Pineapple Upside Down Cake Recipe
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Make the best pineapple upside down cake from scratch with caramelized pineapple rings, maraschino cherries, and a moist buttery cake. Easy classic recipe with step-by-step photos, storage tips, and skillet option. Ready in about 1 hour!
This classic Pineapple Upside Down Cake features sweet caramelized pineapple rings and vibrant maraschino cherries atop a tender, moist vanilla buttermilk cake. It’s a nostalgic, crowd-pleasing Southern dessert perfect for holidays, potlucks, family dinners, or Sunday suppers.
This from-scratch version is easy to make in a round cake pan or cast iron skillet and consistently earns rave reviews for its perfect balance of flavors and beautiful presentation.
Table of Contents
This retro dessert transforms simple ingredients into a show-stopping cake with a glossy, caramelized topping. The key is the buttery brown sugar base that creates those beautiful candied pineapples and cherries when flipped.
How to Make Pineapple Upside Down Cake (From Scratch)
Ingredients for Pineapple Upside Down Cake
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For the Topping
- Butter — melted (creates the rich, caramelized base)
- Brown sugar — packed (light or dark both work well for the glossy caramel topping)
- Pineapple slices — canned in juice, drained (use the rings for the classic look; reserve some juice for the cake)
- Maraschino cherries — without stems (placed in the center of each pineapple ring for that signature pop of color and sweetness)
For the Cake
- All-purpose flour — spooned and leveled for best results
- Baking powder — helps the cake rise beautifully. Read how to test your baking powder for freshness.
- Baking soda — works with the buttermilk for a tender crumb
- Kosher salt — balances the sweetness
- Granulated sugar — provides structure and sweetness
- Buttermilk — room temperature (adds moisture and a slight tang that makes this cake extra tender). You can make your own using my buttermilk substitutes.
- Butter — melted (adds richness to the cake batter)
- Reserved pineapple juice — from the canned pineapple (infuses the cake with bright pineapple flavor)
- Large eggs — room temperature (helps create a light, fluffy texture)
- Vanilla extract — enhances all the flavors
- Leftover pineapple slices — chopped (optional but highly recommended — adds extra bursts of pineapple and keeps the cake moist)
Step by Step Instructions
- Prepare the topping: Melt butter and add brown sugar to round cake pan or skillet.
- Arrange pineapple slices and cherries in the butter and brown sugar for the classic pineapple upside down cake topping.
- Make the cake batter: Whisk together the dry ingredients for the cake portion of the pineapple upside down cake.
- Whisk together the wet ingredients for the cake.
- Add the wet ingredients to the dry ingredients and whisk together until smooth.
- Fold the pineapple chunks into the cake batter for the pineapple upside down cake.
- Assemble and bake: Pour the cake batter on top of the assembled cake topping in the cake pan or skillet. Bake.
- Cool and flip: Remove from the oven and cool. Flip onto a cake stand. Lift the pan slowly.
Pro Tip: Let the cake rest for 5-10 minutes after removing it from the oven. Then, run a butter knife or offset spatula around the edges of the cake in the cake pan to make sure the cake has released from the pan. Place the cake stand on top of the cake pan and then carefully turn the cake out onto the cake stand.
Variations:
Storage & Make-Ahead
Room Temperature: Up to 1 day.
Refrigerator: Covered up to 5 days. Bring to room temp before serving.
Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.
Make-Ahead: Bake the cake a day ahead and store covered in the fridge.
Gluten-Free: Use your favorite gluten-free flour.
Cake Mix Option: Swap the homemade cake batter with your favorite cake mix such as a butter cake.
Coconut Pineapple Version: Add ½ cup shredded coconut to the cake batter and sprinkle some on top of the brown sugar layer for a tropical twist.
Bundt Pan Version: Pour the topping and batter into a well-greased Bundt pan. This creates a beautiful ring-shaped cake. Increase baking time slightly (usually 50–65 minutes) and be extra careful when flipping.
Individual Cupcakes: Divide the topping and batter into a muffin tin lined with parchment or silicone cupcake liners. Reduce baking time to 18–25 minutes. These are perfect for parties and portion control.
Pro Tips for Success
- Room temperature ingredients: Eggs and buttermilk blend better and create a lighter texture when at room temperature.
- Dry the pineapple: Pat the pineapple slices dry before arranging for better caramelization.
- Let it rest: Don’t skip the 5–10 minute rest before flipping. This helps the topping set.
