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.
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
- â…“ cup (76 g) unsalted butter, melted
- â…” 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
- â…“ 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.
very nice i really like your recipe.. i have tried the same recipe on children’s day in a different way must visit mine Pineapple upside down cake mini.. Do feedback me what i have to do to make my blog or recipe better.. it would be so nice of You! must visit my place when time permits :)
My dad lost his battle with cancer-related issues in 2002 and he would have loved this pineapple upside down cake. I made it this past weekend for my bf because it’s his favorite. We both loved it ………………but he ate most of the cake over the course of 3 days. It was very, very good. I’ll be keeping this recipe for future reference. I love your website and your blog and I’m excited to get your email updates. Thanks so much.
I too, am a brown-eyed baker. :)
Denise
Would this recipe work in a bundt pan?
Hi Joy, You wouldn’t have enough batter; I would estimate you’d need to double the recipe.
This came out wonderful! I searched for the perfect recipe for this, and I chose yours, SO glad I did. It was easy, your directions are perfect, and it tasted amazing. Thank you so much for making this cake easy and fun to make!
This is a GREAT recipe! It looked pretty and tasted wonderful! Thank you! 😃
This is an awesome recipe! The cake is so moist and easy to make!
This was fantastic! We loved it. :) I blogged about it today in fact.
if this makes one 9 inch cake, can I double the recipe and make it in a rectangular pan? Or would that be too much?
Yes, you could do that.
My all time favorite recipe :) Thank you Michelle.
oh my lord, this cake is phenomenal! buttery, cakey deliciousness! was totally skeptical of the idea of pineapple upside down cake to begin with, but after trying it i fully understand all the hype. yummm!
I LOVED this cake, it was so easy to make and tasted FANTASTIC!!!! My dad said it tasted just like Mom’s (which is a huge compliment for me). I made the cake yesterday and it was gone last night (another sign of a wonderful creation), it did not last 10 hrs.
I am really enjoying your website.
Hi, thanks for reposting the summer recipes. Is there a way to incorporate the leftover pineapple juice that comes in a large can of pineapple rings? I made a similar PUDC using a boxed cake mix and it lent itself naturally to replacing the necessary water with yummy pineapple juice. But is this option available with a homemade cake instead of a box mix?
So sorry to hear about your dad Michelle.
Your cake looks terrific and I’m glad you finally got to give it a shot! Doesn’t it feel good to cross things off the to-bake list? :)
Great cause / Beautiful cake.
What a lovely tribute to your dad—
Remembering him through this LiveStrong event is something I’m sure he would have been very proud of. My dad is 4 years past prostate cancer…I know how challenging the battle is.
That’s an awesome and moist cake. My dad died of cancer too. It’s great to be participating for this kind of event.
This is a great cause and a beautiful dedication. Thanks for sharing.
This is truly a wonderful event and not one to be missed. The sunny face of this upside-down cake says it all.
My thoughts and prayers are with you, Michelle. My Dad’s favorite cake in the world was Pineapple Upside Down…..miss him terribly!
This inspired me to make it in his honor, his birthday was Sep. 8th.
Your cake, as always, looks scrumptious!
Looks like a picture perfect pineapple upside down cake!
My kids loved this cake when they were little. A lovely tribute to your father Michelle. Thank you for your entry. Don’t forget to email your details to atasteofyellow@gmail.com
So pretty and I love the color!
great job! it looks delicious!
ooooh, I haven’t had or made pineapple upside down cake in ages! it looks so beautiful. Believe it or not, the last time I made it, I was at a camper training for Girl Scouts and we made one in a dutch oven. came out great
This is a great way to honor your dad. It looks delish!
Michelle, a great way to keep your dad in your life…even in symbolism. Beautiful photos!
So sorry to hear about your dad Michelle.
Your cake looks terrific and I’m glad you finally got to give it a shot! Doesn’t it feel good to cross things off the to-bake list? :)
I am so sorry Michelle. I read your story in the corn chowder post and it brings back a lot of bitter memories. My very good friend was diagnosed with acute myeloid leukemia the year after we graduated from college. In the 11-months following, she also received a stem cell transplant from an anonymous donor, contracted graft vs. host, and got a series of infections that ultimately took her life. It was one of the hardest things I’ve ever been through. I can’t imagine how hard it was for you to lose your father at such a young age. The LiveSTRONG event is such a nice way for you to remember him and honor his life. Your cake is beautiful.
My thoughts and prayers will always be with you and your family.
On a brighter note, that cake brings back a LOT of nostalgia for me – MY dad loved it :-D
Oh, I am sorry to hear about your dad, too. It sounds like you lost him about the same time I lost my mom to cancer.
I thought I had missed this event, too. I’m going to hop on over to see if there is still time for me to participate again.
I am so sorry about your dad. Even though it happened so many years ago, I am sure you still miss him a lot!
I am so glad I read this today because I have participated for the past 2 years in this event and would have hated to miss it! It seems to me like it is usually in the spring, so I would have totally missed participating. Thanks!