
  • 1/4 (60ml) cup pineapple juice (reserved from the canned pineapple or use fresh)
  • 1 Tablespoon (15ml) vanilla extract

Directions:

Preheat oven to 350F degrees.

Prepare topping first. Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch round cake 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.

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.

Pour/spoon batter into prepared pan. Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 20-28 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes.

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.

*Recipe tested with buttermilk and unsweetened almond milk. Use any milk, dairy or non, that you prefer. 

*Recipe tested with plain 0% Greek yogurt. Use any yogurt, Greek or regular - low fat or fat free, 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 options for ya:

Apple Upside-Down Cake

Caramel Apple Upside Down Cake

Lemon Blueberry Layer Cake

Deliciously sweet and light Lemon Blueberry Layer Cake. Tangy cream cheese frosting gives each bite a sweet touch!

 

Skinny Tropical Muffins

Skinny Tropical Muffins

 

Key Lime Pie Squares

Incredibly easy and amazing Key Lime Pie Bars. These zesty bars will disappear. I recommend doubling the recipe!

 

Orange Glazed Cranberry Bread

Orange Glazed Cranberry Bread

 

Strawberry Shortcake Cupcakes

These fluffy, fruity Strawberry Shortcake Cupcakes are made completely from scratch. And yet are so simple!

 

 

 

 

   

142 Responses to “Pineapple Upside-Down Cake.”

  1. #
    61
    Tatiana Quinteroposted May 4, 2014 at 10:56 pm

    Hi, I just baked this cake for the first time today and it turned out absolutely delicious. WOW wow WOW. I do have to say it doesn’t look as pretty as yours but it I the best cake I’ve ever tasted, by far. And it is still warm. I can’t wait to have a big, chunky slice tomorrow!

    Reply

    • Tatiana Quinteroreplied on May 4th, 2014 at 10:57 pm

      Oops, 9 inches. The pan was 9 inches.

      Reply

  2. #
    62
    Much2Sweetposted May 5, 2014 at 9:43 pm

    Hi Sally. I came across your site while searching for a pineapple upside down cake to bake for my mother and mother-in-law for Mother’s Day this weekend. I usually make the version with a boxed mix and I add chopped pecans (we are Texans so any excuse for pecans makes us happy!) to any area where there isn’t a pineapple slice or cherry. The topping is great but you can tell the cake is not homemade. I LOVE the pictures. Your cake cake out beautifully. Well done! I did want to point out something I noticed after reading the blog, directions and all the reviews that someone else asked about eggs in your recipe. The directions indicate to add the egg but no eggs are listed in the ingredient list. My late grandmother (she was a wonderful baker and the reason I love to bake) used to bake a cake without eggs and I wasn’t a fan but everyone else loved it. Sorry, I digress. Just wanted to let you know the egg is missing from the list. It is only one egg correct? Love your blog and pictures. Will be baking this cake for Sunday and looking forward to the next recipe. Happy Mother’s Day to you and yours!

    Reply

    • Much2Sweetreplied on May 5th, 2014 at 9:45 pm

      Okay, I was blind. I see the 1 large egg now.

      Reply

  3. #
    63
    Geetaposted May 6, 2014 at 9:13 am

    Thank you Sally. My 7 yr old son and I baked it this afternoon. It turned out awesome!

    Reply

  4. #
    64
    Joyceposted May 11, 2014 at 6:20 pm

    I cooked for 20 minutes, put foil on top of the cake, then removed after 25 minutes. The middle section was still wet and some of the batter pulled off with the foil. I had to cook for another 20 minutes to get it done.

    Reply

  5. #
    65
    Cindy H.posted May 14, 2014 at 4:05 pm

    I made this today, but can’t taste it until tonight since we’re taking it to a friend’s house. I knew I should have made two! I used sour cream since I only had flavors of yogurt that I didn’t want to mix with pineapple. I sprayed the foil with no-stick cooking spray before I put it loosely on the cake.

    The only problem I had is that my 9″ baking dish must not be as deep as the one used here. I usually use a 8×8 baking pan and wish I had this time. The liquid from the topping seeped over the pan while baking. It burned on the bottom of the oven filling it (and my house) with smoke. Everything else was fine. The cake looks beautiful and it smells so good…now that I have the smoke out of the house. :-D

    Reply

    • Cindy H.replied on May 15th, 2014 at 11:02 am

      The cake was delicious!

      Reply

  6. #
    66
    Keylerposted May 18, 2014 at 8:56 pm

    Hi, Sally!!!

