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 with 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, reserved from the canned pineapple

There’s something truly magical about a cake that caramelizes right in the pan, isn’t there? The glossy pineapple rings, sweet cherries, and that rich caramel sauce all play together perfectly in this Perfect Pineapple Upside Down Cake Recipe. Every bite bursts with nostalgia and sunshine—talk about a dessert that makes you smile before you even taste it!

The image shows a close-up of a pineapple upside-down cake cut into slices on a white plate. The top layer has five bright yellow pineapple rings, each with a shiny red cherry placed in the middle. The pineapples look soft and caramelized with a glossy, sticky glaze. Below this top fruity layer is a golden-brown, moist cake base with a slightly crumbly texture. The white plate sits on a white marbled surface, and there is a small part of a white bowl with more cherries visible at the top right. 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

I’ve made many pineapple upside down cakes over the years, but this recipe truly hits the sweet spot—moist, tender cake with that perfectly caramelized top. It brings back fond memories of family gatherings and summer evenings.

Simple ingredients: You likely have most of these pantry staples on hand, so it's easy to pull together fast.
Perfect texture balance: Moist cake with a buttery, caramelized pineapple topping that's not too sweet or greasy.
Eye-catching presentation: The cake looks gorgeous flipped out, with pineapple rings and cherries creating an inviting pattern.
Versatility: Great for everything from casual family dinners to holidays or potlucks.

A round pineapple upside-down cake sits centered on a white plate, presenting six large, golden yellow pineapple rings arranged evenly on top. Each pineapple ring holds a shiny, bright red cherry in its middle, contrasting with the caramelized brown base underneath. In between the pineapple rings, smaller pools of rich red cherry syrup fill the spaces, enhancing the vibrant look. The cake surface is glossy and slightly textured, showing the sticky caramel layer close to the edges. The scene rests on a white marbled surface with a soft, natural light highlighting the warm colors of the dessert. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this cake are straightforward but thoughtfully chosen to highlight the fruit’s natural sweetness while giving the cake a tender crumb and moist texture. I always recommend using quality butter and fresh eggs for the best results.

Flat lay of bright yellow pineapple slices neatly arranged next to glossy red maraschino cherries, small piles of light and dark brown sugar crystals, a cube of creamy pale butter, a heap of white all-purpose flour, smooth white sour cream in a dollop, and a small glass of golden pineapple juice, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Brown sugar: Adds caramel flavor and moisture to the topping and cake.
Salted butter: Provides richness and helps with the caramel sauce in the pan.
Pineapple slices (canned): Intensely sweet, soft, and easily arranged for that classic look.
Maraschino cherries: For pops of color and sweetness—you can also use fresh cherries if you like.
All-purpose flour: Gives structure without weighing down the cake.
Baking powder: Ensures the cake rises just right for a fluffy bite.
Salt: Enhances sweetness and balances flavors.
Unsalted butter (softened): Creamed with sugars to create a tender crumb.
Granulated sugar: Sweetens and helps with cake texture.
Large egg (room temperature): Binds ingredients and adds richness.
Sour cream: Keeps the cake moist and adds subtle tang.
Milk: Adds moisture and helps with the batter’s consistency.
Pineapple juice (reserved): Adds extra pineapple flavor and moisture to the cake.

📝

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 like to switch things up depending on the occasion. While the classic pineapple and cherry combo is unbeatable, feel free to experiment and make this recipe your own—it’s surprisingly forgiving!

Variation: Sometimes I add a hint of cinnamon or nutmeg to the batter for warmth—it's subtle but adds a cozy touch.
Dietary tweaks: You can swap regular milk for coconut milk for extra tropical flavor or use gluten-free flour blends if you’re avoiding gluten.
Fruit swaps: Tried this before with peach slices and they worked well, too—just make sure to adjust for moisture content.

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

Step 1: Prepare the caramel topping

First things first: preheat your oven to 350°F and spray your 9-inch cake pan with pan spray. Then, mix ½ cup packed brown sugar with ¼ cup melted salted butter until smooth. Spread this evenly across the bottom of your pan—that’s the base that will caramelize into the signature glossy top. I find using salted butter here really balances the sweetness perfectly, so don’t swap it out for unsalted unless you add a pinch of salt!

