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!
Table of Contents
I love this easy scratch 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.
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 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.
There’s no better way to get your Vitamin C than via pineapple baked in it’s own brown sugar-browned butter sauce!
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
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Ingredient Swaps
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.
- 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. I used the remaining 3 slices (6 halves) to line the sides of the pan. Nobody likes bald sides.
- 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.
- 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. Because of how buttery the topping is, the pan is so well-greased that the cake just plopped right out.
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.
Baking FAQs
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.
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! However, readers have told me it’s often out of stock. In that case, I suggest this comparable 9-inch springform pan.
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.
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.
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!
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.
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.
If your cake turned out mushy, you likely didn’t drain the pineapple and cherries well enough.
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.
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.
Storage Instructions
Room temp: 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.
In the freezer: Since this is such a moist cake that’s loaded with fruit, I do not recommend freezing it.
Thank you for this recipe! I’ve made it about 5 times and follow the recipe exactly and every time it turns out perfectly. Everyone enjoys it and now requests it. Excellent cake!
Jamie
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The Best Pineapple Upside Down Cake
Equipment
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
- ⅓ 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.
Video
Notes
- Cake will keep airtight at room temperature for up to 5 days.
- Cake base adapted from Blueberry Muffin and Buttermilk Pancakes Cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Pineapple Desserts:
Layered Carrot Cake with Cream Cheese Frosting – A tender and moist classic two-layer carrot cake with tangy-sweet cream cheese frosting!
Pineapple Coconut Oil Banana Bread — Banana bread spiked with pineapple and coconut oil that’s so good!
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!
Tropical Escape Pineapple Crumble Bars — Soft, tender bars that have a great crumble topping that will remind you of the tropics!
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.
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
great
Oh, man…this is an amazing recipe! I made it just as written except I used 1/4 cup egg whites instead of an egg (didn’t have any, just had whites!) and I used 5 T of butter instead of the 1/2 cup because I was too lazy to open another stick of butter…LOL Turned out perfectly! I inverted it after about 2.5 hours and it came out with no problem at all. I will definitely make this again! Thanks, Averie!
Oh, man…this is an amazing recipe! I made it just as written except I used 1/4 cup egg whites instead of an egg (didn’t have any, just had whites!) and I used 5 T of butter instead of the 1/2 cup because I was too lazy to open another stick of butter…LOL Turned out perfectly! I inverted it after about 2.5 hours and it came out with no problem at all. I will definitely make this again! Thanks, Averie!
Thanks for the 5 star review and glad this turned out perfectly with your little tweaks! Great to hear you will make it again!
I rarely bake cakes. This was delicious ! I made very small changes. I wanted to use up what I had on hand. Fresh pineapple and fresh cranberries. Also.. I rented a temp studio by the ocean and the oven is very small and even though it is brand new not exactly what I’m used to. I make do with what I brought. A deep fluted glass pie pan instead of recommended spring form . It took longer to bake due to my oven but I nailed it. The batter I followed exactly. The amount of batter was perfect! Zero waste and used up what I had! That’s how I cook. Thanks Averie! I love your site and your helpful tips! I nearly completely flubbed it though..I added the melted butter and arranged the fruits then as I was about to add the batter I realized I forgot to add the brown sugar. Yikes I just scrapped onto a plate and added sugar and continued. I will definitely need to double up the miles on my morning beach walks . Happy Holidays to all!
I rarely bake cakes. This was delicious ! I made very small changes. I wanted to use up what I had on hand. Fresh pineapple and fresh cranberries. Also.. I rented a temp studio by the ocean and the oven is very small and even though it is brand new not exactly what I’m used to. I make do with what I brought. A deep fluted glass pie pan instead of recommended spring form . It took longer to bake due to my oven but I nailed it. The batter I followed exactly. The amount of batter was perfect! Zero waste and used up what I had! That’s how I cook. Thanks Averie! I love your site and your helpful tips! I nearly completely flubbed it though..I added the melted butter and arranged the fruits then as I was about to add the batter I realized I forgot to add the brown sugar. Yikes I just scrapped onto a plate and added sugar and continued. I will definitely need to double up the miles on my morning beach walks . Happy Holidays to all!
