Pineapple Upside Down Cake is a classic American recipe, and has the most perfect light, but moist crumb, and is filled with delicious pineapple flavor. Hold onto your hats, this is seriously amazing!
Pineapple upside down cake is such a classic recipe! So often it can be totally underrated. While it may not be the first cake recipe you think of when you’re planning a birthday party or making a dessert, it will certainly be memorable once you take that first bite. The topping of this pineapple upside down cake is made with brown sugar and butter. When it goes into the oven it melts and cooks and turns into a caramel-like texture. That’s heavenly on its own, but then we top it with pineapple and cherries!
When you flip the cake over so the pineapples are on the top, that caramel mixture seeps into the cake and makes this pineapple upside down cake so tender and moist. We prefer to serve this pineapple upside down cake a little warm, but you can easily serve it cold, straight out of the refrigerator. If you serve it warm, make sure to grab a pint of vanilla ice cream to go on top. You’ll thank me later.
Do I need to grease the cake pan?
Not this time. The melted butter in the bottom of the pan is all that you should need for it to come out easily, once you gently run a knife around the edges of the pan.
Can I make this in a 9×13 pan?
This recipe can easily be doubled and baked in a 9×13 pan. All ingredients should simply be doubled. The baking time will remain roughly the same at 350 degrees Fahrenheit for 40-45 minutes.
Yogurt Options for Pineapple Upside Down Cake:
We love the tanginess of full fat Greek yogurt, but you can use any plain yogurt. Fat free, low fat, whole fat, dairy free, it’s up to you! In a pinch? Sour cream works too!
Storage Instructions:
To store pineapple upside down cake you can put it in the refrigerator. To make sure the pineapple and cherries don’t stick to your plastic wrap, stick toothpicks around the edges and in the middle. Once you’ve done that, wrap both the cake and its plate loosely in the plastic wrap. Place the pineapple upside down cake in the refrigerator for up to 3 days. In addition to being stored in the refrigerator, you can cover this cake in plastic wrap and place it in the freezer for up to one month, but I promise it won’t last that long!
If you like this recipe, you may be interested in these other amazing cake recipes:
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
I made this and it’s the best from scratch recipe I have ever made ( I have tried quite a few 🙂 in my time ) It’s a little sweet but hey, it’s cake ! The cake itself was really good and almost butterscotch-y , the cherries and all, it was great ! Thanks for such a good recipe and it’s a keeper for sure !
What if I dont have Greek yogurt or any other kind on hand. What can I use? I have everything else.
Sour cream is an acceptable substitute for plain greek yogurt.
Has anyone tried this using raspberries instead of the maraschino cherries, and or reducing the sugar? (I over-sweet easily.)
Yum yum yummy delicious 😋
Muy rico y fácil / very delicious and easy to make
I made the upside cake it was wonderful!
You are the best!
We loved this moist cake ! Was so yummy !
This is a great recipe and I have made it twice in two days for family members. Thanks! One question, my batter is not as thick as yours despite following exact measurements. Should I be adding more flour or is it ok?
My husband loves pineapple upside down cake so I searched for a recipe from you to try for the first time. This is to die for. We both love it. They only thing I did different was I used sour cream instead of Greek yogurt (didn’t have any yogurt).
This cake is not too sweet, is moist and I can’t believe it came out perfect for my first try. Thank you so much for all your wonderful recipes. Wish I could show you a picture of it. Now I’m getting ready to make your chicken and dumplings for dinner tonight 😊
This is the third time I’ve made this recipe and for some reason, this time, it turned out differently. I did have to substitute greek yogurt with sour cream. I’m wondering if that may have affected my cake? When I removed the pan the cake looked too moist. Not cake-y like Rachel’s. I’m sure it was me because this recipe is a true winner.