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. 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.

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 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.

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.

 

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