This Pineapple Upside Down Cake is made from scratch with a buttermilk and sour cream cake batter baked over a caramelized brown sugar, butter, pineapple, and cherry topping. It costs just $0.79 per serving and is a classic dessert my family has loved for years.
Pineapple Upside Down Cake has been on our holiday dessert table for as long as I can remember. It looks impressive but comes together in under an hour with simple pantry ingredients. After 20 years of baking for my family, I know some of the best holiday desserts are also the simplest, and this one costs just $0.79 per serving.
Why You’ll Love This Recipe!
This is one of those classic desserts that looks impressive but is actually so simple to make.
- Just $0.79 per serving and $7.88 total
- Moist and tender from buttermilk and sour cream
- Rich caramelized brown sugar topping
- A family favorite for holidays
- Easy to make and impressive to serve
- Simple pantry ingredients with no special equipment
After 20 years of baking for my family, I know the best holiday desserts look impressive without requiring hours in the kitchen.
The delicious pineapple flavor makes this cake taste amazing. You can easily make this Best Vanilla Cake Recipe but using a cake mix makes this cake even easier. If you love this cake, try my cherry dump cake recipe and pineapple upside-down pancakes.
Why This Recipe Is Better Than a Box Mix
Most Pineapple Upside Down Cake recipes use a yellow cake mix, but this version is made from scratch with buttermilk and sour cream. The buttermilk helps create a tender crumb, while the sour cream keeps the cake moist and rich. A little reserved pineapple juice adds pineapple flavor throughout the cake, not just in the topping.
Ingredients
Topping
- Unsalted butter, melted — poured directly into the pan and forms the base of the caramelized topping. Unsalted gives you full control over the final flavor. The butter melts and combines with the brown sugar during baking to create the rich caramelized glaze that coats every piece of pineapple
- Light brown sugar, packed — the caramel-like sweetness of the topping. Always pack firmly into the measuring cup for the right amount. Light brown sugar gives a milder flavor — dark brown sugar gives a deeper more molasses-forward result
- Canned pineapple slices, drained and patted dry — always pat completely dry before arranging in the pan. Excess moisture from the can prevents the caramelization and can make the topping watery. Reserve exactly 2 tablespoons of the juice before draining — this goes into the cake batter
- Maraschino cherries, drained — the classic decorative element that makes this cake instantly recognizable. Always drain thoroughly and pat dry before placing in the pan. Red maraschino cherries give the most classic appearance
Cake Batter
- All-purpose flour — the structure of the cake. Measure correctly by spooning into the measuring cup and leveling off — too much flour makes the cake dense and dry
- Granulated sugar — sweetens the batter and helps create the tender crumb
- Baking powder — the leavening agent that makes the cake rise to a light fluffy crumb. Always check the expiration date — old baking powder gives you a flat dense cake
- Salt — balances the sweetness and enhances every other flavor in the batter. Never skip even in sweet recipes
- Large egg, room temperature — binds the batter and adds richness. Always use room temperature — a cold egg can cause the batter to break and gives an uneven texture
- Buttermilk, room temperature — the ingredient that makes this recipe noticeably superior to a box mix. The acidity in buttermilk reacts with the baking powder to create a light tender crumb and adds a subtle tang that balances the sweetness of the caramelized topping beautifully. Always use room temperature
- Sour cream, room temperature — adds moisture richness and an extra layer of tenderness to the crumb. This combined with the buttermilk is what gives this cake its restaurant-quality texture. Greek yogurt works as a direct substitute
- Vegetable oil — keeps the cake moist for days after baking. Oil-based cakes stay softer longer than butter-based cakes which is why this cake is still delicious on day two and three
- Reserved pineapple juice — the flavor bridge between the topping and the cake. Two tablespoons of the reserved juice stirred into the batter gives every bite a subtle pineapple flavor that ties the whole dessert together
- Vanilla extract — always use pure vanilla extract rather than imitation for the best result. One tablespoon gives a warm depth that complements the caramelized pineapple beautifully
Carrie’s Tip: The 30-minute cooling time before flipping is the single most important step in this entire recipe — and the most commonly skipped. The caramelized brown sugar topping needs the full 30 minutes to firm up before the cake goes over. Flip too early and the hot liquid caramel runs out between the cake and the pan taking all the beautiful pineapple and cherry topping with it instead of clinging to the cake. Set a timer for 30 minutes and do not touch the pan until it goes off.
