Classic Pineapple Upside Down Cake

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Classic Pineapple Upside Down Cake

This Pineapple Upside Down Cake is a timeless, old-fashioned American dessert that never goes out of style. With caramelized brown sugar, buttery pineapple rings, and a soft, moist cake base made from scratch, this recipe is simple, flavorful, and perfect for any occasion. Serve it warm or cool—either way, it’s always a showstopper!

Whether you’re baking it in a 9-inch round pan or scaling it up for a crowd using a 9×13-inch pan, this recipe delivers sweet, buttery perfection every time.

Ingredients

For the Topping:

  • 3 tablespoons (43g) unsalted butter, melted
  • ½ cup (100g) brown sugar, packed
  • 9–10 canned pineapple slices in juice
  • Optional: Maraschino cherries (for the center of pineapple rings)

For the Cake Batter:

  • 1½ cups (180g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (76g) unsalted butter, melted
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) milk
  • ¼ cup (60ml) reserved pineapple juice (from the can)
  • ⅓ cup (80g) Greek yogurt

Instructions

Prepare the Topping:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the melted butter into the bottom of a 9-inch round cake pan and tilt to coat evenly.
  3. Sprinkle brown sugar evenly over the butter.
  4. Arrange pineapple slices over the sugar layer. Place one slice in the center and the others around it. Halve a few slices to fit along the edges if needed.
  5. Optional: Place a maraschino cherry in the center of each pineapple ring and in gaps for added color and flavor.

Make the Cake Batter:

  1. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
  2. Add the egg, vanilla extract, milk, pineapple juice, and Greek yogurt. Whisk until smooth.
  3. Add the baking powder, baking soda, and salt, and mix to combine.
  4. Gradually stir in the flour until the batter is thick and smooth—be careful not to overmix.

Bake:

  1. Gently spoon the batter over the pineapple layer in the pan and spread evenly.
  2. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  3. Remove from oven and let cool for about 5 minutes.

Invert and Serve:

  1. Run a knife around the edge of the pan to loosen the cake.
  2. Place a serving plate over the pan and carefully invert the cake onto the plate.
  3. Leave the pan on top of the inverted cake for 5–10 minutes to allow the brown sugar glaze to fully soak in.
  4. Lift off the pan and let the cake cool slightly before slicing.

Tips for Success

  • Use room temperature ingredients for a smoother batter.
  • Don’t overmix the batter—stir just until combined.
  • This cake is best enjoyed warm or at room temperature.
  • If using a 9×13-inch pan, double the recipe to ensure a full, fluffy cake.

This luscious pineapple upside down cake is a crowd-pleasing dessert that’s as beautiful as it is delicious. With its golden caramel topping and soft, moist crumb, it’s guaranteed to impress at your next gathering!

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