Pineapple Upside Down Cake Recipe

Introduction

It all started one summer afternoon when Ella Chef decided to recreate a vintage dessert her grandmother used to make — the Pineapple Upside Down Cake. With golden pineapples, ruby-red cherries, and a caramel glaze that melts into the sponge, this cake is a showstopper straight from the oven. The moment she flipped it onto the plate and the glossy fruits glistened under the kitchen light, she knew it was perfection. Sweet nostalgia, tropical aroma, and home-baked love — this recipe captures all three beautifully in one delightful bite.

Pineapple Upside Down Cake

A golden, buttery cake topped with caramelized pineapple slices and cherries, baked perfectly upside down for that classic vintage charm.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 325

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Topping

• 1/4 cup unsalted butter melted
• 1/2 cup brown sugar packed
• 6-8 slices pineapple rings drained and patted dry
• 6-8 maraschino cherries

Cake Batter

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup pineapple juice from the can
• 1 tsp vanilla extract

Equipment

• 9-inch round cake pan
• Mixing bowl
• Hand Mixer

Method

 

1. Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch cake pan and sprinkle brown sugar evenly over it.
2. Arrange pineapple rings and cherries decoratively on top of the sugar layer.
3. In a bowl, whisk together flour, baking powder, and salt.
4. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
5. Alternate adding dry ingredients and pineapple juice to the wet mixture, starting and ending with flour.
6. Pour the batter over the arranged fruit. Bake for 40 minutes or until a toothpick inserted comes out clean.
7. Cool for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Nutrition

Calories: 325kcalCarbohydrates: 48gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 60mgSodium: 145mgPotassium: 120mgFiber: 1gSugar: 34gVitamin A: 320IUVitamin C: 9mgCalcium: 25mgIron: 1.2mg

Notes

For a richer flavor, try adding a splash of rum or coconut essence to the batter!

Tried this recipe?Let us know how it was!

How to Make Pineapple Upside Down Cake

Start by preheating your oven to 350°F (175°C). Pour melted butter into a 9-inch cake pan and sprinkle brown sugar evenly over it — this forms the caramel base. Arrange pineapple slices in a circular pattern and place cherries in the centers and between the rings for a vibrant look.

For the cake batter, combine flour, baking powder, and salt in one bowl. In another, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract. Slowly alternate adding the dry mixture and pineapple juice to the butter mixture, beginning and ending with flour. This ensures a smooth, airy batter that isn’t overmixed.

Carefully spread the batter over the arranged fruits. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes before flipping it onto a plate — this is the magical moment when the glossy pineapples and cherries reveal themselves. Serve warm for a cozy treat or chilled for a refreshing tropical dessert.

Conclusion

The Pineapple Upside Down Cake is more than a dessert — it’s a moment of nostalgia baked into every bite. Ella Chef’s modern twist keeps the vintage charm alive while balancing buttery richness and tangy sweetness perfectly. Whether for a family gathering or a solo indulgence, this cake delivers sunshine on a plate. Every slice tells a story — one that’s as warm and delightful as the first bite.