There is something undeniably magical about a classic Pineapple Upside-Down Cake, with its gorgeous caramelized pineapple topping sitting atop a tender, fluffy homemade cake. This beloved dessert has been delighting families since the 1920s with its unique upside-down presentation and perfect balance of sweet, tangy flavors. Making this cake is surprisingly easy.
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Why are pineapple upside-down cakes so delicious
Sweet and moist, old-fashioned pineapple upside-down cake has been delighting diners since the 1920s with its flavor and unique appearance.
Today, pineapples may not be as rare a treat as in decades past, but this cake is still guest-worthy! Try making this Southern Pineapple Upside Down Cake from scratch. It is easier than you think!
Why making this from scratch is best
Homemade always tastes better than boxed when you know what you are doing. Making the cake batter yourself allows you to do it correctly by creaming the butter with the sugar, then taking your time incorporating the dry ingredients in stages.
Believe it or not, working this way makes a huge difference in developing the correct texture in the finished cake.
Ingredients for pineapple upside-down cake
To prepare this classic pineapple upside-down cake recipe from scratch, you’ll need:
- Unsalted butter – Creates rich flavor in both the caramelized topping and tender cake base
- Dark brown sugar – Provides deep molasses notes that caramelize beautifully with pineapple
- White granulated sugar – Sweetens the cake while helping create proper texture through creaming
- Pineapple – The star ingredient, providing sweet-tart flavor and beautiful presentation
- All-purpose flour – Forms the structure of the cake with proper protein content
- Baking powder – Provides essential lift for a light, fluffy texture
- Salt – Enhances all flavors and balances sweetness
- Eggs – Add richness, structure, and help bind ingredients together
- Vanilla extract – Enhances overall flavor with warm, aromatic notes
- Whole milk – Creates a tender crumb and adds richness to the batter
You can use fresh pineapple on this cake. You can also use canned pineapple for this cake. The critical step is to ensure the pineapple is well-drained. Having pineapple that is too wet will prevent the batter from turning out well.
What size of pan should you use
You don’t need any special equipment to make a simple Upside-Down Pineapple Cake, but having a deep 9-inch cake pan for baking will yield neater results.
The cake may rise above the top rim if your pan isn’t deep enough. Although it is not a disaster, and you can trim the bottom to level the cake, you will lose some of it in the process. You can even use an oven-safe skillet with straight sides in a pinch.
How to make the best pinapple upside down cake
To prepare this Pineapple Upside Down Cake recipe from scratch:
- Preheat the oven to 350°F.
- Drain the pineapple chunks in a colander in the sink.
- Melt four tablespoons of butter in the cake pan in the preheated oven.
- While the butter is melting, whisk together the flour, baking powder, and salt in a large mixing bowl.
- When the butter melts, remove the cake pan from the oven. Stir the brown sugar into the melted butter and add the well-drained pineapples to the bottom in a single layer.
- In another large bowl, cream together the butter and white sugar until the mixture is fluffy and light.
- Add two whole eggs and one egg white to the creamed butter and whisk to combine.
- While stirring the mixture, pour in the dry ingredients. Mix well.
- Pour in the milk and stir.
- Add the remaining dry ingredients and mix the batter until smooth.
- Pour the batter on top of the pineapple topping and level.
- Bake the cake for 45 to 50 minutes. Do the toothpick test before removing the cake from the oven.
- Cool the cake on a wire rack in the pan. When the cake is at room temperature, run a sharp, thin knife around the sides to help release it. Invert a large cake dish or serving platter on top of the cake pan, then flip the cake pan over while holding the cake dish securely against it.
How to serve old fashioned pineapple upside down cake
Slice and serve the cake on a plate. Top it with vanilla ice cream or whipped cream.
Storage & reheating instructions
- Room Temperature Storage: Store covered with a cake keeper or loose plastic wrap for up to 2 days in cool conditions
- Refrigerator Storage: Keep covered for up to 3 days for best freshness and food safety
- Freezing: Wrap in wax paper, then aluminum foil, and freeze up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving
Popular cake recipes
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Favorite pineapple recipes
Check out my easy cake recipes and the best Thanksgiving dessert recipes here on CopyKat!
Pineapple Upside Down Cake Easy Recipe from Scratch
Ingredients
- 11 tablespoons unsalted butter divided use
- 1/2 cup + 1 tablespoon dark brown sugar
- 1 20-ounce can pineapple chunks drained
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 eggs
- 1 egg white
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
Instructions
- Preheat the oven to 350°F.
- Place 4 tablespoons of butter in a 9-inch round cake pan with deep sides and place the pan in the oven until the butter melts.
- Remove the pan from the oven and stir the brown sugar into the melted butter, spreading the mixture evenly across the pan. Then spread the drained pineapple evenly across the pan.
- In a mixing bowl, combine the flour, baking powder, and salt.
- In another bowl, cream together 7 tablespoons of butter and the sugar until light and fluffy. Add the eggs and egg white and beat to combine.
- Add half of the dry ingredients to the creamed butter and mix well. Add the milk into the batter and then stir in the remaining dry ingredients. Mix until the batter is well blended.
- Drop the batter over the pineapple in the pan. Gently spread the batter until it completely covers the pineapple.
- Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Place the cake on a wire cooling rack.
- When the cake has cooled to room temperature, invert it onto a plate and serve.
This had really good flavor, but the cake was dry. It could have been my fault because I didn’t have whole milk; I used skim. I should have just used 3 whole eggs instead of 2 whole and 1 egg white. I think next time I may add some oil also. I will make again. Thanks for the recipe.
Thanks for letting me know, I didn’t test the recipe the way you wrote it, so it seems reasonable we would have different results.
it done
you forgot to tell me when to add in the vanilla !I creamed it with the sugar!
Hi Stephanie – I just signed up & Pineapple Upside Down Cake is the first recipe I am going to try. I always use the juice from the pineapple instead of milk for the liquid – it adds great flavor! Be blessed! Linda
Great idea Linda! I appreciate you signing up! I hope you enjoy the recipes.
What is your favorite type of cake?
cheese”cake”