This is my favorite recipe for homemade classic pineapple upside-down cake. Super-moist and full of flavor!
- 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
- 1 and 2/3 cups (210g) sifted all-purpose flour,* (spoon & leveled)
- 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, at room temperature
- 1/4 cup (60g) yogurt*
- 1/2 cup (120ml) milk*
- 1/4 (60ml) cup pineapple juice (reserved from the canned pineapple or use fresh)
- 1 Tablespoon (15ml) pure vanilla extract
- Preheat oven to 350°F (177°C).
- Prepare topping first: Place 1/4 cup of melted butter into a 9-inch pie dish or 9×2 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.
- 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.
- 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.
- 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.
- Make Ahead Instructions: 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.
- Flour: 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.
- Yogurt: 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.
- Milk: This recipe has been tested with buttermilk, whole milk, and unsweetened almond milk. Use any milk, dairy or non, that you prefer.
Keywords: pineapple upside-down cake