Name: Perfect Pineapple Upside-Down Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 565g/20 oz canned pineapple slices in juice (not in syrup); 12-18+ maraschino cherries; 60g/4 tbsp unsalted butter, melted; 1/2 cup brown sugar; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda (or substitute with 1 tsp baking powder); 1/4 tsp salt; 1/3 cup milk (full or low-fat); 1/4 cup pineapple juice (reserved from canned pineapple); 1/4 cup sour cream (full fat, can substitute plain yogurt); 1 tsp vanilla extract or essence; 115g/1 stick unsalted butter, softened to 18°C/64°F; 3/4 cup white sugar; 2 large eggs, at room temperature; Leftover pineapple pieces from the can, chopped

Jump to Recipe· 4.4 from 81 reviews

If you have a soft spot for classic desserts that pack a punch of sweet, tangy, and buttery goodness, then this Perfect Pineapple Upside-Down Cake Recipe is going to be your new best friend. It’s that nostalgic treat that makes your kitchen smell incredible and leaves everyone reaching for seconds with its moist, tender crumb and those caramelized pineapple rings stealing the show on top. The magic here is in the simplicity and harmony of the ingredient layers, making this cake a guaranteed crowd-pleaser perfect for any occasion or simply brightening up an ordinary day.

Ingredients You’ll Need

A white bowl filled with a round cake topped with two layers: the bottom layer shows a brown textured cake base, the middle layer is a circular arrangement of bright yellow pineapple rings evenly placed across the surface, each pineapple ring has a glossy red cherry sitting perfectly in its center, with one large pineapple ring in the middle and smaller rings around it, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet essential ingredients gets you most of the way to dessert heaven. Each one plays a key role—from the buttery richness that keeps the cake moist, to the bright pineapple and maraschino cherries creating that iconic look and exquisite flavor balance.

Canned pineapple slices in juice: Use pineapple packed in juice, not syrup, to keep the sweetness just right and moistness perfect.
Maraschino cherries: These gorgeous red pops add a burst of color and a touch of fruity sweetness to the design.
Unsalted butter, melted: Melting butter helps create that luscious caramel topping under the fruit.
Brown sugar: Essential for caramelizing perfectly under your pineapple and cherries.
Flour: Provides the cake structure, ensuring a soft, tender crumb.
Baking powder and baking soda: Work together to give the cake its lovely rise and lightness.
Salt: Balances the sweetness and enhances all the flavors.
Milk: Adds moisture and helps keep the batter smooth and rich.
Pineapple juice: Offers an extra kick of that tropical flavor inside the cake.
Sour cream: Brings moisture and richness, making the crumb tender and velvety.
Vanilla extract: Amplifies the flavor complexity with warm, sweet notes.
Unsalted butter, softened: Creamed with sugar to give the cake a light, fluffy texture.
White sugar: Sweetens the cake and partners with butter for the perfect cream.
Eggs: Bind everything together and contribute to the cake’s rise and structure.
Leftover pineapple pieces: Stir these into the batter for bursts of juicy tropical goodness throughout the cake.

How to Make Perfect Pineapple Upside-Down Cake Recipe

Step 1: Prepare Your Oven and Fruit

Start by preheating your oven to 180°C (350°F). This ensures the perfect bake temperature once your pan is ready. While the oven gets warm, line a tray with paper towels and pat dry your pineapple slices and cherries so they won’t add extra moisture and risk sogginess in your topping.

Step 2: Create That Glorious Caramel Base

Pour melted butter into a 23cm (9-inch) cake pan and brush it up the sides so the entire base gets the rich buttery layer. Then sprinkle brown sugar evenly over the butter to help create that golden, caramelized layer that will coat your fruit and cake bottom once flipped – this is the foundation of your Perfect Pineapple Upside-Down Cake Recipe’s stunning flavor and finish.

Step 3: Arrange the Pineapple and Cherries

Place a pineapple ring in the center of your pan, and surround it with halved or whole rings, depending on how sturdy your slices are. Tuck cherries into the centers of pineapple rings and press all the fruit gently but firmly to ensure it sticks to the caramel base. This step guarantees those vibrant red and yellow colors pop out beautifully after baking.

