We’re flipping things around with this mouthwatering Pineapple Upside Down Cake Recipe! Sweet, moist, and fruity, this delicious cake is sure to be the star of your dessert table.
Table of Contents
What is Pineapple Upside Down Cake?
Pineapple upside down cake is a classic dessert that features a luscious layer of caramelized pineapples and cherries on top of a moist and flavorful cake. The magic happens when you flip the cake over after baking, revealing a beautiful fruit topping that adds a burst of juicy sweetness to every bite.
This classic cake is known for its vibrant color and irresistible combination of flavors. The tangy pineapples complement the rich topping, while the soft cake provides the perfect base. Whether you’re serving it at a family gathering or just treating yourself, this dessert is always satisfying!
Ingredients You Need
Topping:
- Canned Pineapple Slices in Juice – Opt for juice instead of syrup to keep the cake from being overly sweet.
- Maraschino Cherries – These add a pop of color and a hint of sweetness that pairs perfectly with the pineapple.
- Unsalted Butter – We melt the butter before adding it to the pan to create a rich base for the topping.
- Brown Sugar – Brown sugar adds a deep, molasses-like flavor to the topping.
Cake:
- All Purpose Flour – This forms the base of our cake — it gives it structure and its signature tender crumb.
- Baking Powder – Baking powder helps the cake rise and become deliciously fluffy.
- Baking Soda – Works with the baking powder to give the cake the perfect texture.
- Salt – Just a pinch of salt helps to bring out the flavors of the cake and balances the sweetness.
- Full-Fat Canned Coconut Milk – We use coconut milk to add a subtle coconut flavor that pairs beautifully with the pineapple. Plus, it adds extra moisture to the cake!
- Full Fat Sour Cream – Sour cream adds moisture and a little big of tanginess.
- Pineapple Juice – Reserved from the can of pineapples, the juice adds an extra layer of sweet and tangy pineapple flavor.
- Vanilla Extract – Vanilla rounds out all of the flavors in the cake.
- Unsalted Butter – Butter helps to create a smooth and creamy batter. Make sure it’s at room temperature so it’s easy to mix in.
- Granulated White Sugar – Sugar sweetens the batter.
- Large Eggs – Eggs help to bind the ingredients and add richness.
- Coconut Flakes (Optional) – We love the flavor and texture that coconut flakes add to the cake, but it’s up to you if you want to add them!
How to Make This Pineapple Upside Down Cake Recipe
- Add Butter and Sugar. Using a pastry brush, spread the melted butter into the baking dish, including the sides. Then, add the brown sugar to the bottom of the pan being sure that it’s in an even layer.
- Arrange Pineapple. Put whole and halved pineapple rings over the top of the brown sugar, starting in the center and moving outward.
- Add Cherries. Put a maraschino cherry into the center of each pineapple ring. Be sure to press them in tightly so that all of the fruit is touching the bottom of the pan.
- Combine Dry Ingredients. Add the flour, baking powder, baking soda, and salt to a large bowl and whisk the ingredients together until completely combined.
- Combine Wet Ingredients. Pour the coconut milk, sour cream, pineapple juice, and vanilla extract into a separate bowl and stir them together.
- Mix the Butter and Sugar. Using either a handheld mixer or a stand mixer, beat the butter and sugar in a third bowl. The mixture is ready when it has become light and fluffy.
- Add Eggs. Then, gradually add each of the eggs to the butter and sugar mixture while continuing to mix.
- Combine Ingredients. Use a rubber spatula to mix a portion of the dry ingredients into the sugar and butter mixture before doing the same with a portion of the wet ingredients. Continue until all of the wet and dry ingredients have been added before pouring in the coconut flakes (if desired).
- Transfer the Batter. Pour the batter into the pan over top of the pineapples and cherries.
- Bake. Place the cake in the preheated oven and bake until it passes the toothpick test.
- Cool and Flip. Remove the pan from the oven and allow the cake to cool for the recommended time. Then, slide a butter knife in between the sides of the cake and the pan. Invert the cake onto a serving dish by putting the dish on top of the pan and holding it steady with one hand while using the other hand to flip the pan over onto the dish.