Step 2: Arrange your pineapple and cherries

Drain your canned pineapple slices well—press them gently between paper towels to remove extra moisture that could make the caramel soggy. Then, arrange the pineapple rings in one layer over the brown sugar mixture, placing some along the sides if you want a pretty pattern. Pop maraschino cherries into the center of each pineapple slice and in the gaps between them. This classic look is so worth the little extra effort.

Step 3: Whip up the cake batter

In a small bowl, whisk together flour, baking powder, and salt. In a larger bowl, beat softened unsalted butter, granulated sugar, and brown sugar until light and fluffy—about 2 to 3 minutes. Add the egg, sour cream, milk, and reserved pineapple juice to the butter mixture, beating until just combined. Fold in the dry ingredients carefully; you don’t want to overmix or the cake can get tough. The batter should be smooth and pourable.

Step 4: Bake and invert

Pour the batter evenly over your pineapple and cherries in the prepared pan. Bake for 45 to 50 minutes—check for doneness by inserting a toothpick; it should come out clean. Once out of the oven, let your cake cool in the pan for 10-15 minutes. Then, carefully invert it onto a serving plate or cake stand. This is the best part—the beautiful caramelized pineapple top will be perfectly displayed. If it sticks, gently loosen the edges with a knife before flipping.

Top Tip

From my many attempts, I’ve learned a few tricks that really make this pineapple upside down cake shine. These tips will help you nail the texture, flavor, and presentation every time.

Dry Pineapple Slices: Patting the pineapple dry really prevents a soggy cake and helps the caramel set beautifully.
Room Temperature Ingredients: Make sure your eggs, butter, and sour cream are not cold; they blend better for a smooth batter.
Don’t Skip the Cooling Time: Letting the cake cool before flipping reduces the chance of the topping sticking or breaking.
Use a Non-Stick or Well-Greased Pan: This can be a lifesaver for the perfect clean flip.

How to Serve Perfect Pineapple Upside Down Cake Recipe

Pineapple Upside Down Cake - Serving Suggestion

Garnishes

I usually keep it simple—a dusting of powdered sugar or a small dollop of whipped cream complements the rich caramel tones without stealing the spotlight. Sometimes, I grate a little fresh nutmeg or sprinkle flaked coconut on top for an island vibe.

Side Dishes

This cake pairs nicely with a scoop of vanilla ice cream or a citrusy sorbet to cut through the sweetness. A cup of strong coffee or a spiced chai also balances the flavors beautifully when serving.

Creative Ways to Present

For summer parties, I’ve served this cake on a rustic wooden board surrounded by fresh pineapple chunks and mint leaves for an eye-catching tropical display. For holidays, dressing up the cherries with a little edible glitter adds a festive sparkle kids love!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover cake covered tightly with plastic wrap or in an airtight container at room temperature if I plan to eat it within 2 days. It stays moist and delicious, but anything longer, I pop it in the fridge.

Freezing

I’ve frozen slices before by wrapping them well in plastic and foil. When you thaw them overnight in the fridge, the texture holds up pretty well, though the topping can lose a bit of its crispness.

Reheating

To revive leftover pieces, I heat them gently in the microwave for 15-20 seconds or pop them in a low oven (about 300°F) for 5-7 minutes. This brings back some warmth and slightly softens the caramel without melting it.

Frequently Asked Questions:

Can I use fresh pineapple instead of canned?

Fresh pineapple can be used, but it’s important to slice it evenly and pat it very dry to avoid excess moisture that can make the cake soggy. You might also want to reduce the additional pineapple juice in the batter to compensate.

How do I prevent the topping from sticking to the pan?

Spraying the pan well with non-stick spray and using melted salted butter with brown sugar helps create a caramel layer that's less likely to stick. Cooling the cake before inverting it also prevents sticking.

Can I make this cake dairy-free?

Yes! Substitute the butter with a dairy-free margarine or coconut oil, use a non-dairy milk like almond or oat, and swap the sour cream for a plant-based alternative such as coconut yogurt.

What’s the best way to store leftover pineapple upside down cake?

Store leftovers tightly wrapped at room temperature for up to 2 days or in the fridge for up to a week. For longer storage, freeze slices wrapped well in plastic and foil.

Final Thoughts

This Perfect Pineapple Upside Down Cake Recipe is one of those nostalgic gems that always brings smiles to the table. It’s simple enough to make any day special and impressive enough to serve to guests. Once you try it, you’ll be hooked on that perfect marriage of buttery caramel and juicy pineapple—and maybe even start making it your go-to dessert for celebrations. Give it a whirl and let me know how your cake turns out!