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Our homemade pineapple upside down cake is a family favorite with a secret ingredient that takes this classic to a whole new level!
A Slice of Nostalgia!
Grandma has been making pineapple upside down cake for decades. It’s a family FAVORITE dessert that happens to be grandpa’s favorite!
This classic recipe has been slightly adapted over the years and now includes our favorite “secret” ingredient: almond extract. We know not everyone loves this extract (you can use vanilla extract instead), but no matter what you use the result is a simple buttery cake turned moist, gooey and upside down with caramelized pineapple slices on top. PURE HEAVEN!
Not only does it prep in minutes (10 to be exact) and has simple ingredients and steps, but it looks AMAZING (and tastes amazing)! It truly is a show-stopper that definitely turns heads at every function.
This homemade pineapple upside-down cake recipe is perfect all year long, but is an especially good summertime dessert along with our cupcake version!
WHY WE LOVE IT:
- That signature flavor. The pineapple juices and sugary layer ooze into the cake making it gooey and delicious!
- 10-minute prep! With a quick prep, this moist cake is showstopper that is quite simple!
- For sharing. This is an incredible summer treat perfect for barbecues, parties, and holiday get-togethers. It’s one we love to share!
Ingredients
PREP TIME: 10 minutes COOK TIME: 35 minutes
- 1 cup unsalted butter, divided – or use salted butter
- 1½ cups packed light brown sugar divided
- 1 (20-ounce) can pineapple rings in juice – Measure out ½ cup of juice and drain the excess liquid. Leave the canned pineapple pieces in a colander to finish draining or pat dry with a paper towel (fresh pineapple can be used – just peel and cut accordingly; you will still also need pineapple juice)
- 10-12 maraschino cherries
- 2 cups all-purpose flour – see How to Measure Flour
- 2 teaspoons baking powder
- 1 teaspoon salt – Reduce if using salted butter.
- ½ cup granulated sugar
- 2 large eggs- room temperature
- ½ cup milk – We use 2% but whole milk or 1% work also.
- 1 teaspoon almond extract (optional) – or teaspoon vanilla extract
- optional nuts – Sprinkle chopped walnuts or pecans in the bottom of the baking dish.
how to make Homemade pineapple upside down cake
- PREP. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- SAUCE. Melt ½ cup butter in a medium pot over medium heat. Set remaining ½ cup butter aside to soften. Stir 1 cup brown sugar into butter in the pot and bring to a boil, stirring frequently. Continue boiling for 1 minute, then pour the melted butter mixture into the prepared pan.
- ADD FRUIT. Drain can of pineapple slices, reserving ½ cup of the juice, and place whole rings into the bottom of the cake pan. Trim the rings as needed to cover the bottom. Place a cherry in the center of each pineapple slice. Set aside.
- BATTER. In a medium bowl, whisk 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt. Set aside.
- In a large bowl, beat softened ½ cup butter, ½ cup granulated sugar, and remaining ½ cup brown sugar with a hand mixer on medium speed until well combined. Add 2 eggs and blend well.
- Add the dry ingredients to the sugar mixture and beat until well combined. While still mixing, add ½ cup milk, ½ cup of reserved pineapple juice, and 1 teaspoon of almond extract. Carefully pour the cake batter in and spread over the pineapple slices.
- BAKE. Bake for 35–40 minutes until the middle is cooked through and a toothpick inserted in the center comes out clean. Let cool for at least 30 minutes.
- SERVE. Use a sharp paring knife or a rubber spatula and slide it around the inner perimeter of the pan. Place the serving plate (or serving platter), larger than the cake, over the top of the cake and flip. Allow it to sit for another few minutes before carefully removing the pan and let the cake cool.
- Serve this homemade pineapple upside down cake warm or cold with a scoop of Vanilla Ice Cream.
Use Different Pans
- Cast iron skillet. Preheat the skillet in a 325°F oven. Add the pineapple, cherries, and batter, and bake for about 40-45 minutes.
