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Pineapple Upside-Down Cake From Scratch (Easy Pineapple Cake Recipe)
This pineapple cake recipe is the American classic: a pineapple upside-down cake made from scratch. Pineapple rings and cherries sit in a layer of butter and brown sugar at the bottom of the pan, a soft vanilla cake batter goes on top, and when you flip the baked cake onto a plate, the fruit comes out glossy and caramelized. It looks impressive, but it takes about 20 minutes of hands-on work and uses ingredients you can find in any grocery store.
You’ll find the full ingredient list with weights, step-by-step instructions, how to flip the cake without it sticking, variations (Bundt pan, cupcakes and fresh pineapple), and storage tips below. The printable recipe card is at the bottom of the page.
Why You’ll Love This Pineapple Upside-Down Cake
- Built-in topping. The caramel and fruit bake right in the pan, so there’s no frosting to make.
- Moist and tender thanks to pineapple juice and a little sour cream in the batter.
- Pantry friendly. One can of pineapple rings covers both the topping and the juice for the cake.
- Retro and pretty. It’s a favorite for holidays, potlucks and birthdays.
Ingredients for Pineapple Cake
For the topping
- Unsalted butter, 4 tablespoons (57 g), melted.
- Light brown sugar, ⅔ cup (135 g), packed.
- Pineapple slices in juice, 1 can (20 oz / 567 g). Drain them and save the juice for the batter. You need 7 rings for a 9-inch pan.
- Maraschino cherries, 7 to 10, optional. Fresh pitted cherries also work.
For the cake
- All-purpose flour, 1½ cups (190 g), spooned and leveled.
- Baking powder, 1½ teaspoons.
- Baking soda, ¼ teaspoon.
- Fine salt, ½ teaspoon.
- Unsalted butter, ½ cup (1 stick / 113 g), softened.
- Granulated sugar, ¾ cup (150 g).
- Large eggs, 2, at room temperature.
- Vanilla extract, 1 teaspoon.
- Pineapple juice from the can, ½ cup (120 ml).
- Sour cream, ¼ cup (60 g), at room temperature, or plain whole-milk yogurt.
Equipment You Need
- A 9-inch (23 cm) round cake pan with sides at least 2 inches (5 cm) deep, or a 10-inch (25 cm) cast-iron skillet
- A stand mixer or hand mixer, and two bowls
- A large serving plate or cake stand for flipping
- A rimmed baking sheet to catch drips
How to Make Pineapple Upside-Down Cake (Step by Step)
1. Heat the oven and prepare the pan
Heat the oven to 350°F (175°C) with a rack in the center. Lightly grease the sides of the pan. Set a rimmed baking sheet on the rack below to catch any caramel that bubbles over.
2. Make the topping
Pour the melted butter into the pan and tilt it to cover the bottom. Sprinkle the brown sugar evenly over the butter. Pat the pineapple rings dry with paper towels, then arrange them on the sugar: one in the center and six around it. Place a cherry in the center of each ring and in any larger gaps.
3. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
4. Cream the butter and sugar
In a large bowl, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
5. Finish the batter
Stir the sour cream into the pineapple juice. With the mixer on low, add the flour mixture in 3 parts, alternating with the juice mixture in 2 parts, starting and ending with flour. Mix only until no dry streaks remain.
6. Assemble and bake
Spoon the batter over the pineapple in small dollops, then gently spread it into an even layer without moving the fruit. Bake for 40 to 45 minutes (35 to 40 minutes in a cast-iron skillet), until the top is golden, springs back when pressed lightly, and a toothpick in the center comes out clean. The center should read about 200 to 205°F (93 to 96°C).
7. Cool for 10 minutes, then flip
Let the cake cool in the pan on a rack for 10 minutes; no longer, or the caramel will set and stick. Run a thin knife around the edge. Place a serving plate upside down on top of the pan, then, wearing oven mitts, hold the pan and plate together and flip them in one quick motion. Lift the pan away slowly. If a piece of pineapple sticks, simply lift it out and put it back in place. Be careful: the caramel is very hot.
8. Serve
Let the cake cool for at least 30 minutes before slicing so the topping can settle. Serve it warm or at room temperature, plain or with whipped cream or vanilla ice cream.
Tips for the Best Pineapple Cake
- Dry the pineapple. Wet fruit waters down the caramel and can make the cake soggy where it meets the topping.
- Use a deep pan. Shallow 1½-inch pans can overflow. A 2-inch-deep pan or a cast-iron skillet gives the batter room to rise.
