Pineapple Upside Down Cake
Homemade pineapple upside down cake is a true treasure! No box cake mix here, this is made completely from scratch and results in a light and moist cake topped with a caramelized pineapple topping that seeps down into the cake. A true classic, this recipe is perfect for any of your spring and summer special occasions!
It is officially April, which means spring has sprung and I am ready to embrace all of the light and refreshing desserts that the world has to offer. Enter pineapple upside down cake.
This is an absolute classic and it seems every family has their own favorite recipe, and this is mine. Caramelized pineapple slices sit atop a light and moist, almost sponge-like, yellow cake that is infused with pineapple juice for a real pineapple treat!
Absolutely the best pineapple upside down cake I’ve ever set fork on, and I’m thrilled to share it with you today.
Ingredients in Pineapple Upside Down Cake
You only need a handful of ingredients to make a classic pineapple upside down cake.
- Butter + Brown Sugar: These combine in the bottom of the pan to create a caramelized coating for the pineapple when the cake is turned out.
- Pineapple Slices: A must! This is pineapple upside down cake, after all!
- Flour: Creates the base and structure for the cake.
- Baking Powder: Baking powder gives the cake its rise.
- Eggs: The yolks provide richness and bind the batter together, while whipping the whites separately and folding them into the batter creates extra lift and tenderness in the final cake.
- Granulated Sugar: Sugar in the cake batter adds sweetness to the cake, and also helps to provide structure to the finished product.
- Pineapple Juice: Extra pineapple flavor, which most pineapple upside down cakes are sadly lacking!
- Vanilla Extract + Salt: Flavor, flavor, flavor!
- Maraschino Cherries: For a pretty pop of colors along with the pineapple.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
How to Make Pineapple Upside Down Cake
If you’ve never made this from scratch, fear not – it is a simple and straight-forward process!
- Combine butter + brown sugar: You can stir these together in the bottom of the pan and push the mixture around to create an even layer.
- Place the pineapple slices: Lay the slices down in three rows over top of the butter/sugar. If you use canned pineapple slices, they are sized so that three rows of three fit absolutely perfectly in a 9-inch square pan.
- Beat the egg yolks + sugar: Beating the egg yolks until thick creates volume and ensures that the cake will not be dense.
- Add the pineapple juice, vanilla, and salt: Mix these in until combined well.
- Dry ingredients: Whisk together the flour, baking powder, and salt, then add to the egg mixture and beat on low until combined.
- Whip the Egg Whites: In a clean bowl with clean beaters, whip the egg whites until stiff peaks form, then gently fold into the batter.
- Spoon: Spoon the batter into the pan and spread into an even layer over the pineapple slices.
- Bake: Until a toothpick comes out with just a few moist crumbs. Allow to cool for 10 minutes in the pan.
- Invert: Turn the cake out onto a serving platter and place the maraschino cherries into the center of each pineapple slice.
Keep a jar of sliced pineapple in your pantry and a jar of maraschino cherries in your refrigerator for a quick and easy dessert anytime you need something that’s beautiful, delicious, and doesn’t take a tremendous amount of time.
Whether you need something sweet to cap off Easter or Mother’s Day, or are simply looking for something to transform a weeknight dinner into something special, this pineapple upside down cake is the answer!
More Lovely Cake Recipes
If you love this pineapple upside down cake, you won’t want to miss these other cakes that are perfect for your spring and summer celebrations!
- Angel Food Cake
- The Best Carrot Cake Recipe
- Coconut Cake with Coconut Meringue Buttercream Frosting
- Pavlova Layer Cake with Whipped Cream & Berries
- Hummingbird Cake
- Blueberry-Lemon Buttermilk Bundt Cake
Two years ago: Gooey Chocolate Cakes
Six years ago: Malted Vanilla Ice Cream with Peanut Brittle & Milk Chocolate Chunks
Eight years ago: Lemon Poppy Seed Muffins
Pineapple Upside Down Cake
Ingredients
- ⅓ cup (76 g) unsalted butter, melted
- ⅔ cup (132 g) light brown sugar
- 9 pineapple slices
- 1 cup (142 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 eggs, separated
- 1 cup (198 g) granulated sugar
- ⅓ cup (80 ml) pineapple juice
- 1 teaspoon vanilla extract
- 9 maraschino cherries
Instructions
- Preheat oven to 375 degrees F.
- In an ungreased 9-inch square baking pan, combine the melted butter and brown sugar, spreading it into an even layer. Arrange the 9 pineapple slices in a single layer over the sugar mixture.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, beat the egg yolks on medium speed until thick and pale yellow, about 3 minutes. Gradually add the sugar, beating well until completely incorporated. Add the pineapple juice and vanilla extract, and blend to combine.
- Reduce the mixer speed to low, add the flour mixture, and beat until just combined.
- In a clean medium bowl with clean beaters, beat the egg whites on medium-low speed until frothy, then gradually increase to medium-high speed and beat until stiff peaks form. Gently fold the egg whites into the egg yolk mixture until no white streaks remain.
- Spoon the batter into the pan, spreading it evenly over the pineapple slices. Bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes. Allow to cool for 10 minutes, then invert the pan onto a serving dish. Place a maraschino cherry in the center of each pineapple slice.