- Bundt pan. Bake at 350°F for 35-40 minutes or until done.
- 9-inch rounds. Bake at 375°F for 30-35 minutes or until done.
Homemade Pineapple Upside Down Cake
Equipment
Ingredients
- 1 cup unsalted butter, divided
- 1½ cups packed light brown sugar, divided
- 1 (20-ounce) can pineapple rings in juice
- 10 maraschino cherries
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup granulated sugar
- 2 eggs
- ½ cup milk
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Melt ½ cup butter in a medium pot over medium heat. Set remaining ½ cup butter aside to soften.
- Stir 1 cup brown sugar into butter in the pot and bring to a boil, stirring frequently. Continue boiling for 1 minute, then pour into the prepared pan.
- Drain pineapple rings, reserving ½ cup of the juice, and place rings into the bottom of the pan. Place a cherry in the middle of each ring. Set aside.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In another medium bowl, beat softened ½ cup butter, granulated sugar, and remaining ½ cup brown sugar with a hand mixer until well combined. Add eggs and blend well.
- Add flour mixture to wet mixture and beat until well combined.
- While still mixing, add milk, ½ cup reserved pineapple juice, and almond extract.
- Carefully spread batter over pineapple slices.
- Bake for 35–40 minutes, or until the middle is cooked through and a toothpick inserted in the center comes out clean. Let cool for at least 30 minutes.
- Slide a sharp paring knife or a rubber spatula around the inner perimeter of the pan. Invert a serving platter larger than the cake over the top of the pan. Place one hand on the platter and one hand on the bottom of the pan, then flip. Allow the cake to sit for another few minutes with the pan still covering it, then carefully remove the pan and enjoy!
Video
Notes
- Large cast iron skillet. Preheat the skillet in a 325°F oven. Add the pineapple, cherries, and batter, and bake for about 40-45 minutes.
- Bundt pan. Bake at 350°F for 35-40 minutes or until done.
- Two- 9-inch cake rounds. Bake at 375°F for 30-35 minutes or until done.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make 1-2 days ahead of time and store pineapple cake, covered, on the counter or in the fridge. You can also wrap it with plastic and foil and freeze it for up to 2 months.
Store the cake covered with plastic or in an airtight container at room temperature for up to 2 days, in the refrigerator for about 3 days, or in the freezer for 3 months.
We have so many favorites in our family! One would be pineapple upside down cake. My husbands favorite. He would prefer this over chocolate.my favorite part is the brown sugar that becomes carmelized.so easy to make!
I love pineapple Upside down cake!! Can’t wait to make this!
My husband loves pineapples and when it’s in a cake it is even better! Delicious!
This is such a classic, yummy cake! Sometimes, I just want a fruity dessert & this one is delicious!
My daughter loves pineapple! She can eat an entire can in one sitting if I let her; she will love this dessert!
This looks delicious!! Can’t wait to give it a try!!!
Perfectly caramelized!
Pineapple upside down cake is my husbands favorite. I have tried several different recipes and this is by far the best. I substituted vanilla for the almond extract and used 2 9″ deep cake pans vs the 9×13. Thank you for sharing!
Glad to share 🙂 Thank you for saying this!
your ingredients and directions don’t match- Will use a different recipe
The only thing that was different, was the vanilla & almond extract, but I fixed it 🙂
You’re welcome. Gee, so snappy when she is giving you this recipe for free.
I’ve made this a few times with the almond extract but find it overpowered the taste. I’m making it again as a request from my kids for Christmas and am going to try vanilla extract instead. Otherwise a delicious cake! One of our favorites!!
Hi Kristyn, this cake looks wonderful! I have a question, as I am making this tomorrow for my husband’s birthday. In the ingredients, you have vanilla extract, in the directions, you have almond extract. I’m going to use vanilla unless you tell me different. Thanks!
Kristyn, this looks so good I can almost taste it through my computer screen! I’ve always loved pineapple upside down cake, and this one looks like a winner. : D
Thank you, Joan!! You’re too kind!! 😀