Name: Perfect Pineapple Upside Down Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ½ cup brown sugar, packed; ¼ cup salted butter, melted; 1 (20-ounce can) sliced pineapple, drained and juice reserved; 12 maraschino cherries; 1 ⅓ cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ¼ cup unsalted butter, softened; ½ cup granulated sugar; ¼ cup brown sugar, packed; 1 large egg, room temperature; ¼ cup sour cream; ¼ cup milk; ¼ cup pineapple juice, from reserved pineapple juice

There’s something undeniably nostalgic and satisfying about a classic pineapple upside down cake, with its glossy caramelized topping and tender crumb. This Perfect Pineapple Upside Down Cake Recipe is the one I always come back to, whether for a family gathering or a simple weekend treat.

The image shows a pineapple upside-down cake with a golden brown base layer. On top, there are five bright yellow pineapple rings arranged evenly, each with a shiny red cherry in the center. The pineapple rings have a glistening, caramelized texture, and the cherries are glossy and smooth. One slice of the cake is slightly lifted with a white platter showing beneath. The background surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Perfect Pineapple Upside Down Cake Recipe
Top Tip
How to Serve Perfect Pineapple Upside Down Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Perfect Pineapple Upside Down Cake Recipe

Why You'll Love This Recipe

This isn’t just any pineapple upside down cake — it’s the perfect balance of sweet caramel, juicy pineapple, and fluffy cake that always impresses without requiring fancy skills. I love how approachable it is and how it brings back warm memories every time I bake it.

Simplified Ingredients: Most of what you need is probably already in your pantry, with just a can of pineapple adding that fresh tropical twist.
Moist & Flavorful: Using pineapple juice and sour cream in the batter keeps the cake wonderfully moist and rich without being heavy.
Showstopper Topping: That caramelized brown sugar and butter mix gives you a golden, glossy finish that’s just as tasty as it looks.
Perfect for Any Occasion: Whether it’s a birthday, potluck, or just a cozy afternoon, this cake always feels special and inviting.

A round pineapple upside-down cake sits on a white plate with a light speckled edge on a white marbled surface. The top layer features six golden yellow pineapple rings arranged in a circular pattern. Each pineapple ring has a single bright red maraschino cherry in its center. Around and between the pineapple rings are extra dollops of vibrant red cherries embedded in a caramelized brown sugary glaze that covers the top of the cake, giving it a shiny and textured look. The cake beneath the pineapple topping is a moist brown color, visible through the gaps around the fruit. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a crucial role in creating that perfect harmony of texture and flavor. Selecting quality basics and understanding why they’re used can really boost your results.

Flat lay of bright yellow pineapple slices arranged in a neat pattern, shiny red maraschino cherries placed between the pineapple rings, a small pile of golden brown sugar crystals, a chunk of creamy unsalted butter softly melted, a small mound of white all-purpose flour, a cracked eggshell with a fresh large egg next to it, a splash of smooth sour cream in a dollop, and a small glass of pale yellow pineapple juice, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Brown Sugar: The key for that rich, deep caramel flavor in the topping—it melts beautifully with butter.
Salted Butter: Adds richness and balances sweetness in the topping; using salted here means you don’t have to add extra salt.
Pineapple Slices: Fresh from a can is perfect here; make sure to drain and pat dry to avoid a soggy cake.
Maraschino Cherries: Classic decoration and a pop of color and sweetness—optional but delightful.
All-Purpose Flour: The foundation of the cake batter, giving you structure without heaviness.
Baking Powder: Leavens the cake for a tender, airy texture.
Salt: Enhances all the flavors—never skip it!
Unsalted Butter: For the cake batter, softened to cream smoothly with sugars.
Granulated and Brown Sugar: The mix adds complexity to the sweetness—the brown sugar especially helps keep the cake moist.
Egg: Helps bind everything together and gives structure.
Sour Cream: A little tang and moisture boost, making the crumb tender and rich.
Milk: Adds moisture and helps balance the batter consistency.
Pineapple Juice: Using the reserved juice infuses extra pineapple flavor deep in the cake.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this cake quite a bit, and while I adore the classic version, I always encourage making it your own. Whether you tweak the fruits, sugars, or even swap dairy for something else, it’s all about what tastes best to you.

Variation: Sometimes I swap maraschino cherries with fresh raspberries for a tart contrast, which adds a lovely twist and less sweetness.
Dairy-Free Option: Use coconut yogurt instead of sour cream, and any plant-based milk; it works surprisingly well while keeping the cake moist.
Spice it Up: Adding a teaspoon of cinnamon or nutmeg to the batter gives the cake a warm, cozy flavor that’s perfect for fall.

Step-by-Step: How I Make Perfect Pineapple Upside Down Cake Recipe

Step 1: Prep the Topping With Love

Start by preheating your oven to 350°F and spraying a 9-inch cake pan thoroughly with pan spray—this helps prevent any sticky situations later. Then, mix the brown sugar and melted salted butter together and spread this evenly over the bottom of the pan. This mixture will caramelize beautifully during baking, so make sure it’s spread nice and evenly for the perfect glossy topping.

