The Best Pineapple Upside-Down Cake

My 7-year old had never had pineapple upside-down cake and she loves pineapple.

Whoa. How did that happen?

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

So I decided to get busy. It turned out to be the best pineapple upside-down cake I’ve ever had, and one of the best cakes I’ve ever put to my lips.

I think it would be a perfect cake for Easter, Mother’s Day, baby and bridal showers, brunch, or anytime you want a cheery, sunny, happy cake.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

It’s an easy cake to make, and you don’t even a mixer. For the cake base, I adapted my favorite buttermilk coffee cake that I’ve used for so many cakes including Blueberry Muffin and Buttermilk Pancakes CakeCranberry White Chocolate Chip Bliss CakePeaches and Cream Fluffy Muffin CakeCream Cheese-Swirled Cherry and Mixed Berries Cake, and more.

I love this cake base because it’s fast and easy to make, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. That trifecta of moisturizing and tenderizing ingredients makes it impossible to have a dry cake.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

Not to mention, the buttery, brown sugary pineapple juice that seeps down into the cake from the slices on top make the cake so soft, moist, and buttery that it just melts in your mouth.

I used one 20-ounce can pineapple slices. I kept one slice whole for the center of the cake, and then fanned 12 halves around it. My pet peeve about most pineapple upside-down cakes is that there’s not enough pineapple if you keep the rings whole and intact. The focus of a pineapple upside-down cake should be on the pineapple, so I tried to maximize the pineapple coverage on top by using a fanning technique.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

I used the remaining 3 slices (6 halves) to line the sides of the pan.

Nobody likes bald sides.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

After getting the pineapple and cherries in the pan, whisk together the cake batter and turn it out into the pan. I filled my 9-inch round cake pan about 3/4-inch full  with batter.

Although the cake doesn’t rise a ton, it’s still a cake and rises some, so don’t exceed about 3/4-full, the same idea as when filling a muffin tin. Discard the last bit of batter if need be. I mention this because all cake pans, exact amount of pineapple, cherries, etc will vary slightly.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

I made the cake before bed and let it cool overnight in the pan with a sheet of foil over it. There’s no big rush to get it out of the pan. And honestly, inverting cakes gives me sweaty palms every time and I was stalling.

But because of how buttery the topping is, the pan is so well-greased that the cake just plopped right out. Not even one slice of pineapple or cherry out of order. This is exactly how it looked after inverting.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

The cake is soft, sweet, with almost imperceptible tang from the buttermilk that adds another layer of flavor. The pineapple slices add chewiness and texture to the otherwise falling-apart-soft crumb.

While baking, the pineapple caramelizes in a butter and brown sugar bath giving the cake it’s signature glistening top and adding so much rich, browed butter flavor to the pineapple. There’s no better way to get your Vitamin C than via pineapple baked in it’s own brown sugar-browned butter sauce.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

The maraschino cherries add a burst of sweet flavor, and they’re so eye-catching. And my daughter loves cherries.

It feels great to make nostalgic and classic recipes and between how this cake looked and how it tasted, it just made me so happy.

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

  The Best Pineapple Upside-Down Cake - So soft, moist & really is The Best! A cheery, happy cake that's sure to put a smile on anyone's face!

Print Print Recipe

The Best Pineapple Upside-Down Cake

The best pineapple upside-down cake I've ever had, and one of the best cakes I've ever made. It's an easy, no-mixer cake. The cake is soft, sweet, with almost imperceptible tang from the buttermilk that adds another layer of flavor. The pineapple slices add chewiness and texture to the otherwise falling-apart-soft cake. While baking, the pineapple caramelizes in a butter and brown sugar bath giving the cake it's signature glistening top and adding so much rich, browed butter flavor to the pineapple. The maraschino cherries add a burst of sweet flavor, and they're so eye-catching. The buttery, brown sugary pineapple juice that seeps down into the cake from the slices on top make the cake so soft, moist, and buttery that it just melts in your mouth. It's a perfect cake for Easter, Mother's Day, baby and bridal showers, brunch, or anytime you want a cheery, happy cake.