- Serve. Leave the cake on the serving dish to come to room temperature before serving.
Variations
- Fresh Pineapple – If you have a little extra time to slice them, use fresh pineapple rings for even more vibrant flavor and a bit of extra texture!
- Rum – A splash of rum in the batter gives the cake a little more complexity.
- Spice – Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm twist.
- Nutty – Sprinkle chopped pecans or walnuts on top for some crunchiness.
- Coconut – Increase the coconut flakes in the batter and sprinkle some on top for extra coconutty goodness!
Can I Store Leftovers?
You can absolutely store the leftovers. Just keep in mind that the cake could become a little extra-moist from the juicy topping.
Store any leftovers in an airtight container in the refrigerator for up to three days.
You can also freeze the cake for up to a month. Thaw it overnight in the fridge before serving.
More Fruity Dessert Recipes
If you loved this pineapple upside down cake recipe, wait until you take a look at our other delicious fruity desserts!
Cheesecake Fruit Tart with Shortbread Crust
Easy Pineapple Upside Down Cake Recipe
This easy pineapple upside down cake recipe is sweet, soft, and buttery with a hint of coconut flavor you'll love!
Ingredients
- 8 Tablespoons unsalted butter melted
- 2/3 cup brown sugar
- 20 ounces canned pineapple slices in juice not in syrup
- 10 – 12 + maraschino cherries
Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup full-fat canned coconut milk do not use refrigerated milk
- 1/4 cup full-fat sour cream
- 1/3 cup pineapple juice reserved from can
- 2 teaspoons vanilla extract
- 10 Tablespoons unsalted butter room temp
- 1 cup granulated white sugar
- 3 large eggs at room temperature
- 1/3 cup coconut flakes optional
Instructions
- Preheat your oven to 350°F.
- Pour melted butter into a 10″ cake pan. Brush the butter up the sides of the pan.8 Tablespoons unsalted butter
- Sprinkle brown sugar evenly over the base of the pan, spreading it out with a brush if needed.2/3 cup brown sugar
- Place one pineapple ring in the center of the pan, then arrange the remaining rings around it, either halved (as pictured) or whole.20 ounces canned pineapple slices in juice
- Place cherries in the center of the pineapple rings, pressing them and the pineapple slices firmly to ensure they are in direct contact with the base of the pan.10 – 12 + maraschino cherries
Prepare the Cake Batter:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- In a second bowl, combine the coconut milk, sour cream, pineapple juice, and vanilla extract.½ cup full-fat canned coconut milk, 1/4 cup full-fat sour cream, 1/3 cup pineapple juice, 2 teaspoons vanilla extract
- In a third bowl, beat the butter and white sugar with a handheld mixer on speed 7 for 2 minutes until fluffy.10 Tablespoons unsalted butter, 1 cup granulated white sugar
- Add the eggs one at a time, beating for 20 seconds after each addition.3 large eggs
- Alternate adding the dry and wet ingredients to the butter mixture. Start with 1/3 of the dry mixture, mix in with a rubber spatula, then add 1/2 of the wet mixture, and mix. Repeat with half of the remaining dry mixture, then all of the remaining wet mixture, and finally the last of the dry mixture. Fold in the coconut flakes, if using.1/3 cup coconut flakes
- Spread the batter evenly over the pineapple layer, smoothing and leveling the surface.
Bake the Cake:
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes after baking.
- Run a butter knife around the inner edge of the pan to loosen the cake. Place a plate or serving platter over the cake pan, then carefully flip it over. Gently tap the base and shake the pan before lifting it slowly to release the cake.
- Allow the cake to cool completely before serving.
Equipment
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Nutrition
Serving: 1serving | Calories: 856kcal | Carbohydrates: 108g | Protein: 8g | Fat: 46g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 301mg | Potassium: 330mg | Fiber: 3g | Sugar: 76g | Vitamin A: 1280IU | Vitamin C: 11mg | Calcium: 143mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe?Please leave a comment!
What can I use instead of coconut milk?
You could try almond milk, but the flavor won’t be quite the same. We’d love to know how it goes!
Xo,
Alia & Radwa
This is one of my all-time favorite cake recipes! 😍