How to Make Pineapple Upside Down Cake
Step 1 – Preheat the oven to 350°F. Place a rimmed baking sheet on the lower oven rack to catch any drips while the cake bakes.
Step 2 – Pour the melted butter into a deep 9-inch round cake pan (at least 2 inches deep). Tilt the pan to coat the bottom and lightly coat the sides.
Step 3 – Sprinkle the brown sugar evenly over the melted butter.
Step 4 – Arrange 1 whole pineapple slice in the center of the pan. Cut the remaining pineapple slices in half and arrange them, cut-side facing inward, around the center slice. Use any remaining pineapple pieces to fill gaps around the outside edge. Pat the pineapple dry before arranging to help the topping stay in place.
Step 5 – Place a maraschino cherry in the center of each whole pineapple ring and tuck additional cherries between the pineapple pieces as desired. Set aside.
Step 6 – In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Step 7 – In a separate bowl, whisk the egg until smooth. Add the buttermilk, sour cream, oil, reserved pineapple juice, and vanilla extract. Whisk until fully combined.
Step 8 – Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. The batter will be fairly thick. Do not overmix; a few small lumps are perfectly fine.
Step 9 – Carefully spoon the batter over the pineapple layer and gently spread it into an even layer without disturbing the fruit.
Step 10 – Place the cake pan on the prepared baking sheet and bake for 35 to 42 minutes, checking after 35 minutes. The cake is done when the center is set and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 11 – Transfer the cake to a wire rack and cool in the pan for 30 minutes.
Step 12 – Run a knife around the edge of the pan. Carefully invert the cake onto a serving platter or cake stand larger than the cake pan. Lift off the pan and allow the cake to cool slightly before serving.
What is the Trick to Flipping the Cake?
- Prepare Area – Make sure that you have an area large enough to flip the cake by sizing it with you empty cake pan. You want the size of the area to be bigger than your cake pan.
- Loosen Cake – After baking the cake, run a knife around the edge of the pan to loosen the cake from the sides.
- Place Platter – Place the platter on top of the cake pan. With one hand on top of the platter and the other under the cake pan, flip the pan. It is recommended to use oven mits as the cake pan will be hot.
Variations & Substitutions
- Use crushed pineapple instead of rings
- Add chopped pecans or walnuts
- Swap yellow cake mix for pineapple cake mix
- Add coconut flakes for tropical flavor
- Use fresh pineapple when in season
Storage and Make-Ahead Instructions
Room Temperature
- Store covered loosely with plastic wrap or a cake dome at room temperature for up to 2 days. The caramelized topping stays intact and the cake stays moist at room temperature better than in the refrigerator for the first two days
Refrigerator
- Store covered in the refrigerator for up to 5 days — bring individual slices to room temperature for 20–30 minutes before serving for the best texture and flavor. Cold pineapple upside down cake straight from the refrigerator is significantly less moist and flavorful than a slice that has had time to warm slightly
Freezer
- Freeze individual slices wrapped tightly in plastic wrap then foil for up to 3 months — thaw overnight in the refrigerator then bring to room temperature before serving. The caramelized topping may be slightly softer after freezing but the flavor remains excellent
Make Ahead
- This cake is best made the day you plan to serve it — the caramelized topping stays the most vibrant and the crumb is at its most tender within the first 24 hours. If you need to get ahead assemble the topping layer in the pan the night before cover and refrigerate then make the batter and bake the morning of serving
Frequently Asked Questions
Yes — slice fresh pineapple into rings approximately ½ inch thick and pat completely dry before arranging. Fresh pineapple gives a slightly more vibrant flavor but canned is more consistent and significantly easier to work with.
The cake was not cooled long enough before flipping — always cool for the full 30 minutes so the caramelized topping has time to firm up. Running a knife firmly around the edge before flipping also helps release any stuck edges.
A deep 9-inch round pan at least 2 inches deep is essential — a shallower pan will overflow during baking. A 10-inch round pan works but gives you a thinner cake layer. Do not use a springform pan — the liquid butter and caramel will leak out the bottom.
More Easy Pineapple Recipes
I hope you give this cake a try for your next family gathering or holiday dessert. It is such an easy classic recipe with simple ingredients and delicious buttery pineapple flavor in every bite. If you make this recipe, please leave a comment and a star rating to let us know how it turned out!
