How to Make Homemade Pineapple Upside Down Cake

Tropical Twist: Pineapple Upside Down Cake is a classic dessert that offers a delightful combination of sweet, caramelized pineapple rings and cherries on top of a moist, buttery cake. This nostalgic treat not only tastes delicious but also presents beautifully, with its glistening fruit topping and golden brown cake layer. Ideal for any occasion, from family gatherings to festive celebrations, Pineapple Upside Down Cake is a timeless favorite that brings a touch of sunshine and happiness to the table.


Why You’ll Love Pineapple Upside Down Cake:

  • Visually Impressive: The caramelized fruit topping makes a beautiful presentation straight out of the oven.
  • Sweet and Tangy Flavor: The combination of pineapple and cherries offers a perfect balance of sweetness and acidity.
  • Moist and Tender Cake: Infused with pineapple juice, the cake is incredibly moist and flavorful.
  • Simple to Make: Despite its impressive appearance, this cake is straightforward to prepare, with no fancy decorating skills required.

Ingredients Notes For Pineapple Upside Down Cake:

  • Pineapple Rings: Canned or fresh pineapple rings form the iconic top (which becomes the bottom) layer of the cake.
  • Maraschino Cherries: Add a pop of color and sweet flavor in the center of each pineapple ring.
  • Brown Sugar: Creates a rich, caramel-like sauce when baked with the fruit.
  • Butter: Used in both the fruit layer and the cake batter for richness and flavor.
  • Cake Batter: A basic batter made with flour, sugar, eggs, and pineapple juice for added tropical taste.

Recipe Steps:

  1. Prep the Fruit Layer: In the bottom of a round cake pan, melt butter and sprinkle brown sugar evenly. Arrange pineapple rings and place cherries in the centers and around the pineapple.
  2. Make the Cake Batter: Cream together butter and sugar, then add eggs and dry ingredients alternately with pineapple juice, mixing until smooth.
  3. Assemble the Cake: Pour the batter over the pineapple and cherry layer in the pan, smoothing the top.
  4. Bake: Cook in a preheated oven until the cake is golden and a tester comes out clean.
  5. Invert and Serve: After cooling slightly, invert the cake onto a serving plate to reveal the caramelized fruit topping.

Storage Options:

  • Room Temperature: Keep the cake covered at room temperature for 1-2 days.
  • Refrigerate: For longer storage, refrigerate for up to 5 days. Let it come to room temperature before serving for the best flavor.


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How to Make Homemade Pineapple Upside Down Cake



For the Topping:

  • 1/4 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 can (20 ounces) pineapple slices, drained (juice reserved)
  • Maraschino cherries, enough to place in the center of each pineapple slice

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (mixed with reserved pineapple juice to make 1 cup total liquid)


  1. Preheat the Oven and Prepare the Topping:
    • Preheat your oven to 350°F (175°C).
    • In a 9-inch round cake pan, melt the 1/4 cup butter in the oven. Remove and sprinkle the brown sugar evenly over the melted butter.
    • Arrange the pineapple slices on top of the brown sugar, and place a maraschino cherry in the center of each pineapple ring. Set aside.
  2. Mix the Dry Ingredients:
    • In a medium bowl, sift together the flour, baking powder, and salt.
  3. Cream Butter and Sugar:
    • In a large bowl, beat the 1/2 cup butter with the granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Combine with Dry Ingredients and Liquid:
    • Alternately add the dry ingredients and the milk-pineapple juice mixture to the creamed mixture, starting and ending with the dry ingredients.
  5. Bake the Cake:
    • Carefully pour the batter over the pineapple slices in the cake pan.
    • Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Invert the Cake:
    • Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate to reveal the pineapple and cherry topping.
  7. Serve:
    • Serve warm or at room temperature. The cake is delicious as is but can be accompanied by whipped cream or vanilla ice cream if desired.
  • Author: Maria



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