Pineapple Upside Down Cake is a classic dessert our family has made for decades. Grandma has been making this recipe for as long as we can remember, and it happens to be one of Grandpa’s favorites.
Our version has a buttery brown sugar topping with pineapple rings and cherries, plus pineapple juice in the cake for even more flavor. Grandma also adds almond extract, which has become our favorite little twist, but vanilla works well too.
With about 10 minutes of prep, this is an easy cake that looks special without needing any frosting or decorating. For another fun version, try our Pineapple Upside Down Cupcakes or our Easy Pineapple Upside Down Cake made with cake mix.
Why You’ll Love It + Why It Works:
- A Family Recipe. Grandma has made this cake for decades, and it is still one of Grandpa’s favorite desserts.
- Only 10 Minutes of Prep. The brown sugar topping, fruit, and simple cake batter come together quickly before baking.
- Pineapple Juice Adds Flavor. Reserved juice from the pineapple goes right into the batter for extra pineapple flavor and moisture.
- Dry Fruit Keeps the Topping From Getting Watery. Draining and patting the pineapple dry helps the brown sugar topping set instead of becoming watery.
- No Frosting Needed. The pineapple, cherries, and caramelized brown sugar become the topping when the cake is flipped.
Pineapple Upside Down Cake Ingredients
- Unsalted butter, divided (1 cup): Half melts with brown sugar for a shiny caramel layer, the rest creams into the batter for a rich, tender crumb.
- Packed light brown sugar, divided (1½ cups): Sweetens the cake and makes that classic caramel topping with deep molasses notes.
- Pineapple rings in juice (1, 20-ounce can): Add sweet pineapple flavor and create the classic pattern on top of the cake. Reserve ½ cup of the juice for the batter, then drain the rings very well and pat dry to keep the topping from becoming watery.
- Maraschino cherries (10): Bright pops of color and sweetness nestled in each ring. These can be omitted, if desired.
- All purpose flour (2 cups): Provides structure so the cake bakes sturdy yet soft.
- Baking powder (2 teaspoons): Lifts the batter for a light, even crumb.
- Salt (1 teaspoon): Balances sweetness and brightens the fruit and caramel.
- Granulated sugar (½ cup): Sweetens the cake without weighing it down.
- Eggs (2): Bind the batter and add richness for a moist slice.
- Milk (½ cup): Loosens the batter for a smooth mix and tender texture.
- Almond extract (1 teaspoon): Adds a warm almond flavor that has become our family’s favorite addition to this cake. Vanilla extract can be used instead for a more classic flavor.
- Optional nuts: Sprinkle chopped walnuts or pecans in the bottom of the baking dish.
How to Make Pineapple Upside Down Cake
PREP. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
SAUCE. Melt ½ cup butter in a medium saucepan over medium heat. Set the remaining ½ cup butter aside to soften. Stir in 1 cup brown sugar and bring to a boil, stirring frequently. Boil for 1 minute, then pour the mixture evenly into the prepared baking dish.
ADD FRUIT. Drain the pineapple rings, reserving ½ cup juice for the batter. Pat the rings dry with paper towels, then arrange them over the brown sugar mixture, trimming as needed to cover the pan. Place a cherry in the center of each pineapple ring.
BATTER. In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened ½ cup butter, granulated sugar, and remaining ½ cup brown sugar until smooth and creamy. Add the eggs and almond extract and mix until combined.
Add the dry ingredients in 3 additions, alternating with the milk and reserved pineapple juice, beginning and ending with the dry ingredients. Mix just until combined after each addition.
Carefully spoon or pour the batter over the pineapple rings and gently spread it into an even layer without moving the fruit.
BAKE. Bake at 350°F for 35 to 40 minutes, until the center springs back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
FLIP. Let the cake cool in the pan for 5 to 10 minutes, then run a thin knife or rubber spatula around the edges. Place a serving platter larger than the baking dish over the top, then carefully flip the cake in one confident motion.
Let the pan rest over the cake for about 30 seconds to 1 minute so the topping can release, then carefully lift off the pan.
SERVE. Serve warm or at room temperature on its own or with Vanilla Ice Cream.
Kristyn’s Recipe Tips
- Dry the Pineapple Well. Pat the pineapple rings and cherries dry so extra liquid does not make the brown sugar topping watery.
- Keep the Fruit in Place. Spread the batter gently over the pineapple and cherries so the pattern stays neat for flipping.
- Mix Just Until Combined. Once the flour is added, avoid overmixing so the cake stays soft and tender.
- Use Visual Doneness Cues. The cake is ready when the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.
- Do Not Wait Too Long to Flip. Let the cake rest briefly after baking, then invert while the brown sugar topping is still warm enough to release.
- Flip With Confidence. Loosen the edges first, cover the pan with a larger serving platter, then turn them over together in one steady motion.
