Pineapple upside-down cake is one of those classic cake recipes that delivers both incredible flavor and a show-stopping presentation. This pineapple cake is rich and buttery, with a tropical caramel flavor that everyone will love.
There is something irresistibly nostalgic about pineapple upside down cake. This classic dessert never goes out of style with the delicious caramelized pineapple and buttery, tender crumb. Even better, it’s surprisingly easy to make from scratch.
This cake is a perfect reminder that simple ingredients and kitchen staples can make something truly beautiful. No fancy tools needed. You get the beautiful pineapple topping simply by inverting the cake after it is baked.
The browned butter in the topping adds a toasty, almost caramel-like base that blends beautifully with the sweet-tart pineapple and bright, syrupy cherries. A hint of cinnamon gives just the right amount of warmth, and the texture of the cake itself is fluffy and light, making this the best pineapple upside down cake recipe around!
We love to pair this pineapple upside down cake with homemade ice cream (or a dairy-free version if needed!) or whipped cream. I pull it out anytime we host friends and love to create a fun menu with this cake, our favorite country style ribs, garlic mashed potatoes, and a fresh salad with lemon vinaigrette. It’s a simple menu that is always a hit!
If you’re looking for other simple desserts, try delicious hand pies, sourdough monkey bread, or strawberry cream cheese cobbler.
Why You’ll Love This Recipe
Simple ingredients – The best part about this recipe is that the ingredients are simple, but the end result is impressive. This is a great recipe to pull out when hosting and beats anything you can find in the grocery stores.
Beautiful presentation, minimal effort – The fruit topping bakes right into place, so you get a show-stopping cake without needing frosting or fancy decorating skills. This recipe is your best friend when you need a beautiful dessert with minimal effort!
Classic recipe – There is a reason why an easy pineapple upside down cake is a classic favorite. The sweet pineapple blends with bright cherries and browned butter for a delicious desert everyone will love.
Ingredients
Brown sugar – Light brown sugar or dark brown sugar will work in this recipe.
Cake flour – Cake flour is ideal for this recipe as it has a lower protein content than all purpose flour. This creates a softer, lighter, more tender white cake with moist crumbs.
Salted butter – You can use unsalted butter as well and add 1/4 teaspoon of salt.
Maraschino cherries – You could use fresh cherries, but make sure to remove the pits.
Pineapple – Fresh pineapple will work as well, but canned pineapple creates a perfect, even layer because of the consistent slices. Since this becomes the top of the cake, we want it to look uniform.
A full list of ingredients with exact amounts can be found in the recipe card below.
Tools You May Need
Pie dish or 9-inch cake pan – While you technically can use a square pan (such as a 9 x9-inch pan), a round cake pan or even cast-iron skillet it best for presentation.
How to Make Pineapple Upside Down Cake
Step 1: In a small saucepan, melt butter for topping over medium heat. Continue cooking, stirring often, until the butter begins to foam and turn golden brown with a nutty aroma — about 4 – 5 minutes. Immediately pour the browned butter into the bottom of the pan (use a 9½-inch round pie plate or cake pan).
Step 2: Stir a pinch of cinnamon into the brown sugar and sprinkle the cinnamon and brown sugar mixture evenly over the butter.
Step 3: Lift the pineapple slices from the can, allowing the excess liquid to drain off. Pat the pineapple rings with a paper towel to remove excess moisture. Arrange pineapple slices in a single layer with one in the center and six around it. Slice three rings in half and press the halves upright around the sides of the pan. (See photos) Reserve 1/3 of a cup of pineapple juice from the can for making the cake batter.
Step 4: Place a maraschino cherry into the center of each pineapple slice and in any open gaps. Place the pan in the fridge to chill while you make the cake batter. Preheat the oven to 350° Fahrenheit (175° Celsius).
Step 5: In a small bowl, whisk together the cake flour, baking powder, and salt, then set it aside.
Step 6: In a separate bowl, combine the melted butter for cake batter, sugar, and eggs and whisk until well blended. Whisk in the vanilla, sour cream, and pineapple juice until everything is fully combined.
Step 7: Add the flour mixture to the bowl of wet ingredients and whisk just until the batter is smooth and no lumps of flour remain, being careful not to overmix.
Step 8: Take the prepared cake pan or pie plate out of the fridge and pour batter evenly over the pineapple and cherries.
