Pineapple Upside Down Cake

Completely from scratch Pineapple Upside Down Cake that is moist and delicious! An easy homemade vanilla cake that is topped with caramelized pineapple and maraschino cherries. It’s a classic recipe that is tried and true. Soon it will be one of your favorite desserts.

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Sweet vanilla cake topped with caramelized pineapple topping is guaranteed to make your family and friends very happy! This is a classic recipe that I love to make and at least one person always asks, “how did you get the topping like that?” and I just tell them, “It’s all in the magic of making an upside down cake!”

The Best Pineapple Upside Down Cake

This classic dessert recipe is made by placing pineapple rings, maraschino cherries, and a brown-sugar mixture in the bottom of the pan. The batter goes on top and, once it’s baked, you turn it out so the bottom with the caramelized pineapples and topping is on top.

This recipe is my go-to, and I’m sharing all of my tips and tricks so you can make it, too!

• It’s made completely from scratch. You will love the sweet soft vanilla cake with the fruity topping!
• You can use a regular round pan or springform pan to bake it.
• Be sure to read my tips for turning out the cake perfectly every time!

If you’ve been looking for a new dessert recipe to try, this one won’t disappoint! Serve it with vanilla ice cream or homemade whipped cream for a treat no one will forget.

This recipe has two parts: the pineapple topping and the cake. Because it’s an upside down cake, the topping is prepared first and then the batter.

Topping Ingredients

• Melted salted butter
• Brown sugar
• Canned pineapple rings
• Maraschino cherries

Batter Ingredients

• Granulated sugar
• Salted butter
• Egg
• All-purpose flour
• Milk
• Greek yogurt – plain or vanilla
• Vanilla extract
• Baking powder
• Salt
• Chopped walnuts

Make the Topping

Grease the bottom of the pan and line it with parchment paper. This will make it easier to release the cake without the topping sticking to the bottom of the pan.

In a small bowl, combine the melted butter with the brown sugar and then spread the mixture in the bottom of the pan.

Drain the pineapple rings and pat seven of them dry with a paper towel. Place one whole ring in the center of the brown sugar mixture. Cut the remaining rings in half and place them around the whole one in the center. The slices should be in an even layer. Place a cherry in the center of each.

Set the pan aside while you make the batter.

Make the Batter

In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and, once it’s mixed in, add the milk, yogurt, and vanilla.

Stir in the flour, baking powder, and salt. Stir long enough so the ingredients are absorbed, but don’t overmix. Fold in the chopped walnuts.

The batter will be thick so the easiest way to transfer it to the pan is to drop it by the spoonful over the topping. Carefully spread it into an even layer all the way to the edges of the pan.

Bake the pineapple cake for 45 to 50 minutes at 350°F. It’s done when a toothpick comes out clean.

How to Turn the Cake out of the Pan

Now for the fun part! Once it’s done baking let it rest for five minutes.

Run a knife between the edge of the pan and the cake to loosen the edges. Carefully turn the pan upside down onto a flat serving plate and then lift the pan to reveal the topping on top!

Recipe FAQs

Are you ready to make an upside down pineapple cake? You are going to love the flavors and you will love the compliments you get when you serve it! Go get the ingredients and make it this week – I know it will be a hit!

More Homemade Cake Recipes

• Cinnamon Swirl Zucchini Bundt Cake is so moist and tender thanks to shredded zucchini.
• Lemon Coconut Cake is quick and easy to make! It’s a loaf cake that’s topped with a lemon cream cheese frosting and shredded coconut. 
• Make my No-Bake Chocolate Cheesecake for a special treat! It’s topped with raspberries and has a chocolate cookie crust.
• Homemade Angel Food Cake is so much better than a store-bought one. It’s so light, fluffy, and easy to make!
• This quick and easy Pineapple Cake starts with a yellow cake mix!
• Completely from scratch Pineapple Upside Down Cake that is moist and delicious!
• Rainbow Cloud Cake – Festive cake that starts with a box mix and end ups as a Rainbow Cake with Sweet & Fluffy Whipped Cream Clouds!
• Chocolate Angel Food Cake with Strawberry Sauce – Homemade Chocolate Angel Food Cake That Starts with a Boxed Mix! Topped with Homemade Strawberry Sauce! 
• Skinny Strawberry Banana Ice Box Cake Recipe – Easy, Traditional Ice Box Cake Recipe Stuffed with Bananas, Strawberries, Graham Crackers and Vanilla Pudding! 
• Tender, delicious homemade Sour Cream Coffee Cake with a cinnamon pecan filling and topping.
• Cute and easy Easter Cupcakes start with a homemade vanilla cupcake that’s topped with a homemade Swiss Meringue Buttercream frosting.

