Go Back
+ servings
5 from 1 vote
Pineapple upside-down cake one a wooden pedestal with a vintage silver server.
Pineapple Upside Down Cake
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins

This pineapple upside-down cake recipe is easy & made from scratch! Juicy pineapple & cherries in a sweet brown sugar glaze, over moist butter cake.

Course: Dessert
Cuisine: American
Keyword: how to make pineapple upside-down cake, pineapple upside down cake, pineapple upside-down cake recipe, pineapple upside-down cake recipe from scratch
Servings: 8
Calories: 389 kcal
For the topping
For the cake
To make the topping:
  1. Place the butter in a 9-inch cake pan or pie dish, and melt it in the microwave (in my microwave this takes about 1 1/2 minutes on full power).

  2. Swirl the pan gently, allowing the butter to coat the sides.

  3. Add the brown sugar, mixing with a fork.

  4. Drain the pineapple rings, reserving the juice, and arrange the pineapple and cherries in a decorative pattern.

To make the cake:
  1. Preheat the oven to 350 degrees F.
  2. Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk to combine.
  3. Add the softened butter, beating on medium speed until the mixture resembles damp sand (about 2 minutes).

  4. Stir in the egg until incorporated (about 1 minute).

  5. Scrape the bottom and sides of the bowl with a silicone spatula, then add the sour cream, pineapple juice, and vanilla.

  6. Mix the batter on medium-high speed for 60 to 90 seconds, to aerate the batter and build the cake's structure.

  7. Pour the batter into the prepared pan, layering it over the fruit, and bake it until a toothpick inserted in the thickest part of the cake comes out clean (approximately 35 to 45 minutes).

  8. Cool for 20 minutes in the pan, then invert onto a serving plate to cool completely before slicing.

Recipe Notes

*Cake flour is a fine, light flour milled from hard wheat. It produces a lighter, more tender cake than all-purpose flour would alone. You can buy it on your regular grocery store shelf, in the baking aisle. If you can't find cake flour or don't want to use it, you can substitute all-purpose flour.  Learn more about cake flour here: Why Use Cake Flour?

**Greek yogurt or buttermilk can be substituted. If you don't have buttermilk, make it by combining 1/4 cup of milk with 1 teaspoon of lemon juice or white vinegar. Allow the mixture to stand until thickened and somewhat curdled (about 5 minutes).

Learn more about the cake recipe here: Perfect Vanilla Cake.

Nutrition Facts
Pineapple Upside Down Cake
Amount Per Serving
Calories 389 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 59mg20%
Sodium 131mg6%
Potassium 143mg4%
Carbohydrates 60g20%
Fiber 1g4%
Sugar 47g52%
Protein 4g8%
Vitamin A 495IU10%
Vitamin C 2.6mg3%
Calcium 69mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.