Yield: one 9-inch round cake, 8 to 10 servings

Prep Time: 15 minutes

Cook Time: about 40 minutes

Total Time: about 90 minutes, for cooling

Ingredients:

1/2 cup unsalted butter
3/4 cup light brown sugar, packed
one 20-ounce can pineapple slices
about 12 maraschino cherries
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk (or Powdered Buttermilk, use 2 tablespoons with the dry ingredients + 1/2 cup water added with the wet)
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 350F.
  2. In a small,  microwave-safe bowl, melt the butter, about 1 minute on high power.
  3. Pour the butter into a 9-inch springform cake pan. Use your finger to run a bit of butter around the side of the pan so it's well-greased.
  4. Evenly sprinkle the brown sugar over the butter.
  5. Add 1 whole pineapple slice to the center of the pan.
  6. Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. I used 12 slices.
  7. Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan (see photos for reference). There will likely be bare side patches with no pineapple coverage, that's okay.
  8. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.
  9. Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.
  10. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
  11. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
  12. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't overmix or try to stir them smooth.
  13. Gently turn batter out into prepared pan, being careful to not disturb the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan.
  14. Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you'll hit gooey pineapple juice.
  15. Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. I allowed cake to cool overnight, covered with a sheet of foil, before inverting. Cake will keep airtight at room temperature for up to 5 days.

Related Recipes

Blueberry Muffin and Buttermilk Pancakes Cake – A cake that tastes like  hybrid of muffins and pancakes. Can be made with frozen berries

Peaches and Cream Fluffy Muffin Cake – If you don’t have fresh peaches, most any frozen fruit like mangoes, strawberries, or mixed berries may be used

Peaches and Cream Fluffy Muffin Cake - Recipe at averiecooks.com

Cream Cheese-Swirled Cherry and Mixed Berries Cake – Homemade version of an Entenmann’s cream cheese coffee cake

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at averiecooks.com

Cranberry White Chocolate Chip Bliss Cake – Like a Starbucks Cranberry Bliss Bar in cake form

Cranberry White Chocolate Chip Bliss Cake - The flavors of Starbucks Cranberry Bliss Bars in a Soft, Easy, No-Mixer Cake! Recipe at averiecooks.com

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze – One of my favorites. Use your favorite fresh, frozen, or seasonal fruit in this incredibly moist and soft cake

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze – One of the best coffee cakes or cakes I’ve ever made. Highly recommended – tied with the one above

The Best Buttermilk Recipes –  30+ easy recipes for cakes, breads, muffins, donuts and more. Now you know what to do with it so you’ll never waste it again

The Best Buttermilk Recipes - Now you know what to do with it so you'll never waste it again! 25+ easy recipes for cakes, breaeds, muffins, donuts & more at averiecooks.com

 Pineapple Banana & Coconut Cream Smoothie (vegan, GF) – Tastes like a virgin pina colada. Sweet, creamy, refreshing & healthy. No need to add sugar since the fruit is sweet enough

Pineapple Banana & Coconut Cream Smoothie (vegan, GF) -  Tastes like a virgin pina colada. Sweet, creamy, refreshing & healthy! No need to add sugar since the fruit is sweet enough.

The Best Lemon Bars – Truly the best lemon bars I’ve ever had

Lemon Cupcakes with Lemon Cream Cheese Frosting –  Soft, fluffy, moist, very lemony cupcakes from scratch. Easy one-bowl, no-mixer recipe for cupcakes that taste like they’re from a bakery

lLemon Cupcakes with Lemon Cream Cheese Frosting - Soft, fluffy, moist, very lemony cupcakes from scratch! Easy one-bowl, no-mixer recipe for cupcakes that taste like they're from a bakery!

   

161 Responses to “The Best Pineapple Upside-Down Cake”

  1. #
    51
    Lisa @ Simple Pairings — March 13, 2014 at 4:17 am

    Wow, Averie! This looks so yummy. I can tell how moist the crumb is just by looking at the pictures. Your presentation is so beautiful, too. Can’t wait to try this!

    Reply

  2. #
    52
    Los | The Man, The Chef, The Dad — March 13, 2014 at 5:57 pm

    Wow. I didn’t think I’d ever want Pineapple Upside-Down Cake so bad in my entire life. Looks amazing!

    Reply

  3. #
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    Trish - Mom On Timeout — March 14, 2014 at 10:01 am

    This may be your most visually stunning post to date Averie. I love the pop of the cherries, so vibrant! This cake looks so incredibly moist and the cake itself is just beautiful! Pinned girl!

    Reply

    • Averie Sunshine replied: — March 14th, 2014 at 1:47 pm

      Thanks, Trish, for the high compliment about this post! I really loved the images and it’s not as popular as a drippy chocolate recipe post, but I personally love the pics. So thank you for saying that :) And thanks for pinning!

