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4.94 from 96 votes

Pineapple Upside Down Cake Recipe

Pineapple upside down cake is a classic dessert that is so soft and moist, filled with the perfect amount of pineapple flavor!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Lil' Luna


  • 1 cup unsalted butter divided
  • 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


  • Preheat the oven to 350°F. Grease a 9-x-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 together 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!



Make ahead of time. This cake can be made ahead of time and stored, covered, at room temperature for 1–2 days or in the refrigerator for up to 3 days.


Serving: 1slice | Calories: 373kcal | Carbohydrates: 54g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 219mg | Potassium: 158mg | Fiber: 1g | Sugar: 37g | Vitamin A: 531IU | Vitamin C: 0.01mg | Calcium: 78mg | Iron: 1mg