The Best Pineapple Upside Down Cake

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The Best Pineapple Upside-Down Cake — So soft, moist, and really is the best!! A cheery, happy cake that’s sure to put a smile on anyone’s face! This 100% from-scratch cake is an EASY reader favorite you’re going to love!!

The Best Pineapple Upside-Down Cake — So soft, moist, and really is the best!! A cheery, happy cake that's sure to put a smile on anyone's face! This 100% from-scratch cake is an EASY reader favorite you're going to love!!

Homemade Pineapple Upside Down Cake

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

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!

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.

The Best Pineapple Upside-Down Cake — So soft, moist, and really is the best!! A cheery, happy cake that's sure to put a smile on anyone's face! This 100% from-scratch cake is an EASY reader favorite you're going to love!!

The cake is soft, sweet, with an 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 pineapple upside down cake its signature glistening top and adding so much rich, browned 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, and really is the best!! A cheery, happy cake that's sure to put a smile on anyone's face! This 100% from-scratch cake is an EASY reader favorite you're going to love!!

Pineapple Upside Down Cake Ingredients

To make this easy pineapple upside down cake, you’ll need the following ingredients: 

  • Unsalted butter
  • Light brown sugar
  • Canned pineapple slices
  • Maraschino cherries
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Egg
  • Buttermilk
  • Sour cream
  • Canola oil
  • Vanilla extract

Tip

You must use each of these ingredients as they’re listed. Substitutions like whole wheat flour or an alternative sweetener may result in a less than stellar upside down cake. 

How to Make Pineapple Upside Down Cake

Making pineapple upside down cake from scratch is so easy! First you’ll arrange the pineapple-cherry topping, then you’ll prepare the cake batter. 

Here’s how the homemade pineapple upside down cake is made: 

  1. Arrange the pineapple-cherry topping: 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.
  2. I used the remaining 3 slices (6 halves) to line the sides of the pan. Nobody likes bald sides.
  3. Make the cake batter: 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.
  4. Let the cake cool before flipping: 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. 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. 

Baking Tip

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, the exact amount of pineapple, cherries, etc will vary slightly.

The Best Pineapple Upside-Down Cake — So soft, moist, and really is the best!! A cheery, happy cake that's sure to put a smile on anyone's face! This 100% from-scratch cake is an EASY reader favorite you're going to love!!

Pineapple Upside Down Cake FAQs

Can I Make This in a Regular 9-Inch Cake Pan?

No, regular round cake pans aren’t deep enough. You also can’t use a 9-inch square baking pan for this. You have to use a 9-inch round springform pan, otherwise this homemade pineapple upside down cake recipe won’t turn out right. 

Which Springform Pan Do You Recommend? 

I recommend making this easy pineapple upside down cake in this 9-inch springform pan. This is the exact pan I use at home and it works every time! 

Can I Make This Into Pineapple Upside Down Cupcakes? 

I haven’t tried that before because I just don’t have the patience for it! So unfortunately I can’t tell you if this recipe can be made as cupcakes. 

Can I Turn This Into a Layer Cake?

I don’t think layering pineapple upside down cake is a good idea. This cake is incredibly moist and heavy, and I think if you tried to make two layers and stack them on top of each other the entire cake would fall apart. 

Can I Make This in a Bundt Pan? 

Yes, you just have to be precise with your arrangement of the pineapple upside down cake topping in the bundt pan before you add the cake batter. The bake time may need to be altered slightly, so watch the oven and not the clock.

Is There a Sour Cream Substitute I Can Use? 

Full-fat sour cream makes for the best homemade pineapple upside down cake, but lite sour cream may be used in its place. You can also use plain Greek yogurt, but note that regular yogurt won’t work (it’s too runny). 

Is Fresh or Canned Pineapple best for pineapple upside down cake?

I’ve only ever used canned pineapple rings so I can’t say for sure whether fresh pineapple would work in place of canned. Most likely yes, but please let me know if you try this and it works out! 

Can I Use Pineapple Juice in Place of the Buttermilk? 

No, you need real buttermilk to help this cake rise properly. You can use the leftover pineapple juice in the can in cocktails, smoothies, and more though! 

Is There a Buttermilk Substitute I Can Use? 

If possible, get your hands on real buttermilk. If that’s not possible, you can try making a buttermilk substitute (for every 1 cup of milk, mix in 1 tablespoon lemon juice or white vinegar). If you have to make a buttermilk substitute, you should use 2% or whole milk for the best results.  

What’s the trick to flipping pineapple upside down cake?

Time! The cake needs time to cool in the pan (at LEAST 30 minutes, but preferably overnight) before it’s safe to invert it onto a plate. As the cake cools, the pineapple on the bottom (soon to be the top!) firms up, the sugars set to create a caramel-y sauce, and the cake itself sets.

Why is my pineapple upside down cake mushy?

If your cake turned out mushy, you likely didn’t drain the pineapple and cherries well enough.

Can you make pineapple upside down cake a day early?

Absolutely! In fact, making it a day in advance means the cake will pop out of the cake pan so much easier when you’re ready to invert it.

How Do You prevent pineapple upside down cake from sticking to the pan?

Melted butter! The butter gets added to the bottom of the pan before all of the toppings are arranged. The sugar and butter caramelize in the oven, but there’s enough butter that the cake should pop right out of the pan once cool.

How Long Does Pineapple Upside Down Cake Last? 

You can store the cake at room temperature for up to five days. Cover the pan with foil. The cake will stay super moist thanks to the juicy topping. 