      Reply

  4. #
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    Danielle @ TheBestDessertRecipes.com — March 14, 2014 at 10:35 am

    This is quite possibly the most beautiful pineapple upside down cake I’ve ever seen. Plus, it looks so much better than the cakes I’ve tried to make in the past. I’m definitely going to try your recipe the next time I have a pineapple upside down cake craving. Thanks!

    Reply

    • Averie Sunshine replied: — March 14th, 2014 at 1:46 pm

      Thanks, Danielle, I appreciate it! I hope you can try the recipe one day!

      Reply

  5. #
    55
    LucyRose — March 14, 2014 at 6:42 pm

    Hey – a weird but REALLLY tasty tip for you – try this one time and you won’t regret it. We got the idea from a garlic cookbook. In place of several of the cherries, put a small garlic clove. (You can remove it when the cake is done – the flavor is all you wanted, not the clove itself).

    The garlic imparts a wonderful deep savory counterpoint to the sweetness of the cake and nobody who tastes it will have the slightest clue that it was garlic, they’ll just say it really is good. :-)

    Reply

    • Averie Sunshine replied: — March 14th, 2014 at 8:07 pm

      I really loathe garlic. Like, I hate it :) I mean HATE IT. I also am allergic to it, so this one won’t work for me but thanks anyway!

      Reply

  6. #
    56
    Nancy @ gottagetbaked — March 17, 2014 at 2:37 pm

    OMG Averie, this is beautiful, sunny, lovely, delicious perfection! I feel like it’s summertime just by looking at your gorgeous photos. You’re absolutely brilliant for the fanning technique AND for putting pineapple slices on the side of the pan. Talk about getting pineapple in every singe luscious bite.

    Reply

  7. #
    57
    Chung-Ah | Damn Delicious — March 19, 2014 at 7:40 am

    Okay, seriously, how freaking gorgeous is this cake? You did this cake some MAJOR justice in these photos. Well done, friend!

    Reply

    • Averie Sunshine replied: — March 19th, 2014 at 8:03 am

      I loved how bright and sunny these images turned out. The cake was a joy to photograph. Unlike most cakes which are huge, awkward and annoying! Lol

      Reply

  8. #
    58
    Stephanie @ Long Distance Baking — March 19, 2014 at 6:41 pm

    I’m in the same boat as your daughter…never had one! But these pictures are so mouthwateringly gorgeous I’m half tempted to just go make it right now!! Definitely pinning for a spring occasion. The occasion just might be that I need to try a pineapple upside-down cake :) Pinned!

    Reply

  9. #
    59
    Charlotte from AZ — March 25, 2014 at 8:30 pm

    I haven’t made one of these cakes in ages! …but I will be making this one of
    yours! Beautiful post…thanks for sharing! Love all the pics!

    Reply

  10. #
    60
    Ausra — April 3, 2014 at 6:19 pm

    I’ve made my very first pineapple upside-down cake following your recipe. This came out just amazingly beautiful (almost the same as in your pics) and sooo delicious!!! Thank you, Averie for great recipes that actually deliver! Your blog is officially my favorite!

    Reply

    • Averie Sunshine replied: — April 4th, 2014 at 9:26 am

      Thanks for saying my site is your favorite and glad your cake came out just amazingly beautiful! Isn’t it just such a PRETTY cake! I love this one!

      Reply

  11. #
    61
    Jessica — April 18, 2014 at 2:32 pm

    It looks totally yummy!

    But, isn’t the amount of fats in the batter too small? Other recipes call forse something like 1/2 cup of butter in the batter, this one only needs 3 tbsp of oil… I’m confused… Anyway I’m gonna tra this recipe tomorrow! What if I add the juice from canned pineapple to the batter? Would it be too liquid?

    Thank you!

    Reply

    • Averie Sunshine replied: — April 18th, 2014 at 3:50 pm

      Follow the recipe as I wrote it; I promise it works like a charm. Don’t make alterations since I have no idea if what you want to do will work or not – what I wrote, works. Enjoy the cake!

      Reply

  12. #
    62
    Sylvia — April 21, 2014 at 1:36 pm

    Hi Averie, I made another upside down pineapple cake for easter and was not pleased with the results. I saw your receipe and tried it today. You are right…it is the best ever. The only thing I did different was add a little almond extract. Thank you so much for your great recipes. I have never been disappointed with any of your creations.