Step 9: Bake for 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool cake in the pan for 30 to 45 minutes, then carefully invert it onto a cake stand or serving plate. Slice and serve.
Step 10: Serve with whipped cream or vanilla ice cream, as desired.
Tips
- For best results, pat the pineapple rings with a paper towel to remove excess moisture before placing them in the bottom of the cake pan. This helps prevent the topping from getting watery or soggy.
- To make ahead of time, brown the butter and build the topping layer (1 day ahead). You can brown the butter, pour it into the pie plate, and assemble the full topping (brown sugar, cinnamon, pineapple slices, cherries). Cover the plate with plastic wrap and refrigerate overnight. This actually helps the fruit stay in place when you pour the batter over it. (Be sure to reserve the pineapple juice you’ll need for the batter.)
- Serve with whipped cream or vanilla ice cream.
- Store leftovers in the fridge in an airtight container or covered with aluminum foil for 3 – 5 days. You can also cut into individual pieces before storing.
Recipe FAQs
Most recipes will use a yellow cake mix, but this recipe makes the cake base from scratch. You don’t have to be a great baker to make this recipe! Just follow directions and use cake flour for best results.
The cake should be flipped when it is a bit warm, but not hot. Let the cake cool just above room temperature in the pan as noted before flipping.
A pie pan or a 9-inch cast iron skillet are perfect.
Yes! In other recipes, you need just enough water to bring the cake mix together. We use the leftover pineapple juice for more flavor. You could also add rum or citrus zest here.
More Dessert Recipes from the Farmhouse
- Sourdough Oatmeal Cream Pies
- Zucchini Cake With Cream Cheese Frosting
- Easy & Healthy Blueberry Popsicles
- One Bowl Lemon Olive Oil Cake
- Delicious Earl Grey Cake
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Pineapple Upside Down Cake
Video
Equipment
Ingredients
Topping:
- ⅓ cup salted butter, to be browned
- ½ cup brown sugar, very lightly packed
- Pinch of cinnamon
- 1 can sliced pineapple in pineapple juice 19 oz
- 13 Maraschino cherries
Cake:
- 1 ½ cup cake flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, melted
- ⅔ cup white sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- ⅓ cup full fat sour cream
- ⅓ cup pineapple juice, reserved from can of sliced pineapple
Instructions
Topping:
- In a small saucepan, melt ⅓ cup salted butter over medium heat. Continue cooking, stirring often, until the butter begins to foam and turn golden brown with a nutty aroma – about 4 to 5 minutes. Immediately pour the browned butter into a 9½-inch round pie plate or cake pan.
- Stir a pinch of cinnamon into the brown sugar and sprinkle the cinnamon and brown sugar mixture evenly over the butter.
- Lift the pineapple slices from the can, allowing the excess juice to drain off. Arrange pineapple slices in a single layer in the bottom of a pie dish with one in the center and six around it. Slice three rings in half and press the halves upright around the sides of the pan. (See photos) Reserve 1/3 of a cup of pineapple juice from the can for making the cake batter.
- Place maraschino cherries into the centers of the pineapple slices and any open gaps.
- Place the pan in the fridge to chill while you make the cake batter.
Cake:
- Preheat the oven to 350° Fahrenheit (175° Celsius).
- In a small bowl, whisk together the cake flour, baking powder, and salt, then set it aside.
- In a large bowl, combine the melted butter, sugar, and eggs and whisk until well blended. Whisk in the vanilla, sour cream, and pineapple juice until everything is fully combined.
- Add the dry ingredients to the bowl and whisk just until the batter is smooth and no lumps of flour remain – careful not to overmix.
- Take the pie plate or cake pan out of the fridge and pour the batter evenly over the pineapple and cherries.
- Bake for 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 30 to 45 minutes, then carefully invert it onto a cake stand or serving platter. Slice and serve.
- Serve with whipped cream or vanilla ice cream, as desired.
Notes
- Before placing them in the pan, pat the pineapple rings with a paper towel to remove excess moisture. This helps prevent the topping from getting watery or soggy.
- To make ahead, brown the butter and build the topping layer up to 1 day ahead of serving. Cover the plate with plastic wrap and refrigerate overnight. This actually helps the fruit stay in place when you pour the batter over it. (Be sure to reserve the pineapple juice you’ll need for the batter.)
- For the pineapple juice, use the juice from the can for extra flavor so there is no waste!
- Please double check amounts when using the multiplying feature in the recipe card.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