Can Pineapple Upside Down Cake Be Frozen? 

Since this is such a moist cake that’s loaded with fruit, I do not recommend freezing it. 

The Best Pineapple Upside-Down Cake — So soft, moist, and really is the best!! A cheery, happy cake that's sure to put a smile on anyone's face! This 100% from-scratch cake is an EASY reader favorite you're going to love!!

Tips for the Best Pineapple Upside Down Cake

Make sure you are using a good quality springform pan that you know is reliable. From time to time, people write to me saying their springform pan leaked, butter went all over, and they get upset with me. This is not my fault, peeps. It’s your pan that leaked. The solution?

Test your pan with water in it. Does it leak? If so, it will probably leak with the melted butter in it. Don’t make this pineapple upside down cake from scratch until you have a pan you trust, simple as that.

What’s the best springform pan? This is the 9-inch springform pan I currently use and I have never had it leak with this cake.

I have, however, had it leak when I quickly (and I was half asleep) put it together and sealed the latch carelessly. I do recommend it and it’s been a workhorse with other cakes over the years. I bought it in 2015 and it still looks and works as good as new.

Note that you should wind up with just enough cake batter to fill the 9-inch springform pan 3/4 full. If you somehow wind up with a little extra batter, it’s better to discard it than overfill the cake pan. 

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4.52 from 320 votes

The Best Pineapple Upside Down Cake

By Averie Sunshine
This pineapple upside down cake is so soft, moist, and really is the best!! A cheery, happy cake that’s sure to put a smile on anyone’s face! This 100% from-scratch cake is an EASY reader favorite you’re going to love!!
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 35 minutes
Total Time: 1 hour 30 minutes
Servings: 10
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Ingredients  

  • ½ cup unsalted butter
  • ¾ cup light brown sugar, packed
  • one 20-ounce can pineapple slices
  • about 12 maraschino cherries
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • pinch salt, optional and to taste
  • 1 large egg
  • ½ cup buttermilk, or Powdered Buttermilk, use 2 tablespoons with the dry ingredients + 1/2 cup water added with the wet
  • cup sour cream, lite is okay (plain Greek yogurt may be substituted)
  • 3 tablespoons canola or vegetable oil
  • 2 teaspoons vanilla extract

Instructions 

  • Preheat oven to 350F.
  • In a small, microwave-safe bowl, melt the butter, about 1 minute on high power.
  • 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.
  • Evenly sprinkle the brown sugar over the butter.
  • Add 1 whole pineapple slice to the center of the pan.
  • Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. I used 12 slices.
  • 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.
  • Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.
  • Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.
  • In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
  • In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
  • 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.
  • 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.
  • 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.
  • 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. 

Notes

Nutrition

Serving: 1, Calories: 299kcal, Carbohydrates: 56g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Cholesterol: 26mg, Sodium: 172mg, Fiber: 1g, Sugar: 44g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Pineapple Desserts: 

ALL OF MY PINEAPPLE RECIPES! 

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Pineapple Coconut Oil Banana Bread — Banana bread spiked with pineapple and coconut oil that’s so good!

Pineapple Coconut Oil Banana Bread 

Hummingbird Cake — A super SOFT and moist cake with bananas, pineapple, coconut, cream cheese frosting, and pecans!! Makes a huge cake that’ll feed a crowd!

Pineapple Poke Cake With Pineapple Glaze — A pineapple version of a poke cake with a pineapple glaze that you’ll adore!

Pineapple Poke Cake With Pineapple Glaze 

Tropical Escape Pineapple Crumble Bars — Soft, tender bars that have a great crumble topping that will remind you of the tropics!

Tropical Escape Pineapple Crumble Bars 

Angel Pineapple Lush Parfaits — This is a 4-ingredient, no-bake dessert that’s ridiculously easy, you don’t need a mixer, and you don’t have to turn your oven on.

Angel Pineapple Lush Parfaits

Pineapple Coconut Bars — Eat your piña colada rather than drinking one with these fast, EASY, no-mixer bars that taste TROPICAL!! Pineapple, coconut, white chocolate, and cherries!!

Recipe originally from March 2014 and reprinted in May 2018

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 5 stars
    Followed the recipe exactly and it came out great. I used a non-springform cake pan (nordicware brand) and it did not overflow the edges. The pan is 2.5″ deep on the inside.

  2. 5 stars
    Followed the recipe exactly and it came out great. I used a non-springform cake pan (nordicware brand) and it did not overflow the edges. The pan is 2.5″ deep on the inside.

    1. Thanks for the 5 star review and that’s great that a non-springform pan worked for you and everything was great!

  3. 5 stars
    Thank you so much for a this delectable recipe! I wrapped my pan in foil, it still leaked, but it in no way affected the recipe!  Beautifully impressive cake for just the family, and  also for special guests. 
    I remember making this with my cousins as a child, only because of our lack of knowledge in the kitchen, we used the orange flavoured boxed cake mix! Thanks for providing a trusted recipe and for the nostalgia Averie! 🙂

  4. 5 stars
    Thank you so much for a this delectable recipe! I wrapped my pan in foil, it still leaked, but it in no way affected the recipe!  Beautifully impressive cake for just the family, and  also for special guests. 
    I remember making this with my cousins as a child, only because of our lack of knowledge in the kitchen, we used the orange flavoured boxed cake mix! Thanks for providing a trusted recipe and for the nostalgia Averie! 🙂

    1. Thanks for the 5 star review and glad this recipe worked well for you and it was impressive and had nostalgia too for you!