    Reply

    • Averie Sunshine replied: — April 21st, 2014 at 3:48 pm

      Oh I love almond extract & I can see it being great in here! Thanks for saying it’s ‘the best’. After not having luck with another recipe which is so frustrating – I am glad you’re happy with my recipe! And with my other recipes, too!

      Reply

  13. #
    63
    Tamara Sardakowski — April 28, 2014 at 8:41 am

    I made this last night for a dinner party. It was very good!!! Thank you so much!!

    Reply

    • Averie Sunshine replied: — April 28th, 2014 at 9:02 am

      Glad you enjoyed it and thanks for trying it!

      Reply

  14. #
    64
    Mary — May 4, 2014 at 5:20 am

    I loved this recipe! I’m am just like your daughter. I love pineapple but have never had this cake before. I was moist and full of flavor. My husband, who usually doesn’t like cakes because they are too dry, liked this cake too. Thank you for another wonderful recipe Averie!

    Reply

    • Averie Sunshine replied: — May 4th, 2014 at 7:11 am

      Thanks for trying this cake (and your first ever pineapple upside down cake!) and so glad your husband even liked it! Glad you’re happy & thanks for the feedback!

      Reply

  15. #
    65
    Jo Ann West — May 4, 2014 at 4:51 pm

    The Pineapple Upside Down Cake sounds good, but mine is better! I cook the pineapple in the butter and brown sugar in a large sauté pan on the stove first. This allows the pineapple slices to caramelize. Then I arrange the pineapple slices on the bottom go the pan, adding the cherries and pouring the butter /brown sugar moisture over the fruit. I add the pineapple juice from the can of pineapple to the cake mixture and I also add some coconut flakes to the cake mixture. When the cake is done, while it is still hot, I poke the cake all over and pour a can of Creme de Coconut over the cake and allow the cake to absorb it. The cake cannot be turned out of the pan. It is too moist and will fall apart. It must be scooped out. When the cake is cooled, I cover it with homemade whipped cream. Now that is the best Pineapple Upside Down Cake!

    Reply

    • jason replied: — June 13th, 2014 at 4:28 pm

      No… yours is not a pineapple upside down cake as you freely admit you don’t invert the cake. Drowning the cake in other flavors is another cake foul in my book.

      Don’t be so rude, your post was offensive and I am just a reader of the blog.

      Reply

    • Melina replied: — August 20th, 2014 at 11:56 pm

      I def agree with Jason! And I’m sorry but your version sounds way too soggy, mushy and sweet. I can’t wait to try this recipe!

      Reply

  16. #
    66
    Michele — May 12, 2014 at 9:09 am

    I made this yesterday for my mom for Mother’s Day. I followed the recipe exactly, I did use Greek yogurt in lieu of sour cream. You weren’t fibbing this really is the best Pineapple Upside Down Cake EVER!!! Thank you!

    Reply

    • Averie Sunshine replied: — May 12th, 2014 at 11:50 am

      Thank you for trying it and glad that you agree that it really is the best :) How sweet of you to bake for your mom, too!

      Reply

  17. #
    67
    Christan — May 18, 2014 at 7:33 pm

    This turned out superb! I have yet to be disappointed in any of your recipes (and I’ve made a quite a few). It is moist and not too sweet: the perfect combo. The only thing I would mention to readers is that I used half of the brown sugar and butter that was recommended for a 9 in pan. I only used enough to cover the pan generously but still had a ton of each leftover. And it still turned out GREAT!! Thank you for sharing!

    Reply

    • Averie Sunshine replied: — May 19th, 2014 at 4:24 am

      Thanks for trying many of my recipes and glad you loved this cake and that the tweaks you made worked out just fine! Thanks for LMK you made it!

      Reply

  18. #
    68
    Donna Ormandy — June 9, 2014 at 2:46 pm

    Love your newsletters

    Reply

  19. #
    69
    Kara — June 15, 2014 at 5:53 pm

    I made this for my dad today and it was a huge hit! I’ll definitely be making it again :) thank you!!

