Classic pineapple upside-down cake is a timeless dessert that continues to earn its place in home kitchens. Known for its caramelized pineapple topping and tender cake base, this dessert offers both visual appeal and familiar flavor. As the cake bakes, butter, brown sugar, and pineapple juices combine to form a glossy topping that settles beautifully once the cake is inverted. This balance of sweetness and texture is what makes pineapple upside-down cake such a dependable classic.

What sets a truly great pineapple upside-down cake apart is the structure of the batter. The cake must be sturdy enough to support the fruit topping while remaining soft and moist throughout. Using simple pantry ingredients allows the flavors to shine without overwhelming the cake. The result is a dessert that feels nostalgic yet relevant, making it ideal for gatherings, holidays, or casual family desserts.

This classic pineapple cake is often described as a retro cake, but its popularity has never faded. The method of building the topping directly in the pan ensures consistent results and eliminates the need for frosting or decoration. Once turned out, the cake reveals its signature look, making it an excellent option for bakers who want an impressive dessert without complicated steps.

Because pineapple upside-down cake relies on balance rather than embellishment, careful preparation matters. Allowing the cake to cool slightly before inverting helps preserve the pineapple design while keeping the topping intact. Each slice delivers soft cake paired with rich caramelized fruit, making it satisfying without feeling heavy.

One of the reasons pineapple upside-down cake remains so popular is how approachable it is for bakers of all skill levels. The recipe comes together using familiar ingredients, and the layering method helps ensure consistent results. Because the topping is built directly in the pan, there’s no need for frosting or decorating, making this cake especially appealing when you want a homemade dessert that still looks impressive.

This pineapple upside-down cake is also well suited for a variety of occasions. It works just as well for holiday gatherings as it does for casual desserts or make-ahead baking. The flavors continue to develop as the cake rests, allowing the caramelized pineapple topping to settle into the crumb. Whether served on its own or paired with a simple topping, this cake offers comfort, reliability, and classic appeal.

Substitutions & Variations

This pineapple upside-down cake is easy to adapt using simple ingredient swaps while still maintaining its classic structure and flavor.

Fruit variations: While pineapple is traditional, you can replace the pineapple slices with canned peaches, pear slices, or mango for a different take on this classic cake. Keep the fruit slices evenly sized for best results.
Juice substitute: If pineapple juice is unavailable, orange juice works well and still complements the caramelized topping with a bright, citrus flavor.
Sugar options: Brown sugar creates the signature caramel topping, but coconut sugar can be used for a slightly deeper, more molasses-like flavor.
Butter alternative: Replace half of the butter with a neutral oil to create a slightly lighter crumb while keeping the cake moist.
Spice addition: Add a pinch of cinnamon or nutmeg to the batter for subtle warmth without overpowering the pineapple flavor.
Gluten-free option: Use a 1:1 gluten-free baking flour blend designed for cakes. Check for doneness a few minutes early, as baking times may vary.

Classic Pineapple Upside-Down Cake

A golden, buttery classic bursting with caramelized pineapple flavor!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 10 servings

Ingredients Equipment Method Notes

Ingredients

Caramelized Topping
1/2 cup dark brown sugar, packed
1/2 cup unsalted butter, softened
1 can (20 oz) pineapple slices, drained
1 jar Maraschino cherries (optional for garnish)
Cake Batter
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup pineapple juice (from the canned pineapple)

Equipment

Mixing bowls
Hand mixer or stand mixer
9-inch cake pan or cast-iron skillet
Rubber spatula
Small saucepan (for butter/sugar mixture)
Measuring cups & spoons
Cooling rack

Method

Preheat & Prep the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round or spring form cake pan or cast-iron skillet.
Make the Caramelized Topping
In a heated pot or skillet, mix the softened butter and dark brown sugar together until boiling. Spread evenly over the bottom of your prepared pan.
Arrange the Pineapples
Lay pineapple slices over the brown sugar mixture in a single layer.Place maraschino cherries in the center of each ring if desired.
Prepare the Batter
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a separate large bowl, cream together the butter and sugar until light and fluffy.
Add Wet Ingredients
Beat in the eggs, one at a time, then add the vanilla extract.Pour in the pineapple juice and mix until smooth.
Combine Dry & Wet Mixtures
Gradually add the flour mixture to the wet ingredients, stirring until just combined.Don’t overmix — you want a soft, tender crumb.
Pour Batter Over Pineapple Layer
Carefully spread the cake batter evenly over the pineapple slices.
Bake to Perfection
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.Let cool for about 10 minutes, then invert onto a serving plate while still warm.
Serve & Enjoy
Slice and enjoy this sweet, buttery cake that’s as stunning as it is delicious!Perfect for brunch, celebrations, or any moment that deserves a tropical touch. 🌺

Notes

Room temperature ingredients: Allow the butter and eggs to come to room temperature before baking. This helps the batter mix smoothly and creates a lighter, more tender crumb.
Pineapple choice: Canned pineapple slices are traditional and provide that classic, nostalgic flavor. Fresh pineapple rings can also be used, but be sure to slice them evenly for consistent baking.
Inverting the cake: Let the cake cool for about 10 minutes before flipping. Turning it out too soon may cause the topping to slide, while waiting too long can make it stick to the pan.
Extra moisture tip: For an even softer, bakery-style texture, add 2 tablespoons of sour cream or Greek yogurt to the batter.
Storage: Store leftover pineapple upside-down cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual slices slightly before serving for best flavor.
Serving suggestion: Serve warm with vanilla ice cream or whipped cream for a simple and elegant dessert.

This pineapple upside-down cake stores well at room temperature when covered and maintains its moisture for several days. For longer storage, the cake can be refrigerated without compromising its texture or flavor. Serving the cake slightly warm enhances the caramel notes from the pineapple and brown sugar, while room-temperature slices offer a firmer crumb that holds together beautifully.

Whether baked for tradition or convenience, this classic pineapple cake remains a reliable choice for home bakers. Its simplicity, familiar flavor, and elegant presentation make it a dessert that feels special without requiring extra effort. With dependable results and timeless appeal, this pineapple upside-down cake is one you’ll find yourself returning to again and again.