Step 4: Mix the Dry and Wet Ingredients Separately

Whisk together your flour, baking powder, baking soda, and salt in one bowl. In another bowl, combine the milk, sour cream, pineapple juice, and vanilla extract. Separating these dry and wet mixtures helps with even distribution and a smooth batter.

Step 5: Cream Butter and Sugar

Using a mixer, beat the softened butter and white sugar for about two minutes until fluffy and light. This is the secret to a tender crumb with great rise in the cake.

Step 6: Add Eggs and Alternate Mixtures

Add eggs one by one, mixing well after each. Then alternately fold in the flour mixture and milk mixture, beginning and ending with the flour. Be gentle as you fold to keep the batter airy. Stir in any leftover chopped pineapple pieces for sweet surprises in every bite.

Step 7: Bake Your Cake

Pour the batter evenly over the fruit layer and smooth the surface. Bake for 30 minutes, then loosely cover with foil and bake for an additional 15 minutes or until a toothpick comes out clean. This timing ensures your cake is moist but perfectly cooked through.

Step 8: Cool and Flip for the Big Reveal

Let the cake cool for 20 minutes in the pan so the caramel sets up. Then carefully run a butter knife around the edges and invert the pan onto a serving plate. Gently tap and shake the pan to release the cake. The glossy, caramelized pineapple and cherries on top will look absolutely stunning.

How to Serve Perfect Pineapple Upside-Down Cake Recipe

A close-up view of a pineapple upside-down cake showing one slice lifted from the white plate. The cake has two main layers: a golden brown bottom sponge layer with a soft, slightly crumbly texture, and a glossy top layer covered with bright yellow pineapple rings and shiny red cherries in the center of each ring. The cake looks moist and caramelized, with the bright fruit pieces glistening under the light. Behind the plate, a bowl filled with more red cherries is softly blurred, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The beauty of this cake is partly in its simple presentation. For an extra touch, add a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. A sprinkle of toasted coconut flakes on top brings delightful texture and tropical flair.

Side Dishes

This cake pairs beautifully with light, fresh accompaniments like a crisp green salad or a bowl of ripe berries. For a more indulgent pairing, serve alongside a drizzle of caramel sauce or a spoonful of creme fraiche to complement the caramelized top layer.

Creative Ways to Present

Try serving mini versions of the Perfect Pineapple Upside-Down Cake Recipe in individual ramekins for parties or as charming gifts. Layer pineapple rings and cherries in pretty patterns before pouring in batter, creating personalized edible art. Alternatively, garnish slices with a fresh mint leaf for a pop of color and a burst of freshness.

Make Ahead and Storage

Storing Leftovers

Leftover cake should be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days. Wrap slices tightly to prevent the cake from drying out while keeping the fruit topping moist and delicious.

Freezing

This cake freezes beautifully. Wrap individual slices in plastic wrap and place them in a freezer-safe container for up to three months. Thaw overnight in the fridge before enjoying, and the cake will taste like it was freshly baked.

Reheating

For best results when reheating, warm slices gently in the microwave for 20 to 30 seconds or in a low oven (around 150°C/300°F) for 10 minutes. This will revive the moist crumb and make the caramel topping gloriously sticky again.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Using fresh pineapple will lend a bright, vibrant flavor. Just be sure to slice it thinly and pat dry to avoid excess juice making the base soggy.

What if I don’t have sour cream?

You can substitute plain full-fat yogurt in equal amounts for sour cream. It provides similar moisture and tanginess to keep the cake rich and tender.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for a gluten-free baking flour blend. Make sure it contains xanthan gum or similar for structure, to keep the cake’s texture light and fluffy.

How do I prevent the cake from sticking when flipping?

Painting the pan with melted butter thoroughly and using brown sugar helps create a natural release. Also, make sure to gently loosen the edges with a knife after cooling to prevent sticking.

Can this cake be made vegan?

You can try vegan substitutes like flax eggs for eggs, dairy-free margarine instead of butter, and plant-based yogurt. However, the traditional richness might be slightly different but still delicious!

Final Thoughts

Sharing this Perfect Pineapple Upside-Down Cake Recipe feels like handing over a little piece of sunshine and nostalgia. Its warm caramel notes, tender crumb, and vibrant fruit topping combine to create a dessert that’s truly unforgettable. I hope you enjoy baking and savoring this classic as much as I do—it’s a sweet way to brighten any day!