There are some desserts that never go out of style, and pineapple upside down cake classic is one of them. It’s the kind of cake that instantly takes you back to childhood gatherings, church potlucks, or family dinners where a glossy caramelized fruit topping stole the show.
I’ve always loved the drama of flipping this cake. There’s something thrilling about inverting the pan and holding your breath until that golden pineapple topping slides into place. One part magic trick, one part dessert—this cake really has it all.
In this post, I’ll show you how to make a moist, flavorful, and easy pineapple upside down cake recipe that’s perfect for any occasion. Whether you’re baking it in a 9 x 13 pan for a crowd, or using a round cake pan for a smaller gathering, this classic pineapple upside down cake will win hearts (and stomachs).
Why Pineapple Upside Down Cake Is a Classic
Let’s be honest: the reason this dessert became a retro superstar is because it looks fancy without much effort. Those neat pineapple rings, dotted with maraschino cherries, sit on a bed of caramelized sugar and butter. Flip the cake, and suddenly you have a glossy crown that makes people think you worked harder than you actually did.
Back in the mid-1900s, upside down pineapple cake recipes started popping up in cookbooks all over North America. Canned pineapple was a pantry staple, and the cheerful look of this cake quickly became a symbol of hospitality. Over the years, variations appeared—some people swapped cherries for pecans, while others experimented with different fruits. But the original pineapple upside down version remains the most beloved.
Ingredients You’ll Need
Here’s the lineup for this pineapple upside cake. Nothing fancy, just classic pantry staples:
For the topping:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained (reserve juice for later)
- Maraschino cherries
For the cake batter:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream (or plain yogurt)
- ½ cup reserved pineapple juice
- 1 teaspoon vanilla extract
Step-by-Step Directions
Step 1: Prep the Pan
Start with a 9-inch round pan or a 9 x 13 dish if you’re serving more people. Pour the melted butter into the bottom, then sprinkle the brown sugar evenly over it. This mixture will caramelize beautifully as the cake bakes.
Step 2: Arrange the Fruit
Place pineapple slices over the sugar layer. Tuck a cherry in the center of each ring for that retro flair. If you’re using a rectangular dish, you may need to cut a few slices in half to fit. This step is basically food art—have fun with it.
Step 3: Make the Batter
In one bowl, whisk the flour, baking powder, and salt. In another bowl, cream the butter and sugar until fluffy. Beat in the eggs, one at a time, then stir in sour cream, pineapple juice, and vanilla. Gradually fold in the dry ingredients. Don’t overmix—just until smooth.
Step 4: Pour and Bake
Spread the batter gently over the pineapple layer. Smooth the top, then bake at 350°F (175°C) for 40–45 minutes, or until a toothpick comes out clean. The top should be golden, and the edges slightly pulled from the pan.
Step 5: The Flip
Here’s the dramatic moment. Let the cake rest for 10 minutes after baking. Place a large plate or tray over the pan, then invert quickly but carefully. Lift the pan slowly, and watch the pineapple upside down topping shine like amber glass.
Tips for Success
- Use room temp butter and eggs. Cold ingredients make the batter dense.
- Don’t skimp on cherries. They add a pop of color and sweetness.
- Drain pineapple well. Too much juice in the pan makes the topping soggy.
- Try a 9 x 13 version. Perfect for potlucks and makes neat slices.
- Serve warm. This cake shines brightest when slightly warm, with whipped cream or a scoop of vanilla ice cream.
Variations to Try
- Caramelized fruit twist: Swap pineapple for peaches, pears, or even mango for a tropical vibe.
- Nutty crunch: Sprinkle chopped pecans or walnuts over the sugar before adding fruit.
- Mini upside down cakes: Use a muffin tin for adorable single-serve treats.
Storing and Serving
This easy pineapple upside down cake keeps well at room temperature for up to 2 days, covered tightly. For longer storage, refrigerate up to 4 days. Reheat slices in the microwave for a few seconds to bring back the warm, gooey topping.
If you’re freezing it, wrap slices individually in plastic wrap, then foil. Thaw overnight in the fridge and reheat before serving.
Final Thoughts
This classic pineapple upside down cake isn’t just dessert—it’s a performance. From the caramelized topping to the moist crumb, every bite feels nostalgic yet timeless. Whether you’re baking for a birthday, a holiday table, or just a quiet Sunday afternoon, this cake brings joy with every slice.
If you’ve never made one before, give this recipe a try. And if you’re already a fan, maybe it’s time to bake it again and relive the magic of that unforgettable flip.
Pineapple Upside Down Cake Classic
Ingredients
Method
- Prepare pan – Pour melted butter into a 9-inch round pan or 9 x 13 dish. Sprinkle brown sugar evenly on top.
- Arrange fruit – Place pineapple slices over the sugar layer. Put a cherry in the center of each ring. Cut pineapple slices in half if needed to fit.
- Mix dry ingredients – In a small bowl, whisk flour, baking powder, and salt.
- Make batter – In a large bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream, pineapple juice, and vanilla. Mix gently.
- Combine – Fold dry mixture into the wet ingredients until smooth. Do not overmix.
- Bake – Spread batter evenly over the fruit layer. Bake at 350°F (175°C) for 40–45 minutes, until golden brown and a toothpick comes out clean.
- Cool and flip – Let cake rest for 10 minutes. Place a serving plate on top, flip quickly, and lift pan to reveal caramelized pineapple topping.
Notes
- Use well-drained pineapple to avoid soggy topping.
- The cake tastes best slightly warm with whipped cream or vanilla ice cream.
- If you don’t have sour cream, plain yogurt works just as well.
- Store covered at room temperature for 2 days, or refrigerate for up to 4 days.
FAQs About Pineapple Upside Down Cake
1. Can I use fresh pineapple instead of canned?
Yes, but make sure to slice it thinly and cook it slightly first. Fresh pineapple has more juice, which can affect the caramel layer.
2. How do I keep the topping from sticking?
Use enough butter in the pan and let the cake rest for 10 minutes before flipping. That pause helps the caramel set slightly.
3. What’s the best pan size for this cake?
A 9-inch round is traditional, but a 9 x 13 pineapple upside down cake is great for crowds.
4. Can I make this ahead of time?
Absolutely. Bake the cake the night before, cover tightly, and store at room temperature. Warm it up before serving for that fresh-baked feel.
5. Why is my cake soggy?
Most likely, too much pineapple juice leaked into the topping. Drain canned pineapple thoroughly and blot with paper towels.
6. Can I skip the cherries?
Sure! They’re mostly decorative. You can replace them with berries, nuts, or just stick with pineapple.
