Pineapple Upside Down Cake captures everything I love about nostalgic desserts: a caramelized fruit topping, golden buttery crumb, and a dramatic, joyful reveal when you flip the cake out of the pan. Each bite is sunshine on your plate, with sweet and tangy pineapple, a hint of vanilla, and that classic pop of color from maraschino cherries. If you grew up with this beloved treat at family gatherings, you already know how easily it wins hearts. Whether you’re a seasoned home baker or a newcomer searching for a showstopping yet simple cake, this Pineapple Upside Down Cake belongs in your recipe hall of fame.

Pineapple Upside Down Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pineapple Upside Down Cake is how it layers ordinary pantry staples with a burst of tropical flavor. Each ingredient has a special role, ensuring every slice is tender, moist, and vibrant.

Unsalted Butter (for topping and cake batter): Adds rich flavor and keeps both the caramel topping and cake base wonderfully moist.
Brown Sugar: Melts into the butter to form that signature toffee-like, sticky topping under the pineapples.
Pineapple Rings (canned or fresh): The star of the show, these rings become juicy and caramelized as the cake bakes.
Maraschino Cherries: Optional, but they give the cake its classic splash of color and old-school charm.
All-Purpose Flour: Provides the perfect cake structure, ensuring a soft interior that’s sturdy enough to flip out cleanly.
Baking Powder: Gives rise and lightness to the cake, keeping your crumb fluffy instead of dense.
Salt: Enhances all the flavors and balances the sweetness.
Granulated Sugar: Lightly sweetens the batter and keeps the cake pale and tender.
Eggs: Bind everything together and contribute richness to the cake.
Vanilla Extract: Brings warmth and subtle aroma that lets the pineapple flavors shine.
Whole Milk: Adds moisture and a creamy texture, helping the cake stay light.
Pineapple Juice (from the can): Echoes the tropical notes and keeps every bite extra flavorful and moist.

How to Make Pineapple Upside Down Cake

Step 1: Prepare Your Pan and Topping

Begin by generously greasing a round or square cake pan to help the cake release smoothly when flipped later. Pour melted butter evenly in the bottom, then sprinkle over the brown sugar. Gently arrange pineapple rings across the sugary base, nestling a maraschino cherry in the center of each ring. This base transforms into a glossy, caramelized topping after baking, so take a moment to lay it out beautifully.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This quick step ensures the leavening is evenly distributed, which means your Pineapple Upside Down Cake will rise uniformly in the oven and have a delicate crumb.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until the mixture turns pale and fluffy. Give it a few extra minutes—this process incorporates air, setting the stage for a soft, melt-in-your-mouth texture that perfectly complements the sticky fruit topping.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract for a gentle fragrance that will thread through the cake. Don’t rush this part; a smooth, unified batter means an even bake.

Step 5: Combine Wet and Dry Ingredients

Mix the whole milk and pineapple juice together. Add a third of the dry mix into the creamed butter mixture, stirring just to combine. Alternate with a splash of the milk-pineapple mixture, repeating until everything is blended, starting and ending with the flour. Be careful not to overmix — just fold until smooth for the most tender Pineapple Upside Down Cake base.

Step 6: Assemble and Bake

Carefully pour your batter over the arranged pineapple and cherries, gently smoothing the surface with a spatula. Bake in a preheated 175°C (350°F) oven for 40–45 minutes until golden and a toothpick inserted in the center comes out clean. The aroma filling your kitchen will be simply irresistible!

Step 7: The Flip and Cool

Let the cake cool in the pan for 10–15 minutes after baking—just enough for the topping to settle, but not completely set. Carefully invert the pan onto a plate: this is the most thrilling part, revealing those glistening pineapples and caramel edges. Let the cake cool completely before slicing to get picture-perfect wedges that hold together beautifully.

How to Serve Pineapple Upside Down Cake

Garnishes

A Pineapple Upside Down Cake is stunning enough to serve as is, but you can dress it up with a dollop of softly whipped cream, a flourish of fresh mint leaves, or an extra drizzle of warm pineapple juice. A scoop of vanilla ice cream next to each slice is pure magic for a summer treat.

Side Dishes

This cake pairs beautifully with refreshing sides, such as a citrus fruit salad or a cool raspberry coulis. For an island-inspired spread, serve alongside coconut macaroons or a creamy panna cotta to keep the tropical vibes going strong.

Creative Ways to Present

Try baking your Pineapple Upside Down Cake in mini ramekins or a muffin tin for individually portioned delights—perfect for parties. For a vintage touch, serve on retro-patterned plates, or sprinkle toasted coconut on top for extra crunch and contrast. Little pops of lime zest can also bring out the fruity notes in fun new ways!

Make Ahead and Storage

Storing Leftovers

To keep your Pineapple Upside Down Cake fresh, wrap any leftover slices tightly with plastic wrap or store in an airtight container. It will stay moist at room temperature for up to two days, or in the fridge for up to five days—just be sure to let the cake come to room temperature before enjoying to maximize the flavor.

Freezing

Yes, this cake freezes well! Let the Pineapple Upside Down Cake cool completely, then wrap tightly in plastic and foil. You can freeze whole or in individual slices for up to two months. To thaw, simply transfer to the refrigerator overnight, then bring to room temperature before serving.

Reheating

If you prefer your slice a little warm, microwave individual pieces in short bursts (10–15 seconds) or heat in a low oven for about 5 minutes. Just enough to reincarnate that gooey, caramel pineapple topping without drying out the cake underneath.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple adds a lively, tangy flavor and works just as well as canned. Just slice it into rings and, if you like, cook briefly to soften before arranging in your pan.

What if I don’t have maraschino cherries?

No worries at all. The cherries are mostly for color and nostalgia, so feel free to substitute with fresh cherries, berries, or just leave them out entirely. Your Pineapple Upside Down Cake will still be stunning.

Can I make Pineapple Upside Down Cake ahead of time?

Definitely. You can bake the cake a day in advance; just cool, cover, and store at room temperature. Before serving, you can warm it slightly if you wish or simply let it come to room temperature for the best texture and flavor.

What kind of pan works best?

A 9-inch round cake pan is traditional, but an 8-inch square pan or deep pie plate also works beautifully. Just make sure it has sides at least two inches high to accommodate the filling and rising cake batter.

How do I keep the topping from sticking to the pan?

The generous coating of butter and brown sugar on the bottom of the pan usually does the trick, but extra insurance never hurts! You can also lay a round of parchment paper on the bottom, then add the butter, sugar, and fruit on top—it will peel away easily after inverting the cake.

Final Thoughts

If you’re searching for a dessert that’s both charmingly retro and totally irresistible, Pineapple Upside Down Cake is the one to beat. It’s a breeze to make, visually gorgeous, and brimming with tropical flavor. I hope you’ll give it a try soon—one bite, and you’ll want to share this sunny classic with everyone you love!