    Reply

    • Averie Sunshine replied: — June 16th, 2014 at 11:14 am

      Thanks for trying this cake, Kara, and glad you’ll be making it again! And how sweet of you to bake for you dad on Father’s Day :)

      Reply

  20. #
    70
    Kate — June 22, 2014 at 2:43 pm

    My husband asked for a pineapple upside down cake this year for father’s day. After searching online, I found this recipe and I am so glad I did. The cake turned out beautifully, just like the picture. My husband loved that there were extra pineapples on top (different from his childhood memories). I turned the cake onto my cake server, but there was no real need. Within minutes, my husband and three sons had consumed the treat. I am not a fan of pineapple cake, but in the sample piece I had, I loved the base cake and will be using it as a base for many other recipes. This was a great recipe. Thanks again for sharing it!

    Reply

    • Averie Sunshine replied: — June 23rd, 2014 at 6:57 am

      I am thrilled to hear this cake was a big success, both in terms of taste, visual appeal and it turning out just like my photos, and that you plan to use this cake base for other recipes. Yes, and as I mentioned in the post, I tweaked and adapted my favorite small-cake cake base that uses buttermilk because it’s such a keeper! It never lets me down. Many of the “Related Recipes” I linked use a very similar base so you can check those out for inspiration if you’d like!

      Reply

  21. #
    71
    Dianne — June 30, 2014 at 2:16 pm

    I’m looking forward to trying this tonight. Any idea how I can scale this to a larger springform pan. I have one that is 10.5 inches.

    Reply

    • Averie Sunshine replied: — June 30th, 2014 at 2:32 pm

      I would just use a few more bananas and bake a little less time possibly since the cake will be thinner since your pan is a bit bigger. Just guessing of course, since I havent tried it personally. Enjoy!

      Reply

  22. #
    72
    Missy — July 16, 2014 at 7:50 am

    Pineapple Upside Down Cake is my absolute favorite cake and until last year, I’ve had one every year as far back as I can remember (for my birthday). Like you, I always felt like there wasn’t enough of the pinneapple goodness. Once I started making these myself, I opted for crushed pinneapple which consistently covers the cake and gives pinneapple in every bite (I choose to omit the cherries, but the ‘crushed’ recipe works with or without the cherries). Also, my Aunt actually doubles the pinneapple/butter/brown sugar topping and, to me, it makes it even yummier. Maybe you or your readers can find this info. useful and/or adapt it as you/they see fit.

    Reply

  23. #
    73
    Jasmine — July 19, 2014 at 10:28 pm

    I made the cake in a 9-inch springform pan as stated in the recipe. I’m wondering if I should have used a 9-inch round instead? Thanks so much in advance.

    Reply

    • Averie Sunshine replied: — July 20th, 2014 at 1:02 pm

      Springform is correct. It’s far too much batter to fit into a typical 9-inch round given the layer of pineapple/cherries. Plus, getting it out would be less of a sure-thing.

      Reply

      • Jasmine replied: — July 20th, 2014 at 10:19 pm

        Perfect! Thank you!

    • Thanh replied: — July 22nd, 2014 at 2:46 pm

      Averie, I have been knowing and following your recipes for only a month now but every recipe I tried from your blogs has turned out perfectly. I have tried the cherry bread, chocolate chip cookie, chocolate chip strawberry muffin and cherry chocolate chip blondies (yes, I have a thing for chocolate chip and fruits!). And you know what, they all came out beautifully! My boyfriend lovessssssss them and so do his family. Whatever I baked was always gone in the next morning! I’m trying this tmr since he’s begging me to bake smth pineapple. Wish me luck!

      And thank you! You are my favourite!

      Reply

      • Averie Sunshine replied: — July 22nd, 2014 at 3:09 pm

        Thanks for finding me and for trying so many of my recipes already! Wow, you’ve done a lot of baking and that’s awesome! So glad everything has worked perfectly and that everyone else is loving the treats, too! Enjoy this cake, it’s one of my all-time favorites!

  24. #
    74
    Wendy — July 24, 2014 at 7:10 pm

    Granddaughter and I made this cake today. It was delicious and looked great. We didn’t have excess batter like you mentioned in the recipe. I would double the batter next time. What did we do wrong? I double checked the dry ingredients. The cake was very thin. I think it probably would have filled a nine in regular cake pan.

    Reply

    • Averie Sunshine replied: — July 25th, 2014 at 10:02 am

      Well your pan may just have been slightly deeper than mine, thus no excess; pan sizes vary slightly.

      The fact that the cake tasted great but batter seemed thin; well I use Trader Joe’s buttermilk and King Arthur all-purpose flour. I swear by that flour specifically and flour or buttermilk variances in brands could result in the cake batter being a different texture/thickness, but you said the cake came out great…so I don’t know exactly how to explain it. You could try changing flour and see if that changes the thickness of the batter or change buttermilks.

