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 made this recipe and I was surprised ovhow dense the cake was it didn’t rise at all was that the way it was supposed to be? It was good but the texture surprised me
Hi Jim,
This cake is not one that will rise very much as it’s made in a skillet usually. If you look at the step by step photos I’ve shared in the blog post ahead of the recipe, it shows what the cake will look like after baking. Thanks!
I made this last night. Oh my!!! Absolutely delicious and I don’t normally like pineapple upside down cake. But…my cake was tough or doughy. Any idea what I did to cause this? I definitely want to make this again, MANY times!
Hi Jackie,
I’m glad you liked the cake! We’ve enjoyed this recipe for years in my family. I’m not sure what happened if it was tough…but here are some thoughts…just make sure to use a 10 inch skillet. It could also be the flour…I use White Lily, which has a lighter and fluffier consistency than some other all purpose flours. Hope this helps. Thanks! xo
If I use a 9×13 pan, do I double this recipe? Thoughts?
I’ve not made it in a 9×13, Elle. I always make it in the skillet like in my recipe, so I can’t say how it will turn out. Thanks!
Hi Robyn,
Did you use light or dark brown sugar?
Thanks, Hope
Hi Hope,
I used light brown, but dark brown will work as well. It will just have a deeper molasses flavor.
Hi there! I thought I left a comment but am not seeing it 🙂
Can you add rum to this recipe? If so, how much?
Thanks!
Hi Anjelica,
I’ve not added rum to this recipe, but I’m sure you could. I’m not certain on the amount.
HI there,
Can rum be added to this cake to add that flavour? If so, how much would you suggest?
Thank you!
I made this using an 8 inch pan to get a taller cake… Taste was amazing… But my cake turn out gummy n heavy like uncooked dough.. Anybody can tell me why? T.T
Hi Eve,
For this recipe, I use a 10-inch skillet or cake pan. If you used an 8-inch pan to get a taller cake, you may have needed to reduce the cooking temperature and increase the cooking time to make sure that the interior of the cake was well cooked.
Hi. To the lady that commented some time ago about her cake not being golden that wasn’t replied to-mine either. I would like to know also is that how it’s supposed to be? Thanks
Hi Rose,
I’m not certain why your pineapple upside down cake wasn’t golden. Just making sure that you did use butter in the skillet, followed by the brown sugar as that could make a difference in your cake when you turn it out.
this recipe was fantastic! My cake was gone within a day – :-). I wish I could upload the photo.
I’m so glad you loved it! If you are on Instagram, I’d love to see it. Just tag me (@addapinch) over there so I can see! 🙂
What size is the skillet you used? 10 or 12 inch? (Love your cookbook!)
Hi Emmy Lou,
I use a 10 inch skillet for this. I hope you enjoy it!
I’m so happy you like the cookbook! Thanks so much!!! xo