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This easy Pineapple Upside-Down Cake is soft and moist, topped with sweet pineapple rings, juicy cherries, and a buttery brown-sugar topping. It’s a classic homemade dessert that’s simple to make and looks beautiful when you flip it out of the pan!
I was inspired to make this recipe after I made this apple upside-down cake. It took me a few tries to get it just right, and it’s just so good!
You don’t need any fancy ingredients or special baking equipment for this recipe. I make it in a regular 9-inch pie dish using canned pineapple, and the cake batter comes together in just a few minutes. It’s perfect for family gatherings, holidays, or whenever you’re craving something sweet and fruity.
Recipe Overview
Ingredients Needed
The full ingredient measurements are in the recipe card below.
For the pineapple topping:
- Butter: Use softened unsalted butter to coat the bottom and sides of the pie dish.
- Brown sugar: Creates that delicious caramel-like topping as the cake bakes.
- Pineapple slices: Canned pineapple rings work perfectly. Drain them well so they don’t add too much moisture to the cake.
- Maraschino cherries: For that classic pineapple upside-down cake look and a little extra sweetness.
For the cake:
- Oil: I use light olive oil, but vegetable oil or melted coconut oil will also work. Choose a mild-flavored oil so it doesn’t overpower the cake.
- Sugar: Granulated sugar or fine cane sugar works well.
- Eggs: You’ll need 2 medium eggs, preferably at room temperature.
- Vanilla extract: Adds a lovely flavor to the cake.
- Buttermilk: Helps keep the cake soft and tender.
- All-purpose flour: Gives the cake its structure. I recommend sticking with all-purpose flour for the best results.
- Baking powder: Helps the cake rise.
- Salt: Just a little to balance the sweetness.
How to make Pineapple Upside-down Cake
Prepare the pan: Preheat the oven to 350°F. Spread the softened butter evenly over the bottom and sides of a 9-inch pie dish. Sprinkle the brown sugar over the butter, then arrange the drained pineapple slices and maraschino cherries on top.
Mix the wet ingredients: In a large mixing bowl, add the oil, sugar, eggs, vanilla extract, and buttermilk. Beat with an electric mixer until well combined and the sugar has mostly dissolved.
Add the dry ingredients: Add the flour, baking powder, and salt. Using a hand whisk, gently mix until just combined. A few small lumps are fine, so don’t overmix.
Add the batter: Carefully pour the cake batter over the pineapple slices and gently spread it into an even layer.
Bake: Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and flip: Let the cake cool in the pan for about 10 minutes. Gently run a spatula or knife around the edges, then place a serving platter over the dish and carefully flip it over. Lift off the pie dish and allow the cake to cool before slicing.
Common Questions
Yes, fresh pineapple can work, but make sure it’s ripe, sliced evenly, and not overly juicy. I prefer canned pineapple rings for this recipe because they’re convenient and have a consistent size and texture.
This can happen if the cake cools for too long before flipping. Let it rest for about 10 minutes, then gently loosen the edges and carefully flip it onto a serving plate. Be sure to coat the pan evenly with butter before adding the brown sugar.
Yes, a 9-inch round non stick cake pan should work as long as it has enough depth to hold the topping and batter. Avoid using a springform pan unless it’s completely leakproof, since the buttery brown sugar topping can leak through the bottom.
Tips for the best pineapple upside-down cake
- Use a 9-inch pie dish: This recipe is designed for a 9-inch dish. A larger pan will give you a thinner cake and may change the baking time.
- Drain the pineapple well: Too much liquid from the canned pineapple can make the topping overly wet.
- Pat the cherries dry: Maraschino cherries have quite a bit of syrup, so gently blot them with paper towels before arranging them in the pan.
- Don’t overmix the batter: Once you add the flour, mix just until everything comes together. Overmixing can make the cake dense and tough.
- Check for doneness: Start checking around the 40-minute mark, since ovens can vary. The center should be set, and a toothpick should come out clean or with a few moist crumbs.
- Don’t wait too long to flip: Let the cake rest for about 10 minutes before inverting it. If it cools completely in the pan, the brown sugar topping may stick.
- Be careful when flipping: The pan and topping will still be hot. Use oven mitts and a serving plate that’s slightly larger than the pie dish.
How to Store
- Storing: Store leftover cake in an airtight container in the refrigerator for up to 4 days. Let it cool before covering and refrigerating. Enjoy it chilled, at room temperature, or warm individual slices in the microwave for about 10 to 15 seconds.
- Freezing: For longer storage, wrap individual slices tightly and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before serving. Keep in mind that the pineapple topping may soften slightly after freezing.
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Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Easy Pineapple Upside-Down Cake
Ingredients
Topping:
- 1 tablespoon unsalted butter, softened at room temperature
- ¼ cup brown sugar
- 7 Pineapple slices, from a can, drained well
- ⅓ cup Maraschino cherries, 12-13, or as needed
Cake:
- ⅓ cup Light Olive oil, or coconut oil, or vegetable oil
- ¾ cup granulated sugar, or fine cane sugar
- 2 medium eggs, room temperature
- 2 teaspoons vanilla extract
- ⅓ cup buttermilk
- ½ teaspoon kosher fine salt
- 2 teaspoons baking powder
- 1 ⅓ cups all-purpose flour
Instructions
- Preheat the oven to 350°F.
Topping:
- Spread the softened 1 tablespoon unsalted butter all over the bottom and sides of a 9-inch pie dish.
- Sprinkle evenly with ¼ cup brown sugar. Arrange the 7 Pineapple slices and ⅓ cup Maraschino cherries inside.
Cake:
- In a large mixing bowl, add the ⅓ cup Light Olive oil, ¾ cup granulated sugar, 2 medium eggs, 2 teaspoons vanilla extract, and ⅓ cup buttermilk; mix with an electric mixer until the sugar mostly dissolves.
- Stir in the 1 ⅓ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon kosher fine salt. Using a hand whisk, mix in the flour until just combined. Do not overmix; some lumps are just fine. Overmixing will make the cake tough!
- Pour the batter over the pineapple slices in the dish and level the top. Bake for around 45 minutes, or until a toothpick comes out mostly clean.
- Allow the cake to cool in the pan for at least 10 minutes, then gently run a spatula around the sides and invert it onto a platter. Allow it to completely cool, then slice it.
Notes
- Use a 9-inch pie dish for the best results. A larger dish will make the cake thinner and may affect the baking time.
- Pie dish depth: A 9-inch pie dish can vary in depth. Make sure the dish you tested has enough room for the cake to rise without overflowing.
- Drain the canned pineapple well and pat the maraschino cherries dry before arranging them in the dish.
- Light olive oil, vegetable oil, or melted coconut oil can be used for the cake batter.
- Use room-temperature eggs and buttermilk for easier mixing.
- Don’t overmix the batter after adding the flour. A few small lumps are fine.
- Check the cake for doneness around 40 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes before carefully flipping it onto a serving platter.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