Notes
- Use a 20-ounce can of sliced pineapple for this recipe - you will have enough slices for the cake, and enough juice needed for the batter, as well.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from Taste of Home)
Update Notes: This recipe was originally published in September 2009 and updated in April 2019 with an improved recipe, new photos, and loads of recipe tips.
Can cake flour be used instead?
I think that is one of the most significant info for me. And i am glad studying your article. However wanna commentary on few normal issues, The site style is ideal, the articles is in reality excellent : D. Excellent task, cheers
I do believe all the ideas you’ve offered in your post. They are very convincing and can certainly work. Still, the posts are very quick for novices. May just you please extend them a little from next time? Thank you for the post.
you’re really a good webmaster. The website loading speed is incredible. It seems that you’re doing any unique trick. Furthermore, The contents are masterwork. you’ve done a excellent job on this topic!
I made this for my 20-year old son. He absolutely loved it. He said it was the best ever. Thanks!
My brother suggested I would possibly like this website. He was entirely right. This submit truly made my day. You cann’t imagine just how a lot time I had spent for this info! Thanks!
Thank you for your own effort on this web page. My niece delights in managing investigation and it’s easy to understand why. Most people know all about the lively ways you produce efficient guidelines via this blog and as well foster contribution from the others on this matter so our favorite simple princess is actually discovering so much. Take advantage of the rest of the new year. You have been conducting a wonderful job.
There is clearly a bundle to realize about this. I believe you made various nice points in features also.
Howdy very nice web site!! Guy .. Beautiful .. Amazing .. I’ll bookmark your blog and take the feeds additionally…I am satisfied to search out numerous helpful info here within the submit, we need develop extra strategies on this regard, thank you for sharing. . . . . .
Today, while I was at work, my cousin stole my iphone and tested to see if it can survive a 25 foot drop, just so she can be a youtube sensation. My iPad is now destroyed and she has 83 views. I know this is entirely off topic but I had to share it with someone!
It’s hard to find knowledgeable individuals on this matter, however you sound like you realize what you’re talking about! Thanks
I’ve read some good stuff here. Definitely price bookmarking for revisiting. I wonder how much effort you put to create one of these wonderful informative website.
I haven’t made this yet but am curious if it can be made with, say, coconut flour and Stevia products in place of the sugar and regular flour? Has anyone tried it? I love pineapple upside down cake but recently found out I can’t tolerate sugars and wheat products. It’s killing me not to be able to enjoy some of my favorite foods, yet a little leary on converting recipes, for waste of ingredients.
This looks yummy. Will try this for fathers day. Thanks so much for sharing.
I have to get across my appreciation for your kind-heartedness for men and women that must have help with this important situation. Your very own commitment to passing the message all through became rather valuable and have always helped associates much like me to achieve their pursuits. Your personal warm and friendly information means this much to me and somewhat more to my office colleagues. With thanks; from each one of us.
Hi,
I loved your recipe for pineapple upside cake from 2009 and lost my printed recipe in a move. Is it possible to have it sent to me via email? Or to add a note at the bottom of the recipe highlighting the changes? I would like to understand them before undertaking the new cake.
Thank you!
Leslie
I just use the wayback machine and get the old recipe. I like this one but the round pan, more cherries and a little less pineapple make the old recipe my favorite still.
https://web.archive.org/web/20100105144315/http://www.browneyedbaker.com/2009/09/09/pineapple-upside-down-cake-livestrong-with-a-taste-of-yellow-2009/#more-3682
This is so easy to make and so very delicious. We had it for dessert on Easter.
Hi, MICHELLE
The cake was made very tasty and soft, Please tell me More Lovely Cake Recipes
Thank you
I made this and it looked perfect. I totally messed up and bought pineapple slices in syrup. It was way too sweet. I’m 74 and ashamed to say I didn’t know you could buy pineapple in natural juice. Now I know will try again
Has anyone tried doubling this for a sheet pan? I’ve made this recipe several times but have to make it for a crowd and would rather not do it twice if possible, but I have had some fails when trying to double baked goods. Thanks!
Pineapple upside down cakes always remind me of baking with my grandma. This recipe was the closest to hers so I tried it out this weekend and it did not disappoint! So light and fluffy, and just the right amount of sweetness. Followed the recipe exactly, which was clear and super easy to follow, and it came out just perfect. Thanks!
Wont be using this recipe again…… Followed Exactly to the letter. Nothing but a hot mess. Im an experienced baker and after two attempts by another chef, this failed.
I can say you truely must be a novice , this is really easy and turns out right every time
These look so delectable! I will surely try it out!! Thanks for sharing.
These look delectable! I will surely try it out!! I haven’t had PINEAPPLE UPSIDE DOWN CAKE in years! Thanks for sharing.
This is so easy to make and so very delicious. We had it for dessert on Easter.
I am going to try it right now it looks delicious
Wow. It looks delicious. I love pineapple cakes. So, I will try to make it. Your recipe will help me. Thanks for sharing.
These look terrific! I am saving this so that I can try it!! I haven’t had PINEAPPLE UPSIDE DOWN CAKE in years! Thankss for sharing.
Can I make this at cupcakes? If so would the cook time be different?
Thanks!