    Once again, this is a major hit! I made it last night and it looked and tasted amazing! The only trouble I had was that my pie dish was too shallow. As soon as I poured the cake batter, I realized that it was going to overflow. It was too late to remove to deeper dish so I just put it in the oven under a cookie sheet and the excess batter and juice fell on the pan instead of my oven and all was good! The cake itself came out wonderful and beautiful! I gave it to my mom as a late mother’s day gift :) Thanks again for a great recipe!

    Reply

    • Sallyreplied on May 19th, 2014 at 7:38 am

      So glad it turned out wonderfully, Keyler. I always use a 9×2 pie pan, which always seems to be deep enough. Thanks so much for reporting back!

      Reply

  7. #
    67
    Remsziposted May 25, 2014 at 2:09 am

    While making this cake yesterday everything went wrong in the kitchen…the butter exploded in the micro, the dripping butter burned in my oven, and I made such a mess! I felt like nothing is going well. But when I cut the cake, oh my it was so soft and delicious! it was perfect. I was a thousand times recompensated :) I will definitely make it again!

    Reply

  8. #
    68
    Saraposted May 25, 2014 at 10:55 am

    I made this for a BBQ tonight, followed the recipe word for word, but it’s not baking all of the way through. I’ve added 20 min to the overall baking time and it’s still not done. Any pointers for next time?

    Reply

  9. #
    69
    Loriposted May 26, 2014 at 3:27 pm

    Just tried your recipe for pineapple upside down cake. Turned out really well. I didn’t want to buy a large tub of plain yogurt so I used French Vanilla yogurt as a substitute and just used a teaspoon of vanilla in the recipe. Did everything else the same and used low fat buttermilk. Next time I might try pineapple yogurt for a twist as this recipe is definitely worth trying again. Thanks.

    Reply

  10. #
    70
    Colleen Feltsposted May 26, 2014 at 5:40 pm

    I have made a lot of pineapple upside down cakes in my life, always using prepared cake mix. I made this recipe last night and will never use prepared mixes again. Without a dought the best pineapple cake I have ever eaten! I am not sure if it was the brown sugar the recipe called for or just all of the fresh ingredients versus packaged? I didn’t add any yoghurt, forgot actually. This cake was awsome! I did have to bake mine a little longer but did not have any issue with mine running out of the pan that others are talking about. When I was younger, packaged mixes were great for the convenience. I find as I get older, scratch is just as easy and the flavor of homemade is worth the effort. Thanks for sharing your recipe. Can’t wait to try some of the others.

    Reply

    • Sallyreplied on May 26th, 2014 at 6:41 pm

      Fresh, homemade is always better when it comes to pineapple upside down cake. Thanks for reporting back Colleen!

      Reply

  11. #
    71
    Danielaposted May 27, 2014 at 10:55 am

    I was looking forward to making this and it came out looking beautiful, except I did not like the taste of the cake and it was too messy. I had some of the same problems. The batter was overflowing, but I read all the comments and lined a baking sheet just in case. The butter just poured out of the sides which I think depleted the cake and left it quite dry and it tastes like flour. Or it could be that it didn’t cook long enough. Cooked it for 20 minutes. Covered with foil. Cooked for another 20 minutes. Still runny. Removed the foil and cooked it for another 9 minutes. Center still wet. The top was browning so I added the foil again for another 10 minutes. Anyway, I did not like this recipe at all. *I did use 9×2 pie pan.

    Reply

    • Sallyreplied on May 27th, 2014 at 11:25 am

      Thanks Daniela! It looked great in the photo you tagged me in on instagram yesterday. Often, dry tasting cakes come from accidentally overmeasuring the flour. You could try using a softer flour like cake flour if you decide to try it again – or sift the flour. That always helps. So sorry you were disappointed!

      Reply

      • Danielareplied on May 27th, 2014 at 11:28 am

        Thanks so much. I saw that note about the flour and I was being careful. I will give it another try with sifting the flour and/or cake flour. Thanks for the inspiration.

  12. #
    72
    Ramsha Asfandyarposted June 3, 2014 at 1:17 am

    sally all your recipes are amazing. . I have tried alot of them and I have never been disappointed. .. I want to make a request that please share the recipe of bread and butter pudding.

    Reply

  13. #
    73
    Hollyposted June 15, 2014 at 7:29 pm

    I wanted to say that i made this today for Father’s Day and it is probably the best tasting thing I’ve ever baked! It pales only in comparison to a Cinnamon/Brown Sugar Babka I made once, but I swear this cake fights for the number one spot! Thanks for posting such a lovely recipe!! I had no problems at all, except that it’s almost all gone now!

    Reply

    • Sallyreplied on June 16th, 2014 at 12:35 pm

      Thanks Holly, what a sweet comment. So happy you love this cake as much as we do!

