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.
This cake is absolutely delish. I made in a 8X10 pan and it turned out lovely. Thanks for such a great recipe
You’re welcome! I’m so glad it was a success! Thanks for giving the recipe a try.
Came out dry. Recipe calls for 9×13” pan but it seems a 8×8” would work betterJeanne
What type of flour?
All purpose flour works great!
Excellent recipe
Thank you!! So glad to hear you enjoyed it!
Cake was dry and actually a bit flavorless. There are so many pop-ups that I couldn’t even make this cake without constantly closing ads! Kinda disappointed
Thanks for your feedback and for giving the recipe a try!
If I cut the recipe in half, will it work in a cake pan?
It should work just fine 🙂
thanks! for some reason, your answer didn’t show until I posted the second comment.
Am going to try this … hope all goes well….. thanks for the recipe
So glad you are! I hope you like it! Good luck!
Are you sure the salt measurement is right in the 2020 version of the cake part of this recipe? One whole teaspoon is a lot of salt for 2 cups of flour. My grandson told me he COULDN’T eat it because of the salt. It tasted way too salty For me, too. I was so disappointed because my grandchildren had never had pineapple upside down cake before. It is a shame because the cake looks so good, but cant be eatEn. I can’t give a rating because of that.
Delicious!!! Great recipe! You could use either extract depending on your preference. I used almond and it came out great tasting.
Glad you liked it! Thank you for sharing that!!
This was my first-eVer attempt to make pineapple Upside-down cake, and it was A hit at our social DISTANCING celebrAtion FOr our mom’s 90th biRthdaY. It turned out beautifully APPETIZING. Your clEar directions Made for a fun prep. I made homemade whipping cream to top off the Perfectly moist servings. OuR mom requested this kind if cake, so Thank you for helping make Her birthday special.
That’s so nice of you to say! Thank you so much for letting me know 🙂 Hope she had a great day!