Pineapple Upside Down Cake

This sheet cake-style Southern Pineapple Upside Down Cake is made with fresh, juicy pineapple for a vibrant twist on the classic dessert. As it bakes, the pineapple juice blends with buttery brown sugar to create a rich, caramelized sauce that soaks into every bite. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream, and enjoy a truly irresistible treat that’s perfect for any occasion.

Ingredients to Make Pineapple Upside Down Cake Recipe

Pineapple upside-down cake is a classic, old-fashioned dessert that features sweet pineapple slices layered with maraschino cherries and often pecans, all caramelized in a buttery brown sugar glaze. The cake batter is poured over the fruit, then baked and flipped to reveal a golden, gooey topping, hence the name!

This easy pineapple upside-down cake recipe puts a fresh twist on tradition by using juicy fresh pineapple instead of canned, and it’s baked in a 13×9-inch pan for easy serving, instead of a cast-iron-skillet. As it bakes, the fresh fruit creates a natural caramel sauce that makes this homemade cake extra moist and No worries about fruit sticking to the bottom of the pan. It’s a flavorful dessert, perfect for any occasion.

Checkout this quick list of ingredients to make Southern Pineapple Upside Down Cake: (Scroll down for full printable recipe card.)

• Flour – Cake flour forms the base of the cake batter.
• Leavening – Baking powder and salt will give the cake rise.
• Pineapple – Fresh pineapple slices give the cake its signature flavor.
• Sugar – Light brown sugar for the sauce and granulated sugar for the cake batter add sweetness.
• Butter – Softened butter for the cake and melted butter for the sauce.
• Flavoring – Vanilla extract for creamy floral notes.
• Liquid – Buttermilk for moisture and a tangy flavor.
• Whole Eggs – Large eggs stabilize the batter.
• Cherries – Maraschino cherries ar classic for pineapple upside down cake.

How to Make the Best Southern Pineapple Upside Down Cake in a 9 x 13 Pan

• Heat Oven and Prepare Pan – Preheat oven and spray a 9 x 13-inch pan with baking spray.
• Make the Butter-Brown Sugar Sauce – Melt together butter with brown sugar. Pour into the pan. read into the bottom of the prepared pan. 
• Trim the Fresh Pineapple – Peel and core a fresh ripe pineapple, then slice. Arrange over the sugar mixture. Add a single cherry to the centers.
• Wet Ingredients – Cream together the remaining butter, sugar and vanilla.
• Sift Dry Ingredients – In a separate bowl use a whisk to sift together the cake flour, baking powder and salt.
• Add Eggs – Add the eggs one at a time, thn mixing well after each addition.
• Combine – Add flour mixture alternately with the buttermilk beginning and ending with flour.
• Transfer Cake Batter to Pan – Spread batter evenly over the pineapple slices. The batter will be thick.
• Oven – Bake in a preheated 350°F oven per the recipe until a toothpick inserted into the center comes back clean.
• Flip from Pan – Remove from the oven and let cake cool for 5-10 minutes then carefully invert onto a serving platter.
• Serve warm or chilled with whipped cream or vanilla ice cream.

Kitchen Equipment to Make Pineapple Upside Down Cake

• A stand mixer or hand mixer fitted with the paddle attachment.
• Large bowl and medium mixing bowl.
• Measuring cups and spoons.
• Large whisk for siftings the dry ingredients.
• Pineapple corer or sharp knife and chopping board.
• One 13×9-inch baking pan.
• A small saucepan to make the brown sugar mixture.
• Large silicone spatula.
• Wire rack for cooling the cake. 
• You’ll also need a large rectangular platter or pan for flipping the cake over for serving.

How to Choose a Fresh Pineapple

• Choose a medium-size fresh pineapple that’s golden, not one with a very green skin.
• It should be firm when squeezed but not hard. A little give when pressed is good.
• The leaves should be green, not wilted or browned.
• Give it the smell test. It should smell fresh and fragrant.
• The pineapple slices can vary in size depending on the size of the actual pineapple used.

Recipe Variations, Tips and Substitutions

• Flour – You can use all purpose flour in place of cake flour. Cake flour has less gluten (protein) in it than regular all purpose flour. This makes the “crumb” or texture of the cake more tender. All purpose flour in the same amount will still work but will give the cake a slightly different texture. Cake flour will result in a more tender crumb to the cake.
• Pineapple – You can use canned pineapple slices in place of fresh. Drain well and proceed with the recipe as written.
• Butter – You can use salted butter or unsalted butter.
• Caramel Sauce – Please note, fresh pineapple slices release juice while baking that combines with the brown sugar to form a sweet caramel-like sauce. Being a toffee and caramel lover, I’ve always loved the gooey, drippy, buttery caramel sauce that forms on the top and drips down the sides of this cake.
• Cut Pineapple to Fit – As you can see in the pictures, the pineapple slices may overlap a bit. If you prefer they not overlap, then simply cut a small wedge out of each slice and reshape them so they’ll fit onto the cake flat. The fresh pineapple does shrink slightly while baking.
• Serve Room Temperature, Warm or Chilled – You’ve got to try this cake while gooey and warm with a dollop of whipped cream or vanilla ice cream. That said, it’s also delicious chilled, either way you can’t go wrong.

Storage and Leftovers

• Leftovers – You can store this Pineapple Upside Down Cake covered with plastic wrap or in an airtight container chilled in the refrigerator for up to 5 days.
• Reheating – It’s not necessary to reheat this cake, you can enjoy it straight from the fridge. You could reheat in single servings in the microwave, if needed.
• Freezer – For longer storage, package leftover pineapple upside down cake and store frozen for up to 2 months. Thaw in the fridge and enjoy.

More Cake Recipes to Make

• This Hawaiian Pineapple Coconut Loaf is a delicious cake-like sweet bread.
• You’ll love this southern classic Hummingbird Poke Cake.
• My Buttered Rum Cake is a holiday must-make.
• My Italian Cream Cake has been perfected and it remains a fan favorite!
• Chocolate Sour Cream Pound Cake is drizzled with a warm ganache.
• Pig Pickin’ Cake is a potluck favorite that’s so easy to make.
• Texas Sheet Cake with that fudgy frosting is impossible to resist.
• Snickers Cake from Spaceships and Laser Beams.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13×9-inch Pan