Easy Pineapple Upside-Down Cake Recipe from Scratch

Hello, baking friends! Welcome back to my cozy corner of the internet, where we’re diving into a slice of pure nostalgia with this Easy Pineapple Upside-Down Cake. If you’re craving a dessert that’s equal parts stunning and simple, this retro classic is your answer. With its glistening caramelized pineapple rings, pops of bright maraschino cherries, and a buttery, moist vanilla cake, this recipe is a showstopper that comes together in about an hour. Whether you’re a beginner or a seasoned baker, you’ll love how straightforward this from-scratch recipe is. Let’s get baking!

Why This Pineapple Upside-Down Cake Will Steal Your Heart

This isn’t just any cake—it’s a warm hug in dessert form. Here’s why I’m obsessed:

• Effortless Elegance: The pineapple and cherry topping creates a gorgeous presentation with zero decorating skills required.
• Moist and Flavorful: Sour cream and pineapple juice keep the cake tender and infuse it with a subtle tropical vibe.
• Pantry-Friendly: Uses everyday ingredients, with canned pineapple for convenience (fresh works too!).
• Perfect for Any Occasion: From summer BBQs to holiday gatherings, this cake is a crowd-pleaser every time.

I’ve tested this recipe countless times to ensure it’s foolproof, with precise measurements (weights included!) for consistent results. Ready to flip for this cake? Let’s do it!

Baking Tips

• Why Weigh Ingredients? Using a kitchen scale ensures accuracy, especially for flour and sugar. Spoon and level flour if measuring by volume to avoid a dense cake.
• Pan Size Note: A 9-inch (23cm) round pan is perfect. If using an 8-inch pan, increase baking time by 5–10 minutes and ensure it’s deep to prevent overflow.
• Pineapple Options: Canned pineapple slices are easy and reliable, but fresh pineapple (~200–250g, cut into ¼-inch slices) works too—just pat dry to reduce moisture.
• Make It Ahead: Bake the cake up to 1 day in advance, store covered in the fridge, and reheat gently at 300°F (150°C) for 10–15 minutes before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave for 10–15 seconds or enjoy at room temperature.
• Freezing: Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.

Flavor Variations to Try

Want to put your own spin on this classic? Here are a few ideas:

• Tropical Twist: Add 1 tablespoon of rum to the batter and ¼ cup (25g) shredded coconut to the topping for a piña colada vibe.
• Spiced Delight: Mix ½ teaspoon ground cinnamon or cardamom into the dry ingredients for a warm, cozy flavor.
• Mini Cakes: Divide the topping and batter among a 12-cup muffin tin for individual upside-down cakes (bake for 18–22 minutes).

Suggestions to Serve Your Pineapple Upside-Down Cake

This pineapple upside-down cake is a star on its own, but I love serving it warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream. For an extra decadent touch, drizzle with a little caramel sauce. It’s perfect for summer gatherings, potlucks, or a cozy night in. The vibrant topping makes it look bakery-worthy without any fuss!

Final Thoughts

This pineapple upside-down cake is all about simple ingredients, straightforward steps, and big flavor. The caramelized topping melts into the pineapple, creating a sticky-sweet layer that pairs perfectly with the tender vanilla cake. I love how the sour cream and pineapple juice keep it moist and add a subtle tang that balances the sweetness.

I can’t wait for you to try this recipe! Snap a photo of your cake and tag me on or share in the comments below. If you’re craving more retro desserts, check out my Peach Cobbler (coming soon) or my Light & Fluffy Strawberry Shortcake. Happy baking!

Easy Pineapple Upside-Down Cake

Print Recipe

5 from 5 votes

Prep Time:15 minutes mins

Cook Time:30 minutes mins

Total Time:45 minutes mins

Servings: 8

Cook ModePrevent your screen from going dark

Ingredients

For the Topping:

• ¼ cup salted butter, melted (57 g)
• ½ cup packed light brown sugar (100 g)
• 7-8 canned pineapple slices, from one 20-ounce can, drained juice reserved
• 12-15 maraschino cherries, stems removed (60–75 g)

For the Cake:

• 1 ½ cups all-purpose flour, spooned and leveled (180 g)
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup salted butter, softened (113 g)
• ¾ cup granulated sugar (150 g)
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ½ cup reserved pineapple juice or milk (120 g)
• ¼ cup sour cream or plain yogurt, room temperature (60 g)

Instructions

• Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (not springform). Pour ¼ cup melted salted butter into the pan, swirling to coat. Sprinkle ½ cup packed light brown sugar evenly over the butter.
• Arrange Topping: Place one pineapple slice in the center. Arrange 6–7 more slices around it. Place a maraschino cherry (from 12–15 cherries) in each ring’s center and in gaps. Set aside.
• Mix Dry Ingredients: In a medium bowl, whisk 1 ½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. Set aside.
• Cream Butter and Sugar: In a large bowl, beat ½ cup softened salted butter and ¾ cup granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
• Add Wet Ingredients: Beat in 2 large eggs one at a time, then add 1 tsp pure vanilla extract. Mix in ¼ cup sour cream and ½ cup reserved pineapple juice until just combined.
• Combine Wet and Dry: Gradually add dry ingredients to wet, mixing on low until just combined. Don’t overmix; batter will be slightly thick.
• Assemble and Bake: Pour batter over pineapple and cherries, spreading evenly. Bake for 35–40 minutes, until a toothpick comes out clean and cake is golden.
• Cool and Invert: Cool in pan for 10 minutes. Place a plate over the pan and flip to invert. Tap gently to release. Cool 10–15 minutes before slicing.

Notes

• Pan Size: Use a 9-inch (23 cm) round pan, at least 2 inches deep. For an 8-inch pan, increase baking time by 5–10 minutes and watch for overflow.
• Pineapple: Canned slices are easiest, but fresh pineapple (200–250 g, 1/4-inch slices) works as well.
• Storage: Store in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave for 10–15 seconds.
• Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge.
• Variations: Add 1 tbsp rum to batter or 1/4 cup shredded coconut to topping for a tropical twist.

As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!