Pineapple Upside Down Cake Recipe
Ingredients
Toppings:
- ½ cup unsalted butter (melted)
- ¾ cup Light Brown Sugar (packed)
- 20 oz pineapple slices drained and patted dry (reserve 2 tablespoons of the juice)
- 12 maraschino cherries (drained)
Cake Batter:
- 1 cup All Purpose Flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon Salt
- 1 large egg (room temperature)
- ½ cup buttermilk (room temperature)
- ⅓ cup sour cream (room temperature)
- 3 Tablespoons Vegetable Oil
- 2 Tablespoons Reserved Pineapple Juice
- 1 Tablespoon vanilla extract
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F. Place a rimmed baking sheet on the lower oven rack to catch any drips while the cake bakes.
- Pour the melted butter into a deep 9-inch round cake pan (at least 2 inches deep). Tilt the pan to coat the bottom and lightly coat the sides.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange 1 whole pineapple slice in the center of the pan. Cut the remaining pineapple slices in half and arrange them, cut-side facing inward, around the center slice. Use any remaining pineapple pieces to fill gaps around the outside edge. Pat the pineapple dry before arranging to help the topping stay in place.
- Place a maraschino cherry in the center of each whole pineapple ring and tuck additional cherries between the pineapple pieces as desired. Set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk the egg until smooth. Add the buttermilk, sour cream, oil, reserved pineapple juice, and vanilla extract. Whisk until fully combined.
- Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. The batter will be fairly thick. Do not overmix; a few small lumps are perfectly fine.
- Carefully spoon the batter over the pineapple layer and gently spread it into an even layer without disturbing the fruit.
- Place the cake pan on the prepared baking sheet and bake for 35 to 42 minutes, checking after 35 minutes. The cake is done when the center is set and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Transfer the cake to a wire rack and cool in the pan for 30 minutes.
- Run a knife around the edge of the pan. Carefully invert the cake onto a serving platter or cake stand larger than the cake pan. Lift off the pan and allow the cake to cool slightly before serving.
Recipe Notes
- Pat the pineapple dry. Blot the pineapple slices well with paper towels to prevent excess moisture and help the topping stay in place.
- Use room-temperature ingredients. Bringing the egg, buttermilk, and sour cream to room temperature helps the batter mix more evenly.
- Don’t overmix. Stir just until the flour is incorporated for a soft, tender cake.
- Bake on a rimmed baking sheet. This catches any bubbling butter or brown sugar that may spill over.
- Start checking early. Every oven bakes a little differently, so begin checking around the 35-minute mark.
- Cool before inverting. Letting the cake rest for 30 minutes allows the caramel topping to set while still releasing easily from the pan.
- Loosen the edges first. Running a knife around the cake before inverting helps ensure a clean release.
Carrie, I have been making your wonderful recipes ever since I discovered you a couple of years ago. Your recipes have never failed or disappointed. I’m so happy that instead of being an inexperienced cook, I have become a pretty good cook thanks to you. I just saw your recipe for making my own brown sugar and was so surprised to see how easy it is. For this wonderful recipe for Pineapple Upside Down Cake, I have a question. I noticed in the notes that you can substitute the pineapple juice for the water in the cake mix, or use an amount of water to the juice to measure one cup. I was wondering if I could use the liquid from draining the cherries, along with the reserved pineapple juice, instead of the water, or also add the water if the liquid still does not measure one cup. I’m afraid to try the drained juices from the cherries in case I get an awful-tasting cake due to the cherry juices. What do you suggest? Do you think the cherry juices would help or hinder the taste?
Marie – Thank you so much for your kind words! That means so much to me. I would stick with the pineapple juice and add water as needed to make 1 cup. The cherry liquid could change the flavor and color of the cake, so I think the pineapple juice will give you the best results. I hope you love it!
Carrie Barnard, thank you so much for answering my question about adding the Cherry Juice to the Pineapple Juice so quickly. I will do as you suggest and leave out the Cherry Juice for the best results.
My wife makes this desert and it’s my favorite desert! The combination of the brown sugar, yellow cake and pineapple is incredible!
I made this for a birthday this weekend and everyone raved about it!!
So delicious! My entire family loved this cake!
I loved this easy Pineapple upside down cake! I made for a church potluck and everyone loved. The recipe was so easy to follow.
the best and easy
Thank you!