Pineapple Upside Down Cake

Why You’ll Love This Recipe

Pineapple Upside Down Cake is a classic dessert featuring a buttery, moist cake topped with caramelized pineapple slices and maraschino cherries. Baked with the fruit on the bottom and flipped after baking, it creates a stunning presentation with golden pineapple rings glistening on top. Its rich flavor and nostalgic charm make it perfect for gatherings, holidays, or a cozy family treat.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

canned pineapple slicesmaraschino cherriesunsalted buttersugarbrown sugareggsvanilla extractall-purpose flourbaking powdermilkpinch of salt

directions

Preheat your oven to 350°F (175°C).

Melt the butter in a 9-inch round cake pan and sprinkle brown sugar evenly over the melted butter.

Arrange pineapple slices on top of the brown sugar and place a maraschino cherry in the center of each ring.

In a mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry mixture to the wet mixture, alternating with milk, beginning and ending with dry ingredients.

Pour the batter evenly over the pineapple layer in the cake pan.

Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 5 minutes, then carefully invert onto a serving plate.

Allow to cool slightly before serving.

Servings and timing

This recipe yields one 9-inch cake (about 8 servings).
Preparation time: 20 minutes
Baking time: 40–45 minutes
Cooling time: 10 minutes
Total time: 1 hour 15 minutes

Variations

Use fresh pineapple slices for a brighter flavor.

Add a splash of rum or coconut extract to the batter for a tropical twist.

Swap cherries for pecans or walnuts for added crunch.

Make mini versions using muffin tins for individual servings.

storage/reheating

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, microwave individual slices for 15–20 seconds or warm in a 300°F oven for 10 minutes.

FAQs

Can I use fresh pineapple instead of canned?

Yes, just be sure to cut them into even rings or slices and pat them dry to avoid excess moisture.

Do I need to grease the pan?

No, melting the butter in the pan and adding brown sugar creates a nonstick caramel layer.

Can I make this cake in advance?

Yes, it stores well and can be made a day ahead.

Why did my cake stick to the pan?

Letting it sit too long before flipping or using a pan without enough butter can cause sticking. Flip while still warm.

Can I use a different cake mix?

Yes, yellow or vanilla boxed cake mix can work in a pinch—just follow the box directions and pour over the fruit layer.

Can I make it gluten-free?

Yes, substitute the flour with a 1:1 gluten-free baking blend.

Is this cake very sweet?

It has a rich, caramel-like sweetness from the brown sugar and pineapple.

Can I make this without cherries?

Yes, simply omit or replace with another garnish like pecans.

Conclusion

Pineapple Upside Down Cake is a beautiful and timeless dessert that combines rich buttery cake with tangy-sweet fruit and a caramelized topping. Whether you serve it warm or cold, its irresistible flavor and eye-catching design are sure to impress. Give it a try and let this retro favorite become a staple in your dessert repertoire.

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