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Pineapple Upside Down Cake Recipe

If there’s one dessert that instantly brings back nostalgic bakery vibes and old-fashioned comfort, it’s a classic pineapple upside down cake. With its golden caramelized topping, soft buttery sponge, and juicy pineapple rings, this cake is the perfect balance of sweet, tangy, and melt-in-your-mouth goodness. It’s the kind of dessert that looks impressive but is surprisingly simple to make at home. This pineapple upside down cake recipe is perfect for beginners, busy home bakers, or anyone craving a retro-style treat that never goes out of fashion. The magic happens when the brown sugar butter topping melts into the pineapple slices, creating a glossy, caramel-like layer that becomes the “top” once the cake is flipped. Whether you're baking for a family dinner, holiday gathering, or weekend treat, this recipe delivers bakery-style results every single time. You can also easily adapt it into gluten-free or dairy-free versions, making it a flexible dessert for different dietary needs. From its tropical flavor to its soft crumb, this cake is pure comfort on a plate.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10
Ingredients Equipment Method Notes

Ingredients
  

  • For the Topping:
  • 1/4 cup 56g unsalted butter, melted
  • 2/3 cup 135g brown sugar (light or dark)
  • 7 –9 pineapple slices fresh or canned, drained
  • 10 –12 maraschino cherries optional but traditional
  • For the Cake Batter:
  • 1 1/2 cups 190g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup 113g unsalted butter, softened
  • 3/4 cup 150g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup 120ml whole milk
  • Optional Variations:
  • Use coconut milk instead of regular milk for a tropical twist
  • Substitute almond flour for a gluten-free version
  • Add 1/2 tsp cinnamon for warm spice flavor
  • Use honey instead of brown sugar for a lighter caramel note

Equipment

  • To make this pineapple upside down cake recipe, you’ll need:
  • 9-inch round cake pan (or cast iron skillet for rustic style)
  • Mixing bowls (large and medium)
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Whisk
  • Cooling rack
  • Knife (for slicing pineapple if using fresh

Method
 

  1. Step 1: Prepare the Topping
  2. Preheat your oven to 350°F (175°C). Pour melted butter into the cake pan and spread evenly. Sprinkle brown sugar over the butter, making sure it covers the base completely. Arrange pineapple slices on top in a circular pattern. Place cherries in the center of each pineapple ring if using.
  3. Step 2: Make the Cake Batter
  4. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream softened butter and sugar until light and fluffy. This step is key for a soft and airy cake texture. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Step 3: Combine Wet and Dry Ingredients
  6. Gradually add the dry ingredients into the wet mixture, alternating with milk. Start and end with dry ingredients. Mix gently—overmixing can make the cake dense instead of soft and fluffy.
  7. Step 4: Assemble the Cake
  8. Carefully pour the batter over the pineapple layer. Spread evenly using a spatula so the surface is smooth and level.
  9. Step 5: Bake
  10. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and fragrant.
  11. Step 6: Flip the Cake
  12. Let the cake cool for 10–15 minutes (important for caramel setting). Place a plate over the pan and carefully flip it upside down. Gently lift the pan to reveal the glossy pineapple topping.
  13. Step 7: Serve
  14. Allow it to cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.

Notes

Always let the cake rest before flipping to avoid breaking the caramel layer.
Use room-temperature butter for a smoother batter.
Don’t overmix the flour mixture—this keeps the cake soft and fluffy.
If using fresh pineapple, pat it dry to prevent excess moisture.
For extra caramel flavor, use dark brown sugar instead of light.
A cast iron skillet gives a deeper, richer caramelized crust.