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:
Pineapple Upside Down Cake
Servings: 12 pieces
Calories: 584kcal
Ingredients
- 1 1/4 cup butter softened and divided
- 1 1/2 cups packed brown sugar
- 12 slices fresh or canned pineapple
- 12 maraschino cherries no stem
- 2 cups granulated sugar
- 2 tsp pure vanilla extract
- 3 large eggs
- 2 2/3 cups cake flour
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup buttermilk
- whipped cream or ice cream for serving
Instructions
- Preheat the oven to 350°F. Spray a non-stick metal 13×9-inch cake pan with baking spray. Set aside.
- On the stove top in a small saucepan melt together 1/2 cup butter with 1 1/2 cups packed brown sugar. Stir and cook just until combined then remove from the heat and pour into the bottom of the prepared pan.
- Arrange the pineapple rings over the brown sugar mixture then place a maraschino cherry in center of each pineapple slice.
- In a large bowl use an electric mixer fitted with the paddle attachment to cream together the remaining 3/4 cup butter, sugar and vanilla extract over medium-high speed.
- Add the eggs one at a time beating well after each addition.
- In a medium-size separate bowl use a whisk to sift together the cake flour, baking powder and salt.
- Lower the speed of the mixer and add the flour mixture to the creamed mixture alternately with the buttermilk beginning and ending with flour. Whip on low speed then increase to medium speed once all is added, mixing just until combined.
- Spread cake batter evenly over the pineapple slices. The batter will be thick.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes back clean.
- Remove from the oven and let cake cool for 5-10 minutes before inverting onto a serving platter. Leave the pan in place for a couple of minutes to allow all of the caramel to drip down the sides of the cake.
- Serve at room temperature, warm or chilled with whipped cream or vanilla ice cream.
Notes
- 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.
- 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, chewy, 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 pineapple does shrink slightly while baking.
- Serve 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.
Nutrition
Serving: 1piece | Calories: 584kcal | Carbohydrates: 95g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 407mg | Potassium: 303mg | Fiber: 2g | Sugar: 71g | Vitamin A: 735IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Love this cake! I’m lazy and used all purpose flower… also powdered buttermilk with 3/4C of reserved pineapple juice from the slices. I never use enough buttermilk to keep it on hand😄 Thank you for the fabulous recipe! It’s a family favorite😋🤤
I’m so happy to hear it, thanks!
I frequently bring in baked goods to work for special occasions. This cake got more compliments than any others. Everyone says it was my best cake to date. Wow, because I’ve made some good ones. Winner, winner!
PS I used almond extract that made it next level.
I needed a large pineapple upside down cake recipe to make a 9×13 size cake. This recipe came out delicious with plenty of brown sugar for the topping. Using cake flour and buttermilk ensured a tender crumb cake. I was only surprised that some of the pineapple juice wasn’t used in the batter so I added about 1/4 cup to the buttermilk. This will definitely be my go-to recipe for this cake!
My grandson and daughter in-law and 3 grandchildren came over for dinner tonight and I made this recipe for desert and was a HUGE success!! Will be making it again soon!!
Thanks so much!
This cake has quickly become our family favorite! I add cinnamon in my cake batter for a variation and it is amazing!!
Love that addition, thanks!
Is it possible for you ytopublishthis recipe for a 9 inch round pan? I like the look and serving size of a round.
I’ll consider that in the future, thanks.
I’ve made so many of these looking for the one my husbands mother made him when he was a kid.
This is the best cake ever. He was so happy! Thank you for sharing !
Wonderful, thanks so much!
This is the best pineapple upside down cake I’ve ever had!!! I’m making 2 today. One for a party and one for home!
Thank you so much for this recipe!
Thank you so much!
Very good recipe, the cake is moist, test good and look very pretty. 👍
I made this cake as a birthday gift and it was amazing!
Wonderful, thanks so much!
Can you use all purpose flour if you don’t have cake flour?
Yes, you can.
So we made the cake and took it to our family home evening. Even with all the other great dishes, people came back to the cake 3 and 4 times ! We made minimal changes. Put the pa rings on the outside and crushed pineapple down the center. Added half a stick of butter and a bit more brown sugar because of the added p.a.. This is a keeper 🤗 Thank you for sharing
I’m delighted you enjoyed this, thanks!
Butter comes in different sizes. It would be nice to know exactly how much your 1 stick of butter is. Love PUD cake too. Making one today so I’m looking forward to tasting how it turns out !
I just made this cake ; used a 9×13 tin pan; followed all the directions . The brown sugar was a little too much ; will definitely cut back on that next time. Other than that; it came out DELICIOUS!!
Fresh pineapple makes the difference. Glad you enjoyed this one.
This is delicious! Made in my cast iron skillet. Cooked at 350 for about 45 minutes. Will cut back on the brown sugar next time but it was really good….Thank you!
Thank you so much! One more question. Have you ever made this cake with pecans in the topping? The recipe I have used in the past had pecans and we really liked it but I really don’t want to take a chance on messing your recipe up. I am making this at my Dad’s tomorrow for his birthday. Decided I wanted to serve it fresh and they live out of town. Wish me luck!
Nuts would be a great addition, go for it!
I was wondering if you could use heavy cream vs buttermilk. I can’t wait to make this for a very dear friend’s birthday. I’ve become the cake maker for our small group of friends. Thanks Melissa
You’re a great friend! You could swap out buttermilk for heavy cream, yes.
I have to make this cake the night before for my Dad’s birthday. Any way to warm it or should I serve cold or room temperature? Thank you!
I typically serve this cake room temperature but, it’s truly up to your personal preference. If you store it chilled, just take it out of the fridge to give it time to warm.
Was going to make this for tomorrow, will it be just a gooshort not served hot?
It will be, yes. Enjoy!
So this is the very first cake I’m making completely from scratch. It was a really easy recipe and though it’s still baking in the oven it looks absolutely amazing so far. 🙂
I’m so happy you chose this for your first adventure! Expect this to be juicy it’s a favorite of ours, good luck!
This is the most AMAZING upside cake I have ever made. My island born husband loves it as do my kids. This will be my go to pineapple upside down cake. Super moist, faultless on point and perfect! Thank you so much!
Wonderful, so happy you enjoyed this one, thanks for letting me know!
I made this cake and it was excellent. I have always used canned pineapple for upside down cake, but used fresh for this recipe. It was heavenly and my whole family loved it. My husband has few desserts that he really loves, but he has already asked me to make this recipe again. It’s a keeper! Thank you!
Hi Amy, fresh pineapple makes THE most delicious sauce I’m so happy you loved this, too! Thanks so much for taking the time to let me know.