      Reply

  14. #
    74
    Mary Luptonposted June 16, 2014 at 1:11 pm

    OMG! I have cooked for many years, and have a large collection of cookbooks. I am no slouch in the kitchen. But I felt my old recipe could use improvement. So, when I decided to switch my pineapple upside down cake recipe, I ran across yours. On Fathers Day we had six for dinner. I doubled the recipe and made two 9″ cakes so we would have leftovers. By 10:00 pm that night it was GONE, every crumb. I’m not sure, but I think someone licked the cake plates when they sneaked the last piece. I’m pretty sure it was my husband. Thank you for sharing this luscious cake. It is one of the best I have ever tried. My family concurs.

    Reply

  15. #
    75
    Tasiaposted June 17, 2014 at 6:46 pm

    I made the cake last night as a test run. My boyfriend asked me to make him one for his birthday which is tomorrow night. The cake tasted great but it was really dense and seemed heavy. Any suggestions?

    Reply

    • Sallyreplied on June 18th, 2014 at 10:37 am

      Hey Tasia! Hmm – do you feel you overmeasured the flour or overmixed the batter? Try reducing by 2 Tablespoons or using cake flour (same amount) instead.

      Reply

      • Tasiareplied on June 18th, 2014 at 12:15 pm

        I read your post about measuring flour and followed the instructions so I don’t believe I over measured. I mixed the batter until the flour was mixed in. Maybe it was because I used a wisk instead of a mixer?

        • Sallyreplied on June 18th, 2014 at 12:43 pm

          I would simply reduce by two Tablespoons then. Or use a lighter, more airy flour like cake flour.

  16. #
    76
    hannahposted June 18, 2014 at 6:32 pm

    I have never made pineapple upside down cake before, but your recipe was super simple, in fact mine is baking right now. My only issue was that my batter was a lot runnier than what was in your photo, it was almost pancake batter like. Is that an issue, if so what could have I done wrong?

    Reply

    • Sallyreplied on June 18th, 2014 at 7:38 pm

      I don’t think it will be an issue. Are you certain you measured everything correctly? Did you use nonfat milk or yogurt? That will make the batter a little more thin.

      Reply

  17. #
    77
    Aliceposted June 27, 2014 at 12:57 am

    Made this tonight, along with the your BBQ chicken fingers. It was one of the best cakes I’ve had in a long time! I followed your directions exactly and had no problems at all. I think what really helps me in your recipes is the gram measurements. I have a kitchen scale and it really helps to be precise. I used a pie dish to bake in, and just made sure that it was one that looked a little deeper than the standard, basic Pyrex dish. It was plenty of room for the batter, with no overflow issues. Thank you again for sharing this recipe. It’s a winner!!!!

    Reply

    • Sallyreplied on June 27th, 2014 at 7:44 am

      I only measure by grams these days Alice, so much more precise. Basically foolproof that way; you can’t mess up! Happy this cake was a hit. Thanks so much for reporting back.

      Reply

  18. #
    78
    Danielaposted June 30, 2014 at 9:49 pm

    Hi Sally, I was curious to know what you thought about whisking egg whites before adding them to the batter? I’ve seen several pineapple upside-down recipes that ask for the egg-white whisking. Also, what is the purpose of the foil? Will it make it more moist?

    Reply

    • Sallyreplied on July 1st, 2014 at 12:55 pm

      Hi Daniela – I do not whisk egg whites before adding them to this cake batter. I simply add the whole egg and whisk as instructed in the recipe. The foil is see to prevent the cake from getting too brown in the oven.

      Reply

  19. #
    79
    bethposted July 7, 2014 at 8:49 pm

    Made this tonight and it was DELICIOUS! The cake was really dense which I didn’t expect but full of flavor and everyone loved it. We topped ours with a little whipped cream..next time, vanilla ice cream!

    Reply

  20. #
    80
    Alichaposted July 12, 2014 at 2:56 am

    Congratulations for recipes! All delicious ones!

    Reply

  21. #
    81
    Maureenposted July 15, 2014 at 12:37 am

    Thanks for sharing the buttery glaze technique. I used it and it makes a world of difference. The final product is rich and tastes delicious.

    Reply

  22. #
    82
    Nahlaposted July 20, 2014 at 7:55 pm

    I made this cake for a friend, I couldn’t taste until it was served. It was perfect. Moist enough, not too sweet. Definitely will be doing it again.
    Can I make it with strawberry instead of pineapples?
    Thank you a lot

    Reply

    • Sallyreplied on July 20th, 2014 at 8:25 pm

      Strawberries would be wonderful – so glad you enjoyed it!

      Reply

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