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freshly baked pineapple upside down cake

Pineapple Upside Down Cake Classic

A golden and moist pineapple upside down cake classic topped with caramelized pineapple rings and cherries. Sweet, buttery, and baked to perfection—this timeless cake is a guaranteed crowd-pleaser.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 people
Course: Dessert
Cuisine: American (Retro Classic)
Calories: 320
Ingredients Method Notes

Ingredients
  

For the topping:
  • ½ cup 1 stick unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 can 20 oz pineapple slices in juice, drained (save ½ cup juice)
  • 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

Method
 

  1. Prepare pan – Pour melted butter into a 9-inch round pan or 9 x 13 dish. Sprinkle brown sugar evenly on top.
  2. 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.
  3. Mix dry ingredients – In a small bowl, whisk flour, baking powder, and salt.
  4. 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.
  5. Combine – Fold dry mixture into the wet ingredients until smooth. Do not overmix.
  6. 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.
  7. 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.