- Room-temperature ingredients mix better. Take the eggs and sour cream out about 30 minutes ahead.
- Don’t overmix once the flour goes in, or the cake can turn tough.
- Flip at 10 minutes. This is the sweet spot between a runny topping and one that has stuck to the pan.
- Don’t taste the raw batter. The FDA advises against eating raw batter because raw flour and eggs can carry harmful bacteria. See the FDA’s guide to handling flour safely.
Easy Variations
Bundt pan pineapple cake
For a ring-shaped cake like the one below, double both the topping and the batter. Grease a 12-cup (2.8 L) Bundt pan well, add the butter and brown sugar, and arrange halved pineapple rings and cherries in the bottom. Pour in the batter and bake at 350°F for about 55 to 65 minutes, starting to check at 50 minutes, until a long skewer comes out clean. Cool 10 minutes and flip it out onto a plate.
Pineapple upside-down cupcakes
Grease a 12-cup muffin pan. Put 1 teaspoon melted butter, 1 teaspoon brown sugar and a piece of pineapple in each cup, then fill two-thirds full with batter. Bake 20 to 22 minutes, cool 5 minutes, and turn them out onto a rack.
Fresh pineapple
Cut a peeled, cored fresh pineapple into ½-inch (1.3 cm) rings or chunks and pat them very dry. Use bottled pineapple juice or milk in the batter.
Cake mix shortcut
In a hurry? For a shortcut version of this pineapple cake recipe, make the same topping, then use a boxed yellow cake mix prepared according to the package, with pineapple juice in place of the water. You’ll have extra batter for a few cupcakes.
Looking for the small square Taiwanese pineapple cakes filled with pineapple jam? Those are a different pastry. This recipe is the American-style upside-down cake.
What to Serve With Pineapple Cake
- Lightly sweetened whipped cream
- Vanilla or coconut ice cream
- Coffee or iced tea
Planning a dessert table? Pair it with our easy one-bowl chocolate cake, a classic cream cheese pound cake, or a fall-friendly apple dump cake. For more fruit desserts, browse these easy pie recipes.
How to Store Pineapple Upside-Down Cake
- Room temperature: cover and keep for up to 1 day.
- Refrigerator: after the first day, cover and refrigerate for up to 4 days. The topping softens as it sits. Warm slices for 10 to 15 seconds in the microwave.
- Freezer: not ideal, because the pineapple turns watery when thawed, but wrapped slices keep for up to 2 months.
Pineapple Cake FAQs
Why did my pineapple upside-down cake stick to the pan?
It usually cooled in the pan too long, so the caramel hardened. Flip the cake after about 10 minutes. If it sticks, put the pan back in a warm oven for a few minutes to soften the caramel.
Why is my pineapple cake soggy?
The pineapple was probably not dried well, or the cake was slightly underbaked. Pat the rings dry and bake until a toothpick in the center comes out clean.
Can I use crushed pineapple?
Yes. Drain a 20 oz can of crushed pineapple very well, pressing out the juice, and spread it over the brown sugar. Save the juice for the batter.
Can I make it in a 9×13 pan?
Yes. Double the topping and batter, use about 15 pineapple rings, and bake for 35 to 45 minutes, checking with a toothpick.
Can I make this pineapple cake recipe ahead?
It is best the day it is baked, but you can make it up to a day ahead. Keep it covered at room temperature, and warm slices briefly before serving.
Pineapple Cake Recipe Card
Calories are an estimate per slice (1/10 of the cake), based on USDA FoodData Central values for the ingredients, including the cherries. Find more ideas in our cake recipes.
Pineapple Upside-Down Cake
Ingredients
Equipment
Method
- Heat the oven to 350°F (175°C). Grease the sides of a 9-inch round pan (2 inches deep) and set a baking sheet on the rack below.
- Pour the melted butter into the pan, sprinkle evenly with brown sugar, and arrange the dried pineapple rings and cherries on top.
- Whisk the flour, baking powder, baking soda and salt.
- Beat the butter and sugar 3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla.
- Stir the sour cream into the pineapple juice. On low speed, add the flour in 3 parts alternating with the juice mixture in 2 parts, just until combined.
- Spread the batter gently over the fruit. Bake 40 to 45 minutes (cast iron 35 to 40), until golden and a toothpick comes out clean (about 200 to 205°F / 93 to 96°C inside).
- Cool 10 minutes, run a knife around the edge, and carefully invert onto a serving plate. Replace any fruit that sticks. Cool 30 minutes before slicing.
