This pineapple upside down cake is a total classic! It’s soft, buttery, and topped with caramelized pineapple and cherries that get all gooey and golden in the oven. Super easy to make and always a hit, it’s the perfect mix of tropical, sweet, and nostalgic goodness!
Why This Is the Best Pineapple Upside Down Cake
There’s something so special about a classic Pineapple Upside Down Cake. It’s simple, nostalgic, and always a crowd-pleaser. This version takes it up a notch with a perfectly caramelized topping, a soft, buttery crumb, and that irresistible tropical flavor in every bite. Here’s why you’ll love it:
Packed with Flavor
Every slice is bursting with juicy pineapple, sweet cherries (glacé or maraschino cherries both work), and a rich caramel topping (with just the right amount of sweetness) that seeps into the cake as it bakes. The pineapple juice adds a subtle tang, making each bite fruity, buttery, and full of tropical goodness.
Moist and Fluffy
Thanks to a mix of butter, oil, and Greek yogurt, this cake stays incredibly soft and moist without feeling heavy. The crumb has the perfect texture (tender and fluffy), soaking up just the right amount of that sweet syrup created by that caramelized brown sugar topping (just like my easy lemon upside down cake).
Easy to Make
Don’t be fooled by its beautiful presentation because this classic favorite is actually pretty simple to make (even if you’re a beginner). You don’t need any fancy decorating tools or skills, just some basic ingredients and a single pan. The hardest part is flipping it over (and I promise even that’s easier than it looks)!
For more fresh, tropical flavored cakes, check out my pineapple layer cake recipe, soft lemon cake and pineapple coconut cake recipes!
How to Make Pineapple Upside Down Cake
You can find the full list of ingredients for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat oven to 180°C (350°F) conventional and then begin with the topping.
Topping (goes on the bottom of the cake pan)
Blot the canned pineapple slices dry with a paper towel to remove excess liquid and set aside the juice for later. Leave one slice whole and cut the rest in half.
Pour melted butter into an 8×3-inch cake pan and swirl it around to coat the base and sides (I like to use a pastry brush for the sides of the pan). Evenly sprinkle brown sugar over the butter.
Arrange the pineapple slices on the bottom of the pan, placing the full slice in the center and the half slices around it. Add cherries in the gaps, then set the pan aside.
Cake Batter
In a bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine and set aside.
In a large bowl, beat butter, sugar, and oil with a hand or stand mixer for 2 minutes until light and fluffy.
Add egg and mix on low speed until well combined.
Mix in the pineapple juice, vanilla, and Greek yogurt on a low speed until well combined. Remove any batter from the attachments, as the rest of the mixing will be done by hand.
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
Pour batter into the cake pan over the pineapple and cherry layer. Smooth the top and tap the pan lightly on the counter once to remove air bubbles.
Bake uncovered for 30 minutes, then cover loosely with foil and bake for another 35 minutes, or until a skewer, toothpick or thin knife comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 20 minutes, then run a thin knife around the edges to release it from the pan. Place your serving platter or cake stand upside down on top of the cake pan and carefully flip the cake over. Lift off the pan to reveal that beautiful pineapple layer on top. If any slices stick to the pan, just lift them out and place them back where they belong—no one will ever know! 🙂
Allow the cake to cool to room temperature before slicing and serving.
How to Store Pineapple Upside Down Cake
Store any leftovers in an airtight container. It will keep well at room temperature for up to 2 days, or in the refrigerator for up to a week. If refrigerating, bring it to room temperature before serving so the cake stays soft. You can also warm individual slices in the microwave for a few seconds to bring back that fresh-baked taste.
Pineapple Upside Down Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Topping (goes on the bottom of the cake pan)
- 3 tbsps (42 g) unsalted butter - melted
- ⅓ cup (80 g) soft brown sugar
- 6 round pineapple slices from a can - Also called pineapple rings. 1 left whole and the rest cut in half. Reserve pineapple juice from the can for cake batter.
- 11 maraschino or glacé cherries
Cake Batter
- 1¼ cups (150 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt - omit if using salted butter
- ¼ cup (57 g) unsalted butter - room temperature
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- ¾ cup (150 g) white granulated sugar
- 1 large egg - room temperature
- ¼ cup (57 g) Greek yoghurt - full fat, room temperature
- ¼ cup (57 g) pineapple juice (from the can) - reserved from the can of sliced pineapples used for topping
- 1 tsp vanilla extract/essence
Instructions
- Preheat oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan)
Topping
- Blot the canned pineapple slices dry with a paper towel to remove excess liquid and set aside the juice for later. Leave one slice whole and cut the rest in half.
- Pour melted butter into an 8x3-inch cake pan and swirl it around to coat the base and sides (I like to use a pastry brush for the sides of the pan). Evenly sprinkle brown sugar over the butter.
- Arrange the pineapple slices on the bottom of the pan, placing the full slice in the center and the half slices around it. Add cherries in the gaps, then set the pan aside.
Cake Batter
- In a bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a large bowl, beat butter, sugar, and oil with a hand or stand mixer for 2 minutes until light and fluffy.
- Add egg and mix on low speed until well combined.
- Mix in the pineapple juice, vanilla, and Greek yogurt on a low speed until well combined. Remove any batter from the attachments, as the rest of the mixing will be done by hand.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
- Pour the batter into the cake pan over the pineapple and cherry layer. Smooth the top and tap the pan lightly on the counter once to remove air bubbles.
- Bake uncovered for 30 minutes, then cover loosely with foil and bake for another 35 minutes, or until a skewer or thin knife comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 20 minutes, then run a thin knife around the edges to release it from the pan. Place your serving plate upside down on top of the cake pan and carefully flip the cake over. Lift off the pan to reveal that beautiful pineapple layer on top. If any slices stick to the pan, just lift them out and place them back where they belong—no one will ever know! 🙂
- Allow the cake to cool to room temperature before slicing and serving.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