      Reply

  25. #
    75
    sandy — August 6, 2014 at 2:42 pm

    I just made this cake. Used Greek yogurt, and as I had no buttermilk or regular milk home, I used cream with a tsp. lemon juice added. Turned out awesome. It even looked like the picture! It smelled so good that I couldn’t wait to try it, so I inverted it onto the plate after only about 20 minutes and ate it while hot. I can barely stop myself from going back for more (a lot more)! Thanks for a great recipe!

    Reply

    • Averie Sunshine replied: — August 6th, 2014 at 7:48 pm

      So glad you made it and that Greek yog + lemon juice did the trick! Great that it turned out like the pics and that you inverted it right away without issue. Glad you’re stealing bites of it, too :)

      Reply

  26. #
    76
    Marissa — August 10, 2014 at 9:48 am

    Question… Do you have to use a springform pan? I am making this for my Momma’s birthday today and want to make sure :) I have to buy the pan to make it lol.

    Reply

    • Marissa replied: — August 10th, 2014 at 9:51 am

      Just read an above post that says you do! Oops, thanks! :)

      Reply

  27. #
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    Mrs fazal — August 21, 2014 at 7:10 am

    Can u plz tell ur recipe in gm n ml …as measuring cup sizes vary with the brands …tx

    Reply

    • Averie Sunshine replied: — August 21st, 2014 at 9:24 am

      A 1 cup measuring cup in the USA is a 1 cup measuring cup, brand does not matter.

      Reply

  28. #
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    Naailah — September 3, 2014 at 11:05 am

    Hi! Can u please tell me if I can substitute the sour cream/greek yoghurt with milk?

    Reply

    • Averie Sunshine replied: — September 3rd, 2014 at 5:00 pm

      Not really because milk isn’t as thick and it will alter the texture and results.

      Reply

  29. #
    79
    Ann Aziz — September 10, 2014 at 3:48 am

    Hi Averie. So far I’ve made two of your recipes……Fudgy Banana Bars (twice) and Sweet Cream Vanilla Coffee Cake. Both have been yummy!!!!! There are times I may not have an ingredient and, in this instance, I was wondering if the sour cream/greek yogurt can be substituted with additional buttermilk. Many thanks.

    Reply

    • Averie Sunshine replied: — September 10th, 2014 at 3:55 am

      Yes I think you’d be fine. Just add it very slowly and use less than the 1/3 c called for, at least at first. You just don’t want to thin out the batter too much. It’s a pretty thick batter. Enjoy!

      Reply

      • Ann Aziz replied: — September 10th, 2014 at 11:17 am

        Thank you so much. I’ll let you know how it turns out. Have a nice day.

  30. #
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    Audrey — October 2, 2014 at 4:17 pm

    My great grandma would make a pineapple upside down cake every year for my grandma’s birthday when she was young, and I thought it would be nice to bring back the tradition. After reading several recipes, I decided to go with this one… We absolutely loved it! I’m sure I’ll make it again next year.

    Reply

    • Averie Sunshine replied: — October 2nd, 2014 at 4:51 pm

      I’m so glad you enjoyed this and thanks for selecting my recipe after reading several. Great that you’ll make it again!

      Reply

  31. #
    81
    Marissa R — October 7, 2014 at 12:47 pm

    Hello there! After so many comments from readers who actually made the cake, I’ve decided to make this my first recipe I try from your website! I’m so excited!

    Do you have a recommendation for the temperature of the egg? It makes a pretty big difference in certain circumstances.

    Thanks!!

    Reply

    • Averie Sunshine replied: — October 7th, 2014 at 3:34 pm

      You know I’ve made this cake base with room temp eggs, eggs out of the fridge for 5 mins, and eggs straight from the fridge. I’d say go with 5 to 20 mins out of the fridge, but I will admit this cake base is extremely forgiving…like I’ve made it 25+ times and I really don’t think it will matter a ton. But you’re right, in some recipes, it does!

      Reply

      • Marissa+R replied: — October 8th, 2014 at 8:46 am

        Thanks for answering my question. I made this cake last night and I’m turning it over today after work! Super excited to see how it turns out. I’m wanting to try this cake base with other fruits in the bottom!