Did you try this recipe and love it? Rate it, please!! A five-star rating will make my day!

Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 4 votes

Pineapple Upside Down Cake

From scratch vanilla cake with caramelized pineapples and maraschino cherries on top.

Prep:25 minutes mins

Cook:45 minutes mins

Total:1 hour hr 10 minutes mins

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8

Ingredients

Topping:

• ▢ ⅓ c. salted butter (5 ⅓ Tablespoons)
• ▢ ⅔ c. brown sugar
• ▢ 1 can sliced pineapple rings (20 ounce)
• ▢ 13 Maraschino cherries

Cake:

• ▢ ¾ c. granulated sugar
• ▢ ¼ c. salted butter
• ▢ 1 egg
• ▢ 1 ¼ c. all-purpose flour
• ▢ ½ c. milk
• ▢ 1 Tbsp Greek yogurt plain or vanilla
• ▢ 1 tsp vanilla extract
• ▢ 1 ¼ tsp baking powder
• ▢ ¼ tsp salt
• ▢ ½ c. walnuts chopped or halves

Instructions

• Preheat the oven to 350 degrees F.
• Grease and line the bottom of a 9-inch round cake pan (preferably a springform pan) with parchment paper.
• Melt and stir together the butter and brown sugar and pour into the cake pan. The brown sugar doesn’t have to be completely dissolved.
• Prepare 7 pineapple slices by patting them completely dry with a paper towel.
• Lay one whole pineapple ring in the center of the brown sugar mixture.
• Cut 6 pineapple slices in half and around the center pineapple slice on top of the brown sugar mixture.
• Place a maraschino cherry in the center of each pineapple ring. Set the pan aside.
• In a large mixing bowl, cream the sugar and butter until light and fluffy.
• Add 1 egg and mix.
• Mix in milk, yogurt and vanilla.
• Stir in flour, baking powder, and salt until just combined.
• Fold in walnuts
• Pour the cake mixture evenly over the pineapples in the pan. It’s a thick cake batter, so it helps to dot the batter over the pineapples and carefully spread it to the edges.
• Put the pan in the oven and bake for 45 or 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Let sit for about 5 minutes.
• Loosen the sides with a knife, then turn upside down onto a flat serving dish. (The pan should still be warm when you do this).
• Serve with vanilla or maple walnut ice cream.

Tips

*I used all but 2 of the sliced pineapple in the 20 ounce can.

How do you store it?
After cooling, store it in the refrigerator in a cake container or covered with plastic wrap. If you don’t have a container, then poke toothpicks in the cake to hold up the plastic wrap to keep it from sticking to the topping.

To freeze, cool the cake and then freeze it for a couple of hours. Wrap it in plastic wrap and aluminum foil. Label it with the date and enjoy it within 2 to 3 months.

What kind of pan is best for this recipe?
I prefer a springform pan because it makes turning the cake out so easy. You can use other kinds so read through these tips:

8-inch round or square pan will make a taller cake and you will need to add baking time. A 9-inch pan will make a flatter one. If you use either of these be sure to line the bottom with parchment paper.

You can also use silicone baking pans. If you do, you don’t need parchment but you should grease them.

You can also use a cast-iron skillet, but I find it’s really hard to get the cake out. If you do use it, be sure to grease it really well and line it with parchment.

Is there a way to make the topping less thick and sweet?
Yes, you can use ¼ cup butter and ½ cup brown sugar for the topping. It will still taste good and work well.

Should I let it cool before turning it out?
It’s better to remove the cake while it’s still warm so the topping doesn’t cool and stick to the bottom.

Also, if something doesn’t come out correctly, you can reattach the topping to the cake and it will congeal together if it’s still warm. So, let it sit for five minutes and then turn it out. Use potholders to protect your hands if the pan is still hot.

Nutrition Information

Calories: 589kcal (29%), Carbohydrates: 87g (29%), Protein: 8g (16%), Fat: 25g (38%), Saturated Fat: 10g (63%), Cholesterol: 58mg (19%), Sodium: 219mg (10%), Potassium: 312mg (9%), Fiber: 3g (13%), Sugar: 56g (62%), Vitamin A: 525IU (11%), Vitamin C: 7mg (8%), Calcium: 107mg (11%), Iron: 3mg (17%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.