Pineapple Upside-Down Cake

It may be retro, but this classic cake is a staple summer dessert for a reason. If you're looking for a guaranteed crowd-pleaser, you can't go wrong with this pineapple upside-down cake—it never goes out of style. A sweet pineapple and cherry topping is paired with a light and airy cake for the perfect balanced bite. Ready to perfect every step, from the signature topping to the dreaded flip? Keep reading on for all of my top tips.

How To Make Pineapple Upside-Down Cake

INGREDIENTS

The Topping

Arguably, the best part of a pineapple upside-down cake is the topping. Sweet pineapple gets an irresistible rich boost from melted butter, brown sugar, and eye-catching maraschino cherries—one slice, and you'll feel transported to the tropical vacay of your dreams. The chewy, caramel-y topping is the perfect complement to the cake, making every bite a match made in heaven. I create the signature topping by mixing brown sugar and butter, then adding it to the pan with 7 pineapple rings with cherries inside and in-between the slices.

The Cake

There are a couple of ingredients in the cake that guarantee a tender, moist crumb. Softened butter creamed together with the sugar creates an extra tender crumb compared to melted butter. Sour cream also contributes to a buttery, moist texture that is a must-have for this cake. To get the pineapple flavor, use pineapple juice from the can that you got the pineapple rings from. Repurpose for the win!

STEP-BY-STEP INSTRUCTIONS

The first step in creating this cake is to make the star of the show: the topping. After greasing a cake pan and preheating your oven, grab a glass bowl. Using a hand mixer, mix melted butter with brown sugar until combined.

Then, add your mixture to the cake pan, making sure to spread it all the way to the edges. Now, get out your can of pineapple. After removing your rings (save the juice in the can!), add 7 rings on top of the brown sugar mixture. Now, my favorite part: Add stemless maraschino cherries not only inside, but in-between the pineapple slices.

Now we can move onto creating the cake. This cake is fairly simple to create—simply whisk together the flour, baking powder, and salt, in a bowl, and set aside. Then, grab another large bowl. Cream together (softened!) butter, granulated sugar, and brown sugar, in the bowl, then beat in the egg, vanilla, and sour cream. Once everything is combined, slowly (and I mean slowly) add in your flour mixture and pineapple juice, beating until fully combined.

Add your cake batter to your cake pan on top of the pineapple base, spreading it out in an even layer. Be careful here—if you're not gentle, the batter could disrupt your beautiful pineapple and cherry base.

Bake until the cake is golden, and the toothpick test results in one coming out completely clean. Now, it's time for the signature step: Flipping your upside-down cake. Flipping the cake may seem difficult, but as long as you do it while it's warm, you'll be golden. Once you remove the cake from the oven, wait 5 minutes, then flip onto a serving platter. Wait 30 seconds, then carefully lift the pan away. Let it cool completely before slicing for the cleanest possible slices.

Tip: Make sure you grease your pan well. This will ensure that your delicious pineapple topping won’t stick to your pan.

Full list of ingredients and directions can be found in the recipe below.

Pineapple Upside-Down Cake Variations

If you love the flavors of this classic cake but are looking to get creative, I've got a few options for you. Pineapple upside-down fudge makes this cake extra rich and shareable, pineapple upside-down cheesecake combines two classic desserts for a decadent treat, and pineapple upside-down bundt cake gives an alternate presentation to this staple cake.

Storage

If you have any leftovers, store them in an airtight container at room temperature for up to 2 days, or in the fridge for 3-4 days. To freeze, wrap tightly, then store for up to 3 months in the freezer.