- Flip with confidence: Use oven mitts, hold the plate tightly, and flip in one quick motion.
Frequently Asked Questions
Yes, but canned in juice works best for consistent results and caramelization.
If you do use fresh, here are my tips: Use cored fresh pineapple slices cut to about 1/4 to 1/2-inch thickness. You’ll also want to use bottled pineapple juice or increase the buttermilk by 1/4 cup.
Overbaking or cold ingredients are common culprits. Use room-temperature ingredients and check for doneness early.
Let it rest 5–10 minutes, loosen edges, and flip confidently in one motion.
Yes — substitute a 1:1 gluten-free flour blend.
9-inch round cake pan or 10-inch cast iron skillet.
Here’s my Pineapple Upside Down Cake recipe. I think you’ll love it!
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Pineapple Upside Down Cake Recipe
Equipment
- Cake Pans (9-inch) or skillet
Ingredients
For the topping:
- 1/4 cup (56.5 g) butter, melted
- ½ cup (106.5 g) brown sugar, packed
- 1 (20-ounce) can (340 g) pineapple slices, in juice, reserve the juice for the cake
- 8 (40 g) maraschino cherries, without stems
For the cake:
- 2 cups (240 g) all-purpose flour, (spoon + level)
- 1 1/2 teaspoons (6 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- ½ teaspoon (1.4 g) kosher salt
- 1 cup (198 g) granulated sugar
- 3/4 cup (170.25 g) buttermilk
- 1/4 cup (56.5 g) butter, melted
- 1/4 cup (62.5 g) pineapple juice, reserved from the pineapple slices
- 2 large (100 g) eggs
- 1 teaspoon (4.7 g) vanilla extract
- pineapple slices, leftover from the can, chopped
Instructions
- Prep. Preheat the oven to 350º F.
- Prepare the topping: Pour melted butter into a 9-inch cake pan or 10-inch cast iron skillet. Sprinkle brown sugar evenly over the butter. Arrange pineapple slices on top. Place a maraschino cherry in the center of each ring. Add extra cherries in any gaps if desired.
- Make the cake batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In a separate bowl or measuring cup, whisk buttermilk, melted butter, pineapple juice, eggs, and vanilla. Pour wet ingredients into dry and stir until just combined. Fold in chopped pineapple pieces.
- Assemble and bake: Pour batter over the pineapple topping and spread evenly. Bake 45–60 minutes until a toothpick inserted in the center comes out clean. You can follow my tips for how to tell when your cake is done.
- Cool and flip: Remove from oven and let rest 5–10 minutes. Run a knife around the edges, place a serving plate or cake stand on top, and carefully invert the cake. Lift the pan slowly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This cake recipe was originally published 2011. Updated with new step-by-step photographs and clearer instructions.
I have been craving pineapple upside down cake for months but haven’t gotten around to making it! This looks fantastic – you made it look sooo pretty! I’m saving this recipe!
This turned out absolutely gorgeous, Robyn!
Robyn, I’m ashamed to admit I’ve never made a pineapple up-side-down cake. What is the matter with me?!? Adding to the “to do” list this week. 🙂
What effect would using cake flour rather than all-purpose flour have?
You can use cake flour in the recipe if you want, Lynne. I use White Lily flour that is a softer wheat flour than other all-purpose flours so cake flour would be fine in this recipe.
i almost can’t take it . . . sure do wish i were your neighbor . . .
It’s a toss up for me. Do I love pineapple upside down cake or German chocolate cake better. Right now. This. Your recipe, the cast iron skillet, the perfect rings of pineapple with the cherries; all exactly like I was taught by MY mom…it’s not just a cake, it’s history in a dessert isn’t it? Love it.
It’s been years since I made a pineapple upside down cake and I love them. I can’t resist a moist cake and this one does it right. Delicious!
I don’t think I’ve ever had pineapple upside down cake, but it looks so good! I think it’s about time I give it a try, don’t you?
I must admit that I didn’t have pineapple upside down cake until about a year or so ago. Just never appealed to me. But I was wrong! I loved it. And yours looks especially worthy baked in a skillet like that – beautiful!!
Yummy! Looks delicious! I can’t wait to get a chance to make it! 🙂
You’re right – there really is nothing like a good pineapple upside down cake. The cast iron skillet is the perfect way to get a beautiful caramel. Love this, Robyn!