Pineapple Upside Down Cake Recipe
Equipment
Ingredients
- 1 cup unsalted butter, divided
- 1½ cups packed light brown sugar, divided
- 1 (20-ounce) can pineapple rings in juice
- 10 maraschino cherries
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup granulated sugar
- 2 eggs
- ½ cup milk
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Melt ½ cup butter in a medium saucepan over medium heat. Set the remaining ½ cup butter aside to soften. Stir in 1 cup brown sugar and bring to a boil, stirring frequently. Boil for 1 minute, then pour the mixture evenly into the prepared baking dish.
- Drain the pineapple rings, reserving ½ cup juice for the batter. Pat the rings dry with paper towels, then arrange them over the brown sugar mixture, trimming as needed to cover the pan. Place a cherry in the center of each pineapple ring.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened ½ cup butter, granulated sugar, and remaining ½ cup brown sugar until smooth and creamy. Add the eggs and almond extract and mix until combined.
- Add the dry ingredients in 3 additions, alternating with the milk and reserved pineapple juice, beginning and ending with the dry ingredients. Mix just until combined after each addition.
- Carefully spoon or pour the batter over the pineapple rings and gently spread it into an even layer without moving the fruit.
- Bake at 350°F for 35 to 40 minutes, until the center springs back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 5 to 10 minutes, then run a thin knife or rubber spatula around the edges. Place a serving platter larger than the baking dish over the top, then carefully flip the cake in one confident motion.
- Let the pan rest over the cake for about 30 seconds to 1 minute so the topping can release, then carefully lift off the pan. Serve warm or at room temperature on its own or with Vanilla Ice Cream.
Notes
- Dry the Pineapple Well. Pat the pineapple rings and cherries dry so extra liquid does not make the brown sugar topping watery.
- Keep the Fruit in Place. Spread the batter gently over the pineapple and cherries so the pattern stays neat for flipping.
- Mix Just Until Combined. Once the flour is added, avoid overmixing so the cake stays soft and tender.
- Use Visual Doneness Cues. The cake is ready when the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.
- Do Not Wait Too Long to Flip. Let the cake rest briefly after baking, then invert while the brown sugar topping is still warm enough to release.
- Flip With Confidence. Loosen the edges first, cover the pan with a larger serving platter, then turn them over together in one steady motion.
Nutrition
Recipe FAQ
Make sure the pan is greased well and do not let the cake cool completely before flipping. Loosen the edges first, then invert the cake while the brown sugar topping is still warm enough to release.
Yes. Cut the fresh pineapple into rings or pieces similar in size to canned pineapple and pat it dry before arranging. You will still need ½ cup pineapple juice for the cake batter.
Yes. Bake the cake 1 to 2 days ahead, let it cool completely, then cover tightly and store until ready to serve.
Store the cake covered or in an airtight container at room temperature for up to 2 days or in the refrigerator for about 3 days.
Yes. Let the cake cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 2 months and thaw before serving.
This recipe was first posted in June 2015.
perfect for July 4th celebration. Everyone loved it
I’m happy to hear it was a hit for your July 4th celebration!
Growing up my mom would make this cake and I would not eat it! I made this recipe for my Father on Father’s Day because it’s his favorite cake, which was my first attempt to make. This cake is so moist and delicious 😋 it has won me over to Pineapple upside down cakes. Thank you for sharing, a better recipe for a historic dessert.
LOL! There are many recipes I didn’t like as a kid, but LOVE them now. I’m glad you gave it another try!
This is by far the best pineapple upsidedown cake recipe! I made this for my dad for his birthday, as pineapple upsidedown cake is his favorite. He and my husband were in absolute awe of how good this cake is. My mother and I, who aren’t huge fans of pineapple upsidedown cake, also enjoyed it alot. My husband said this was the best cake he’s ever had. Where pineapple upsidedown cake typically seems to be a bit too dry, this cake was moist, full of flavor, and the texture was amazing. My husband’s birthday is in a month and he has already said he wants me to make this again and my dad just wants me to keep him in constant supply of it (lol). Thank you for this recipe!
Oh that is wonderful! That honestly makes me so happy to hear. Thank you so much for the review and I’m glad to hear the cake was such a hit!
Hi Kristin. I am almost 88 yrs old, live in an apt in a senior facility & I bake! We play bingo twice a week & I bake something for the players each time. I have used many of your recipes which have been lovingly eaten by residents who were lucky enough to share. I try to make enough for 18 servings from a 15 x 11″ pan. I sometimes i have to adjust ingredient amounts to accommodate number of servings. So far no problems because your recipes are ‘servings’ adjustable.
Thank you for your great recipes!
You’re welcome!! I’m so glad you enjoy the recipes!
In my opinion, this recipe was very simple and the cake came out beautifully, and delicious!
YOU TURNED A GOOD DESSERT INTO A UPSIDE DOWN PINEAPPLE Cake.
NOW I KNOW WHY THEY CALL IT UPSIDE DOWN.
NICE TRY.
DON’T CRY
You should have made a different dessert. This cake is perfect and meant to be a pineapple upside down cake.
Sorry to hear you didn’t enjoy the cake. Thanks for giving it a try!
What’s the secret ingredient?
It’s not really a secret since it’s listed in the ingredients, but I like to use almond extract instead of vanilla.