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 or this easy version with cake mix!
Why we think you’ll 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!
Pineapple Upside Down Cake Ingredients
- Unsalted butter, divided (1 cup): Half melts with brown sugar for a shiny caramel layer, the rest creams into the batter for a rich, tender crumb.
- Packed light brown sugar, divided (1½ cups): Sweetens the cake and makes that classic caramel topping with deep molasses notes.
- Pineapple rings in juice (1, 20-ounce can): Juicy fruit that caramelizes as it bakes and infuses the cake with pineapple flavor. 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)
- Maraschino cherries (10): Bright pops of color and sweetness nestled in each ring.
- All purpose flour (2 cups): Provides structure so the cake bakes sturdy yet soft.
- Baking powder (2 teaspoons): Lifts the batter for a light, even crumb.
- Salt (1 teaspoon): Balances sweetness and brightens the fruit and caramel.
- Granulated sugar (½ cup): Sweetens the cake without weighing it down.
- Eggs (2): Bind the batter and add richness for a moist slice.
- Milk (½ cup): Loosens the batter for a smooth mix and tender texture.
- Almond extract (1 teaspoon): Adds a bakery style aroma that pairs beautifully with pineapple.
- optional nuts – Sprinkle chopped walnuts or pecans in the bottom of the baking dish.
How to Make 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.
Kristyn’s Recipe Tips
- Pat the pineapples. Pat pineapple rings dry before arranging to keep the caramel glossy, not watery.
- Keep it pretty. Spread the batter gently over the fruit so the pattern stays neat after flipping.
- Bake until the center springs back and a toothpick comes out clean, then cool at least 30 minutes.
- Loosen edges and invert confidently, let the pan rest over the cake a few minutes so the caramel releases cleanly.
- 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.
Pineapple Upside Down Cake Recipe
Equipment
Video
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!
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.
This recipe was first posted in June, 2015.
Loving this cake!
I used crushed pineapple instead of slices but followed your recipe otherwise.
Plan to put this it my recipe file and share with others.
Yay!! Thank you so much!!
I FORGOT THE POSSIBLE ELEVATION DIFFERENCE MIGHT CHANGE COOKING TIME SO IF YOU LIVE HIGH UP IN THE MOUNTAINS LIKE I DO YOU MIGHT NEED AN EXTRA 10 OR 15 MINUTES OF BAKE TIME. I THINK MINE TOOK 50 MIN TOTAL.
Love how easy the recipe was to make. My 5 year old helped me and it was easy enough he could follow it without me.
My cakes currently cooling. Hoping it COMES out of the pan ok. It looks absolutely beautiful. Cant wait to cut into it for hubs birthday tomorrow (i know its best warm but its 97°F in the middle of summer and im not about to use the oven during the day.) We can have it cold and be happy i made i stayed up until MIDNIGHT to make it. I loathe baking in a heat WAVE.
I hope it was a hit! Thanks for sharing that! It’s a great reminder to those who are at higher elevation.
One of my favorite cakes!! It is so moist! Love pineapple!
This cake is not only beautiful, but it is so heavenly! The flavor and texture is amazing. Perfect Summer dessert!
Made this tonight, best dessert I’ve ever made!!!
Woohoo!! I am so glad you liked it! Thank you!
Just made THIS for COMPANy for dinner tonight. It looks amazing. Do I just leave it out on the counter until THIS evening?
Sorry, to have not gotten back to you sooner. I sure hope your company loved it. Yes, I would have left it out.
I’m currently about 20 pregnant with our 5th amazing baby! I have been craving a good carmelized upside down pineapple cake and this recipe looks like the ONLY 1 that will end up being like I want it to be. Will update comment as soon as I’m done eating the 1st slice
Its 8 pm NOw. Should be done before long ! Hopefully it ends up as beautifully as yours has.!.
So, what did you think!! I hope you liked it! I know all about those cravings!
Ive always loved This cake baked in a dutch oven while camping. Now i can get a taste of that at home.
Love pineapple upside down cake and this looks insanely delicious!
Pineapple upside down cake is a big favorite here at our house. delish!