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:
- Preheat your oven to 350°F (175°C).
- Pour the melted butter into the bottom of a 9-inch round cake pan and tilt to coat evenly.
- Sprinkle brown sugar evenly over the butter.
- 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.
- Optional: Place a maraschino cherry in the center of each pineapple ring and in gaps for added color and flavor.
Make the Cake Batter:
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
- Add the egg, vanilla extract, milk, pineapple juice, and Greek yogurt. Whisk until smooth.
- Add the baking powder, baking soda, and salt, and mix to combine.
- Gradually stir in the flour until the batter is thick and smooth—be careful not to overmix.
Bake:
- Gently spoon the batter over the pineapple layer in the pan and spread evenly.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for about 5 minutes.
Invert and Serve:
- Run a knife around the edge of the pan to loosen the cake.
- Place a serving plate over the pan and carefully invert the cake onto the plate.
- Leave the pan on top of the inverted cake for 5–10 minutes to allow the brown sugar glaze to fully soak in.
- 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!