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    Nicole — October 15, 2014 at 7:25 am

    I made this cake this afternoon after trying your banana upside cake recipe a couple of weeks ago.
    It turned out amazing!
    Thank you so much once again :)

    Reply

    • Averie Sunshine replied: — October 15th, 2014 at 8:57 am

      Thanks for trying both of my upside-down cakes and glad you loved them both!

      Reply

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    Rachel — October 18, 2014 at 8:21 pm

    I was very excited to make this for my husband’s birthday. It was a horrible experience…. My brand new springform pan leaked everywhere and the cake did not even cook. So disappointing

    Reply

    • Averie Sunshine replied: — October 18th, 2014 at 8:33 pm

      Sorry that it was your PAN that failed, not my recipe! (just don’t want anyone reading this to think it’s the recipe). I have had springform pans leak and it’s Soooooo frustrating! Been there!

      Reply

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    Sharon — October 28, 2014 at 11:31 am

    Excellent recipe. I did not have any milk so I used the pineapple juice. I have a 9 inch cake pan that is 2 in deep and had no difficulty inverting the cake onto its plate once it was cool. I never use a springform pan for cakes with sauce because of the risk of leaks.

    Reply

    • Averie Sunshine replied: — October 28th, 2014 at 2:07 pm

      I never use a springform pan for cakes with sauce because of the risk of leaks = and if you trust your pan to be nonstick, that’s a great way to go! I have tried soooo many springform pans and some are better than others but none are perfect. Sigh.

      Glad the cake came out great for you, even without milk! Great way to use literally everything in the can of pineapple, including the juice!

      Reply

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    Stella — November 13, 2014 at 10:28 am

    Hi, I’ve made pineapple upside down cake many times using a boxed cake mix, and it always comes out fine. This time I tried your recipe, and while the taste was good, the batter, using just the one cup of flour that you recommend, barely covered the topping. Is it a typo, or should only one cup of flour be used? Thanks in advance!

    Reply

    • Averie Sunshine replied: — November 13th, 2014 at 2:25 pm

      It’s not a typo. There isn’t ‘tons’ of batter but there’s plenty to cover the pineapple.

      I would doublecheck to make sure your springform pan isn’t larger than I indicated. That could be one possible issue.

      Thanks for trying the recipe and glad you enjoyed the taste of the cake.

      Reply

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    cathy — November 18, 2014 at 4:15 pm

    Can i use Splenda for thie Recipe??

    Reply

    • Averie Sunshine replied: — November 18th, 2014 at 4:58 pm

      I haven’t tried it, so can’t say for sure…but my guess would be that it’s not going to caramelize like real sugar would. You can try and see how it goes.

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    diana michael — November 20, 2014 at 1:04 pm

    can you give me some more clarity on the buttermilk proportion. If i use 1/2 cup of liquid buttermilk do i still add 1/2 cup of water to it. Pls. confirm.

    Reply

    • Averie Sunshine replied: — November 20th, 2014 at 1:17 pm

      Brands of powdered buttermilk vary but you’ll want to add enough powder to make 1/2 cup buttermilk. If you’re using regular, liquid, traditional buttermilk, then you don’t add any water. Water only comes into play if someone is using powdered buttermilk and it needs to be made into a liquid.

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    STEPHANIE MONTENEGRO — November 21, 2014 at 9:06 am

    making this right now, tried some of the batter…..YUMMY!

    Reply

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    Kerry — November 28, 2014 at 1:01 pm

    I made this for my Thanksgiving dessert and I received many compliments – wonderful recipe! Thank you for posting it – it’s a keeper! I didn’t use traditional buttermilk (I didn’t have any) so I used a splash of vinegar and remainder half and half to make a 1/2 cup, let it sit for five or so minutes and it thickened up perfectly to use in my recipe.

    I agree with another poster that when I first poured the batter, I double checked the recipe because you referenced 3/4 full in the springform and it didn’t look like it was even halfway, but it was the perfect size. I wrote a note to my future self on the printout that it may look like less, but it will still turn out perfectly. Thanks again!

    Reply

    • Averie Sunshine replied: — November 28th, 2014 at 1:53 pm

      Glad it came out perfectly for you and the vinegar/half-and-half trick is a good one. I’ve done that once or twice myself :)

      And yes the batter and pan sizes and how full is full…it can vary based on everyone’s exact pan dimensions but I’d rather have a slightly shorter cake than one that overflows all over the oven which is why I am careful how I write things to try to prevent mistakes before they even happen with readers :) Glad this is a keeper for you!

      Reply

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