Thanks for the 5 star review and glad this was delicious! And bravo to you for using what you had on hand, making due with the oven you had, and the pie plate, too. That is also how I cook and TBH basically how my blog was born…use what I had/have on hand and make use of it but in as fabulous of a way as possible :)
Hello, I have a question. Can you use cake flour instead of all-purpose flour for the cake if you like?
The recipe was written and tested with all purpose flour. So I do not know what will happen if you try to use cake flour. My guess is that because this is already such a moist cake, and cake flour is so soft and fine, that it might not hold up well
I wont use a spring form pan next time. Butter leaked out all over.
Some spring form pans are more prone to leaking than others, that is just the nature of them unfortunately. Test it with water before you even add batter/butter and see what happens.
hi! thank you for this wonderfully moist pineapple cake recipe! the best i have ever tried yet! i doubled my batter coz i was worried it might not be enough and ended up throwing some of it but it still turned great! yummmm!!!
hi! thank you for this wonderfully moist pineapple cake recipe! the best i have ever tried yet! i doubled my batter coz i was worried it might not be enough and ended up throwing some of it but it still turned great! yummmm!!!
Thanks for the 5 star review and glad this is the best pineapple cake recipe you’ve tried! The amount of batter does work perfectly in a 9-inch springform pan, even though it appears a little skimping at first, it bakes up just right.
Picture perfect! I lined the pan with parchment because I was nervous it would stick. It came out great. Probably didn’t need to take that step.
Picture perfect! I lined the pan with parchment because I was nervous it would stick. It came out great. Probably didn’t need to take that step.
Thanks for the 5 star review and glad that this was picture perfect! Lining with parchment can usually never hurt but because of all the butter in this recipe, probably not necessary.
So I followed this recipe almost exactly. I added maybe 1/8 teaspoon almond extract in addition to the vanilla because I love almond extract. I also used mexican vanilla because i always get compliments on its flavor. I used a 9×9 cake pan (not springform), and doubled the batter because I got nervous it wasnt enough batter….I think the normal batter batch or maybe 1.5 at most would have been perfect…the double amount was a little too much and increased cooking time by 25 min!! I let it cool and SLAMMED that bad boy out onto a cutting board….gotta make sure it plopped out nicely..and it did!!! Super delicious cake, will definitely make again.
So I followed this recipe almost exactly. I added maybe 1/8 teaspoon almond extract in addition to the vanilla because I love almond extract. I also used mexican vanilla because i always get compliments on its flavor. I used a 9×9 cake pan (not springform), and doubled the batter because I got nervous it wasnt enough batter….I think the normal batter batch or maybe 1.5 at most would have been perfect…the double amount was a little too much and increased cooking time by 25 min!! I let it cool and SLAMMED that bad boy out onto a cutting board….gotta make sure it plopped out nicely..and it did!!! Super delicious cake, will definitely make again.
Thanks for the 5 star review and glad this worked out wonderfully for you, even in a 9×9 pan and all was just great!
thank you for taking my comment just would like to know how would I adapted to make a sheet cake format. Family reunion . Thanks again.
I haven’t ever tried this as a sheet cake so can’t recommend anything specifically.
Do think it’s possible to make this is as a Bundt cake?
Yes you just have to be precise with your arrangement of the fruit in the bundt pan before you add the cake batter.
VEGAN ALTERNATIVE recipe! I made this recipe twice. Once as a traditional cake and once as Jumbo Muffins. Both times I altered it to be Vegan by substituting the egg for 1/2 a mashed banana, using coconut creamer in place of buttermilk, Vegan sour cream instead of traditional, Vegan butter substitute for butter and finally as I do with most of my baking, I used applesauce instead of oil. Both times it was absolute perfection!