Step 2: Arrange the Pineapples and Cherries

Drain your pineapple slices really well, and I recommend gently pressing them between a couple of paper towels to soak up excess moisture. This step prevents the cake from getting soggy. Arrange the pineapple slices across the bottom and edges of the pan, then tuck the maraschino cherries in the center of each pineapple ring and between them, creating that classic look we all love.

Step 3: Whisk the Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing these first ensures even leavening in your cake and guarantees no salty clumps, which is a small but satisfying detail.

Step 4: Cream the Butter and Sugars

Using a hand or stand mixer, beat the softened butter with granulated sugar and brown sugar for 2–3 minutes until light and fluffy. This gives your cake a tender crumb with just the right amount of sweetness. Don’t rush this step; good creaming means a better cake texture.

Step 5: Combine Wet Ingredients and Fold in Dry

Add the egg, sour cream, milk, and reserved pineapple juice to your creamed sugars and butter, beating until just combined. Then gently fold in the dry ingredients until there are no visible streaks of flour. Overmixing here can make the cake dense, so keep it light! Spread the batter evenly over the pineapple layer.

Step 6: Bake and Invert

Bake your cake for 45–50 minutes until golden brown and a toothpick inserted comes out clean. Let it cool in the pan for about 10–15 minutes—this brief cooldown helps the topping set so it doesn’t stick when flipped. Then carefully invert the cake onto a serving plate, revealing that stunning caramelized pineapple topping.

Top Tip

After baking this Perfect Pineapple Upside Down Cake Recipe several times, I’ve learned a few things that take it from good to truly memorable. These tips can save you from common pitfalls and help you get that lovely moist texture each time.

Dry the Pineapple Slices Well: Moisture is the enemy of caramel, so pressing pineapple slices dry is key to avoiding a soggy, runny topping.
Don’t Rush the Creaming: Take your time beating the butter and sugars well—it traps air that gives the cake a lighter crumb.
Use Reserved Pineapple Juice: Don’t toss it! Adding it to your batter intensifies the pineapple flavor throughout the cake, making every bite burst with tropical goodness.
Cool Before Inverting: Invert the cake when it’s warm but not hot. Too hot and the topping might stick to the pan; too cold and it can break. Fifteen minutes is usually just right.

How to Serve Perfect Pineapple Upside Down Cake Recipe

pineapple upside down cake - Serving Suggestion

Garnishes

I usually keep it simple and let the cake shine on its own, but a dollop of whipped cream or a scoop of vanilla ice cream makes a dreamy addition, especially if you're serving it warm. A sprinkle of toasted coconut flakes on top adds a nice tropical crunch and extra flavor.

Side Dishes

This cake pairs wonderfully with a light cup of coffee or tea, and if you’re making a brunch spread, fresh fruit salad complements the tropical theme perfectly. For dessert dinners, consider a tangy citrus sorbet to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve served this cake layered with whipped cream between slices or even turned it into mini individual tarts using muffin tins for a charming party treat. And if you’re feeling fancy, drizzle a bit of caramel sauce or a dusting of powdered sugar just before serving.

Make Ahead and Storage

Storing Leftovers

Store leftover pineapple upside down cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, the fridge is better, though you’ll want to bring it back to room temp before serving to get the best flavor and texture.

Freezing

This cake freezes really well! Wrap individual slices tightly in plastic wrap and place them in a freezer bag. When you want a treat, thaw overnight in the fridge and warm slightly in the microwave or oven to restore that just-baked feel.

Reheating

I like reheating slices gently in the microwave for about 20 seconds or popping them in a 325°F oven for 5-7 minutes. This brings back the moist texture and revives the caramel topping without drying out the cake.

Frequently Asked Questions:

Can I use fresh pineapple instead of canned?

Absolutely! Just slice fresh pineapple rings and pat them dry very well before arranging. Keep in mind fresh pineapple can have more moisture, so be extra sure to dry to prevent sogginess.

Why is it important to use both granulated and brown sugar?

Using both sugars adds depth to the flavor and affects the texture—the granulated sugar gives structure and sweetness, while the brown sugar adds moisture and that subtle caramel note, making the cake moist and delicious.

Can I make this cake gluten-free?

You can! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Be sure to check if your baking powder is gluten free too, and expect a slightly different texture but still delicious results.

What’s the best way to prevent sticking when inverting the cake?

Make sure to thoroughly grease your pan before starting, using a non-stick spray with flour or brushing butter and sprinkling a little sugar. Allow the cake to cool for 10-15 minutes before flipping; flipping too hot will make it stick, too cool and it might break apart.

Final Thoughts

This Perfect Pineapple Upside Down Cake Recipe has been a steady favorite in my kitchen because it’s simple yet impressive—the kind of recipe you can confidently pull out anytime to share something delicious and homemade. I hope you’ll enjoy baking and savoring it as much as I do, and maybe even create your own little tradition with it.